Lunch Menu Sketch: Week of September 9, 2014

Good luck at school to teachers and students alike!

Lunch Menu:

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
duck liver mousse with olives and goat cheese sauce 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – melons, grapes and raspberries with a croutons and honey vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
gazpacho with artisan bread 4/6
ducky onion soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
sweet italian sausage and peppers/mozz 10.5
kalamata olive/duck/arugula /mozz 10.5

Pizze Bianco
ham/capers/parmesan/mozz 10.5
pesto/red onion/cherry tomato/mozz 9.5
colazione-bacon/egg/parsley/black pepper 10.5

duck ravioli with roasted pear, and leek brodo 10.5
summer risotto with squash, beets, leeks and blue cheese 9.5
crespelle with ricotta and caramelized onion filling over spinach, yellow tomato and pesto 9.5
beef polpette with tomato and chard over creamy polenta 10.5
white shrimp over a salad of beans, ceci, cherry tomatoes with aioli 10.5