Lunch Menu: April 25-28, 2017

Antipasti

chad fell’s bread & marinated olives 5

black bean and vegetable soup  5

mixed greens, balsamic vinaigrette  6.5

beet root and nettle quiche 7

baked chevre, roasted garlic, pears and altamura with drizzled honey 7.5

frisee, lardons, poached egg, dijon vinaigrette 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

GTF salad, apples, pears, hazelnuts and goat cheese 9.5

 

Pizze Rosse

garlic and basil  10.5

leek and sausage 11.5

pork belly and mushroom  11.5

 

Pizze Bianche

egg, caper, and arugula  11.5

kalamata and spinach11.5

bacon and chive 11.5

   

Secondi

pork ragu on orrechiette with grilled collard raab  12

beet risotto with gorgonzola, hazelnuts & endive salad  10

duck leg confit on brown rice pilaf with oyster mushrooms & parsley lemon balm pesto 11

brodetto of rockfish & clams with romas , greens, potatoes &  *aioli   12

Lunch Menu: April 4-7, 2017

Time for: Hakurei Turnips, Radishes, Sprouting Broccoli

Beef short ribs, roasted potatoes, celeriac slaw

Antipasti

chad fell’s bread & marinated olives 4

creamy roasted peppers soup, bread 5

mixed greens, balsamic vinaigrette  5

whole wheat tart with nettles, onions, and goat cheese on a small salad 6.5

grilled kale raab, gorgonzola, walnuts 7

GTF salad, apples, radishes, hakurei turnips, orange & tarragon vinaigrette, grana padano 8

boudin blanc sausage, braised collard greens & duck broth 9

Pizze Rosse

garlic & basil  10.5

nettles, proscuitto, leeks 11.5

kalamata & house sausage   11.5

 

Pizze Bianche

egg, chive, arugula  11.5

peppers, potato, blue 11.5

caramel onions, anchovy, kale 11.5

Secondi

Agnolotti of goat cheese & leeks with purple sprouted broccoli & cream 12

Grilled Albacore tuna, Israeli couscous, spinach & romesco 12

Beef short ribs, roasted potatoes, celeriac slaw*  13

Duck leg confit, creamy polenta, kale raab & sour cherry mostarda 13

Lunch Menu: Week of August 30, 2016

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Gnocchi & meatballs with tomato sauce and summer squash

Antipasti

bread & olive oil  4.

mixed field greens, balsamic vinaigrette  6.5

puff pastry with duck, apple + parsley  6.

dirty potato croquettes with green aioli  6.

grilled quail + stuffing 6.

GTF salad – blue/melon/orange poppy vinaigrette 9.5

lentils + veg soup /bread  4

cold watermelon soup/bread   4

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/zukes/mozz  10.5

cherry tom/fennel /mozz  10.5

 

Pizze Bianche

egg/pesto/leeks/mozz   10.5

ham/blue/scallions/mozz   10.5

duck/shishito peppers/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

4630-web

Grilled quail + stuffing

Secondi

gnocchi & meatballs with tomato sauce and summer squash  10

brie & carrot ravioli with shishito peppers, eggplant & blue cheese 11

duck leg confit with green beans, polenta & romesco  11

savory bread pudding with tomatoes, chard &  fried egg  11

seafood brodetto with tomato, potato & aioli*  12

Lunch Menu: Week of August 16, 2016

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Antipasti

duck rillettes on toast  6.5

country pâté/mustard/cornichon  6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –blue cheese/beets/melon/tarragon  9.5

creamy roasted peppers/bread  4

gazpacho soup/bread   4

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/blue/mozz  10.5

fennel/spicy sausage/mozz  10.5

 

Pizze Bianche

ham/egg/scallion/mozz   10.5

squash/onions/pesto/mozz   10.5

leeks/corn/cherry tom /mozz  10.5

–add egg, anchovies or

pickled jalepenos for  $1

Secondi
corn risotto with cherry tomatoes, olives, basil pesto and parsley 11
pork ragú over semolina tagliatelle with chard and tomatoes 10.5
duck leg confit with coriander garbanzos, green beans & romesco 11
ratatouille on polenta with soft farm egg* and balsamic reduction 9.5
seafood brodetto of salmon with tomato, potato & aioli* 12

Lunch Menu: Week of August 9, 2016

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Gnocchi with ratatouille and ricotta

Antipasti

chicken liverwurst/tomato/foccacia  6.5

roasted eggplant/peppers/onions  6.5

duck liver/cippolini/tarragon  6.5

country pâté/mustard/cornichon  6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  smoked chicken/blue cheese/golden beet  9.5

ducky walla walla soup/bread  4

tomato soup/bread   4

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/leek/mozz  10.5

sausage/potato/mozz  11.5

 

 

Pizze Bianche:

egg/pesto/mozz   10.5

ham/onions/blue/mozz   10.5

squash/corn/cherry /mozz  10.5

–add egg, anchovies or

pickled jalepenos for $1

Secondi

basil & goat cheese ravioli with grilled peaches, shallots & almond 10.

sweet corn grits with smoked tomato, soft farm egg* and balsamic reduction 10

duck leg confit with green lentils, pork belly, chard and basil pesto 11

gnocchi with ratatouille and ricotta  9.5

seafood brodetto with tomato, potato, fennel & aioli*  12.