Tag Archives: Chad Fell Bread

Lunch Menu: Week of November 8, 2016

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Creamy polenta with poached egg, corn, peppers, delicata squash

Antipasti

Chad Fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

mortadella plate 6.5

goat cheese tart/ butternut and greens 7.5

ricotta zeppole/ honey mustard sauce 7.5

GTF Salad: delicata/apple/roasted garlic 9.5

curried  squash soup  4

brown rice and kale soup   4

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

delicata/ham/blue/mozz 10.5

basil pesto/cauliflower/mozz 10.5

 

Pizze Bianche

egg/potato/bacon/mozz   10.5

feta/kale/sunchokes/mozz10.5

mushrooms/romanesco/mozz  10.5

 

–add egg or pickled jalapenos for  $1

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Ricotta zeppole with honey mustard sauce

Secondi

kabocha ravioli/carrots/cauliflower/basil/almonds  10

ragú of pork shoulder/collard greens/tagliatelle/parmesan  10

creamy polenta/poached egg*/corn/peppers/delicata squash   9.5

seafood brodetto/potato/rockfish/black kale/tomato/*aioli   12

pork loin/potatoes/roasted caulilflower/leeks/apple mostarda   11

Lunch Menu: Week of October 25, 2016

 

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3 antipasti

Antipasti

chad fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad: **beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

curried squash soup   4

 

 

 

Pizze Rosse

garlic/oregano/basil/mozz  9.5

broccoli /kale/red onion/mozz 10.5

delicata/blue/roasted garlic/mozz  10.5

 

Pizze Bianche

bacon/onion/mozz   10.5

ham/cauliflower/sunchoke/mozz10.5

bacon/fennel/arugula/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

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Semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese

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Grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard

Secondi

kabocha ravioli/delicata/carrots/almonds/basil 11

semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese  10

creamy sweet corn polenta/broccoli/soft farm egg*/balsamic reduction 10

grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard  11

seafood brodetto/potato/prawns/tomato/*aioli  12

duck breast/celery root puree/spinach/maple  12

Lunch Menu: Week of October 18, 2016

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GTF Chicken Terrine

Antipasti

chad fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-antipasti-antipasti 7.5

GTF chicken liver/grape jelly 6.5

GTF salad: delicata/blue cheese/almonds 9.5

lentil soup  4

celeriac soup   4

 

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

broccoli /blue/mozz  10.5

delicata/kale/mozz  10.5

 

Pizze Bianche

bacon/onion/mozz   10.5

ham/egg/caper/mozz   10.5

feta/kalamata/leeks/mozz  10.5

 

–add egg or pickled jalepenos for  $1

 

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Seafood Brodetto

Secondi

kabocha ravioli/delicata/caramelised onions/kale  11

semolina gnocchi/mushrooms/delicata/cocozelle/blue cheese  10

creamy sweet corn polenta/roasted peppers/spinach/soft farm egg*/balsamic reduction 10

braised quail/green lentils/carrots/roasted garlic/leeks  11

seafood brodetto/potato/prawns/tomato/*aioli  12

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Gnocchi

Lunch Menu: Week of October 11, 2016

0187-webMeatballs on creamy polenta with chard & roasted peppers

Antipasti

chad fell bread & olive oil  4.5

chad fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-antipasti-antipasti 7.5

GTF chicken liver/grape jelly 6.5

GTF salad: delicata/blue cheese/almonds 9.5

lentil soup  4

celeriac soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /blue/mozz  10.5

delicata/red onion/mozz  10.5

 

Pizze Bianche

tomato/kale/mozz   10.5

ham/egg/caper/mozz   10.5

broccoli/kalamata/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

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Crepes with mushroom bechamel, kale, leeks & broccoli puree

Secondi

spaghetti carbonara with pork belly, broccoli & radicchio  12

delicata ravioli with brown butter, thyme, kabocha & spinach  11

meatballs on creamy polenta with chard & roasted peppers 11

crepes with mushroom bechamel, kale, leeks & broccoli puree  11

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

Lunch Menu: Week of October 4, 2016

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Corn and tomato soup

 

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Pizza Bianche: bacon/egg/potato/mozzarella

 

Antipasti:

chad fell bread & olive oil  4.5

chad fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-eggplant/cherry tomato 7.5

chicken terrine/quince/arugula 6.5

GTF salad: delicata/blue cheese/grapes 9.5

delicata soup  4

corn and tomato soup   4

 

 

 

Pizze Rosse:

garlic/basil/fresh tom/mozz  9.5

tomato/zukes /blue/mozz  10.5

roasted peppers/broccoli/mozz  10.5

 

Pizze Bianche:

delicata/shallot/mozz   10.5

bacon/egg/potato/mozz   10.5

black kale/caramel onions/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

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Chicken ravioli with caramelized onions, leeks, eggplant & spinach

Secondi

tagliatelle with duck confit, black kale, broccoli & chili flake  11

chicken ravioli with caramelized onions, leeks, eggplant & spinach  11

semolina gnocchi with roasted tomatoes, zukes & feta 10

red cabbage stuffed delicata squash with brown rice and chard  10

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