Lunch Menu: June 27-30, 2017

Grilled pork chop with roasted new potatoes, olives, rainbow chard and a basil walnut pesto

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    3

two bean minestrone soup & bread   5

carrot ginger soup & bread    5

mixed greens with balsamic    6.5

GTF salad – cucumbers, croutons and walnuts with a tomato basil vinaigrette    9.5

pork pate with pickled vegetables, mustard and bread    8

 

Pizze Rosse

garlic & basil    10.5

zukes & mushroom    11

bacon & onion    11

 

Pizze Bianche

ham, egg, scallion    11

fresh tomato & kale    11

sausage & kalamata    11

 

–add an egg or anchovies   1 

Secondi

basil ravioli with Shea’s ricotta zucchini, tomatoes, hazelnuts and balsamic   12

pork ragu on semolina gnocchi with black kale   13

grilled pork chop with roasted new potatoes, olives, rainbow chard and a basil walnut pesto   13

duck leg confit on coriander chickpea puree with broccolini and toasted sesame   13

creamy polenta with roasted peppers, spinach, mushrooms and a *soft farm egg   12