Lunch Menu: Week of July 19th


Halibut and prawns in a yellow curry


bread/olives  4.5

bread/ pickles 5.5

country pork pâté/mustard/cornichon  5.5

caprese salad  9.5

risotto cake/radicchio/pesto 5.5

duck bruschetta/beet/blue cheese  7

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  tomato/cuke/herb vin  9.5

cold gazpacho/bread  4

roasted tomato soup/ bread   4

Pizze Bianche

tomato/broccoli/mozz   9.5

blue/bacon/kale/mozz  10.5



Pizze Rosse

garlic/basil/mozz 9.5

onion/zuke/jalapeno/mozz 10.5

lamb sausage/pepper/mozz  10.5

pesto/bacon/mozz   10.5

add an egg, pickled jalapenos,

or anchovies for  $1



goat cheese and tarragon ravioli with roasted baby onions and beets  10.

halibut and prawns in a yellow curry with ceci and kale 11.

lentil filled tomato with ratatouille, pesto and greens 9.5

duck leg over braised cabbage with potato and russian kale 11.

braised pork on semolina with braising greens  10.