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

Final Lunch Menu of 2014: November 11-15

Here is a solid start to the menu for this week, with a few details to work out tomorrow before service!

To Start
salumi plate with cornichon, olives and house mustard and brie cheese 8.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –flank steak, roasted delicata, blue cheese and parsley vinaigrette 9.5
creamy celeriac soup with bacon, curried apples & artisan bread 4/6
soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
lamb sausage/kalamata/mozzarella 10.5
octopus/bacon/kale/mozzarella 10.

Pizze Bianco
ham/butternut/mozzarella 10.5
delicata/red onion/blue cheese/mozzarella 10.
sweetbreads/egg/parmesan/leeks 10.

–add an egg or anchovies for a dollar

Secondi
semolina gnocchi with butternut squash, leeks and brie cheese 9.5
roasted pepper gratinata with……………. romesco 9.5
ragú misto with black kale, creamy polenta & fried egg 10
garlic sausage on GTF sauerkraut and Lonesome Whistle purple barley 10

Lunch Menu: Week of November 4, 2014

ONLY TWO WEEKS LEFT!

What? I know, that’s what I’m saying. How is that possible that we have come to the end of another season?

I have loved thinking and planning and cooking for you all for these last several years. I am grateful that you still want to come and sample what we are cooking/experimenting with. Italy has become a welcome and comfortable inspiration to our menus and plating style. Mille grazie a tutti. We will spend all winter practicing and researching new pastas for next year!

For now come and try some of our comfort food for the cool weather.

jc,

gtf chef

 

Antipasti

salumi plate with cornichon, olives and house mustard and brie cheese 8.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted delicata, pistachios, blue cheese and parsley vinaigrette 9.5
butternut squash soup with artisan bread 4/6
hearty vegetables & couscous in chicken broth soup with artisan bread 4/6

Pizze Rosso
garlic/oregano/mozzarella 9.5
Italian sausage/delicata/arugula/mozzarella 10.5
kalamata olive/blue cheese/spinach/mozzarella 10.

Pizze Bianco
ham/leeks/gruyere/mozzarella 10.5
kale/peppers/corn/mozzarella 10.
egg/bacon/parsley 10.

–add an egg or anchovies for a dollar
Secondi
tagliatelle with delicata, cavelo nero & fresh tomato sauce 9.5
autumn risotto with chiogga beets, butternut squash & arugula 10
crespelle delicata & besciamella with smashed butternut, kale & basil pesto 10
alpine cheese gratinata with leeks, roasted peppers & cauliflower 9.5
lamb meatballs with roasted potatoes , GTF sauerkraut & house mustard 10.5