Lunch Menu – Week of May 16, 2016: Oregon Trail Beer Week

 

Antipasti

bread-olives  4.

bread-pesto  4.

Mosaic Farms pork pâté/mustard/cornichon 5.5

ceci fritti/cucumber/tomato  6.5

carrot and thyme terrine  5.5

bruschetta/peppers/scallions/parm  5.5

bruschetta/duck/pickled beets/blue  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –strawberry/pumpkin seed  9.5

spicy black  bean soup/artisan bread  4

curried carrot soup/artisan bread   4

 


Pizze Rosse

garlic/basil/oregano/mozz   9.5

bacon/zukes/mozz  10.5

spring onion/ham/mozz  10.5

 

Pizze Bianche

duck/anchovy/mozz 10.5

egg/blue/scallion/mozz 10.5

goat/olives/mozz  10.5
–add an egg, pickled jalepenos

or anchovies for  $1

 

Secondi

agnolotti of basil & goat cheese with zucchini, baby onions in a thyme broth  10

frascatelli with romas, roasted peppers, new garlic & mozz    10

duck leg confit with brown rice, carrots, roasted turnips and thyme honey   10.5

grilled pork chop with ceci, spinach and a parsley mint pesto   11.5

seafood brodetto with potatoes & aioli*   11.5

 

This week we feature some of the brews made by Oregon Trail Brewery – ask your server about our special thirst-building treat for drinkers of our OTB offerings.