Pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta
Antipasti
chad fell’s bread & olives 5
emily’s farm fresh pickle plate 4
chilled green gazpacho, served with bread 5
white bean, tomato and spinach soup, served with bread 5
mixed greens with balsamic 6.5
GTF salad – tomatoes, cucumbers, and sunflower seeds with a roasted garlic vinaigrette 9.5
kaleidoscope goat cheese on chad fell’s fresh bread 6
Pizze Rosse
garlic & basil 11 roaste pepper, zuke, onion 12 bacon & kale 12
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Pizze Bianche
tomatoes & goat cheese 12 ham & broccoli 12 thyme, tarragon, oregano, chili flake 12
– add an egg or anchovies 1 |
Local goat chevre and basil ravioli with roasted beets, broccolini and almonds
Secondi
local goat chevre and basil ravioli with roasted beets, broccolini and almonds 13
pork ragu with fennel bulb, apples, cavelo nero and fresh tagliatelle pasta 13
shrimp-n-grits with roasted peppers, kale and tomatoes 13
seafood brodetto with albacore tuna, tomatoes, potatoes, fennel, carrots and *aioli 13