Lunch Menu: Week of September 20, 2016


Duck, kabocha, and golden raisin salad


bread & olives  4.

mixed field greens/balsamic vinaigrette  6.5

mortadella filled pâté 6.

duck/kabocha/golden raisin salad 6.

tomato salad   7.5

GTF salad – beets/goat cheese/poppyseed dressing 9.5

vegetable and brown rice soup  4

curried corn and fennel soup   4



Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /blue/mozz  10.5

black kale/egg/onion /mozz  10.5


Pizze Bianche

ham/roasted peppers/mozz   10.5

delicata/tarragon/goat/mozz   10.5

tomato/thyme/leeks/mozz  10.5


–add egg, anchovies or

pickled jalepenos for  $1


Pizza Rosse: garlic/basil/fresh tom/mozz


Stuffed delicata with brown rice, broccoli, kalamata olives, and roasted peppers


duck confit, tagliatelle, cavelo nero, caramelized onions  11

goat cheese ravioli with roasted tomato, fennel, basil & croutons  11

grilled pork chop, braised red cabbage, smashed potato, caper herb sauce   12

stuffed delicata with brown rice, broccoli, kalamata and roasted peppers  11

bacon wrapped albacore with garbanzos, tomato, red onion, parsley & olive oil  12


Lunch Menu: Week of April 19, 2016


bread-olives  4.

bread-romesco  4.

pork pâté/mustard/cornichon 5.5

quail/green garlic/carrots   7.

braised lentil/pork/pork/crumbs  6.

bruschetta/duck liver/apple/arugula  5.5

chicory/orange/white turnip salad  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –apples/sunchoke/parsley

/crouton  9.5

ham and vegetable soup/artisan bread  4

roasted sunchoke soup/artisan bread   4



Pizze Rosse

garlic/oregano/mozzarella    9.5

three cheese with baby basil  10

bacon/leeks /mozz  10.5


Pizze Bianche

duck confit/kale /mozz  10.5

olive/spinach/ shallot/mozz 10.5

lamb sausage/egg/mozzarella 10.5


–add an egg or anchovies

for  2.



orrecchiette with pork ragú, kale and parmesan 10.5

goat cheese ravioli, green garlic, pea shoots    9.5

mushroom strata with kale, leeks, romas and mint pesto  9.5

zip steak with carrot puree, arugula and herb salsa .5

brodetto with salmon and prawns served with aioli*  12.5

Lunch Menu: Week of July 21, 2015


What happened?

I turned my back for one second, and now we have a rainbow of tomatoes to use on our menu. The caprese salad looks like a bowl of fruit loops, at least in terms of the colors represented. We are finding inspiration in the new ingredients coming into the kitchen daily. For example, Jimmy Nardello peppers…come and see what we did with those on the menu!

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –cherry tomatoes, Altamura crouton, shaved parmesan and basil vinaigrette 10.5
caprese salad – fresh tomatoes, basil and mozzarella with artisan bread 9.5
curried garbanzo & bacon with artisan bread 4/6
gazpacho and artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
ham/zucchini/mozzarella 10.5
baby red onion/duck/mozzarella 10.5
eggplant/fresh tomato/mozzarella 9.5

Pizze Biance
pesto/potato/mozzarella 9.5
bacon/egg/scallions/mozzarella 10.5
pablano peppers/tomato/mozzarella 9.5
–Add an egg, anchovies or pickled jalapenos for a dollar.

goat cheese ravioli with fresh tomato/capers/chili flake 9.5
tomato risotto with beet and caramelized fennel salad 9.5
pappardelle with pork ragú, pumpkin seed, beet greens & nardello slaw 9.5
brodetto of albacore and prawns with potatoes and aioli 11.5
grilled flank steak on a tomato and marinated summer squash salad with pesto 10.5
lentil stuffed magna squash on chard with sofrito & herbed ricotta 9.5