Menu Sketch – May 20, 2014

To Start
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad – duck breast, pickled onions, apples and croutons with honey vinaigrette 9.5
curried carrot soup with artisan bread 4/6
white bean soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
lamb sausage/ balsamic onions/mozz 10.5
mushroom//mozz 10.5

Pizze Bianco

anchovy/green onion/shallot/mozz 9.5
pork sausage/chard/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Menu 17.

  • gnocchi in marinara
  • porchetta sando (9.5)*
  • apple galette

Secondi
pappardelle with tomato, caper, anchovy and 9.5
GTF porchetta sando with aioli* served with a ceci and carrot salad 9.5
mushroom risotto with grilled green onion 9.5
chowder of rockfish and white shrimp 11.5
pork sugo over polenta and kale 10.5

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