Final Lunch Menu of 2014: November 11-15

Here is a solid start to the menu for this week, with a few details to work out tomorrow before service!

To Start
salumi plate with cornichon, olives and house mustard and brie cheese 8.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –flank steak, roasted delicata, blue cheese and parsley vinaigrette 9.5
creamy celeriac soup with bacon, curried apples & artisan bread 4/6
soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
lamb sausage/kalamata/mozzarella 10.5
octopus/bacon/kale/mozzarella 10.

Pizze Bianco
ham/butternut/mozzarella 10.5
delicata/red onion/blue cheese/mozzarella 10.
sweetbreads/egg/parmesan/leeks 10.

–add an egg or anchovies for a dollar

semolina gnocchi with butternut squash, leeks and brie cheese 9.5
roasted pepper gratinata with……………. romesco 9.5
ragú misto with black kale, creamy polenta & fried egg 10
garlic sausage on GTF sauerkraut and Lonesome Whistle purple barley 10

Lunch Menu Sketch: Week of October 21, 2014

Check it out! We have an octopie on the menu…not multiple octopuses but octopus on a pizza pie.

To Start

pork pate with cornichon, olives and house mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –flank steak, roasted kabocha squash, poppyseed vinaigrette   9.5

potato leek soup with artisan bread  4/6

delicata and kale soup with  artisan  bread  4/6

Pizze Rosso

garlic/basil/mozz    9.5

ham/mushroom/capers/mozzarella  10.5

kalamata/delicata/mozzarella  10.5

Pizze Bianco

4 cheese pie  10.5

bacon/thyme/kale/mozzarella  10.5

butternut/octopus/pickled peppers 10.

–add an egg, anchovies or pickled peppers for one dollar



ravioli of butternut squash with broccoli, cabbage and italian sausage   9.5

involtini of gruyere , fresh herbs & potato on zukes, eggplant, tomatoes & tuscan kale  9.5

crepes filled with braised pork shoulder & ricotta with kale & delicata  9.5

semolina gnocchi with roasted red onion, butternut squash & mozzarella   9.5

New Kitchen Stars!

This Friday’s dinner is presented by our two new acquisitions of 2014! Emily and Fabio, one coming from Wisconson via Colorado and one coming from Sicily via Newport, will be presenting a very Sicilian dinner, with arancini, seafood spaghetti, a dish with rolled and filled flank steak,  and a delicate almond based cookie with some form of sorbetto. I can’t wait.