Lunch Menu: Week of June 20, 2016


composed salad


bread/olives  4.0

bread/ pesto  5.5

country pork pâté/mustard/cornichon  5.5

tomato/marinated mozzarella/basil  6.5

bruschetta/beef tongue/baby onion 6.5

ricotta sformato/grill zucchini/pesto   6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  beet/blue/cuke  10.5

cold cucumber soup/bread  4

roasted pepper soup/ bread   4

Pizze Rosse

garlic/tomato/basil/mozz   9.5

bacon/blue/onion/mozz  10.5

bells/zukes/kale/mozz  10.5


Pizze Bianche

tomato/olives/mozz 10.5

ham/caper/egg/mozz 10.5

duck/anchovy/scallion/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1


semolina gnocchi with braised pork shoulder and cavelo nero


spaghetti carbonara, pork belly, capers & blue cheese   10

semolina gnocchi with braised pork shoulder and cavelo nero  10

creamy polenta with soft farm egg*, zukes, tomato & balsamic reduction 10

savory bread pudding with carrot, tomato, baby onions, beet greens & basil pesto  10

composed salad of grilled tuna, tomatoes, potatoes, olives & aioli*   12.5


almond cream tarte w/ marionberries  5.5

Lunch Menu Sketch – Week of October 28, 2014

Finally we can be sure of chanterelles. This is the weather they love the most. Brian and I went up to the hills and found ten pounds last week and plan to go again this week! Speaking of doing happy things, here are Dick and Shea at their October Friday night dinner.


We always say “finish strong” in the kitchen, and that’s what we are trying to do with the menu this week – confit of duck leg!

To Start
pork pâté with cornichon, olives and house mustard 5.5
mixed antipasti-brie and butternut, pâté and olives, kabocha squash and oyster mushroom 9
mixed field greens with balsamic vinaigrette 6.5
GTF salad –marinated chioggia beets, shaved fennel and blue cheese 9.5
butternut squash soup with artisan bread 4/6
delicata and kale soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/kalamata olives/mozzarella 10.5
potato/capers/mozzarella 9.5

Pizze Bianco
ham/zucchini/alpine cheese/mozzarella 10.5
bacon/delicata/mozzarella 10.5
calamari/anchovy/roasted garlic & peppers 10.

–add an egg or anchovies for a dollar

tagliatelle with roasted chicken, romanesque cauliflower & cream 10.5
butternut & brie stuffed ravioli with leeks & chickweed 9.5
braised pork shoulder over creamy polenta with collards & basil pesto 10
duck leg confit with roasted potatoes, braised cabbage & gastrique 10.5