Lunch Menu: June 20-23, 2017

Shrimp-n-grits with roasted peppers, black kale and tomatoes

Antipasti

chad fell’s bread & olives  5

new potato & caramelized leek soup & bread   5

chilled cucumber soup & bread   5

mixed greens with balsamic   6.5

GTF salad – cucumbers, strawberries and pumpkin seeds with a strawberry vinaigrette   9.5

pork pate with pickles, mustard and bread   8

 

Pizze Rosse

garlic & basil    10.5

bacon & baby onion    11

 

Pizze Bianche

ham, egg, garlic scapes   11

zukes & roasted peppers    11

 

–add an egg or anchovies   1

 

Secondi

duck ravioli in a thyme brodo with garlic scapes, zucchini and croutons 12

semolina gnocchi with walla wallas, basil, walnuts and ricotta cheese    12

shrimp-n-grits with roasted peppers, black kale and tomatoes   12

garlic sausage with new potatoes and green cabbage with house ketchup and mustard  13

salmon brodetto with carrots, tomatoes, chick peas and aioli   13