Lunch Menu: April 4-7, 2017

Time for: Hakurei Turnips, Radishes, Sprouting Broccoli

Beef short ribs, roasted potatoes, celeriac slaw


chad fell’s bread & marinated olives 4

creamy roasted peppers soup, bread 5

mixed greens, balsamic vinaigrette  5

whole wheat tart with nettles, onions, and goat cheese on a small salad 6.5

grilled kale raab, gorgonzola, walnuts 7

GTF salad, apples, radishes, hakurei turnips, orange & tarragon vinaigrette, grana padano 8

boudin blanc sausage, braised collard greens & duck broth 9

Pizze Rosse

garlic & basil  10.5

nettles, proscuitto, leeks 11.5

kalamata & house sausage   11.5


Pizze Bianche

egg, chive, arugula  11.5

peppers, potato, blue 11.5

caramel onions, anchovy, kale 11.5


Agnolotti of goat cheese & leeks with purple sprouted broccoli & cream 12

Grilled Albacore tuna, Israeli couscous, spinach & romesco 12

Beef short ribs, roasted potatoes, celeriac slaw*  13

Duck leg confit, creamy polenta, kale raab & sour cherry mostarda 13

Lunch Menu: March 16-17, 2017


chad fell’s bread & marinated olives 4

celeriac soup/prosciutto/bread 5

mixed field greens/grana padano/ balsamic vinaigrette  5

chevre/red pearl onions & honey/crusty bread  7

sweet corn and leek sfromato/watercress salad 8

GTF salad/roasted beets/hazelnuts/apples/chevre/balsamic vinaigrette 8

country pork terrine/cherry chutney/pickled onions 9.5

Pizze Rosse

garlic/basil  9.5

roasted jalapeno/proscuitto/emmental 10.5

potato/bacon   10.5


Pizze Bianche

tarragon/goat cheese   10.5

egg/caper/leek    10.5

sausage/kalamata olive 10.5




Root vegetable ravioli, watercress pesto & cream 11

Albacore tuna, orca bean and kale soup with meyer lemon and caper relish 11

Pork belly, polenta, celery root slaw, cherry relish 11