Lunch Menu Sketch: Week of September 16, 2014

Local food movement comes to GTF! We are participating in this year’s Local 6 event. We are offering a dish with bay shrimp, roasted poblanos, corn and papas. See you this week at the Farmstand.

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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 – polpette di melanzane, heirloom tomatoes, kalamata olive and parsley vinagrette   9.5

caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread  9.5

roasted pepper soup with artisan bread  4/6

chunky beet soup with  artisan  bread  4/6

L6 newport bay shrimp with roasted poblano peppers, corn and potatoes  L6


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

 

Secondi

GTF spaghetti carbonara, italian sausage, leeks, broccoli and basil  10.5

semolina gnocchi with roasted roma tomatoes, zucchini, herbed ricotta  and pesto 9.5

creamy polenta with seasons finest  vegetables and poached egg* 9.5

duck leg confit with roasted potatoes, swiss chard and carrots  10.5

GTF muffaletta, house mortadella with olive tapenade, pickled peppers, aioli, red onion, cukes and salad greens  10.5