Lunch Menu: Week of May 10, 2016

1561-Clams with Bacon


This is a rough cut folks!


bread-olives  4.

bread-ceci puree  4.5

Mosaic Farms pork pâté/mustard/cornichon 5.5

polpetti/tomato/pesto  6.5

bruschetta/roasted peppers/goat cheese 5.5

bruschetta/duck/duck/arugula  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –trout/carrots/white turnip  9.5

sausage and ceci soup/artisan bread  4

curried carrot soup/artisan bread   4



Pizze Rosse

garlic/oregano/mozz   9.5

bacon/blue/mozz  9.5

spring onion/mushroom/mozz  9.5


Pizze Bianche

duck/anchovy/scallion/mozz 10.5

egg/pesto/ham/mozz 10.5

goat/olives/spinach/mozz  10.5

–add an egg, pickled jalepenos

or anchovies for  $1



hunter’s sugo with tagliatelle  10.5

beet green crespelle   9.5

bollito with pork sausage, tongue  and new garlic broth   9.5

confit duck leg over polenta with baby carrots and beet greens   10.5

farro risotto  12.5

Lunch Menu: Week of April 5, 2016

gtf kitchen shirts from three years running
GTF kitchen shirts from three years running


bread-olive oil-salt  3.5

pepper and parmesan puffs  3.5

farro risotto with pork and duck  6.5

muffaletta    6.5

fennel and paprika potatoes  5.5

salt cod croquettas  5.5

bruschetta/duck liver/apple/arugula  5.5

bruschetta/carm onion/peppers/goat  5.5

grilled kale raabe with lemon and almond   5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –apples/blue cheese/pumpkin seeds/honey dressing  9.5

lentil soup with artisan bread  4

carrot soup with artisan bread   4

Pizze Rosse

garlic/oregano/mozzarella    9.5

bacon/blue/mozz  10.5

leeks/kale raabe/mozz10.5


Pizze Bianche

peppers/mozz  10.5

kalamata/new potato/mozz 10.5

ham/egg/mozzarella 10.5


–add an egg or anchovies

for  2.



ravioli with tomato, leek, kale, parmesan and olive oil 9.5

semolina gnocchi with ragú, mozzarella & spinach 9.5

potato involtini with grilled kale raabe and caramelized shallots   9.5

rye tagliatelle with smoked trout, kalamata olives, thyme and parsley  10.5

pork sausage with spaetzle,  fava tops and whole grain mustard sauce 10.5

confit duck leg over lentils with potatoes and spinach 10.5

Lunch Menu: Week of March 15, 2016


The sun should shine on Thursday, and here is a menu to enjoy on that highly awaited occasion:

foccaccia and olive oil 3.5
olives 3.5
pepper and parmesan puffs 3.5
pork pâté with pickles and house mustard 5.5
prawns and pork belly on cous cous salad 7.5
smoked salmon and crackers 6.5
bruschetta/leeks/kale/liver 6.5
bruschetta/goat ch./beets/arugula 5.5
grilled kale raab with almond crema 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –pears and pumpkin seeds with poppyseed dressing 9.5
potato and leek soup with artisan bread 4
creamy beet soup with artisan bread 4

Pizze Rosse
garlic/oregano/mozzarella 9.5
goat cheese/peppers/mozz 9.5
sausage/red onion/mozzarella 10

Pizze Bianche
ham/kale/blue/mozzarella 10.5
bacon/mushroom/mozzarella 10.5
rapini/egg/mozzarella 10.5

–add an egg or anchovies for 2.

nettle ravioli with red onion and roma tomatoes 9.5
spaetzli with arugula and fava top pesto 9.5
farro risotto with mushroom, caramelized shallots and blue cheese
stuffed trout with meyer lemon brown butter sauce 11.5
braised chicken over lentils and carrots 12.5