Lunch Menu: Week of Oct. 31, 2017

Delicata ravioli with warm spice butternut puree, brussel sprouts and radicchio

Antipasti

GTF kimchee    3.5

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

creamy celeriac, quince, and parsley root soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – caramelized leeks, bleu cheese, croutons, and honey-thyme vinaigrette     9.5

 

Pizze Rosse

garlic / basil    13

bacon / kale   13

pepper/ radicchio   13

 

 

Pizze Bianche

kalamata / goat cheese  13

ham/ leek/ bleu  13

sausage/ scallion  13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Pork ragu on fresh tagliatelle pasta with kale, apples and pickled onion

Secondi

delicata ravioli with warm spice butternut puree, brussel sprouts and radicchio  13

shrimp-n-grits with bacon braised collard greens and sweet habinata peppers   14

pork ragu on fresh tagliatelle pasta with kale, apples and pickled onion    14

seared duck breast on celery root puree with boysenberries and delicata squash   14