Lunch Menu: Week of April 12, 2016


GTF chicken galantine-pickles 5.5

bread-olives  4.

pepper and parmesan puffs  3.5

fennel and paprika potatoes  5.5

blue cheese croquettas  5.5

bruschetta/duck liver/apple/arugula  5.5

bruschetta/carm onion/duck confit /parm  5.5

quail with golden raisin and green garlic  7.

mixed field greens with balsamic vinaigrette  6.5

GTF salad –apples/goat cheese/white turnip

mustard dressing  9.5

ham and farro soup with artisan bread  4

parsnip soup with artisan bread   4



Pizze Rosse

garlic/oregano/mozzarella    9.5

ham/blue/mozz  10.5

leeks/mushroom/mozz 10.5


Pizze Bianche

kale/olive/mozz  10.5

carm. shallot/bacon/mozz 10.5

ham/egg/mozzarella 10.5


–add an egg or anchovies

for  2.



orrecchiette with duck, leeks, grilled dandelion and parmesan 10.5

stuffed cipollini with runny farm egg*, on carrots and spinach in a thyme brodo   10.5

mushroom strata with kale, leeks and romas  9.5

polpetti, a.k.a. meatballs, on polenta with spinach and peppers 10.5

brodetto with salmon and rockfish 11.5