Lunch Menu: Week of Sept. 5, 2017

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

caprese on crispy polenta   5

mushroom, potato, and leek soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad – tomatoes, hazelnuts, feta, and a balsamic vinaigrette 9.5

 Pizze Rosse

garlic and basil    13

bacon and chard    13

kalamata and goat cheese  13

 

 Pizze Bianche

zucchini, cherry tomato, and corn  13

grilled peppers, and onion  13

 

add an egg, pickled jalapenos or anchovies   1

Spaghetti & meatballs in a classic marinara with red kale and parmesan

Secondi

basil & goat cheese ravioli with broccoli, zukes, cherry tomatoes, pumpkin seeds and pesto  13

braised pork shoulder on sweet corn grits with carros, walla wallas and black kale  14

spaghetti & meatballs in a classic marinara with red kale and parmesan    14

black lentils with GTF kimchi, beet greens and a poached egg  13

Braised pork shoulder on sweet corn grits with carros, walla wallas and black kale