Lunch Menu: Week of October 25, 2016

 

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3 antipasti

Antipasti

chad fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad: **beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

curried squash soup   4

 

 

 

Pizze Rosse

garlic/oregano/basil/mozz  9.5

broccoli /kale/red onion/mozz 10.5

delicata/blue/roasted garlic/mozz  10.5

 

Pizze Bianche

bacon/onion/mozz   10.5

ham/cauliflower/sunchoke/mozz10.5

bacon/fennel/arugula/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

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Semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese

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Grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard

Secondi

kabocha ravioli/delicata/carrots/almonds/basil 11

semolina gnocchi/delicata/red onion/kale/Jerusalem artichokes/blue cheese  10

creamy sweet corn polenta/broccoli/soft farm egg*/balsamic reduction 10

grilled sausage/altamura semmelknodel/cauliflower/romanesco/mustard  11

seafood brodetto/potato/prawns/tomato/*aioli  12

duck breast/celery root puree/spinach/maple  12

Thoughts on Next Week’s Menu Already?

Maybe it is because we are slowing down with the season or maybe it’s the season itself, but I always feel so creative when November rolls around. I think for our last week we will have a great big fat grilled sausage over the purple barley with braised cabbage wedges!

And I have two octopi left for usage…pizza? Antipasti? OCTOPUS FRITTERS? If you have some input send me a comment – maybe you will inspire the menu for our last week. What if I grind the octopus into cakes/patties and braise them?

jc