Lunch Menu Sketch: Week of October 7, 2014

Paula, Lisa, and Rachel served up a ripping good meal of the highest caliber last Friday night in what we call our October Fridays Dinners. One highlight was the Asian-inspired sausage that featured our own ginger. Yes, GTF ginger!  I do believe everyone left with a happy tummy on Friday night.

For lunch this week:

To Start
pork pate with cornichon, olives and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted sunchokes, roasted pears, blue cheese and poppy seed vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
mushroom soup with artisan bread 4/6
tomato soup with artisan bread 4/6

Pizza Rosso
marinara-garlic/oregano/tomato sauce 9.5
bacon/butternut/fennel/mozzarella 10.5
kalamata/leeks/feta/mozzarella 10.5
Pizze Bianco
egg/parsley pesto/ricotta/mozzarella 10.5
ham/summer squash/peppers/mozzarella 10.5
four cheese pie 9.5

–add an egg, anchovies or pickled serranos for one dollar

Secondi
semolina gnocchi with parsley pesto, ricotta, leeks, and zucchini 9.5
polpette d’agnello over smashed butternut, greens 10
season’s finest roasted vegetables over creamy polenta with poached egg and balsamic reduction 9.5
brown rice stuffed pepper with chard and cherry tomatoes 9.5
seafood cacciucco of tuna rockfish with peppers, ceci, tomato and aioli 10

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