Dinner Menu: September 8-10, 2016


Duck breast/brown rice/kale/sour cherry gastric


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


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

Wow, We Love the Heat! (Lunch Menu: Week of April 15, 2014)

Some of us in the kitchen got the sunburns this weekend!
Some of us had birthday parties. When you see Melissa, wish her a happy birthday.
Some of us harvested the seasons’ first RHUBARB!

Sorry about the lack of pictures…hard to remember the camera whilst running out the door behind the kids getting on the school bus.

Birthday girl!

Menu Sketch April 15

To Start
toasted pugliese with white turnips and house mortadella 4.5
two pork pâtés with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
apple and arugula salad 6.5
GTF salad- smoked duck breast, orange and rhubarb vinaigrette 9.5
vegetable soup with artisan bread 4/6
sorrel soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/olive/mozz 10.5
anchovy/caramelized onion/mozz 10.5

Pizze Bianco
olive/goat cheese/thyme/mozz 9.5
Italian sausage/kale/mozz 10.5
colazione-bacon/egg/parm/green onion/ground pepper 10.5

Menu: 20.
smoked duck breast salad
capellaci of chicken with leeks and watercress(11.5)*
apple, blackberry and rhubarb tart

cappellacci of game hen with leeks and watercress 10.5
spaghetti carbonara with bacon and dandelion 9.5
creamy polenta with seasons best veggies and easy poached farm egg*9.5
pork ragú with thyme spaetzle and kale 10.5
pacific rockfish with braised cabbages and potatoes 10.5
ricotta cannelloni with kale, mushrooms and tomato sauce 9.5