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)