Lunch Menu: Week of August 22, 2016

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Seafood brodetto with tomato, potato & aioli

Antipasti

bread & olive oil  4.

mixed field greens, balsamic vinaigrette  6.5

green bean/cipollini/chicken heart  6.

eggplant/fennel/tomato/pugliese  6.

GTF salad –

blue/melon/honey vinaigrette 9.5

ducky onion soup /bread  4

cold watermelon soup/bread   4

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

red onion/fennel/chili/mozz  10.5

peppers/corn/mozz  10.5

 

Pizze Bianche

ham/egg/pesto/mozz   10.5

duck/mushrooms/mozz   10.5

zukes/cherry tom /mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

Secondi

corn risotto with cherry tomatoes, olives, leeks & basil pesto 11

chicken ravioli with plums, parsley & cippolini onions  11

semolina gnocchi with pork ragú, rainbow chard & tomatoes  10.5

grilled pork loin with duck fat potatoes, green beans & salsa verde 12

seafood brodetto with tomato, potato & aioli*  12

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