Lunch Menu: May 9-12, 2017

Grilled romaine, roasted peppers, gorgonzola dressing, house smoked lardons

Antipasti

chad fell’s bread & marinated olives 5

chilled beet soup, tarragon crème fraiche  6

sausage, collards and pepper soup   6

mixed greens, balsamic  6.5

baked chevre, roasted garlic, pears and country bread with drizzled honey  7.5

grilled romaine, roasted peppers, gorgonzola dressing, house smoked lardons  7.5

red oak lettuce, orange anchovy dressing, fried capers, bread crumbs 7.5

country pork terrine, pickled onions, mustard, chad fell bread  8

GTF salad- apples, cucumbers, radishes, almonds, grana padano 9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & kale 11.5

bacon & leeks  11.5

 

Pizze Bianche

ham, egg, chives  11.5

mushroom, onion, arugula 11.5

potato, caper, walla walla 11.5

 

add an egg or anchovies to any pie for  $1

 

 

Duck confit on israeli couscous with jerusalem artichokes, cherries, bok choy and romesco 

Secondi

goat cheese & basil ravioli with oyster mushrooms, olives & roasted peppers   12

crepes of ricotta with spinach, romas roasted garlic and walla wallas  11

duck confit on israeli couscous with jerusalem artichokes, cherries, bok choy and romesco  12

pork ragu on creamy polenta with collard raab  11

brodetto of rockfish & clams with tomato, potato, kale & aioli  12