Please note - this menu is representative only and subject to change daily.
CRISPY CHICKPEAS house seasoning salt (GF/V) (GV/V)
SPLIT PEA SOUP (GF)
TGH SALAD spring mix, roasted beets, goat cheese, spiced almonds, maple-sherry vinaigrette (GF/V)
CAESAR SALAD romaine, house made Caesar dressing, lemon-Parmesan breadcrumbs (GF/V)
WOOD OVEN ROASTED BRUSSELS SPROUTS apples, bacon, hazelnuts, maple-miso dressing (GF)
CONFIT DRUMSTICKS house hot honey, pickled red onions and jalapenos, ranch dressing (GF)
WOOD OVEN ROASTED CAULIFLOWER whipped tahini, pickled golden raisin relish (GF/V)
SANDWICHES
CURRY CHICKEN SALAD red onions, celery, apples, almonds, herbs, hearth bread
TGH ITALIAN Mortadella, capocollo, salami, provolone, olive relish, hearth bread
WOOD OVEN PIZZAS 12” dough, 48 hour cold fermented. We use Cairnspring Mills flour and Ferndale Farmstead mozzarella.
MARGHERITA red sauce, fior di latte mozzarella, basil, sea salt, extra virgin olive oil (V)
BLUE mozzarella, Rogue Creamery smoky blue cheese, pears, prosciutto, arugula, lemon vinaigrette
SAUSAGE red sauce, mozzarella, Ferndale Farmstead fontina, house Italian sausage, caramelized onion, Castelvetrano olives
PEPPERONI red sauce, mozzarella, Liguria pepperoni, roasted peppers, house hot honey drizzle
AUTUMN mozzarella, roasted squash, Brussels sprouts, kale, balsamic syrup, Parmigiano (V) 21
PBJ mozzarella, roasted Pineapple, Hempler Bacon, pickled Jalapenos
DINNER ENTREES (available after 5:00pm)
POTATO GNOCCHI parsnips, squash, apples, sage, brown butter, Parmigiano
BRAISED KURABUTO PORK SHANK creamy mascarpone-parmesan polenta, braised red cabbage (GF)
PAN ROASTED TROUT ALMONDINE beluga lentils, green beans, almond-caper-lemon brown butter sauce