Lunch Menu: Week of Nov. 14, 2017

Parsnip and vanilla soup, served with bread

Antipasti

chad fell’s bread & olives    5

emily’s farm fresh pickle plate    4

parsnip and vanilla soup, served with bread     5

spiced quince and kabocha soup, served with bread     5

mixed greens with balsamic    6.5

GTF salad – pickled onions, croutons, napa cabbage, and a boysenberry vinaigrette     9.5

Pizze Rosse

garlic / roma / herbs   13

bacon / anaheim peppers  13

romanesco / mushrooms   13

 

 

Pizze Bianche

butternut squash / kale  13

kalamata / red onions  13

ham / scallions  13

 

add an egg, pickled jalapenos, or anchovies   1

 

Shea’s fresh orrechiette / braised pork shoulder / cavelo nero / fennel apple pickle slaw

Secondi

GTF chicken confit / curried butternut puree / jarusalem artichokes / collard greens    14

shea’s fresh orrechiette / braised pork shoulder / cavelo nero / fennel apple pickle slaw   14

shea’s handmade acorn ravioli  / mushrooms / celeriac / parsley root / carrots / sage   14

sweet corn grits / soft poached egg  / kalamatas / romas / pecorino romano / balsamic   13