Lunch Menu Sketch: Week of October 21, 2014

Check it out! We have an octopie on the menu…not multiple octopuses but octopus on a pizza pie.

To Start

pork pate with cornichon, olives and house mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –flank steak, roasted kabocha squash, poppyseed vinaigrette   9.5

potato leek soup with artisan bread  4/6

delicata and kale soup with  artisan  bread  4/6

Pizze Rosso

garlic/basil/mozz    9.5

ham/mushroom/capers/mozzarella  10.5

kalamata/delicata/mozzarella  10.5

Pizze Bianco

4 cheese pie  10.5

bacon/thyme/kale/mozzarella  10.5

butternut/octopus/pickled peppers 10.

–add an egg, anchovies or pickled peppers for one dollar

 

Secondi

ravioli of butternut squash with broccoli, cabbage and italian sausage   9.5

involtini of gruyere , fresh herbs & potato on zukes, eggplant, tomatoes & tuscan kale  9.5

crepes filled with braised pork shoulder & ricotta with kale & delicata  9.5

semolina gnocchi with roasted red onion, butternut squash & mozzarella   9.5

Lunch Menu: Week of October 14, 2014

Check it out!

To Start
pork pate with cornichon, olives and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted delicata and sunchokes with pumpkin seeds and ginger vinaigrette 9.5
creamy butternut squash soup with artisan bread 4/6
chunky vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozz 9.5
kalamata/feta/leeks/mozzarella 10.5
pork ragú/pickled peppers/mozzarella 10.5

Pizze Bianco
gruyere/ham/thyme/mozzarella 10.5
delicata squash/bacon/mozzarella 10.5
butternut squash/mushroom/goat cheese 10.

–add an egg, anchovies or pickled peppers for one dollar

Secondi
lamb ravioli with broccoli, delicata and roasted red onions in thyme brodo 9.5
involtini of gruyere , fresh herbs & potato on zukes, tomatoes & tuscan kale 10
roasted peppers & spinach over smashed butternut with poached egg and balsamic reduction 9.5
seafood cacciucco with ceci, tomato, roasted peppers, kale and aioli 10