Lunch Menu: Week of August 15, 2017

Fresh orrechiette with summer squash, cherry tomatoes, herbed ricotta and hazelnuts

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

chilled corn soup, served with bread   5

blush potato and leek soup, served with bread   5

mixed greens with balsamic    6.5

goat cheese and roasted pepper crostini   4

GTF salad – tomatoes, caramelized shallots, croutons, and a lemon-cherry tomato vinaigrette 9.5

 

 

Pizze Rosse

garlic and basil    13

bacon and bleu cheese    13

anaheim peppers, roasted onions  13

 

 

 

Pizze Bianche

kalamata and chard  13

zukes, cherry tomato, goat cheese  13

 

add an egg or anchovies   1

 

Secondi

fresh orrechiette with summer squash, cherry tomatoes, herbed ricotta and hazelnuts   13

shrimp-n-grits with sweet corn, roasted shishito peppers, garlic and tomatoes   14

grilled quails on german potato salad with green beans   12

GTF burger on a brioche bun with bacon, pickle, tomato, mustard aioli,* and a mixed salad  12