Lunch Menu: Week of April 5, 2016

by GTF Office on April 4, 2016 · 0 comments

gtf kitchen shirts from three years running GTF kitchen shirts from three years running

Antipasti

bread-olive oil-salt  3.5

pepper and parmesan puffs  3.5

farro risotto with pork and duck  6.5

muffaletta    6.5

fennel and paprika potatoes  5.5

salt cod croquettas  5.5

bruschetta/duck liver/apple/arugula  5.5

bruschetta/carm onion/peppers/goat  5.5

grilled kale raabe with lemon and almond   5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –apples/blue cheese/pumpkin seeds/honey dressing  9.5

lentil soup with artisan bread  4

carrot soup with artisan bread   4

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

leeks/kale raabe/mozz10.5

 

Pizze Bianche

peppers/mozz  10.5

kalamata/new potato/mozz 10.5

ham/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi

ravioli with tomato, leek, kale, parmesan and olive oil 9.5

semolina gnocchi with ragú, mozzarella & spinach 9.5

potato involtini with grilled kale raabe and caramelized shallots   9.5

rye tagliatelle with smoked trout, kalamata olives, thyme and parsley  10.5

pork sausage with spaetzle,  fava tops and whole grain mustard sauce 10.5

confit duck leg over lentils with potatoes and spinach 10.5

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