Lunch Menu: Week of September 20, 2016

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Duck, kabocha, and golden raisin salad

Antipasti

bread & olives  4.

mixed field greens/balsamic vinaigrette  6.5

mortadella filled pâté 6.

duck/kabocha/golden raisin salad 6.

tomato salad   7.5

GTF salad – beets/goat cheese/poppyseed dressing 9.5

vegetable and brown rice soup  4

curried corn and fennel soup   4

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /blue/mozz  10.5

black kale/egg/onion /mozz  10.5

 

Pizze Bianche

ham/roasted peppers/mozz   10.5

delicata/tarragon/goat/mozz   10.5

tomato/thyme/leeks/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

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Pizza Rosse: garlic/basil/fresh tom/mozz

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Stuffed delicata with brown rice, broccoli, kalamata olives, and roasted peppers

Secondi

duck confit, tagliatelle, cavelo nero, caramelized onions  11

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

grilled pork chop, braised red cabbage, smashed potato, caper herb sauce   12

stuffed delicata with brown rice, broccoli, kalamata and roasted peppers  11

bacon wrapped albacore with garbanzos, tomato, red onion, parsley & olive oil  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 23, 2015

Welcome to the summer heat. The plants love it, and so do I. I have been on the river twice already this year and am ready for all things summer.  Cold gazpacho, cold beer, and BERRIES! We have marionberries, boysenberries, raspberries, blackberries ready to jump on our menu, and on the menu this week, we have a mortadella sandwich (part bologna sando and part banh mi) on which I have been feasting. Hope to see you this week on the cool, breezy patio.

Menu

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –blue cheese, almonds and boysenberries and berry vinaigrette 9.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
gazpacho soup with artisan bread 4/6
cucumber soup and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/beets/mozzarella 10.5
pepperoni/roasted garlic/mozzarella 10.5
summer squash/red onions/mozzarella 9.5

Pizze Bianco
tomato/pesto/mozzarella 9.5
ham/kale/mozzarella 10.5
duck/egg/pepper 10.5

–Add an egg for a dollar.

Secondi
orrecchiette pasta with tomato, zucchini, ricotta and bread crumbs 9.5
torta di crespelle with beets, beet greens and pesto 9.5
lentils with sofrito and chard baked with a ricotta crust 9.5
cacciucco stew with prawns and rockfish in a tomato based broth with ceci, potato and aioli* 11.5
mortadella sando with pickle, onion, aioli, and tomato on grilled Pugliese served with salad 9.5
duck confit with braised greens, baby carrots, potatoes, and cherry mostarda 9.5

Lunch Menu Sketch – Week of October 28, 2014

Finally we can be sure of chanterelles. This is the weather they love the most. Brian and I went up to the hills and found ten pounds last week and plan to go again this week! Speaking of doing happy things, here are Dick and Shea at their October Friday night dinner.

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We always say “finish strong” in the kitchen, and that’s what we are trying to do with the menu this week – confit of duck leg!

To Start
pork pâté with cornichon, olives and house mustard 5.5
mixed antipasti-brie and butternut, pâté and olives, kabocha squash and oyster mushroom 9
mixed field greens with balsamic vinaigrette 6.5
GTF salad –marinated chioggia beets, shaved fennel and blue cheese 9.5
butternut squash soup with artisan bread 4/6
delicata and kale soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/kalamata olives/mozzarella 10.5
potato/capers/mozzarella 9.5

Pizze Bianco
ham/zucchini/alpine cheese/mozzarella 10.5
bacon/delicata/mozzarella 10.5
calamari/anchovy/roasted garlic & peppers 10.

–add an egg or anchovies for a dollar

Secondi
tagliatelle with roasted chicken, romanesque cauliflower & cream 10.5
butternut & brie stuffed ravioli with leeks & chickweed 9.5
braised pork shoulder over creamy polenta with collards & basil pesto 10
duck leg confit with roasted potatoes, braised cabbage & gastrique 10.5