Lunch Menu: March 16-17, 2017

Antipasti

chad fell’s bread & marinated olives 4

celeriac soup/prosciutto/bread 5

mixed field greens/grana padano/ balsamic vinaigrette  5

chevre/red pearl onions & honey/crusty bread  7

sweet corn and leek sfromato/watercress salad 8

GTF salad/roasted beets/hazelnuts/apples/chevre/balsamic vinaigrette 8

country pork terrine/cherry chutney/pickled onions 9.5

Pizze Rosse

garlic/basil  9.5

roasted jalapeno/proscuitto/emmental 10.5

potato/bacon   10.5

 

Pizze Bianche

tarragon/goat cheese   10.5

egg/caper/leek    10.5

sausage/kalamata olive 10.5

 

 

Secondi

Root vegetable ravioli, watercress pesto & cream 11

Albacore tuna, orca bean and kale soup with meyer lemon and caper relish 11

Pork belly, polenta, celery root slaw, cherry relish 11