Lunch Menu: Week of March 8, 2016

Great to see everyone last week…..We will try to maintain that kind of creativity and focus this week with a menu that includes GTF sunchokes, Washington clams, and Carlton pork. Shea made spaetzle real good for the root vegetable ragu.

Antipasti
foccaccia and olive oil 3.5
olives 3.5
pepper and parmesan puffs 3.5
pork pâté with pickles and house mustard 5.5
beet risotto suppli 6.5
pork belly on ceci 6.5
bruschetta/brie/leeks/kale5.5
bruschetta/goat ch./sunchoke/beets 5.5
almond sformato/carrots/brown rice/parsnip 5.5
mixed field greens with balsamic vinaigrette 6.5
gtf salad –orange, beets and radish with honey and turmeric dressing 9.5
potato and leek soup with artisan bread 4
creamy beet soup with artisan bread 4

Pizze Rosse
garlic/oregano/mozzarella 9.5
goat cheese/peppers/mozz 9.5
sausage/red onion/mozzarella 10

Pizze Biance
ham/kale/blue/mozzarella 10.5
bacon/mushroom/mozzarella 10.5
rapini/egg/mozzarella 10.5

–add an egg or anchovies for 2.

Secondi
four cheese ravioli with kale, shallots and parmesan 9.5
spaetzli with root vegetable ragú and fava top pesto 9.5
rockfish and clams in a tomato chowder with puff crackers 10.5
grilled quail over polenta with romas, leeks and broccoli 10.5
sausage over braised cabbage and potatoes with house mustard 10.5

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