Lunch Menu: Week of November 10, 2015

It’s our last week of the 2015 season. We still have so much good food to share. Come see us!

To Start
mixed field greens with balsamic vinaigrette 6.5
awesome pork pate, cornichon, mustard artisan bread 6.5
GTF salad –duck confit and quince with a parsley vinaigrette 9.5
tomato soup with artisan bread 4/6
creamy celeriac soup with artisan bread 4/6

Pizze with Rosse or Biance Sauce
ham/roasted cauliflower/mozzarella 9.5
broccoli/butternut/mozzarella 9.5
delicata/caramelized onions/mozzarella 9.5

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

ravioli of buttercup squash with brown butter/almond cream sauce 9.5
braised red cabbage with roasted delicata rings 9.
shrimp on shrimp brodetto with potatoes and aioli# 10.5
chicken breast with ginger sauce, carrots and polenta 11.5
chicken wings with jasmine rice, black kale, and GTF kimchi 9.5