Lunch Menu: Week of July 21, 2015


What happened?

I turned my back for one second, and now we have a rainbow of tomatoes to use on our menu. The caprese salad looks like a bowl of fruit loops, at least in terms of the colors represented. We are finding inspiration in the new ingredients coming into the kitchen daily. For example, Jimmy Nardello peppers…come and see what we did with those on the menu!

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –cherry tomatoes, Altamura crouton, shaved parmesan and basil vinaigrette 10.5
caprese salad – fresh tomatoes, basil and mozzarella with artisan bread 9.5
curried garbanzo & bacon with artisan bread 4/6
gazpacho and artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
ham/zucchini/mozzarella 10.5
baby red onion/duck/mozzarella 10.5
eggplant/fresh tomato/mozzarella 9.5

Pizze Biance
pesto/potato/mozzarella 9.5
bacon/egg/scallions/mozzarella 10.5
pablano peppers/tomato/mozzarella 9.5
–Add an egg, anchovies or pickled jalapenos for a dollar.

goat cheese ravioli with fresh tomato/capers/chili flake 9.5
tomato risotto with beet and caramelized fennel salad 9.5
pappardelle with pork ragú, pumpkin seed, beet greens & nardello slaw 9.5
brodetto of albacore and prawns with potatoes and aioli 11.5
grilled flank steak on a tomato and marinated summer squash salad with pesto 10.5
lentil stuffed magna squash on chard with sofrito & herbed ricotta 9.5