Lunch Menu: Week of October 11, 2016

0187-webMeatballs on creamy polenta with chard & roasted peppers

Antipasti

chad fell bread & olive oil  4.5

chad fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-antipasti-antipasti 7.5

GTF chicken liver/grape jelly 6.5

GTF salad: delicata/blue cheese/almonds 9.5

lentil soup  4

celeriac soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /blue/mozz  10.5

delicata/red onion/mozz  10.5

 

Pizze Bianche

tomato/kale/mozz   10.5

ham/egg/caper/mozz   10.5

broccoli/kalamata/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

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Crepes with mushroom bechamel, kale, leeks & broccoli puree

Secondi

spaghetti carbonara with pork belly, broccoli & radicchio  12

delicata ravioli with brown butter, thyme, kabocha & spinach  11

meatballs on creamy polenta with chard & roasted peppers 11

crepes with mushroom bechamel, kale, leeks & broccoli puree  11

seafood brodetto of tuna & salmon with potato, tomato & aioli  12

Lunch Menu: Week of October 4, 2016

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Corn and tomato soup

 

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Pizza Bianche: bacon/egg/potato/mozzarella

 

Antipasti:

chad fell bread & olive oil  4.5

chad fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-eggplant/cherry tomato 7.5

chicken terrine/quince/arugula 6.5

GTF salad: delicata/blue cheese/grapes 9.5

delicata soup  4

corn and tomato soup   4

 

 

 

Pizze Rosse:

garlic/basil/fresh tom/mozz  9.5

tomato/zukes /blue/mozz  10.5

roasted peppers/broccoli/mozz  10.5

 

Pizze Bianche:

delicata/shallot/mozz   10.5

bacon/egg/potato/mozz   10.5

black kale/caramel onions/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

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Chicken ravioli with caramelized onions, leeks, eggplant & spinach

Secondi

tagliatelle with duck confit, black kale, broccoli & chili flake  11

chicken ravioli with caramelized onions, leeks, eggplant & spinach  11

semolina gnocchi with roasted tomatoes, zukes & feta 10

red cabbage stuffed delicata squash with brown rice and chard  10

seafood brodetto of salmon & albacore with potato, tomato & aioli  12

 

Dinner Menu: Sept. 29-Oct. 1, 2016

It’s our last dinner of the year!

Antipasti

bread-olives 5.5

duck rillettes  5.5

-duck liver mousse  5.5

mortadella/country  pate   5.5

all three salumi 9.5

chicken boudin with grapes  6.5

tomato/olive/fennel/feta    8.5

GTF salad – beets & blue  8.5

tomato & corn soup  5

creamy delicata soup  5

Pizze Rosse

garlic/basil/fresh tomato/mozz   9.5

bacon/broccoli/blue/mozz  10.5

zuke/arugula/mozz  10.5

 

Pizze Bianche:

sausage /corn/mozz  10.5

egg/kale/red onion/mozz 10.5

thyme/tomato/leeks/mozz   10.5

 

–add an egg, anchovies or

pickled jalapeno   $2

 

Secondi          (three course meal $29)

duck breast/carrot/green beans/cherry gastric 19.5

albacore tuna/delicata /lentils/tomato/caper sauce   19 .5

zip steak/smashed potatoes/black kale/beets/aioli*  20.5

chicken/braised red cabbage/corn polenta  18.5

eggplant/tomato/kale  18.5

 

To Finish

corn ice cream/caramel sauce/grilled angel food cake  6.5

chocolate mousse**/almond bavarian/almond crisp/chocolate sauce  6.5

red curry squash pot de crème/caramel pear/shortbread   6.5

semolina pudding/quince/chantilly/pumpkin seed brittle  6.5

Lunch Menu: Week of September 27, 2016

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Grilled quail with braised red cabbage & duck fat fried potatoes

Antipasti

Chad Fell bread & olive oil  4.5

Chad Fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

melon/kalamata/fennel salad 7.5

GTF salad – beets/ blue cheese/
poppyseed dressing 9.5

corn and curry soup  4

ceci and tomato soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/broccoli /blue/mozz  10.5

zuke/arugula/anchovy /mozz  10.5

 

Pizze Bianche

sausage/corn/mozz   10.5

egg/kale/onion/mozz   10.5

tomato/thyme/leeks/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

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Seafood brodetto of salmon & albacore with potato, tomato & aioli

Secondi

chicken ravioli with beet greens, broccoli & mushrooms   11

semolina gnocchi with roasted tomatoes, corn & mozzarella  10

grilled quail with braised red cabbage & duck fat fried potatoes  11

creamy polenta with poached farm egg*, black kale, roasted peppers & balsamic reduction  10

seafood brodetto of salmon & albacore with potato, tomato & aioli  12

Dinner Menu: September 22-24, 2016

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Albacore tuna/delicata squash/tomatoes/red onion/ceci

Antipasti:

bread-olives 4.5

-duck liver mousse  5.5

mortadella/country  pate   5.5

tomato, tapenade & fennel  antipasti  5.5

GTF salad – beets & blue  7.5

vegetables & brown rice soup  5

broccoli  soup  5

Pizze Rosse:

garlic/basil/fresh tomato/mozz   9.5

bacon/blue/mozz  10.5

black kale/egg/onion/mozz  10.5

 

Pizze Bianche:

sausage /roasted peppers/mozz  10.5

delicata/tarragon/red onion/mozz 10.5

broccoli/tomato/leeks/mozz   10.5

 

–add an egg, anchovies or

pickled jalapeno   $2

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Chicken/eggplant/kabocha squash/ green beans/curried peppers

 

Secondi          (three course meal $29)

duck breast/carrot/chard/cranberry gastric 19.5

albacore tuna/delicata squash/tomatoes/red onion/ceci   19 .5

teres major steak/smashed potatoes/black kale/beets/aioli*  20.5

chicken/eggplant/kabocha squash/ green beans/curried peppers  18.5

semolina gnocchi/delicata squash/roasted romas/pesto  18.5

 

To Finish

profiterole/strawberry ice cream/strawberry sauce  6.5

angelfood cake/purple grape gelee  6.5

honey panna cotta/roasted plums   6.5

chocolate chocolate cake/sour cherry chantilly  6.5