Lunch Menu – Week of August 22, 2017

 

Duck leg confit on sweet corn grits with squash,
cherry tomatoes and romesco

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

italian vegetable soup, served with bread  5

caramelized onion, potato, and basil soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad – tomatoes, hazelnuts, blue cheese crumbles, and a balsamic vinaigrette 9.5

 

Pizze Rosse

garlic and basil    13

bacon and white onion    13

zukes, corn, scallions  13

 

 

Pizze Bianche

kalamata and goat cheese  13

grilled peppers, leek, cherry tomato  13

 

add an egg or anchovies   1

Green lentils with swiss chard, a poached egg, basil & nut pesto and
balsamic reduction

Secondi

pork ragu over orrechiette with grilled peppers and herbed ricotta   14

green lentils with swiss chard, a poached egg, basil & nut pesto and balsamic reduction  13

duck leg confit on sweet corn grits with squash, cherry tomatoes and romesco   14

GTF chicken ravioli with roasted corn, carrots and chicken cream sauce 14

GTF chicken ravioli with roasted corn, carrots and chicken cream sauce