Lunch Menu: Week of March 29, 2016 – Last Lunches in March!

DSC_0239We have had a lively March with many visits from many old friends. We have been extremely busy, thanks to you eaters. It has been a great warm-up for the full schedule that happens in April!

We will be open for lunches on Tuesday through Friday, brunches on Saturday, and dinners on Thursday, Friday, and Saturday beginning in April.


bread-olive oil-salt  3.5

pepper and parmesan puffs  3.5

pork pâté with pickles and house mustard  5.5

suppli with fava top pesto   6.5

fennel and paprika potatoes  5.5

bruschetta/goat ch./beets/arugula  5.5

bruschetta/kalamata/brie/fa va top  5.5

grilled kale raab with lemon and almond   5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad – beets, goat cheese and almonds in a

tarragon dressing  9.5

kale and tomato soup with artisan bread  4

curried carrot soup with artisan bread   4



Pizze Rosse

garlic/oregano/mozzarella    9.5

mushroom/broccoli/mozz  10.5

bacon/shallot/mozzarella 10.5

kalamata/anchovies/chili oil  10.5


Pizze Bianche

sausage/peppers/mozzarella  10.5

ham/corn/blue/mozzarella 10.5

rapini/egg/mozzarella 10.5


–add an egg or anchovies

for  2.



nettle agnolotti with almond cream sauce and crispy carrot  9.5

semolina gnocchi with roma tomato, ricotta and spinach 10.5

roasted garlic strata on romas with kale and leeks   9.5

crespelle di pollo with beschiamella sauce and kale  10.5

rockfish with roasted peppers and capers on polenta  11.

pork sausage with lentils and fava top pesto  10.5


Lunch Menu: Week of March 8, 2016

Great to see everyone last week…..We will try to maintain that kind of creativity and focus this week with a menu that includes GTF sunchokes, Washington clams, and Carlton pork. Shea made spaetzle real good for the root vegetable ragu.

foccaccia and olive oil 3.5
olives 3.5
pepper and parmesan puffs 3.5
pork pâté with pickles and house mustard 5.5
beet risotto suppli 6.5
pork belly on ceci 6.5
bruschetta/goat ch./sunchoke/beets 5.5
almond sformato/carrots/brown rice/parsnip 5.5
mixed field greens with balsamic vinaigrette 6.5
gtf salad –orange, beets and radish with honey and turmeric dressing 9.5
potato and leek soup with artisan bread 4
creamy beet soup with artisan bread 4

Pizze Rosse
garlic/oregano/mozzarella 9.5
goat cheese/peppers/mozz 9.5
sausage/red onion/mozzarella 10

Pizze Biance
ham/kale/blue/mozzarella 10.5
bacon/mushroom/mozzarella 10.5
rapini/egg/mozzarella 10.5

–add an egg or anchovies for 2.

four cheese ravioli with kale, shallots and parmesan 9.5
spaetzli with root vegetable ragú and fava top pesto 9.5
rockfish and clams in a tomato chowder with puff crackers 10.5
grilled quail over polenta with romas, leeks and broccoli 10.5
sausage over braised cabbage and potatoes with house mustard 10.5