Lunch Menu: Week of March 15, 2016


The sun should shine on Thursday, and here is a menu to enjoy on that highly awaited occasion:

foccaccia and olive oil 3.5
olives 3.5
pepper and parmesan puffs 3.5
pork pâté with pickles and house mustard 5.5
prawns and pork belly on cous cous salad 7.5
smoked salmon and crackers 6.5
bruschetta/leeks/kale/liver 6.5
bruschetta/goat ch./beets/arugula 5.5
grilled kale raab with almond crema 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –pears and pumpkin seeds with poppyseed 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 Bianche
ham/kale/blue/mozzarella 10.5
bacon/mushroom/mozzarella 10.5
rapini/egg/mozzarella 10.5

–add an egg or anchovies for 2.

nettle ravioli with red onion and roma tomatoes 9.5
spaetzli with arugula and fava top pesto 9.5
farro risotto with mushroom, caramelized shallots and blue cheese
stuffed trout with meyer lemon brown butter sauce 11.5
braised chicken over lentils and carrots 12.5