Lunch Menu: Week of Nov. 7, 2017

Chicken and leek agnolotti with sage mushrooms, delicata squash, celeriac and sunchokes

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

curried winter squash soup, served with bread     5

spinach-basil-potato soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – bleu cheese, pickled onions, and a boysenberry-balsamic vinaigrette     9.5

 

 Pizze Rosse

garlic / thyme   13

bacon / red onions  13

roasted peppers/ leeks   13

 

 

Pizze Bianche

kalamata / goat cheese  13

ham/ broccoli  13

delicate squash / kale  13

 

 

add an egg, pickled jalapenos, or anchovies   1

 

Pork ragu on fresh tagliatelle pasta with green kale and an apple, fennel pickle slaw

Secondi

chicken and leek agnolotti with sage mushrooms, delicata squash, celeriac and sunchokes   13

duck confit over turmeric israeli couscous with bok choy, cabbage and pickled broccoli   14

pork ragu on fresh tagliatelle pasta with green kale and an apple, fennel pickle slaw  14

farm poached egg on sweet corn grits with romas, shishitos, habanadas and kalamatas  14