Lunch Menu: Week of September 1, 2015

Featuring peppers, tomatoes, and melons!

To Start

pork pâté with pickles and house mustard 5.5

mixed field greens with balsamic vinaigrette 6.5

GTF salad –roasted corn and cucumber with tomato vinaigrette   9.5

melon salad-assorted melons with feta and kalamata olives 9.5

roasted pepper soup and artisan bread 4/6

creamy mushroom soup with artisan bread 4/6


Pizze Rosse

garlic/basil/mozzarella   9.5

feta/kalamata/summer squash/mozzarella 10.5

pesto/roasted peppers/mozzarella 9.5

 

Pizze Biance

duck/cipollini/mozzarella 9.5

tomato/mushroom/mozzarella 9.5

colazione – bacon/egg/pepper/mozzarella 9.5

 

–Add an egg, anchovies or pickled jalapeños for a dollar.

 

Secondi

spaghetti and meatballs 9.5

lasagna with eggplant, leeks, carrot, ricotta and mozzarella 9.5

stuffed pepper over polenta with pesto 9.5

braised hen with chard and smashed potato 9.5

trout with ceci puree, romesco and green beans 10.5

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