Lunch Menu: Week of November 1, 2016

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Country pate with cornichon

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

tomato corn soup   4

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

bacon/caramel onions/mozz 10.5

delicata/cauliflower/mozz 10.5

 

Pizze Bianche

ham/egg/blue/mozz   10.5

sausage/potato/arugula/mozz10.5

kale/romanesco/leeks/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

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Basil goat cheese ravioli with delicata, carrots, arugula, almonds

Secondi

basil goat cheese ravioli/delicata/carrots/arugula/almonds  10

pork ragú/black kale/tagliatelle  10

creamy polenta/poached egg*/corn/peppers/feta/cauliflower/collards 9.5

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

duck breast/potatoes/roasted caulilflower/leeks/basil pesto  11

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Garlic, oregano, mozzarella pizza being prepped by Shea

Lunch Menu: Week of September 27, 2016

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Grilled quail with braised red cabbage & duck fat fried potatoes

Antipasti

Chad Fell bread & olive oil  4.5

Chad Fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

melon/kalamata/fennel salad 7.5

GTF salad – beets/ blue cheese/
poppyseed dressing 9.5

corn and curry soup  4

ceci and tomato soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/broccoli /blue/mozz  10.5

zuke/arugula/anchovy /mozz  10.5

 

Pizze Bianche

sausage/corn/mozz   10.5

egg/kale/onion/mozz   10.5

tomato/thyme/leeks/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

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Seafood brodetto of salmon & albacore with potato, tomato & aioli

Secondi

chicken ravioli with beet greens, broccoli & mushrooms   11

semolina gnocchi with roasted tomatoes, corn & mozzarella  10

grilled quail with braised red cabbage & duck fat fried potatoes  11

creamy polenta with poached farm egg*, black kale, roasted peppers & balsamic reduction  10

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

Lunch Menu: Week of September 13, 2016

 

Antipasti

bread & olives  4.

mixed field greens/balsamic vinaigrette  6.5

grilled pâté/pickled onions/altamura 6.

antipasti of tomato and eggplant 6.

caesar salad   7.5

GTF salad –

chicken liver croquette/almond/pear 9.5

ham & potato & roasted pepper soup  4

creamy eggplant soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /fennel/mozz  10.5

ham/leeks /mozz  10.5

 

Pizze Bianche

egg/peppers/kale/mozz   10.5

duck/spinach/dry chili/mozz   10.5

tomato/goat cheese/zucchini/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

Secondi

duck confit, tagliatelle, cavelo nero, zukes & chile flake 11

basil & goat cheese ravioli with roasted tomato, fennel & croutons 11

grilled pork chop, GTF sauerkraut, duck fat fried potato, mustard sauce 12

ratatouille over creamy polenta with poached farm egg*, basil & balsamic reduction 10

seafood brodetto with tomato, potato & aioli* 12

Lunch Menu: Week of June 20, 2016

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composed salad

Antipasti

bread/olives  4.0

bread/ pesto  5.5

country pork pâté/mustard/cornichon  5.5

tomato/marinated mozzarella/basil  6.5

bruschetta/beef tongue/baby onion 6.5

ricotta sformato/grill zucchini/pesto   6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  beet/blue/cuke  10.5

cold cucumber soup/bread  4

roasted pepper soup/ bread   4

Pizze Rosse

garlic/tomato/basil/mozz   9.5

bacon/blue/onion/mozz  10.5

bells/zukes/kale/mozz  10.5

 

Pizze Bianche

tomato/olives/mozz 10.5

ham/caper/egg/mozz 10.5

duck/anchovy/scallion/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1

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semolina gnocchi with braised pork shoulder and cavelo nero


Secondi:

spaghetti carbonara, pork belly, capers & blue cheese   10

semolina gnocchi with braised pork shoulder and cavelo nero  10

creamy polenta with soft farm egg*, zukes, tomato & balsamic reduction 10

savory bread pudding with carrot, tomato, baby onions, beet greens & basil pesto  10

composed salad of grilled tuna, tomatoes, potatoes, olives & aioli*   12.5


Dolce:

almond cream tarte w/ marionberries  5.5

Lunch Menu: Week of October 27, 2015

We have a real good menu this week. Come on down!

To Start
mixed field greens with balsamic vinaigrette 6.5
pork pate, cornichon, mustard & artisan bread 6.5
GTF salad – warm potato and lentil salad in a mustard vinaigrette 6.5
Mosaic Farms pork rillette on Altamura bread with house pickles 6
brie with beet soup 6
chunky vegetable soup with artisan bread 4/6
creamy butternut soup with artisan bread 4/6

Pizze with Rosse or Biance Sauce
delicata/roasted garlic/mozzarella 9.5
bacon/broccoli/mozzarella 9.5
lobster & chanterelle mushrooms/mozzarella 9.5

–Add an egg, anchovies or pickled jalapeños for a dollar

Secondi
tagliatelle with romanesco, roasted delicata and radicchio 9.5
gnocchi with Mosaic Farms pork ragú, kale, parmesan and thyme 9.5
creamy polenta with peppers, spinach and tomatoes 9.5
chicken drummettes braised ricky style with israeli couscous salad 9.5
grilled elk loin with black kale and red wine risotto 13.5