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Lunch Menu: Week of April 21, 2015

Welcome to the warm weather! Chicks are  coming…the farm will be raising egg chickens to hopefully supply all of our restaurant’s needs! When that project comes to fruition I will write a piece and take some pictures.

In the meantime come and spend an hour at our table. Here is our offering this week:

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 and a honey vinaigrette    9.5

leek and potato soup with artisan bread  4/6

tomato soup with artisan  bread  4/6


Pizze Rosso

garlic/basil/mozzarella    9.5

ham/parsley/cauliflower/mozzarella  10.5

spinach/goat cheese/mozzarella  9.5

 

Pizze Bianco

lamb sausage/blue cheese/mozzarella  9.5

colazione-bacon/parsley/parmesan/farm egg*  10.5

 

–Add an egg for a dollar

  

Secondi

agnolotti with blue cheese and caramelized shallots   9.5

cannelloni with ricotta and herb filling, sorrel beschiamella and spinach  9.5

pork ragú with GTF polenta, collard greens and preserved meyer lemon  10.5

duck leg confit with lentils, carrots and arugula   10.5

spaghetti ala chitarra with prawns, tomato, spinach and red onion   11.5

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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.

Menu

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.

 

Secondi

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.    

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Lunch Menu Sketch: Week of October 7, 2014

Paula, Lisa, and Rachel served up a ripping good meal of the highest caliber last Friday night in what we call our October Fridays Dinners. One highlight was the Asian-inspired sausage that featured our own ginger. Yes, GTF ginger!  I do believe everyone left with a happy tummy on Friday night.

For lunch this week:

To Start
pork pate with cornichon, olives and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted sunchokes, roasted pears, blue cheese and poppy seed vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
mushroom soup with artisan bread 4/6
tomato soup with artisan bread 4/6

Pizza Rosso
marinara-garlic/oregano/tomato sauce 9.5
bacon/butternut/fennel/mozzarella 10.5
kalamata/leeks/feta/mozzarella 10.5
Pizze Bianco
egg/parsley pesto/ricotta/mozzarella 10.5
ham/summer squash/peppers/mozzarella 10.5
four cheese pie 9.5

–add an egg, anchovies or pickled serranos for one dollar

Secondi
semolina gnocchi with parsley pesto, ricotta, leeks, and zucchini 9.5
polpette d’agnello over smashed butternut, greens 10
season’s finest roasted vegetables over creamy polenta with poached egg and balsamic reduction 9.5
brown rice stuffed pepper with chard and cherry tomatoes 9.5
seafood cacciucco of tuna rockfish with peppers, ceci, tomato and aioli 10