Lunch Menu: Week of Oct. 17-20, 2017

Carrot and scarlet kabocha soup, served with bread

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

GTF kimchee    4

vegetarian french onion soup, served with bread     5

carrot and scarlet kabocha soup, served with bread    5

mixed greens with balsamic    6.5

GTF salad – goat cheese, pumpkin seeds, croutons, and a maple poppyseed dressing     9.5Coriander and paprika braised pork shoulder on fresh orrechiette with broccoli & collards

 

Pizze Rosse

garlic & basil    13

corn & roasted pepper   13

bacon & bleu   13

 

 

Pizze Bianche

kalamata & goat cheese  13

sausage & leek 13

ham & scallion   13

 

 

add an egg, pickled jalapenos, or anchovies   1

 


Seafood risotto of prawns with roma tomatoes, chives, peppers and traveso


Secondi

poached egg on polenta with celeriac, sunchokes, delicate, butternut and balsamic    13

seafood risotto of prawns with roma tomatoes, chives, peppers and traveso    14

brodetto of albacore tuna, prawns, kale, potatoes and tomatoes topped with aioli    14

coriander and paprika braised pork shoulder on fresh orrechiette with broccoli & collards   14