Lunch Menu: Week of March 29, 2016 – Last Lunches in March!

DSC_0239We have had a lively March with many visits from many old friends. We have been extremely busy, thanks to you eaters. It has been a great warm-up for the full schedule that happens in April!

We will be open for lunches on Tuesday through Friday, brunches on Saturday, and dinners on Thursday, Friday, and Saturday beginning in April.


bread-olive oil-salt  3.5

pepper and parmesan puffs  3.5

pork pâté with pickles and house mustard  5.5

suppli with fava top pesto   6.5

fennel and paprika potatoes  5.5

bruschetta/goat ch./beets/arugula  5.5

bruschetta/kalamata/brie/fa va top  5.5

grilled kale raab with lemon and almond   5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad – beets, goat cheese and almonds in a

tarragon dressing  9.5

kale and tomato soup with artisan bread  4

curried carrot soup with artisan bread   4



Pizze Rosse

garlic/oregano/mozzarella    9.5

mushroom/broccoli/mozz  10.5

bacon/shallot/mozzarella 10.5

kalamata/anchovies/chili oil  10.5


Pizze Bianche

sausage/peppers/mozzarella  10.5

ham/corn/blue/mozzarella 10.5

rapini/egg/mozzarella 10.5


–add an egg or anchovies

for  2.



nettle agnolotti with almond cream sauce and crispy carrot  9.5

semolina gnocchi with roma tomato, ricotta and spinach 10.5

roasted garlic strata on romas with kale and leeks   9.5

crespelle di pollo with beschiamella sauce and kale  10.5

rockfish with roasted peppers and capers on polenta  11.

pork sausage with lentils and fava top pesto  10.5


Dinner Menu: May 28-30, 2015

To Start
salumi extra fly 9.5
trio of antipasti 7.5
soup/curried carrot 5.
soup/cold cucumber & mint 5.
GTF greens/duck/beet/blue cheese 7.5
GTF greens/carrot/snap pea/goat cheese 7.5

Pizze Rosso
garlic/basil/mozzarella 10.5
sausage/radicchio/mozzarella 11.5
zucchini/blue/baby onion/mozzarella 10.5

Pizze Bianco
pesto/ham/spinach/mozzarella 10.5
roasted peppers/garlic scapes/mozzarella 11.5
duck/meyer lemon/swiss chard/mozzarella 11.5

–Add an egg for a dollar.

lamb/polenta/summer squash/pesto 18.5
duck/sugar snaps/carrot puree/orange relish 18.5
white shrimp/new potato/duck fat/beet greens/ roasted peppers 19.5
flat iron /strata/spring onions/carrots/basil aioli * 19.5
chicken breast/ceci/chicory/olive 17.5
mushroom pie/mascarpone/kale/basil/snap peas/spinach 15.5

To Finish
queen of sheba cake/chantilly/raspberry coulis 6.5
mascarpone and strawberry parfait/chocolate mousse 6.5
chocolate roulade mousse cake/ vanilla cream/strawberry 6.5

Lunch Menu: Week of March 17, 2015

We have enjoyed seeing you again after our winter off – lots of smiles.

We have come to that awesome time of the year when the creek beds on the farm provide stinging nettles. Known as a spring tonic, they provide fresh green and vitamins to bodies that had been eating preserved meats and store-able veggies. We are serving them with raviolis!


brie cheese and pork pâté with cornichon and dijon mustard  7.

mixed field greens with balsamic vinaigrette  6.5

GTF salad –blue cheese, toasted pumpkin seeds, radish and herb vinaigrette    9.5

curried carrot soup with artisan bread  4/6

vegetable soup and artisan  bread  4/6

Pizze Rosso

garlic/oregano/mozzarella    9.5

bacon/squash/ricotta/mozzarella  10.5

mushroom/peppers/collards/mozzarella  9.5

Pizze Bianco

ham/olives/mozzarella  10.5

egg/kale raab/blue cheese/mozzarella * 10

–add an egg for a dollar



pork ravioli/creamy nettle sauce/mushrooms/leeks  10.5

ricotta tarte with kale raabe and butternut squash    9.5

GTF polenta with season’s vegetables and poached farm egg*  9.5

tagliatelle with pork ragú and collard greens  10.5

braised beef brisket with  cabbage and potatoes 11.5

Menu Sketch – May 20, 2014

To Start
pork pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad – duck breast, pickled onions, apples and croutons with honey vinaigrette 9.5
curried carrot soup with artisan bread 4/6
white bean soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
lamb sausage/ balsamic onions/mozz 10.5
mushroom//mozz 10.5

Pizze Bianco

anchovy/green onion/shallot/mozz 9.5
pork sausage/chard/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Menu 17.

  • gnocchi in marinara
  • porchetta sando (9.5)*
  • apple galette

pappardelle with tomato, caper, anchovy and 9.5
GTF porchetta sando with aioli* served with a ceci and carrot salad 9.5
mushroom risotto with grilled green onion 9.5
chowder of rockfish and white shrimp 11.5
pork sugo over polenta and kale 10.5