Please note - this menu is representative only and subject to change daily.
CRISPY CHICKPEAS house seasoning salt (GF/V)
WARM MARINATED OLIVES (GV/V)
TOMATO-PARMESAN BISQUE (GF/V)
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)
WHITE BEAN DIP marinated cherry tomatoes, olive oil, herbs, grilled bread (GF/V)
CONFIT DRUMSTICKS house hot honey, pickled red onions and jalapenos, ranch dressing (GF)
We also offer various rotating small plates featuring produce from Sammamish Farms in Redmond and the Redmond Farmers Market.
SANDWICHES
CURRY CHICKEN SALAD red onions, celery, apples, almonds, herbs, hearth bread
BLT Hempler bacon, lettuce, Sammamish Farms tomatoes, basil mayo, house 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, Twin Sisters 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
EARLY AUTUMN mozzarella, delicata squash, Brussels sprouts, kale, balsamic syrup, Parmigiano (V) 21
CHANTERELLE MUSHROOM mozzarella, foraged chanterelle mushrooms, guanciale, truffle Pecorino, chives (V)
PBJ mozzarella, roasted Pineapple, Hempler Bacon, pickled Jalapenos
DINNER ENTREES
TGH SHRIMP AND GRITS sauteed Mexican blue prawns, cheddar polenta, Creole sauce (GF)
WOOD OVEN ROASTED CAULIFLOWER coconut-curry stew, onions, blistered cherry tomatoes, sweet potatoes, herbs, toasted coconut (GF/V)