Lunch Menu: Week of September 23, 2014

It’s warm and filling menu time! The gray day calls for something out of the wood fired oven…pizza pizza. We also have a lovely bay shrimp salad on the menu!

To Start
country pâté with mixed olives, mustard, pickled peppers 5.5
mixed field greens with balsamic vinaigrette 6.5
newport bay shrimp salad on red butter lettuce
GTF salad – house smoked duck breast with delicata, capers and red onion and herb vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozzarella and artisan bread 9.5
ducky onion w/herbs soup with artisan bread 4/6
vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/eggplant/spinach/mozzarella 10.5
kalamata olive/peppers/red onion /mozzarella 10.5

Pizze Bianco
ham/zucchini/mozzarella 10.5
butternut squash/tomato/blue cheese/mozzarella 9.5
colazione-bacon/egg/scallion/black pepper 10.5

Secondi
chicken & mushroom ravioli with squash and eggplant 10.5
pork ragú over green kale & pappardelle 9.5
roasted peppers & spinach over creamy polenta with poached egg* 9.5
torta de crespelle of winter squash, kale and onion 9.5
fish stew of tuna & shrimp with fennel, leeks, tomato and aioli 10

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