Lunch Menu: May 2-5, 2017


oysters on the half shell, mint and lemon balm mignonette 2.5 ea

chad fell’s bread & marinated olives 5

french onion soup, croutons, gruyere 6.5

sopa caldo verde   5

mixed greens, balsamic, beets  6.5

baked chevre, roasted garlic, pears and country bread with drizzled honey  7.5

frisee, lardon, poached egg, hand torn croutons dijon  7

country pork terrine, pickled onions, mustard, chad fell bread  8

GTF salad, apples, pears, radishes, almonds and parmesan 9.5

Pizze Rosse

garlic & basil  10.5

leek & sausage 11.5

goat cheese & mushrooms  11.5


Pizze Bianche

potato, bacon, chive  11.5

anchovy, onion, arugula 11.5

kale & olives 11.5


add an egg to any pie for  $1




spaghetti carbonara with house pork belly, kale, caramel onions, chives & endive   12

ravioli of ricotta with kalamatas, leeks & romas  11

duck leg confit on ceci puree with grilled raab and romesco  12

creamy polenta with farm soft egg, roasted peppers, spinach, parsley lemon balm pesto and balsamic reduction   11