Lunch Menu: Week of April 5, 2016

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

Antipasti

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.

 

Secondi

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 29, 2016 – Last Lunches in March!

DSC_0239We have had a lively March with many visits from many old friends. We have been extremely busy, thanks to you eaters. It has been a great warm-up for the full schedule that happens in April!

We will be open for lunches on Tuesday through Friday, brunches on Saturday, and dinners on Thursday, Friday, and Saturday beginning in April.

Antipasti

bread-olive oil-salt  3.5

pepper and parmesan puffs  3.5

pork pâté with pickles and house mustard  5.5

suppli with fava top pesto   6.5

fennel and paprika potatoes  5.5

bruschetta/goat ch./beets/arugula  5.5

bruschetta/kalamata/brie/fa va top  5.5

grilled kale raab with lemon and almond   5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad – beets, goat cheese and almonds in a

tarragon dressing  9.5

kale and tomato soup with artisan bread  4

curried carrot soup with artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozzarella    9.5

mushroom/broccoli/mozz  10.5

bacon/shallot/mozzarella 10.5

kalamata/anchovies/chili oil  10.5

 

Pizze Bianche

sausage/peppers/mozzarella  10.5

ham/corn/blue/mozzarella 10.5

rapini/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi

nettle agnolotti with almond cream sauce and crispy carrot  9.5

semolina gnocchi with roma tomato, ricotta and spinach 10.5

roasted garlic strata on romas with kale and leeks   9.5

crespelle di pollo with beschiamella sauce and kale  10.5

rockfish with roasted peppers and capers on polenta  11.

pork sausage with lentils and fava top pesto  10.5

 

Lunch Menu: Week of March 15, 2016

DSC_1878

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

Antipasti
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.

Secondi
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