Dinner Menu for June 16-18, 2016

Antipasti

bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

marinated grilled zucchini and kalamata olive  6.5

tomatoes – cucumbers tower 6.5

bruschetta/tomato/basil   6.5

bruschetta/duck/pickled beets/blue  6.5

GTF salad-tomato/cuke/blue cheese  7.5

roasted peppers  soup  5

zucchini &  ceci  soup  5

Pizze Rosse

garlic/basil/oregano/mozzarella    9.5

bleu/ham/onion/mozz  10.5

xxxxx/tomato/kale/mozz  10.5

 

Pizze Bianche

tomato/zukes/basil/mozz  10.5

egg/bacon/scallion/mozz 10.5

duck/kalamata/mozz   10.5

 

–add an egg or anchovies

for  2.

 

Secondi          (three course meal $29)

braised mary’s chicken breast/potatoes/zucchini/chard  17.5

duck/beets/potato/lentils/mint/thyme honey  18.5

albacore/ceci/tomato/basil/radicchio/olive aioli*  19.5

hanger  steak/smashed potato/chard/summer squash/pesto  19.5

pork chop/strata/chard/caramelized onions   18.5

sausage/belly/tongue/kale/new potatoes/carrot/turnip/salsa verde 17.5

stuffed magda squash/brown rice/new onion/baby carrot/black kale  16.5

 

To Finish

chocolate mousse/strawberry/thyme anglaise   6.5

brúlée grapefruit/buttermilk tart/caramel   6.5

angelsfood cake/marionberry/strawberry/pastry crème/chantilly  6.5

toasted almond pot de crème/almond crunch/chocolate  6.5

May 1-15: Special Menu featuring Mosaic Farms Meat

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It’s that time of year when we like to feature some of our local vintners, meat suppliers, specific regions, and special items created at the farm. Starting us off  is our neighbor, Mosaic Farms. Just up the road from GTF, Mosaic Farms provides us with as local, sustainable, and delicious pig meat as we can get. The farm’s owner and operator, our friend Chris Hansen, describes his holistic farming practices in this video, where you also get a chance to see his pigs roaming in their happy home.

During the first half of May, JC has hams and shoulders, which he will embellish our daily menus with. His grand plan includes the following:

  • polpetti en brodo (meatballs in pork broth)
  • paté
  • rillettes
  • pork cracklins
  • ragu
  • salt pork
  • copa involtini (butterflied pork sholder)
  • …and maybe even sausage

Back in 2012, chef JC broke down a whole pig for a similar special feature – check out the entire process documented at our Flickr photo set here. Below is one of those photos. Fair warning: we believe people should know what their food looks like at all stages, however some of the images are graphic. Pig Break-down

The moral of the story is this: if you like pork even 1% as much as JC does, you’ll want to make a special trip out to the GTF Farmstand in early May to try out these mouth-watering morsels.

 

Sneak Peek of the Coming Week!

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I can’t help it…making sausage is so satisfying to the craftsman in me. A well-made sausage is a rare (although simple) thing. Making sausage jumps to the next level when the casing is long and true. I fit the whole pork butt worth of sausage in one casing. There is something truly economical/efficient about it. I think the sausage will be grilled on the lunch menu with braised cabbage and an altamura bread gratinata.