We have had a lively March with many visits from many old friends. We have been extremely busy, thanks to you eaters. It has been a great warm-up for the full schedule that happens in April!
We will be open for lunches on Tuesday through Friday, brunches on Saturday, and dinners on Thursday, Friday, and Saturday beginning in April.
| Antipasti
bread-olive oil-salt 3.5 pepper and parmesan puffs 3.5 pork pâté with pickles and house mustard 5.5 suppli with fava top pesto 6.5 fennel and paprika potatoes 5.5 bruschetta/goat ch./beets/arugula 5.5 bruschetta/kalamata/brie/fa va top 5.5 grilled kale raab with lemon and almond 5.5 mixed field greens with balsamic vinaigrette 6.5 GTF salad – beets, goat cheese and almonds in a tarragon dressing 9.5 kale and tomato soup with artisan bread 4 curried carrot soup with artisan bread 4
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Pizze Rosse
garlic/oregano/mozzarella 9.5 mushroom/broccoli/mozz 10.5 bacon/shallot/mozzarella 10.5 kalamata/anchovies/chili oil 10.5
Pizze Bianche sausage/peppers/mozzarella 10.5 ham/corn/blue/mozzarella 10.5 rapini/egg/mozzarella 10.5
–add an egg or anchovies for 2.
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Secondi
nettle agnolotti with almond cream sauce and crispy carrot 9.5
semolina gnocchi with roma tomato, ricotta and spinach 10.5
roasted garlic strata on romas with kale and leeks 9.5
crespelle di pollo with beschiamella sauce and kale 10.5
rockfish with roasted peppers and capers on polenta 11.
pork sausage with lentils and fava top pesto 10.5