Lunch Menu: Week of June 30, 2015

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –cukes and boysenberries and meyer lemon vinaigrette 9.5
Ricky’s hummus with cucumbers and tomatoes, oh my 7.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
gazpacho soup with artisan bread 4/6
cold potato soup and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
balsamic onions/roasted mushrooms/fresh tomatoes/mozzarella 9.5
duck/spinach/mozzarella 10.5

Pizze Bianco
pepperoni/green bell peppers/mozzarella 10
basil pesto/summer squash/mozzarella 10
ham/roasted jalapeno/mozzarella 10.5

–Add an egg for a dollar.

agnolotti with mushrooms, spinach and parmesan in an herb broth 9.5
chard stuffed patty pan squash with tomatoes and zucchini 9.5
lentils with sofrito and chard baked with a ricotta crust 9.5
fish stew with salmon in a tomato based broth with ceci and aioli* 11.5
lamb ragú with pappardelle and carrots 10.5