Lunch Menu: Week of September 20, 2016

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Duck, kabocha, and golden raisin salad

Antipasti

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

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Pizza Rosse: garlic/basil/fresh tom/mozz

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

Secondi

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 September 13, 2016

 

Antipasti

bread & olives  4.

mixed field greens/balsamic vinaigrette  6.5

grilled pâté/pickled onions/altamura 6.

antipasti of tomato and eggplant 6.

caesar salad   7.5

GTF salad –

chicken liver croquette/almond/pear 9.5

ham & potato & roasted pepper soup  4

creamy eggplant soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /fennel/mozz  10.5

ham/leeks /mozz  10.5

 

Pizze Bianche

egg/peppers/kale/mozz   10.5

duck/spinach/dry chili/mozz   10.5

tomato/goat cheese/zucchini/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

Secondi

duck confit, tagliatelle, cavelo nero, zukes & chile flake 11

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

grilled pork chop, GTF sauerkraut, duck fat fried potato, mustard sauce 12

ratatouille over creamy polenta with poached farm egg*, basil & balsamic reduction 10

seafood brodetto with tomato, potato & aioli* 12

Lunch Menu – Week of May 16, 2016: Oregon Trail Beer Week

 

Antipasti

bread-olives  4.

bread-pesto  4.

Mosaic Farms pork pâté/mustard/cornichon 5.5

ceci fritti/cucumber/tomato  6.5

carrot and thyme terrine  5.5

bruschetta/peppers/scallions/parm  5.5

bruschetta/duck/pickled beets/blue  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –strawberry/pumpkin seed  9.5

spicy black  bean soup/artisan bread  4

curried carrot soup/artisan bread   4

 


Pizze Rosse

garlic/basil/oregano/mozz   9.5

bacon/zukes/mozz  10.5

spring onion/ham/mozz  10.5

 

Pizze Bianche

duck/anchovy/mozz 10.5

egg/blue/scallion/mozz 10.5

goat/olives/mozz  10.5
–add an egg, pickled jalepenos

or anchovies for  $1

 

Secondi

agnolotti of basil & goat cheese with zucchini, baby onions in a thyme broth  10

frascatelli with romas, roasted peppers, new garlic & mozz    10

duck leg confit with brown rice, carrots, roasted turnips and thyme honey   10.5

grilled pork chop with ceci, spinach and a parsley mint pesto   11.5

seafood brodetto with potatoes & aioli*   11.5

 

This week we feature some of the brews made by Oregon Trail Brewery – ask your server about our special thirst-building treat for drinkers of our OTB offerings.