Lunch Menu: Week of September 13, 2016



bread & olives  4.

mixed field greens/balsamic vinaigrette  6.5

grilled pâté/pickled onions/altamura 6.

antipasti of tomato and eggplant 6.

caesar salad   7.5

GTF salad –

chicken liver croquette/almond/pear 9.5

ham & potato & roasted pepper soup  4

creamy eggplant soup   4




Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /fennel/mozz  10.5

ham/leeks /mozz  10.5


Pizze Bianche

egg/peppers/kale/mozz   10.5

duck/spinach/dry chili/mozz   10.5

tomato/goat cheese/zucchini/mozz  10.5


–add egg, anchovies or

pickled jalepenos for  $1



duck confit, tagliatelle, cavelo nero, zukes & chile flake 11

basil & goat cheese ravioli with roasted tomato, fennel & croutons 11

grilled pork chop, GTF sauerkraut, duck fat fried potato, mustard sauce 12

ratatouille over creamy polenta with poached farm egg*, basil & balsamic reduction 10

seafood brodetto with tomato, potato & aioli* 12

Dinner Menu: April 16, 2015

goat involtini

On the menu this week is collaboration between peppers and goat cheese! A goat cheese and pickled pepper involtini with a roasted pepper sauce, a romesco sauce, and poached egg on curly mustard and brioche! Yum.


Antipasti/Primi Piatti

Ricky’s pickles 3.5

salumi extra fly* 9.5

cappellacci in spring green  7.5

goat cheese involtini with curlys and egg  6.5

trio of antipasti   7.5

soup/roasted pepper  5.

soup/tomato  5.

GTF greens/oranges/turnips/honey   7.5


Pizza Rosso

garlic/basil/ mozzarella  10.5

ham/arugula/blue/mozzarella  11.5

lamb sausage/mint /mozzarella  11.5


Pizza Bianco

spinach/balsamic onions/ mozzarella  11.5

bacon/parsley/.parmesan/farm egg*/mozzarella 11.5


–add pickled jalapenos, egg 1.



stuffed pork loin/bacon/poppy/ceci/peppers/arugula 18.5

duck/carrot/spinach/blueberry 18.5

chinook salmon/pasta sfoglia/mushroom/chard/lovage/richness 19.5

flat iron steak/gratinata/wood sorrel/aioli * 19.5

risotto/shallots/green/blue   13.5


To Finish

apple & almond  tarte/chantilly   6.5

anjou pear malva cake/caramel sauce 6.5

queen of sheba chocolate cake/chantilly/strawberry coulis  6.5

Special Menu          3 courses  –  28.    

Lunch Menu: Week of April 14, 2015

The duck leg is bomb diggity delicious! The risotto is a show stopper!

To Start

pork pâté with cornichon and dijon mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –beets. goat cheese, white turnips, altumura croutons and a honey vinaigrette    9.5

roasted pepper soup with artisan bread  4/6

chunky vegetable soup with artisan  bread  4/6

Pizze Rosso

garlic/basil/mozzarella    9.5

ham/arugula/blue/mozzarella  10.5

lamb sausage/mint/mozzarella  10.5


Pizze Bianco

spinach/balsamic onions/mozzarella  9.5

bacon/parsley/parmesan/farm egg*  10.5

–add an egg for a dollar



cappellacci with spinach puree, carrot, leeks and parmesan   9.5

creamy GTF polenta with leeks, kale, beets pea top pesto and poached farm egg*  9.5

tomato water risotto with crispy shallots and blue cheese  9.5

pork ragú with bok choy, tagliatelle and bread crumbs  10.5

duck leg confit with lentils, potatoes and romesco  10.5

brodetto of Oregon salmon and prawns with ceci and aioli   11.5

Lunch Menu Sketch: Week of September 16, 2014

Local food movement comes to GTF! We are participating in this year’s Local 6 event. We are offering a dish with bay shrimp, roasted poblanos, corn and papas. See you this week at the Farmstand.



To Start

country pâté with mixed olives,  mustard, cornichon and house pickles  5.5

duck liver mousse with olives and goat cheese sauce  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad – polpette di melanzane, heirloom tomatoes, kalamata olive and parsley vinagrette   9.5

caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread  9.5

roasted pepper soup with artisan bread  4/6

chunky beet soup with  artisan  bread  4/6

L6 newport bay shrimp with roasted poblano peppers, corn and potatoes  L6

Pizze Rosso

garlic/basil/mozzarella 9.5

sweet italian sausage and peppers/mozz  10.5

kalamata olive/duck/arugula /mozz  10.5


Pizze Bianco

ham/capers/parmesan/mozz  10.5

pesto/red onion/cherry tomato/mozz  9.5

colazione-bacon/egg/parsley/black pepper  10.5



GTF spaghetti carbonara, italian sausage, leeks, broccoli and basil  10.5

semolina gnocchi with roasted roma tomatoes, zucchini, herbed ricotta  and pesto 9.5

creamy polenta with seasons finest  vegetables and poached egg* 9.5

duck leg confit with roasted potatoes, swiss chard and carrots  10.5

GTF muffaletta, house mortadella with olive tapenade, pickled peppers, aioli, red onion, cukes and salad greens  10.5