Lunch Menu: Sept. 17-20, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette  7-

Mixed green salad with summer vegetables, pepitas, and basil vinaigrette  9-

Plate of farm pickled vegetables  6-

GTF chicken liver mousse with pickled grapes, stone ground mustard and crostini  10-

Radicchio salad with shaved apples, fennel, shallots, mint yogurt and mozzarella  9-

Sourdough bread with butter and Newport sea salt  6-

Red bean, tomato, and kale soup with toasted bread  6-

Entrees      

Plate of grilled summer vegetables with mole verde and toasted pepitas  15- 

Potato gnocchi with summer vegetable ragout and fresh herbs  17- 

Seared albacore tuna with romesco, poached potatoes, sweet peppers, onions, grilled corn and fresh herbs  23-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled onions and aji verde sauce  20-

Sandwiches 

Community Cow beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island*  13-

Community Cow beef burger on a brioche bun with aged white cheddar , sweet onions, tomato, butter lettuce and garlic aioli  13-

Grilled summer vegetables and herbs with whipped chevre on grilled flatbread  12-

Wood-Fired Pizzas

Pizza Bianca with fresh herbs  13-

Pizza Margherita  13-        

Fennel sausage, sweet peppers, shallot, GTF tomato sauce, and mozzarella  15-   

Basil pesto, cherry tomatoes, shishito peppers, and feta  14-

Roasted potatoes, fresh tomato, red onion, and blue cheese  14-