Lunch Menu: Week of Oct. 24, 2017

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