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

Dinner Menu: September 8-10, 2016

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Duck breast/brown rice/kale/sour cherry gastric

Antipasti

bread & olives 4.5

-duck rillette   5.5

-duck liver mousse  5.5

! two pork pâté !   5.5

bruschetta/duck liver/roasted onion   6.5

chicken croquettes/beets/buttermilk sauce  6.5

GTF salad – melon/almonds 7.5

roasted tomato soup  5

ham and potato  soup  5

Pizze Rosse

garlic/basil/fresh tomato/mozz   9.5

italian sausage/delicata/mozz  10.5

tomato/kale/mozz  10.5

 

Pizze Bianche

ham/egg/scallion/mozz  10.5

duck/ onion/squash/mozz 10.5

leeks/roasted peppers/mozz   10.5

 

–add an egg, anchovies, pickled
jalapeno   2

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Newport albacore/black kale/cherry tomato/summer squash/red peppers

Secondi          (three course meal $29)

duck breast/brown rice/kale/sour cherry gastric 19.5

lamb sausage/lentils/delicata/greens   18 .5

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

Newport albacore/black kale/cherry tomato/summer squash/red peppers   20.5

eggplant schnitzel/tomato/onion/basil/mozzarella   18.5

 

To Finish

profiterole/chocolate ice cream/chocolate sauce  6.5

apple cake/crème anglaise/chantilly  6.5

sour cherry bread pudding with caramel sauce  6.5

braised plums with toasted coconut mousse  6.5

buttermilk panna cotta/raspberry compote  4.5

Lunch Menu Sketch: March 20-22, 2014

The quince tree has leafed out and the nettles are growing. The chef got a sunburn from jogging in the sunshine. The risotto on last week’s menu was the big seller. All of the new crew members are coming on board. Our new Pastry Chef Hamid is showing a distinctive style in our pastry case and at the markets. Van Vleet meat is teaching me about the difference between a mock tender and the teres major (the steak we sell as a Zip Steak). The river is down and morale is up. The pizza oven is so thrilled to be hot (700 degrees Farenheit) again.

Here is the menu sketch for the coming week:

To Start
toasted pugliese with kalamata tapenade, arugula and shaved parmesan 4.5
herbed pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
escarole with herbed bread crumb and garlic vinaigrette
GTF salad – parmesan, croutons, and anchovy and herb vinaigrette 9.5
a soup with artisan bread 4/6
a soup with artisan bread 4/6

Pizze
garlic /herb/tom/mozz 9.5
bacon/peppers/tom/mozz 10.5
caper/ham/besciamella/mozz 10.5
shallot/anchovy/thyme/tom/mozz 9.5
sunchoke/mushroom/tom/mozz 9.5
–add egg/anchovy 1.

Menú: 20.
arancini with aoili
grilled zip steak with smashed potatoes (11.5)
flourless chocolate torta

Secondi
ravioli of pork with nettles and cream 10.5
orrechiette with arugula, roasted peppers, olives and garlic 9.5
roasted semolina gnocchi with mozzarella and tomatoes 9.5
polenta with wild shrimp and wood sorrel 10.5
pork ragú with spaetzle and carrots 10.5
blue cheese gratinata with chard and rutabaga 9.5