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

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

Lunch Menu Sketch: Week of October 7, 2014

Paula, Lisa, and Rachel served up a ripping good meal of the highest caliber last Friday night in what we call our October Fridays Dinners. One highlight was the Asian-inspired sausage that featured our own ginger. Yes, GTF ginger!  I do believe everyone left with a happy tummy on Friday night.

For lunch this week:

To Start
pork pate with cornichon, olives and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted sunchokes, roasted pears, blue cheese and poppy seed vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
mushroom soup with artisan bread 4/6
tomato soup with artisan bread 4/6

Pizza Rosso
marinara-garlic/oregano/tomato sauce 9.5
bacon/butternut/fennel/mozzarella 10.5
kalamata/leeks/feta/mozzarella 10.5
Pizze Bianco
egg/parsley pesto/ricotta/mozzarella 10.5
ham/summer squash/peppers/mozzarella 10.5
four cheese pie 9.5

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

Secondi
semolina gnocchi with parsley pesto, ricotta, leeks, and zucchini 9.5
polpette d’agnello over smashed butternut, greens 10
season’s finest roasted vegetables over creamy polenta with poached egg and balsamic reduction 9.5
brown rice stuffed pepper with chard and cherry tomatoes 9.5
seafood cacciucco of tuna rockfish with peppers, ceci, tomato and aioli 10