Lunch Menu: Week of June 13, 2016


duck leg confit on green lentils with swiss chard & honey 


bread/olives  4.0

bread/cuke pesto  5.5

country pork pâté/mustard/cornichon  5.5

tomato filled with ceci/ cuke salad  6.5

bruschetta/duck liver/onion/balsamic 6.5

tomato salad/basil   6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –cucumber/strawberry 10.5

cold cucumber/bread  4

million ingredient soup/ bread   4


Pizze Rosse

garlic/basil/oregano/mozz   9.5

blue/ham/onion/mozz  10.5

goat/tomato/kale/mozz  10.5


Pizze Bianche

tomato/zukes/basil/mozz 10.5

egg/bacon/scallion/mozz 10.5

duck confit/kalamata/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1



goat cheese and basil ravioli, broccolini & crushed almonds   10

tomato risotto with grilled zucchini, kalamata & blue cheese  10

grilled pork sausage on ceci with roasted pepper, paprika, tomato & aioli*  11

duck leg confit on green lentils with swiss chard & honey  11

shrimp ‘n grits with tomato, mushroom & bacon  11



ricotta sformato with sour cherry and honey  6

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