follow those breadcrumbs

January 6, 2016 Leave a comment

come and see our new posts here  at the gtf blog

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Categories: MENU Archive

lunch menu for the week of Nov 10

November 10, 2015 Leave a comment

It’s our last week of the 2015 season. We still have so much good food to share. Come see us!

to start:
mixed field greens with balsamic vinaigrette 6.5
awesome pork pate, cornichon, mustard artisan bread 6.5
gtf salad –duck confit and quince with a parsley vinaigrette 9.5
tomato soup with artisan bread 4/6
creamy celeriac soup with artisan bread 4/6

pizze with rosse or biance sauce:
ham/roasted cauliflower/mozzarella 9.5
broccoli/butternut/mozzarella 9.5
delicata/caramelized onions/mozzarella 9.5

add an egg, anchovies or pickled jalapeños for a dollar

secondi
ravioli of buttercup squash with brown butter/almond cream sauce 9.5
braised red cabbage with roasted delicata rings 9.
shrimp on shrimp brodetto with potatoes and aioli# 10.5
chicken breast with ginger sauce carrots and polenta 11.5
chicken wings with jasmine rice, black kale, and gtf kimchi 9.5

Categories: MENU Archive

menu for the week of October 27

October 27, 2015 Leave a comment

real good menu this week, come on down.

to start:
*mixed field greens with balsamic vinaigrette 6.5
pork pate, cornichon, mustard & artisan bread 6.5
*gtf salad –warm potato and lentil salad in a mustard vinaigrette 6.5
*mf pork rillette on Altamura bread with house pickles 6
*brie with beet soup 6
*chunky vegetable soup with artisan bread 4/6
*creamy butternut soup with artisan bread 4/6

pizze with rosse or biance sauce:
*delicata/roasted garlic/mozzarella 9.5
*bacon/broccoli/mozzarella 9.5
*lobster & chanterelle mushrooms/mozzarella 9.5

add an egg, anchovies or pickled jalapeños for a dollar

secondi
*tagliatelle with romanesco, roasted delicata and radicchio 9.5
*gnocchi with mf pork ragú, kale, parmesan and thyme 9.5
*creamy polenta with peppers, spinach and tomatoes 9.5
chicken drummettes braised ricky style with israeli couscous salad 9.5
grilled elk loin with black kale and red wine risotto# 13.5

Categories: MENU Archive

Teaser for the week of September 28

September 28, 2015 Leave a comment

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oceans of parsley gnocchi made on a whim of our Ricky….interestingly a first for gtf….not semolina but rather parisian gnocchi….made from a pate a choux dough. Lots of fun and a new recipe for the restaurant.

The gnocchi will be served on the menu this week with black kale and a butternut sauce.

to start:
mixed field greens with balsamic vinaigrette 6.5
gtf salad –delicata, beets, blue cheese & balsamic vinaigrette 9.5
butternut squash soup with artisan bread 4/6
poblano soup with artisan bread 4/6
pizze rosse:
garlic/basil/mozzarella 9.5
ham/caramelized onion/mozzarella 9.5
black kale/cherry tomatoes/mozzarella 9.5

pizze biance:
fennel/thyme/mozzarella 9.5
butternut/red onion/mozzarella 9.5
bacon/leeks/mozzarella 10.5
add an egg, anchovies or pickled jalapeños for a dollar
secondi
orrecchiette with duck, butternut and black kale 9.5
brown rice stuffed delicata squash over chard and zucchini 9.5
seafood brodetto with salmon and prawns 10.5
pork polpetti with smashed potatoes, green beans and braised cabbage 9.5
Parisian gnocchi with butternut sauce and xxxxxxxxx 9.5

Categories: MENU Archive

Dinner menu for the last week of dinner services for the year 2015……..

September 24, 2015 Leave a comment

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Thanks for all the visits and feedback and compliments and ideas. I put a little more zing in this menu, because, as we say in the kitchen, I wanted to “finish strong”.

for you entertainment, the menu;

secondi

black cod/curry mousse/israeli couscous/carrots  18.

duck breast/carrot puree/spinach/berries   18.

flat iron/ smashed potato/summer squash/garlic aioli 19.5

lamb sausage/ceci ragú/black kale/mustard sauce 17.

pork chop/butternut squash/tomato water/leeks/peppers  18.

delicata with blue cheese custard/red wine braised cabbage 16.

Categories: MENU Archive

Lunch menu for 9-21

September 21, 2015 Leave a comment

Welcome to the start of the fall, this is our last week of dinner service, call early for reservations!

here is our lunch menu this week, enjoy!;

to start:
country pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
gtf salad –la mancha apples, almonds, croutons and blue cheese dressing 9.5
grilled quail on green jalapeno romesco 8.
chunky veg soup with artisan bread 4/6
ducky onions soup with artisan bread 4/6
pizze rosse:
garlic/basil/mozzarella 9.5
lamb sausage/fennel/mozzarella 9.5
kale/yellow squash/mozzarella 9.5

pizze biance:
butternut squash/pesto/mozzarella 10.5
pickled peppers/ham/mozzarella 9.5
colazione-bacon/egg/mozzarella 10.5
add an egg, anchovies or pickled jalapeños for a dollar
secondi
butternut agnolotti, blue cheese, parmesan 9.5
roasted kabocha over polenta with black kale with pumpkin seeds and pesto 9.5
seafood stew with albacore tuna and octopus 10.5
pork polpetti with smashed potatoes and chard 9.5
duck leg with roasted butternut squash, corn and white turnip 9.5

Categories: MENU Archive

gnocchi squadrons

September 17, 2015 Leave a comment

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getting ready for dinner service starting Thursday night.

Categories: MENU Archive