Lunch Menu: Week of September 6, 2016

2-web-3Chicken galantine/cherry tomatoes/delicata squash

2-webDuck ravioli, carrot, onion, plum & croutons


bread & olives  4.

mixed field greens, balsamic vinaigrette  6.5

country pâté/mustard/cornichon  6.

ducky croquettes/beets/goat cheese  6.

chicken galantine/cherry tom/delicata 6.

GTF salad –melon/ goat chz/ basil vinaigrette 9.5

lentil and kale soup /bread  4

***eggplant soup***/bread   4




Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/blue/mozz  10.5

tomato/kale /mozz  10.5


Pizze Bianche

ham/egg/scallion/mozz   10.5

duck/onions/squash/mozz   10.5

leeks/roasted peppers/mozz  10.5


–add egg, anchovies or

pickled jalapenos for  $1


2-web-2Pork ragu, roasted apples, green beans & tagliatelle


pork ragú, roasted apples, green beans & tagliatelle  10

duck ravioli, carrot, onion, plum & croutons 11

semolina gnocchi, basil, summer squash, dry farmed tomato  11

polenta, roasted peppers, spinach, soft duck egg*, balsamic reduction 10

seafood brodetto of albacore tuna with tomato, potato & aioli*  12

Lunch Menu: Week of April 26, 2016

Awesome things on this menu include smoked chicken breast and Cassoulet.


bread-olives  4.

bread-aioli*  4.

chicken galantine cold cut sando  5.5

pork pâté/mustard/cornichon 5.5

mushroom  fritters with herb aioli*   5.

bruschetta duck rillette/melted onion  5.5

bruschetta/duck liver/apple/beets  5.5

Lises’ veal/ herb sauce/onions  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –smoked chicken breast/apples/sunchoke/beets  10.5

farro and vegetable soup/artisan bread  4

curried carrot soup/artisan bread   4



Pizze Rosse

garlic/oregano/mozzarella    9.5

mushroom/leek/mozz  10

bacon/kale/mozz  10.5


Pizze Bianche

duck confit/spinach /mozz  10.5

broccoli/egg/mozzarella 10.5


–add an egg or anchovies

for  2.



three cheese cavatelli with pea tops, leeks and Altamura  9.5

beet risotto, beets, blue, beets greens, and arugula    9.5

mushroom strata with kale, leeks, romas and mint pesto  9.5

cassoulet with duck leg, pork belly, sausage white bean and salsa verde  11.5

seafood cacciucco with peppers, onions, tomato and paprika aioli*  12.5


Dinner Menu for April 21-23, 2016

Insider tip!!! Ask for ciccioli (chee-chee-oh-lee)


bread-olives   4.5

bruschetta/duck/carm onion/broc sprouts/parmesan  5.5

-chicken galantine   5.5

-duck liver mousse  5.5

-pork pate   5.5 or all 3 for 9.5

papas bravas    5.5

gamberi fritti  5.5

bruschetta/duck liver/apple/white turnip  5.5

GTF salad –apples/blue cheese/herb dressing  7.5

GTF salad-mache/bacon/egg/shallot   7.5

lentil and vegetable soup  5

curried carrot  soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

three cheese/baby basil  10.5

badon/leeks/mozz  10.5


Pizze Bianche

duck/kale/mozz  10.

olive/spinach/shallot/mozz 10.5

lamb sausage/egg/mozzarella 10.5


–add an egg or anchovies

for  2.


Secondi          (three course meal $29)

duck/carrot puree/spinach/spiced honey   19.

flat iron/ potato/chard/aioli*  20.5

pork chop/canederli/carrots/mustard grain/ pea shoots 18.5

chicken breast/farro pilaf/beet greens/sherry demi  18.5

halibut/acqua pazza/spinach/aioli*   19.5.

mushroom tarte/spinach/baby beets/baby basil 16.5


To Finish

apricot custard gateaux/apricot anglaise   5.5

flourless choco-almond cake/chocolate sauce   5.5

lemon mousse parfait  5.5

Dinner Menu for April 14-16, 2016


bruschetta/duck/carm onion/broc sprouts/parmesan  5.5

-chicken galantine   5.5

-liver mousse  5.5

-pork rillette   5.5 or all 3 for 9.5

blue cheese croquette with roasted pepper sauce   5.5

fennel and paprika potatoes  5.5

polenta fries with aioli**  5.5

bruschetta/duck liver/apple/arugula  5.5

GTF salad –apples/blue cheese/honey dressing  7.5

GTF salad-arugula/olives/shaved parmesan   7.5

ham and lentil soup  5

mushroom soup  5

Pizze Rosse

garlic/oregano/mozzarella    9.5

ham/blue/mozz  10.5

leeks/mushroom/mozz  10.5


Pizze Bianche

kale/olive/mozz  10.

shallot/bacon/mozz 10.5

spinach/egg/mozzarella 10.5


–add an egg or anchovies

for  2.


Secondi          (three course meal $29)

duck/carrot puree/spinach/golden raisin gastric   19.

flat iron/ potato/cipollini/kale/romesco***   20.5

lamb sausage/lentils/tomatoes/sauce gribiche  17

halibut/spinach/olive/leeks/peppers/polenta/aioli   19.5.

mushroom strata/cipollini/spinach/tomato/mint pesto  15.5


To Finish

caramel lamington cake/cream anglaise   5.5

flourless chocolate cake/chocolate sauce   5.5

profiterole/mousseline cream/cream anglaise  5.5

Lunch Menu: Week of July 28, 2014

It’s getting very hot around here. Sounds like a good time for gazpacho….we have you covered.

Kudos and many thanks to the kitchen crew who did such a great job covering for me while I celebrated with my parents their 50th wedding anniversary.

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad-grilled flat iron, toasted almond and blueberry vinaigrette 9.5
heirloom tomato salad, basil, extra virgin, balsamic and artisan bread 8.5
gazpacho with basil pesto and artisan bread 4/6
chunky vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
lamb sausage/summer squash/radicchio/mozz 10.5
ham/roasted peppers/blue cheese /mozz 10.5
Pizze Bianco
red onion/zucchini/pesto /mozz 9.5
duck/cherry tomato/pickled peppers/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Chintimini Farm chicken tortelloni with spinach and herbed cream sauce 10.5
semolina gnocchi with Ricky’s tomato sauce, tarragon ricotta, and fennel 9.5
ratatouille, pesto, and soft poached farm egg served over polenta 9.5
Newport albacore with green beans, tomato, ceci, kalamata olives and aioli 11.5
chicken galantine with smashed potato, green beans, and basil pesto 10.5