Lunch Menu: Week of July 25, 2017

Brodetto of tuna, prawns, rockfish & salmon with new potatoes, tomato, fennel & aioli

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

tomato, spinach, and lentil soup, served with bread   5

summer squash and sage soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad –  croutons, tomatoes, hard-boiled eggs and caesar dressing   9.5

 Pizze Rosse

garlic & basil    13

bacon, kale, bleu    13

broccoli & goat  13

 

 

Pizze Bianche

ham, scallion, olive    13

caramel omion & zukes   13

 

add an egg or anchovies   1

Secondi

ravioli of goat cheese and parmesan with ratatouille, extra virgin and fresh basil leaves   13

isaraeli couscous soup with roasted tomato, crispy duck and cucumber mint buttermilk   14

pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta   14

duck breast on creamy polenta with boysenberries and swiss chard    14

brodetto of tuna, prawns, rockfish & salmon with new potatoes, tomato, fennel & aioli