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: May 9-12, 2017

Grilled romaine, roasted peppers, gorgonzola dressing, house smoked lardons

Antipasti

chad fell’s bread & marinated olives 5

chilled beet soup, tarragon crème fraiche  6

sausage, collards and pepper soup   6

mixed greens, balsamic  6.5

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

grilled romaine, roasted peppers, gorgonzola dressing, house smoked lardons  7.5

red oak lettuce, orange anchovy dressing, fried capers, bread crumbs 7.5

country pork terrine, pickled onions, mustard, chad fell bread  8

GTF salad- apples, cucumbers, radishes, almonds, grana padano 9.5

Pizze Rosse

garlic & basil  10.5

goat cheese & kale 11.5

bacon & leeks  11.5

 

Pizze Bianche

ham, egg, chives  11.5

mushroom, onion, arugula 11.5

potato, caper, walla walla 11.5

 

add an egg or anchovies to any pie for  $1

 

 

Duck confit on israeli couscous with jerusalem artichokes, cherries, bok choy and romesco 

Secondi

goat cheese & basil ravioli with oyster mushrooms, olives & roasted peppers   12

crepes of ricotta with spinach, romas roasted garlic and walla wallas  11

duck confit on israeli couscous with jerusalem artichokes, cherries, bok choy and romesco  12

pork ragu on creamy polenta with collard raab  11

brodetto of rockfish & clams with tomato, potato, kale & aioli  12

Lunch Menu: April 25-28, 2017


Beet risotto with gorgonzola, hazelnuts & endive salad

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

Pork ragu on orrechiette with grilled collard raab

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