Lunch Menu: Week of Oct. 3, 2017

Spaghetti carbonara with pork belly, chives, caramel onions and pecorino

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

duck liver mousse on baguette with balsamic reduction and arugula    4

creamy delicata squash and thyme soup, served with bread    5

mixed greens with balsamic    6.5

gtf salad – tomatoes, pumpkin seeds, roasted sweet peppers, and a cilantro-dill dressing     9.5

Brodetto of tuna, prawns and clams with garbanzo beans, fennel bulb and aioli

Pizze Rosse

garlic & basil    13

corn & peppers   13

kalamata & goat cheese  13

 

 

Pizze Bianche

ham & bleu cheese  13

bacon & kale  13

tomato & broccoli   13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Black lentils with a poached egg, tomatoes, romesco and rosemary goat chevre

Secondi

spaghetti carbonara with pork belly, chives, caramel onions and pecorino   14

ravioli of kabocha and parmesan with delicata, duck confit and black kale in a thyme brodo    14

black lentils with a poached egg, tomatoes, romesco and rosemary goat chevre    13

brodetto of tuna, prawns and clams with garbanzo beans, fennel bulb and aioli   14