Lunch Menu: Week of May 10, 2016

1561-Clams with Bacon


This is a rough cut folks!


bread-olives  4.

bread-ceci puree  4.5

Mosaic Farms pork pâté/mustard/cornichon 5.5

polpetti/tomato/pesto  6.5

bruschetta/roasted peppers/goat cheese 5.5

bruschetta/duck/duck/arugula  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –trout/carrots/white turnip  9.5

sausage and ceci soup/artisan bread  4

curried carrot soup/artisan bread   4



Pizze Rosse

garlic/oregano/mozz   9.5

bacon/blue/mozz  9.5

spring onion/mushroom/mozz  9.5


Pizze Bianche

duck/anchovy/scallion/mozz 10.5

egg/pesto/ham/mozz 10.5

goat/olives/spinach/mozz  10.5

–add an egg, pickled jalepenos

or anchovies for  $1



hunter’s sugo with tagliatelle  10.5

beet green crespelle   9.5

bollito with pork sausage, tongue  and new garlic broth   9.5

confit duck leg over polenta with baby carrots and beet greens   10.5

farro risotto  12.5

Lunch Menu: Week of April 12, 2016


GTF chicken galantine-pickles 5.5

bread-olives  4.

pepper and parmesan puffs  3.5

fennel and paprika potatoes  5.5

blue cheese croquettas  5.5

bruschetta/duck liver/apple/arugula  5.5

bruschetta/carm onion/duck confit /parm  5.5

quail with golden raisin and green garlic  7.

mixed field greens with balsamic vinaigrette  6.5

GTF salad –apples/goat cheese/white turnip

mustard dressing  9.5

ham and farro soup with artisan bread  4

parsnip soup with artisan bread   4



Pizze Rosse

garlic/oregano/mozzarella    9.5

ham/blue/mozz  10.5

leeks/mushroom/mozz 10.5


Pizze Bianche

kale/olive/mozz  10.5

carm. shallot/bacon/mozz 10.5

ham/egg/mozzarella 10.5


–add an egg or anchovies

for  2.



orrecchiette with duck, leeks, grilled dandelion and parmesan 10.5

stuffed cipollini with runny farm egg*, on carrots and spinach in a thyme brodo   10.5

mushroom strata with kale, leeks and romas  9.5

polpetti, a.k.a. meatballs, on polenta with spinach and peppers 10.5

brodetto with salmon and rockfish 11.5