Lunch Menu: Week of June 30, 2015

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –cukes and boysenberries and meyer lemon vinaigrette 9.5
Ricky’s hummus with cucumbers and tomatoes, oh my 7.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
gazpacho soup with artisan bread 4/6
cold potato soup and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
balsamic onions/roasted mushrooms/fresh tomatoes/mozzarella 9.5
duck/spinach/mozzarella 10.5

Pizze Bianco
pepperoni/green bell peppers/mozzarella 10
basil pesto/summer squash/mozzarella 10
ham/roasted jalapeno/mozzarella 10.5

–Add an egg for a dollar.

Secondi
agnolotti with mushrooms, spinach and parmesan in an herb broth 9.5
chard stuffed patty pan squash with tomatoes and zucchini 9.5
lentils with sofrito and chard baked with a ricotta crust 9.5
fish stew with salmon in a tomato based broth with ceci and aioli* 11.5
lamb ragú with pappardelle and carrots 10.5

Lunch Menu: Week of June 23, 2015

Welcome to the summer heat. The plants love it, and so do I. I have been on the river twice already this year and am ready for all things summer.  Cold gazpacho, cold beer, and BERRIES! We have marionberries, boysenberries, raspberries, blackberries ready to jump on our menu, and on the menu this week, we have a mortadella sandwich (part bologna sando and part banh mi) on which I have been feasting. Hope to see you this week on the cool, breezy patio.

Menu

To Start
pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –blue cheese, almonds and boysenberries and berry vinaigrette 9.5
caprese salad-tomato with mozzarella, organic extra virgin olive oil and basil 9.5
gazpacho soup with artisan bread 4/6
cucumber soup and artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/beets/mozzarella 10.5
pepperoni/roasted garlic/mozzarella 10.5
summer squash/red onions/mozzarella 9.5

Pizze Bianco
tomato/pesto/mozzarella 9.5
ham/kale/mozzarella 10.5
duck/egg/pepper 10.5

–Add an egg for a dollar.

Secondi
orrecchiette pasta with tomato, zucchini, ricotta and bread crumbs 9.5
torta di crespelle with beets, beet greens and pesto 9.5
lentils with sofrito and chard baked with a ricotta crust 9.5
cacciucco stew with prawns and rockfish in a tomato based broth with ceci, potato and aioli* 11.5
mortadella sando with pickle, onion, aioli, and tomato on grilled Pugliese served with salad 9.5
duck confit with braised greens, baby carrots, potatoes, and cherry mostarda 9.5