Seared duck breast on celery root puree with kale, curried apples and maple
Antipasti
GTF kimchee 4
chad fell’s bread & olives 5
emily’s farm fresh pickle plate 4
duck liver mousse on fresh baguette, with arugula and balsamic reduction 4
hearty winter vegetable soup with lentils, barley and chicken sausage, served with bread 5
spicy vegetarian chili, topped with goat cheese, served with bread 5
mixed greens with balsamic 6.5
GTF salad – goat cheese, pumpkin seeds, carrots, and a honey-lavender vinaigrette 9.5
| Pizze Rosse
garlic / basil 13 bacon / kale 13 corn / leek / potato 13
|
Pizze Bianche
kalamata / goat cheese 13 roasted pepper / caramelised onion 13 ham / bleu 13
add an egg, pickled jalapenos, or anchovies 1
|
Secondi
mushroom ravioli with roasted butternut, delicata, celeriac, carrots and onions 13
duck leg confit on sweet corn grits with collard greens and broccolini 14
rack of lamb on barley and lentils with romanesco and romesco 14
brodetto of prawns and clams with, fingerling potatoes and romas topped with aioli 14
seared duck breast on celery root puree with kale, curried apples and maple 14