Lunch Menu: Mid-September 2016

Chef suggests: duck cannelloni! It’s real good, and the first winter squash of the season is on the menu.

To Start
country pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –pears, almonds, croutons and blue cheese dressing 9.5
tomato soup with artisan bread 4/6
ducky mushroom soup with artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
ham/roasted peppers/mozzarella 9.5
squash/mushrooom/mozzarella 10

Pizze Biance
kale/corn/mozzarella 10.5
bacon/tomato/mozzarella 9.5
pesto/egg/mozzarella 10.5
–Add an egg, anchovies or pickled jalapeños for a dollar

goat cheese tortelloni roasted peppers, kalamata olives and arugula 9.5
late summer napoleon over polenta with pesto 9.5
prawns in tomato curry with ceci and potato 10.5
beef polpetti with smashed potato with eggplant, tomatoes and chard 9.5
duck cannelloni with kabocha smash, black kale and garlic beschiamella sauce 10.5