Lunch Menu for Opening Week: March 6-8, 2014

by GTF Office on March 3, 2014 · 0 comments

No promises – we have to see how it all shakes down – but there are going to be some sweet dishes on this menu!

To Start
antipasti of marinated peppers, brie cheese, olives and baguette 5.5
country pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad-grapefruit, pistachio, and goat cheese with a coriander vinaigrette 9.5
onion soup with artisan bread and alpine cheese 4/6
vegetable minestrone soup with artisan bread 4/6

Pizze
garlic /herb/mozzarella 9.5
Italian sausage/roasted onion 10.5
bacon/leeks/blue cheese/tomato/mozzarella 10.5
arugula/sunchokes/tomato/mozzarella 9.5
peppers/olives/goat cheese/tom/mozz 9.5
–add egg/pepperoni 1.

Secondi
spaghetti ala chitarra with garlic, egg, cream 9.5
orrechiette with pork ragu 9.5
cappelletti with goat cheese 9.5
polenta with egg, veggies, and oxtail jam 9.5
torta di crespelle with braising mix 9.5
rockfish, rutabaga, tomato, potato, mustard greens 11.5

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