Lunch Menu: Week of August 1, 2017

Season’s first sweet corn with shishito peppers, cherry tomatoes, poached egg and pesto

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

chilled tomatillo and anaheim soup, served with bread   5

southwestern soup with tomatillos, roasted pablanos and corn, served with bread   5

mixed greens with balsamic    6.5

GTF salad –  a variety of tomatoes, croutons, shallots, and a sweet basil vinaigrette   9.5

pork pate with mustard, cornichon and fresh bread    7

 Pizze Rosse

garlic & basil    13

bacon, bleu    13

anaheim pepper, cherry tomato  13

 

 

Pizze Bianche

ham, leek   13

zukes, kalamata, mushroom  13

– add an egg or anchovies   1

 

Nicoise salad of grilled tuna, olives, green beans, radicchio, tomato, potato & aioli 

Secondi

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

season’s first sweet corn with shishito peppers, cherry tomatoes, poached egg and pesto   14

pork and mushroom ragu with fennel bulb, apples and cavelo nero on potato gnocchi   14

nicoise salad of grilled tuna, olives, green beans, radicchio, tomato, potato & *aioli   14