Lunch Menu: Week of May 5, 2015

by GTF Office on May 4, 2015 · 0 comments

I am a little too pooped out from my birthday weekend to post anything even partially clever.

Although I did receive a gift of a bottle of Douglas Fir tip elixir, which set into motion a series of events which led to duck leg glazed with an offshoot of said elixir appearing on the menu this week!

To Start
pork pâté with cornichon and dijon mustard 5.5
suppli al telefono 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – snap peas, goat cheese, and kalamata vinaigrette 9.5
beet soup with artisan bread 4/6
ham and lentil soup with artisan bread 4/6
Pizze Rosso
garlic/oregano/mozzarella 9.5
italian sausage/arugula/mozzarella 10.5
roasted pepper/blue cheese/mozzarella 9.5

Pizze Bianco
fava top pesto/beets/mozzarella 9.5
roasted shallot/spinach 9.5
bacon/parsley/black pepper/soft farm egg/mozzarella 10.5

–Add an egg for a dollar
Secondi
carrot ravioli with sweet woodruff cream sauce, roasted shallots,chive blossom and arugula 9.5
creamy polenta with tomato, ____, ____, and soft poached farm egg 9.5
duck leg confit with cece puree, spinach and doug fir tip glaze 10.5
lamb and beef polpetti with mibuna and tagliatelle 10.5
brodetto of chinook and white shrimp with aioli 11.5

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