Dinner Menu: May 14-16, 2015

Come and get it.

To Start
salumi extra fly 9.5
frisee salad with pork belly and egg 7.5
duck liver mousse with pickled beets and pistachio 5.
trio of antipasti 7.5
soup/beet 5.
soup/chunky vegetable 5.
GTF greens /blue cheese, cucumbers and almonds 7.5

Pizze Rosso
garlic/basil/oregano/mozzarella 10.5
ham/spinach/ricotta/mozzarella 11.5

Pizze Bianco
mushroom/swiss chard/mozzarella 10.5
beets/bacon/mozzarella 10.5
duck/pesto/mozzarella 11.5
–Add an egg for a dollar

Secondi
chicken galantina/brown rice/green garlic/baby carrots 18.5
duck/spinach/carrot /doug fir tip glaze 18.5
prawn/polenta/beet greens/cucumber/snap pea/radish 18.5
flat iron steak/bok choy/ new potato/spring onion 19.5
ricotta cannelloni/beets/dandelion/ blue cheese 14.5

To Finish
flourless chocolate cake/chantilly/raspberry 6.5
apple and orange malva pudding/ citrus anglaise 6.5
lemon cheesecake/chantilly/raspberry 6.5
pear and apricot cake/crème anglaise 6.5

Dinner Menu: April 30-May 2, 2015

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We will have a warm and beautiful dinner service tonight, Thursday April 30. The chef is especially excited about the tarragon custard and salmon rillette appetizer! Oh, and a very rare appearance of Chicken Breast.

Menu

Antipasti/Primi Piatti
Ricky’s pickles 3.5
salumi extra fly 9.5
orrecchiette/roasted shallot crème sauce/dandelion 7.5
goat cheese/tarragon/custard/salmon/celery 5.5
trio of antipasti 7.5
soup/carrot 5.
soup/beet 5.
GTF greens/ 7.5

Pizze Rosso
garlic/basil/mozzarella 9.5
ham/parsley/ricotta/mozzarella 10.5
roasted cipollini/spinach/mozzarella 9.5

Pizze Bianco
fava top pesto/mozzarella 9.5
sage sausage/parsley/black pepper/farm egg*/mozzarella 10.5

–Add an egg for a dollar.

 

Secondi
chicken breast/mushroom/ceci/carrots/dandelion 18.5
duck/spinach/carrot/sour cherry gastric 18.5
salmon/polenta/tomato/capers/peppers/mibuna mustard 19.5
flat iron steak/chard/ potato/onions/aioli * 19.5
spring risotto/blue cheese/crispy shallot 14.5

To Finish
blueberry cobbler/chantilly 6.5
creamy caramel cappuccino cake/caramel sauce 6.5
queen of sheba chocolate cake/chantilly/strawberry coulis 6.5

Salumi Time!

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I have been loving making these emulsified sausages! This week we have a pork bologna with garnish of confit duck gizzard and herb, scented with cardamom and mace. Yuuuummmyyy! This will be one of the pivotal players on our salumi team this week. See you at dinner time!