Lunch Menu: April 25-28, 2017

Antipasti

chad fell’s bread & marinated olives 5

black bean and vegetable soup  5

mixed greens, balsamic vinaigrette  6.5

beet root and nettle quiche 7

baked chevre, roasted garlic, pears and altamura with drizzled honey 7.5

frisee, lardons, poached egg, dijon vinaigrette 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

GTF salad, apples, pears, hazelnuts and goat cheese 9.5

 

Pizze Rosse

garlic and basil  10.5

leek and sausage 11.5

pork belly and mushroom  11.5

 

Pizze Bianche

egg, caper, and arugula  11.5

kalamata and spinach11.5

bacon and chive 11.5

   

Secondi

pork ragu on orrechiette with grilled collard raab  12

beet risotto with gorgonzola, hazelnuts & endive salad  10

duck leg confit on brown rice pilaf with oyster mushrooms & parsley lemon balm pesto 11

brodetto of rockfish & clams with romas , greens, potatoes &  *aioli   12

Lunch Menu: April 18-21, 2017

Time for: Nettles, Rhubarb, & Wildflowers

Seafood stew of tuna, crab, romas & potatoes topped with aioli

Antipasti

chad fell’s bread & marinated olives 4

ceci & chunky vegetables soup  5

creamy potato & leek soup  5

mixed green with balsamic vinaigrette  6

whole wheat tart carmelized onions, nettles, and gruyere cheese 6.5

baked brie, roasted garlic, pears and altimura crostini with drizzled honey 7.5

GTF salad, apples, beets, almonds and grana padano 9
(add smoked trout for $1.5)

country pork terrine, pickled rhubarb, mustard, crusty bread  8

Pizze Rosse

garlic & basil  10.5

kale & blue 11.5

proscuitto & caramel onions  10.5

 

Pizze Bianche

egg, bacon, arugula  11.5

nettles & leeks 11.5

 

 

Duck breast on bacon braised green lentils & collards with sour cherry mostarda

Secondi

orrechiette with pork ragu and grilled kale raab  12

duck & bacon ravioli with kalamata olives, kalettes and leeks 12

duck breast on bacon braised green lentils & collards with sour cherry mostarda 14

seafood stew of tuna, crab, romas & potatoes topped with aioli*  13

creamy polenta with farm soft egg*, roasted peppers, spinach, parsley walnut pesto & balsamic reduction  12

Lunch Menu: April 11-14, 2017

Time for: Hakurei Turnips, Radishes, Sprouting Broccoli

Country pork terrine, pickled rhubarb, mustard, crusty bread

Antipasti

chad fell’s bread & marinated olives 4

duck confit and vegetable soup 5

dungeness crab bisque & micro dill 7

mixed greens, beets, balsamic vinaigrette  6

whole wheat tart with leeks, celery root, and gruyer on a small salad 6.5

grilled kale raab, gorgonzola, walnuts 7

GTF salad, apples, pears, blanched almonds and brie 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks 10.5

 

Pizze Bianche

egg, chive, capers  11.5

kale & proscuitto 11.5

 

 

Pork ragu with semolina gnocchi and collard raab

Secondi

pork ragu with semolina gnocchi and collard raab 12

spaghetti carbonara with house bacon, chives, caramelized onions & arugula 12

beef short ribs, roasted red potatoes, pickled onions and kale 13

seafood stew with albacore tuna, ceci and aioli  13

choice of poached egg or boudin blanc sausage with polenta, parsley hazelnut pesto, roasted peppers and balsamic reduction  12

Lunch Menu: Week of November 1, 2016

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Country pate with cornichon

Antipasti

Chad Fell bread & olive oil  4.5

mixed field greens/balsamic vinaigrette  6.5

country pate with cornichon   6.5

3 antipasti 6.5

GTF salad:

*beets/feta cheese/ancho chile *9.5

beets and lentil soup  4

tomato corn soup   4

 

 

Pizze Rosse

garlic/oregano/mozz  9.5

bacon/caramel onions/mozz 10.5

delicata/cauliflower/mozz 10.5

 

Pizze Bianche

ham/egg/blue/mozz   10.5

sausage/potato/arugula/mozz10.5

kale/romanesco/leeks/mozz  10.5

 

–add egg or pickled jalapenos for  $1

 

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Basil goat cheese ravioli with delicata, carrots, arugula, almonds

Secondi

basil goat cheese ravioli/delicata/carrots/arugula/almonds  10

pork ragú/black kale/tagliatelle  10

creamy polenta/poached egg*/corn/peppers/feta/cauliflower/collards 9.5

seafood brodetto/potato/rockfish/tomato/*aioli  12

duck breast/potatoes/roasted caulilflower/leeks/basil pesto  11

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Garlic, oregano, mozzarella pizza being prepped by Shea

Lunch Menu: Week of September 6, 2016

2-web-3Chicken galantine/cherry tomatoes/delicata squash

2-webDuck ravioli, carrot, onion, plum & croutons

Antipasti

bread & olives  4.

mixed field greens, balsamic vinaigrette  6.5

country pâté/mustard/cornichon  6.

ducky croquettes/beets/goat cheese  6.

chicken galantine/cherry tom/delicata 6.

GTF salad –melon/ goat chz/ basil vinaigrette 9.5

lentil and kale soup /bread  4

***eggplant soup***/bread   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/blue/mozz  10.5

tomato/kale /mozz  10.5

 

Pizze Bianche

ham/egg/scallion/mozz   10.5

duck/onions/squash/mozz   10.5

leeks/roasted peppers/mozz  10.5

 

–add egg, anchovies or

pickled jalapenos for  $1

 

2-web-2Pork ragu, roasted apples, green beans & tagliatelle

Secondi

pork ragú, roasted apples, green beans & tagliatelle  10

duck ravioli, carrot, onion, plum & croutons 11

semolina gnocchi, basil, summer squash, dry farmed tomato  11

polenta, roasted peppers, spinach, soft duck egg*, balsamic reduction 10

seafood brodetto of albacore tuna with tomato, potato & aioli*  12