Lunch Menu: Week of July 5th, 2017

Semolina gnocchi with Shea’s mozzarella, tomatoes, basil and grilled baby onions  

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    3

roasted pepper and tomato soup, topped with roasted garlic and served with bread    5

mixed greens with balsamic    6.5

local herb goat cheese and tomato crostini    5

GTF salad –  fresh-picked boysenberries, cucumbers, and roasted almonds with

a boysenberry-ginger vinaigrette     9.5

pork pate with pickled vegetables, mustard and bread     8

 

Pizze Rosse

garlic & basil    11

bacon & kale    12

caramel onion  & tomato  12

 

Pizze Bianche

zuke, kalamata, mushroom    12

bell peppers & eggplant    12

duck confit & scallions    12

 

– add an egg or anchovies   1

 

Rockfish curry with jasmine rice, lemongrass and toasted sesame and toasted sesame 

Secondi

mushroom ravioli with leeks and a rosemary brown butter 12

semolina gnocchi with shea’s mozzarella, tomatoes, basil and grilled baby onions    12

maple grilled pork shoulder on lentils with roasted peppers and a house mustard sauce   13

rockfish curry with jasmine rice, lemongrass and toasted sesame 13