Getting ready for dinner service starting Thursday night.
One of the things that we are excited about this week is the smoked chicken breast that will go on the menu. We will put it with our GTF greens and basil vinaigrette for a light hot weather lunch.
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –smoked Mary’s organic chicken, tomato and basil vinaigrette 9.5
tomato salad with mozzarella cheese, radicchio and basil 8.5
lamb cannelloni on green lentils 6.5
white bean, squash & tomato soup with artisan bread 4/6
potato soup and artisan bread 4/6
mushroom/garlic scapes/mozzarella 10.5
baby onion/blue cheese/mozzarella 9.5
–Add an egg for a dollar.
beet capellacci, roasted onion, favas, pesto and Parmesan 9.5
beet beet risotto with radicchio and blue cheese 9.5
grilled burger with brioche bun, pickled onions, aioli, and greens 9.5
composed salad of salmon and prawns with peppers, tomatoes, potatoes and baby carrots 11.5