Lunch Menu: Week of July 11-14, 2017

An adaptation of our grilled albacore tuna entree. Instead of polenta with roasted peppers and tomatoes, we substituted broccoli, carrots, and roasted potatoes, all fresh from the farm.

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    3

white bean and spinach soup, served with bread   5

mixed greens with balsamic    6.5

local herb goat cheese and tomato crostini    5

GTF salad –  tomatoes, cucumbers, and sunflower seeds with a roasted garlic vinaigrette    9.5

pork pate with pickled vegetables, mustard and bread     8

Pizza rosse – garlic & basil

 

Pizze Rosse

garlic & basil    11

zucchini & kalamata    12

bacon & mushrooms  12

 

Pizza Bianche

tomatoes & baby onions    12

ham& scallions    12

 

–add an egg or anchovies   1

 

Secondi

shea’s ricotta ravioli with goat whey  broccoli, favas and radicchio  13

ratatouille with parmesan, balsamic reduction, baguette and a poached egg    12

GTF style ramen with pork belly, egg, spinach roots and scallions in a rich duck broth   13

grilled pork shoulder on green lentils, carrots and a basil hazelnut pesto   13

grilled albacore tuna on polenta with roasted peppers and tomatoes   13