Lunch Menu: May 16-19, 2017

Mixed greens, balsamic

Antipasti

chad fell’s bread & marinated olives 5

wild rice and vegetable soup 5

heirloom tomato and roasted pepper bisque   6

mixed greens, balsamic  6.5

baked chevre, roasted garlic, pears and country bread with drizzled honey  7.5

dandelion greens, roasted peppers, gorgonzola dressing, house smoked lardons  7.5

country pork terrine, pickled onions, whole grain mustard, chad’s bread   8

GTF salad- strawberries, cucumbers, radishes, hazelnuts, balsamic vinaigrette  grana padano 9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & kale 11.5

bacon & leeks  11.5

 

Pizze Bianche

egg, chives, arugula  11.5

sausage, peppers 11.5

ham, caramel onion 11.5

 

–add an egg or anchovies

to any pie for  $1

 

Dragoncello risotto with gruyere, seasons first zukes and pea tops

Secondi

tagliatelle with pork ragu and cavelo nero   11

dragoncello risotto with gruyere, seasons first zukes and pea tops   11

polenta with poached egg*, parsley hazelnut pesto, walla wallas and peppers 12

duck leg confit on brown rice pilaf with rainbow chard and honey  12

Lunch Menu: Week of September 23, 2014

It’s warm and filling menu time! The gray day calls for something out of the wood fired oven…pizza pizza. We also have a lovely bay shrimp salad on the menu!

To Start
country pâté with mixed olives, mustard, pickled peppers 5.5
mixed field greens with balsamic vinaigrette 6.5
newport bay shrimp salad on red butter lettuce
GTF salad – house smoked duck breast with delicata, capers and red onion and herb vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozzarella and artisan bread 9.5
ducky onion w/herbs soup with artisan bread 4/6
vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
bacon/eggplant/spinach/mozzarella 10.5
kalamata olive/peppers/red onion /mozzarella 10.5

Pizze Bianco
ham/zucchini/mozzarella 10.5
butternut squash/tomato/blue cheese/mozzarella 9.5
colazione-bacon/egg/scallion/black pepper 10.5

Secondi
chicken & mushroom ravioli with squash and eggplant 10.5
pork ragú over green kale & pappardelle 9.5
roasted peppers & spinach over creamy polenta with poached egg* 9.5
torta de crespelle of winter squash, kale and onion 9.5
fish stew of tuna & shrimp with fennel, leeks, tomato and aioli 10