Lunch Menu: Week of August 16, 2016

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Antipasti

duck rillettes on toast  6.5

country pâté/mustard/cornichon  6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –blue cheese/beets/melon/tarragon  9.5

creamy roasted peppers/bread  4

gazpacho soup/bread   4

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/blue/mozz  10.5

fennel/spicy sausage/mozz  10.5

 

Pizze Bianche

ham/egg/scallion/mozz   10.5

squash/onions/pesto/mozz   10.5

leeks/corn/cherry tom /mozz  10.5

–add egg, anchovies or

pickled jalepenos for  $1

Secondi
corn risotto with cherry tomatoes, olives, basil pesto and parsley 11
pork ragú over semolina tagliatelle with chard and tomatoes 10.5
duck leg confit with coriander garbanzos, green beans & romesco 11
ratatouille on polenta with soft farm egg* and balsamic reduction 9.5
seafood brodetto of salmon with tomato, potato & aioli* 12

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