Lunch Menu: Week of Sept. 19, 2017

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

southwestern style bean and corn soup, served with bread   5

creamy potato basil soup, served with bread   5

mixed greens with balsamic    6.5

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

 

Pizze Rosse

garlic & basil    13

roasted pepper & cherry tomato    13

duck confit & caramelised onions  13

Pizze Bianche

basil pesto & zucchini  13

bacon & bleu cheese  13

kalamata & goat cheese   13

 

add an egg, pickled jalapenos, or anchovies   1

Secondi

agnolotti of butternut squash with altamura croutons, golden beets and hazelnuts  13

duck leg confit with sweet corn grits, peppers and romesco   14

pork ragu on fresh tagliatelle pasta with cherry tomatoes and black kale spinach    14

brodetto of albacore tuna and salmon with garbanzo beans, tomatoes and aioli   14