Lunch Menu: Week of June 23, 2015

Welcome to the summer heat. The plants love it, and so do I. I have been on the river twice already this year and am ready for all things summer.  Cold gazpacho, cold beer, and BERRIES! We have marionberries, boysenberries, raspberries, blackberries ready to jump on our menu, and on the menu this week, we have a mortadella sandwich (part bologna sando and part banh mi) on which I have been feasting. Hope to see you this week on the cool, breezy patio.


To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –blue cheese, almonds and boysenberries and berry vinaigrette 9.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
gazpacho soup with artisan bread 4/6
cucumber soup and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/beets/mozzarella 10.5
pepperoni/roasted garlic/mozzarella 10.5
summer squash/red onions/mozzarella 9.5

Pizze Bianco
tomato/pesto/mozzarella 9.5
ham/kale/mozzarella 10.5
duck/egg/pepper 10.5

–Add an egg for a dollar.

orrecchiette pasta with tomato, zucchini, ricotta and bread crumbs 9.5
torta di crespelle with beets, beet greens and pesto 9.5
lentils with sofrito and chard baked with a ricotta crust 9.5
cacciucco stew with prawns and rockfish in a tomato based broth with ceci, potato and aioli* 11.5
mortadella sando with pickle, onion, aioli, and tomato on grilled Pugliese served with salad 9.5
duck confit with braised greens, baby carrots, potatoes, and cherry mostarda 9.5