Lunch Menu: Week of September 27, 2016


Grilled quail with braised red cabbage & duck fat fried potatoes


Chad Fell bread & olive oil  4.5

Chad Fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

melon/kalamata/fennel salad 7.5

GTF salad – beets/ blue cheese/
poppyseed dressing 9.5

corn and curry soup  4

ceci and tomato soup   4




Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/broccoli /blue/mozz  10.5

zuke/arugula/anchovy /mozz  10.5


Pizze Bianche

sausage/corn/mozz   10.5

egg/kale/onion/mozz   10.5

tomato/thyme/leeks/mozz  10.5


–add egg, anchovies or

pickled jalepenos for  $1



Seafood brodetto of salmon & albacore with potato, tomato & aioli


chicken ravioli with beet greens, broccoli & mushrooms   11

semolina gnocchi with roasted tomatoes, corn & mozzarella  10

grilled quail with braised red cabbage & duck fat fried potatoes  11

creamy polenta with poached farm egg*, black kale, roasted peppers & balsamic reduction  10

seafood brodetto of salmon & albacore with potato, tomato & aioli  12

Lunch Menu: Week of November 10, 2015

It’s our last week of the 2015 season. We still have so much good food to share. Come see us!

To Start
mixed field greens with balsamic vinaigrette 6.5
awesome pork pate, cornichon, mustard artisan bread 6.5
GTF salad –duck confit and quince with a parsley vinaigrette 9.5
tomato soup with artisan bread 4/6
creamy celeriac soup with artisan bread 4/6

Pizze with Rosse or Biance Sauce
ham/roasted cauliflower/mozzarella 9.5
broccoli/butternut/mozzarella 9.5
delicata/caramelized onions/mozzarella 9.5

–Add an egg, anchovies or pickled jalapeños for a dollar

ravioli of buttercup squash with brown butter/almond cream sauce 9.5
braised red cabbage with roasted delicata rings 9.
shrimp on shrimp brodetto with potatoes and aioli# 10.5
chicken breast with ginger sauce, carrots and polenta 11.5
chicken wings with jasmine rice, black kale, and GTF kimchi 9.5