Lunch Menu: May 30-June 2, 2017

Seafood risotto with prawns, thyme and Walla Walla onions


chad fell’s bread & olives 5

mixed greens, balsamic  6.5

baked chevre with pears, caramel onions, chad fell bread and honey  8

GTF salad- apples, cucumbers, walnuts and balsamic vinaigrette  9.5

Pizza Bianche: prosciutto & olive

Pizze Rosse

garlic & basil  10.5

zucchini & peppers 11

bacon & kale  11

Pizze Bianche

egg, scallion, arugula  11

prosciutto & olive 11

sausage & onion 11


–add an egg or anchovies

to any pie for  $1

Duck ravioli with roasted carrots, black kale and shaved egg yolks


spaghetti & meatballs with fresh basil, zucchini and marinara sauce  11

duck ravioli with roasted carrots, black kale and shaved egg yolks  11

seafood risotto with prawns, thyme and walla walla onions  11

creamy polenta with poached egg, spinach, peppers and balsamic reduction  11

Lunch Menu: Week of September 6, 2016

2-web-3Chicken galantine/cherry tomatoes/delicata squash

2-webDuck ravioli, carrot, onion, plum & croutons


bread & olives  4.

mixed field greens, balsamic vinaigrette  6.5

country pâté/mustard/cornichon  6.

ducky croquettes/beets/goat cheese  6.

chicken galantine/cherry tom/delicata 6.

GTF salad –melon/ goat chz/ basil vinaigrette 9.5

lentil and kale soup /bread  4

***eggplant soup***/bread   4




Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/blue/mozz  10.5

tomato/kale /mozz  10.5


Pizze Bianche

ham/egg/scallion/mozz   10.5

duck/onions/squash/mozz   10.5

leeks/roasted peppers/mozz  10.5


–add egg, anchovies or

pickled jalapenos for  $1


2-web-2Pork ragu, roasted apples, green beans & tagliatelle


pork ragú, roasted apples, green beans & tagliatelle  10

duck ravioli, carrot, onion, plum & croutons 11

semolina gnocchi, basil, summer squash, dry farmed tomato  11

polenta, roasted peppers, spinach, soft duck egg*, balsamic reduction 10

seafood brodetto of albacore tuna with tomato, potato & aioli*  12

Lunch Menu: Week of August 2, 2016


3177-webCarpaccio of golden and chioggia beet


bread/olives  4.5

bread/pesto 4.5

eggplant puree/tomato 5.5

carpaccio of golden and chioggia beet  6.5

mixed field greens, balsamic vinaigrette  6.5

duck bruschetta  6.5

caprese salad  6.5

GTF salad  –

duck breast/peach/fennel vin  9.5

cold gazpacho/bread  4

yellow squash soup/bread   4


Pizze Rosse

garlic/basil/mozz  9.5

duck/leek/pickled jalap/mozz  10.5

ham/peppers/spinach/egg/  11.5

–add an egg, pickled jalapenos $1


Pizze Bianche

porkbelly/corn/mozz   10.5

shallots/basil/blue/mozz   10.5

bacon/pesto/squash /mozz   10.5

Ivy Pie

peach/blue cheese/arugula 10.5


Duck ravioli with lardon, baby shallots, almonds, squash


duck ravioli with lardon, baby shallots, almonds, squash 10.

grilled albacore tuna with tomato, potato, zucchini, radicchio and pesto 12.

ricotta stuffed onion with carrots, beans and braising greens 10

gnocchi with pork ragú and chard  10.

quail with ceci, tomato, zucchini, chard with a golden raisin relish 11.

Lunch Menu: Week of June 6, 2016

IMG_1677bread/basil pesto



bread/basil pesto  4.0

bread/tomatoes  6.5

country pork pâté/mustard/cornichon  5.5

ricotta sformato/fava/zucchini/scape  5.5

bruschetta/duck liver/onion/balsamic 6.5

mixed field greens, balsamic vinaigrette  6.5

gtf salad –goat cheese/strawberry 10.5

cold cucumber/bread  4

ducky onion soup/ bread   4


Pizze Rosse

garlic/basil/oregano/mozz   9.5

blue/bacon/mozz  10.5

goat/chard/shallot/mozz  10.5


Pizze Bianche

black kale/zukes/mozz 10.5

egg/ham/black pepper/mozz 10.5

duck/anchovy/scallion/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1



semolina gnocchi  


duck ravioli, creamy basil, fava/radicchio/ Altamura crouton   10

semolina gnocchi with tomatoes, peppers, baby onions and blue cheese  10

tomato risotto with grilled zucchini, mushrooms and garlic scapes 10

hanger steak with field greens duck roasted potatoes & aioli  12.5

seafood curry with ceci, cilantro, peanuts   11



chocolate & chocolate cake with chantilly  6

Lunch Menu Sketch: Week of September 9, 2014

Good luck at school to teachers and students alike!

Lunch Menu:

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
duck liver mousse with olives and goat cheese sauce 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad – melons, grapes and raspberries with a croutons and honey vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
gazpacho with artisan bread 4/6
ducky onion soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
sweet italian sausage and peppers/mozz 10.5
kalamata olive/duck/arugula /mozz 10.5

Pizze Bianco
ham/capers/parmesan/mozz 10.5
pesto/red onion/cherry tomato/mozz 9.5
colazione-bacon/egg/parsley/black pepper 10.5

duck ravioli with roasted pear, and leek brodo 10.5
summer risotto with squash, beets, leeks and blue cheese 9.5
crespelle with ricotta and caramelized onion filling over spinach, yellow tomato and pesto 9.5
beef polpette with tomato and chard over creamy polenta 10.5
white shrimp over a salad of beans, ceci, cherry tomatoes with aioli 10.5