Dinner Menu: April 20-22, 2017

Antipasti

chad fell’s bread & marinated olives  4

curry carrot soup 6

mixed greens, balsamic vinaigrette, grana padano cheese  5

whole wheat tart with nettles, caramelized onions, and gruyer cheese  6.5

baked chevre, roasted garlic & caramelized onions, pears, crostini  7.5

GTF salad, apples, radishes, turnips, beets, balsamic  vinaigrette 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks   11.5

 

Pizze Bianche

egg, chive, capers 11.5

kale & sausage  11.5

 

 

Secondi                       (three course meal $29)

Orecchiette, onions, peppers, mushrooms & leeks in cream 16

Boudin blanc sausage, pan fried herbed spaetzli, sautéed over-winter greens18

Rockfish and clam brodetto, cecci, carrots & spinach with grilled bread*    18.5

Teres major, smashed potatoes, braised greens, aioli, pickled onions  21.5

Duck breast, creamy polenta, kale raab & sour cherry mostarda 20

 

To Finish

Baked chocolate truffle, bacon & maple ice cream    6

Spiced rice pudding with rhubarb & poached pears   6

Crème brulee tartlette with fresh grapefruit   6

Gingerbread Roulade with lemon cream & blueberry preserves   6

Dinner Menu: April 13-15, 2017

Antipasti

gougeres 2

chad fell’s bread & marinated olives  4

dungeness crab bisque 6

mixed greens, balsamic vinaigrette, grana padano  5

whole wheat tart with leeks, celery root, and gruyer cheese  6.5

grilled kale raab, gorgonzola, walnuts  7

GTF salad, apples, radishes, smoked trout, orange & tarragon vinaigrette 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

dungeness crab bruschetta, goat cheese, roasted red peppers   11

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks   11.5

 

Pizze Bianche

egg, chive, capers 11.5

kale & prosciutto  11.5

 

 

Secondi                       (three course meal $32)

Agnolotti of goat cheese & leeks, purple sprouted broccoli, parsley walnut pesto & cream  16

Albacore tuna, clams and bacon braised ceci in brodetto*    18.5

Beef short ribs, smashed potatoes, farm greens and pan jus   20.5

Duck breast, creamy polenta, kale raab & sour cherry mostarda 19

To Finish

watermelon margarita sorbet, blackberry granita     6

chocolate bread pudding,  orange and white chocolate sauce, tart cherries        6

paula’s gingerbread with toffee sauce and ice cream   6

Dinner Menu: April 6-8, 2017

Antipasti

Chad Fell’s bread & marinated olives  4

duck confit and lentil soup 7

mixed greens, balsamic vinaigrette  5

whole wheat tart with leeks, celery root, and gruyer cheese  6.5

quiche with potatoes and caramelized onions on a small salad 6.5

grilled kale raab, gorgonzola, walnuts  7

GTF salad, apples, radishes, hakurei turnips, orange & tarragon vinaigrette, grana padano  8

country pork terrine, pickled onions, mustard, crusty bread  8

boudin blanc sausage, house smoked bacon braised collard greens, pan fried spaetzli  10

dungeness crab bruschetta   11

Pizze Rosse

garlic & basil  10.5

bacon & leeks 11.5

kalamata & house sausage   11.5

 

Pizze Bianche

egg, chive, arugula  11.5

peppers, potato, blue 11.5

caramel onions, anchovy, kale 11.5

 

 

 

Secondi                       (three course meal $32)

Agnolotti of goat cheese & leeks with purple sprouted broccoli & cream 16

Grilled Albacore tuna, bacon braised ceci,  olive and roasted garlic  18.5

Beef short ribs, smashed potatoes, celeriac slaw*  20.5

Duck breast, creamy polenta, kale raab & sour cherry mostarda 19

To Finish

honey comb panna cotta     6

chocolate hazelnut tart         6

rhubarb apple nut crumble   6

 

Dinner Menu: Sept. 29-Oct. 1, 2016

It’s our last dinner of the year!

Antipasti

bread-olives 5.5

duck rillettes  5.5

-duck liver mousse  5.5

mortadella/country  pate   5.5

all three salumi 9.5

chicken boudin with grapes  6.5

tomato/olive/fennel/feta    8.5

GTF salad – beets & blue  8.5

tomato & corn soup  5

creamy delicata soup  5

Pizze Rosse

garlic/basil/fresh tomato/mozz   9.5

bacon/broccoli/blue/mozz  10.5

zuke/arugula/mozz  10.5

 

Pizze Bianche:

sausage /corn/mozz  10.5

egg/kale/red onion/mozz 10.5

thyme/tomato/leeks/mozz   10.5

 

–add an egg, anchovies or

pickled jalapeno   $2

 

Secondi          (three course meal $29)

duck breast/carrot/green beans/cherry gastric 19.5

albacore tuna/delicata /lentils/tomato/caper sauce   19 .5

zip steak/smashed potatoes/black kale/beets/aioli*  20.5

chicken/braised red cabbage/corn polenta  18.5

eggplant/tomato/kale  18.5

 

To Finish

corn ice cream/caramel sauce/grilled angel food cake  6.5

chocolate mousse**/almond bavarian/almond crisp/chocolate sauce  6.5

red curry squash pot de crème/caramel pear/shortbread   6.5

semolina pudding/quince/chantilly/pumpkin seed brittle  6.5

Dinner Menu: September 15-17, 2016

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Pork chop/ceci/tomato/summer squash/caper herb sauce

Antipasti

bread & olives 4.5

-duck liver mousse  5.5

-mortadella/country  pate   5.5

-duck rillettes with cornichon   5.5

all three salumi   9.5

tomato and eggplant antipasti  5.5

GTF salad – melon/almonds 7.5

white bean and tomato soup  5

curried eggplant soup  5

Pizze Rosse

garlic/basil/fresh tomato/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/zuke/mozz   10.5

 

–add an egg, anchovies, pickled jalapeno

for  2.

Secondi          (three course meal $29)

duck breast/carrot/spinach/sour cherry gastric 19.5

albacore tuna/braised red cabbage/bacon/zucchini   19 .5

hanger steak/smashed potatoes/chard/onions/aioli*  20.5

GTF chicken/brown rice/eggplant/chard/ pork sausage/red peppers   18.5

pork chop/ceci/tomato/summer squash/caper herb sauce  18.5

lentil stuffed pepper/tomato/onion  18.5

 

To Finish

profiterole/strawberry ice cream/strawberry sauce  6.5

chocolate and peach cake/toasted almond anglaise  6.5

tarragon crème brúlée/fennel shortbread  6.5

brown butter pear tart/sour cherry chantilly  6.5