Lunch Menu: Week of August 12, 2014

Stay cool! We can help with our gazpacho and chilled cucumber soup.

Here is a menu preview:
To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad-duck breast, caramelized onion, cherry tomato and balsamic vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 7.5
gazpacho with artisan bread 4/6
cold cucumber and mint soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
pesto/onion/tomato/mozz 10.5
Italian sausage/summer squash /mozz 10.5
Pizze Bianco
potato/radicchio/olives/goat cheese/mozz 9.5
ham/pickled jalepeno/cherry tomatoes/mozz 10.5
colazione-bacon/egg/chives/black pepper 10.5

tagliatelle with fresh tomato sauce, basil, zucchini & leeks 9.5
chicken ravioli with radicchio, melenzane & basil in a mushroom cream 10
lamb stuffed pepper on lentils with swiss chard & romesco 10.5
grilled albacore with cherry tomatoes, israeli couscous, kalamatas, green beans & aioli 11.5

To Finish
fig tart with chantilly 5.5