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Lunch Menu: Week of May 10, 2016

1561-Clams with Bacon

 

This is a rough cut folks!

Antipasti

bread-olives  4.

bread-ceci puree  4.5

Mosaic Farms pork pâté/mustard/cornichon 5.5

polpetti/tomato/pesto  6.5

bruschetta/roasted peppers/goat cheese 5.5

bruschetta/duck/duck/arugula  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –trout/carrots/white turnip  9.5

sausage and ceci soup/artisan bread  4

curried carrot soup/artisan bread   4

 

 

 Pizze Rosse

garlic/oregano/mozz   9.5

bacon/blue/mozz  9.5

spring onion/mushroom/mozz  9.5

 

Pizze Bianche

duck/anchovy/scallion/mozz 10.5

egg/pesto/ham/mozz 10.5

goat/olives/spinach/mozz  10.5

–add an egg, pickled jalepenos

or anchovies for  $1

 

Secondi

hunter’s sugo with tagliatelle  10.5

beet green crespelle   9.5

bollito with pork sausage, tongue  and new garlic broth   9.5

confit duck leg over polenta with baby carrots and beet greens   10.5

farro risotto  12.5

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Lunch Menu: Week of April 5, 2016

gtf kitchen shirts from three years running
GTF kitchen shirts from three years running

Antipasti

bread-olive oil-salt  3.5

pepper and parmesan puffs  3.5

farro risotto with pork and duck  6.5

muffaletta    6.5

fennel and paprika potatoes  5.5

salt cod croquettas  5.5

bruschetta/duck liver/apple/arugula  5.5

bruschetta/carm onion/peppers/goat  5.5

grilled kale raabe with lemon and almond   5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –apples/blue cheese/pumpkin seeds/honey dressing  9.5

lentil soup with artisan bread  4

carrot soup with artisan bread   4

 Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

leeks/kale raabe/mozz10.5

 

Pizze Bianche

peppers/mozz  10.5

kalamata/new potato/mozz 10.5

ham/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi

ravioli with tomato, leek, kale, parmesan and olive oil 9.5

semolina gnocchi with ragú, mozzarella & spinach 9.5

potato involtini with grilled kale raabe and caramelized shallots   9.5

rye tagliatelle with smoked trout, kalamata olives, thyme and parsley  10.5

pork sausage with spaetzle,  fava tops and whole grain mustard sauce 10.5

confit duck leg over lentils with potatoes and spinach 10.5