Lunch Menu: Week of Sept. 26, 2017

Coriander and parika braised pork shoulder on sweet corn grits with broccoli   

Antipasti

chad fell’s bread & olives   5

emily’s farm fresh pickle plate    4

honey-roasted broccoli    4

broccoli, lentil, and tomato soup, served with bread   5

creamy potato, spinach and basil soup, served with bread   5

mixed greens with balsamic    6.5

GTF salad – marinated red peppers, hazelnuts, croutons, and a lemon vinaigrette  9.5

 

Pizze rosse: bacon & broccoli, before putting it in the oven

Pizze Rosse

garlic & basil    13

bacon & broccoli   13

roasted peppers & corn    13

zucchini, tomato & kale  13

 

 

Pizze Bianche

ham & bleu cheese  13

duck confit & scallions  13

kalamata & goat cheese   13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Ravioli of butternut squash with pork belly, croutons, caramel shallots and roasted carrots

Secondi

ravioli of butternut squash with pork belly, croutons, caramel shallots and roasted carrots   14

duck leg confit on olive smashed potatoes with black kale and roasted peppers     14

coriander and parika braised pork shoulder on sweet corn grits with broccoli    14

cheese & herb stuffed crepes on a bed roasted romas and the last of the summer squash    13