Lunch Menu: Week of June 30, 2015

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –cukes and boysenberries and meyer lemon vinaigrette 9.5
Ricky’s hummus with cucumbers and tomatoes, oh my 7.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
gazpacho soup with artisan bread 4/6
cold potato soup and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
balsamic onions/roasted mushrooms/fresh tomatoes/mozzarella 9.5
duck/spinach/mozzarella 10.5

Pizze Bianco
pepperoni/green bell peppers/mozzarella 10
basil pesto/summer squash/mozzarella 10
ham/roasted jalapeno/mozzarella 10.5

–Add an egg for a dollar.

Secondi
agnolotti with mushrooms, spinach and parmesan in an herb broth 9.5
chard stuffed patty pan squash with tomatoes and zucchini 9.5
lentils with sofrito and chard baked with a ricotta crust 9.5
fish stew with salmon in a tomato based broth with ceci and aioli* 11.5
lamb ragú with pappardelle and carrots 10.5

Lunch Menu: Week of June 23, 2015

Welcome to the summer heat. The plants love it, and so do I. I have been on the river twice already this year and am ready for all things summer.  Cold gazpacho, cold beer, and BERRIES! We have marionberries, boysenberries, raspberries, blackberries ready to jump on our menu, and on the menu this week, we have a mortadella sandwich (part bologna sando and part banh mi) on which I have been feasting. Hope to see you this week on the cool, breezy patio.

Menu

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –blue cheese, almonds and boysenberries and berry vinaigrette 9.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
gazpacho soup with artisan bread 4/6
cucumber soup and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/beets/mozzarella 10.5
pepperoni/roasted garlic/mozzarella 10.5
summer squash/red onions/mozzarella 9.5

Pizze Bianco
tomato/pesto/mozzarella 9.5
ham/kale/mozzarella 10.5
duck/egg/pepper 10.5

–Add an egg for a dollar.

Secondi
orrecchiette pasta with tomato, zucchini, ricotta and bread crumbs 9.5
torta di crespelle with beets, beet greens and pesto 9.5
lentils with sofrito and chard baked with a ricotta crust 9.5
cacciucco stew with prawns and rockfish in a tomato based broth with ceci, potato and aioli* 11.5
mortadella sando with pickle, onion, aioli, and tomato on grilled Pugliese served with salad 9.5
duck confit with braised greens, baby carrots, potatoes, and cherry mostarda 9.5

Lunch Menu: Week of August 12, 2014

Stay cool! We can help with our gazpacho and chilled cucumber soup.

Here is a menu preview:
To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad-duck breast, caramelized onion, cherry tomato and balsamic vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 7.5
gazpacho with artisan bread 4/6
cold cucumber and mint soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
pesto/onion/tomato/mozz 10.5
Italian sausage/summer squash /mozz 10.5
Pizze Bianco
potato/radicchio/olives/goat cheese/mozz 9.5
ham/pickled jalepeno/cherry tomatoes/mozz 10.5
colazione-bacon/egg/chives/black pepper 10.5

Secondi
tagliatelle with fresh tomato sauce, basil, zucchini & leeks 9.5
chicken ravioli with radicchio, melenzane & basil in a mushroom cream 10
lamb stuffed pepper on lentils with swiss chard & romesco 10.5
grilled albacore with cherry tomatoes, israeli couscous, kalamatas, green beans & aioli 11.5

To Finish
fig tart with chantilly 5.5

Lunch Menu: Week of July 15, 2014 — Summer is here!

The tomatoes are showing up with the heat….not the police, but the sun shining down on newly shorn fields. We will have the first caprese salads of the year on the menu this week. Mounds of fresh, juicy tomatoes with fresh mozzarella and basil all dressed with our organic extra virgin olive oil, balsamic vinegar, salt and pepper. So bright and perfect for the season.

Highlights:

*marionberry vinaigrette
*great pate
*Ricky’s gazpacho
*poppy seeds in the eightball squash

To Start
country pâté with mixed olives, whole grain mustard and cornichon 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad- goat cheese, basil, pistachios and marionberry vinaigrette 9.5
caprese salad-mozzarella, basil, extra virgin, balsamic and *artisan bread 9.5
gazpacho with basil pesto and artisan bread 4/6
mushroom soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
Italian sausage/kalamata olive/radicchio/mozz 10.5
duck/fennel/pesto /mozz 10.5

Pizze Bianco
ham/squashes/red wine onions /mozz 9.5
beets/pesto/ricotta/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
agnolotti of duck confit with new onions, chard and parmesan cheese 9.5
semolina gnocchi with siletz tomatoes, ricotta, leeks and pesto 9.5
brown rice and poppy seed stuffed eightball squash over tomato and braising greens 9.5
pacific rockfish with ratatouille 10.5
grilled pork chops, potato salad, marinated grilled zucchini 10.5