Lunch Menu: Week of August 12, 2014

Stay cool! We can help with our gazpacho and chilled cucumber soup.

Here is a menu preview:
To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad-duck breast, caramelized onion, cherry tomato and balsamic vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 7.5
gazpacho with artisan bread 4/6
cold cucumber and mint soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
pesto/onion/tomato/mozz 10.5
Italian sausage/summer squash /mozz 10.5
Pizze Bianco
potato/radicchio/olives/goat cheese/mozz 9.5
ham/pickled jalepeno/cherry tomatoes/mozz 10.5
colazione-bacon/egg/chives/black pepper 10.5

tagliatelle with fresh tomato sauce, basil, zucchini & leeks 9.5
chicken ravioli with radicchio, melenzane & basil in a mushroom cream 10
lamb stuffed pepper on lentils with swiss chard & romesco 10.5
grilled albacore with cherry tomatoes, israeli couscous, kalamatas, green beans & aioli 11.5

To Finish
fig tart with chantilly 5.5

Lunch Menu: Week of July 15, 2014 — Summer is here!

The tomatoes are showing up with the heat….not the police, but the sun shining down on newly shorn fields. We will have the first caprese salads of the year on the menu this week. Mounds of fresh, juicy tomatoes with fresh mozzarella and basil all dressed with our organic extra virgin olive oil, balsamic vinegar, salt and pepper. So bright and perfect for the season.


*marionberry vinaigrette
*great pate
*Ricky’s gazpacho
*poppy seeds in the eightball squash

To Start
country pâté with mixed olives, whole grain mustard and cornichon 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad- goat cheese, basil, pistachios and marionberry vinaigrette 9.5
caprese salad-mozzarella, basil, extra virgin, balsamic and *artisan bread 9.5
gazpacho with basil pesto and artisan bread 4/6
mushroom soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
Italian sausage/kalamata olive/radicchio/mozz 10.5
duck/fennel/pesto /mozz 10.5

Pizze Bianco
ham/squashes/red wine onions /mozz 9.5
beets/pesto/ricotta/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

agnolotti of duck confit with new onions, chard and parmesan cheese 9.5
semolina gnocchi with siletz tomatoes, ricotta, leeks and pesto 9.5
brown rice and poppy seed stuffed eightball squash over tomato and braising greens 9.5
pacific rockfish with ratatouille 10.5
grilled pork chops, potato salad, marinated grilled zucchini 10.5

Lunch Menu Sketch: Week of July 8, 2014

Wow! Hope your fourth of July was spectacular. We all worked doing the prep for two happy couples who were married on July 5th. Congratulations to both couples….you know who you are!
It is hhhhhooooottttt, and Ricky has made some powder keg gazpacho to cool your palates.

We also have a chioggia beet filled ravioli,
orrecchiette with cocozelle squash and mushrooms
duck filled eightball squash
polenta with veg and egg
braised beef in brodo
rockfish with fennel and white bean
and…and…and…the season’s first caprese salad!

see you soon