Lunch Menu: Week of Sept. 12, 2017

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

smokey roasted eggplant soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad – tomatoes, pumpkin seeds, cucumbers, and a feta-dill dressing  9.5

 

Pizze Rosse

garlic & basil    13

corn, leeks, zucchini    13

ancho peppers & house sausage  13

 

 

Pizze Bianche

bacon & caramel onions  13

kalamata olives & goat cheese  13

broccoli & kale   13

 

 

–add an egg, pickled jalapenos, or anchovies   1

 

Secondi

chicken & cheese ravioli with preserved meyer lemon, croutons, mint, basil and parmesan   14

brodetto of prawns with garbanzo beans, peppers, tomatoes and kale topped with aioli   14

duck leg confit on black lentils  with green beans, pickled onions, and romesco    14

semolina gnocchi with  mushrooms, kale, and goat cheese    13

beet risotto with blue cheese, walnuts, and broccoli   13