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: Week of March 15, 2016

DSC_1878

The sun should shine on Thursday, and here is a menu to enjoy on that highly awaited occasion:

Antipasti
foccaccia and olive oil 3.5
olives 3.5
pepper and parmesan puffs 3.5
pork pâté with pickles and house mustard 5.5
prawns and pork belly on cous cous salad 7.5
smoked salmon and crackers 6.5
bruschetta/leeks/kale/liver 6.5
bruschetta/goat ch./beets/arugula 5.5
grilled kale raab with almond crema 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –pears and pumpkin seeds with poppyseed dressing 9.5
potato and leek soup with artisan bread 4
creamy beet soup with artisan bread 4

Pizze Rosse
garlic/oregano/mozzarella 9.5
goat cheese/peppers/mozz 9.5
sausage/red onion/mozzarella 10

Pizze Bianche
ham/kale/blue/mozzarella 10.5
bacon/mushroom/mozzarella 10.5
rapini/egg/mozzarella 10.5

–add an egg or anchovies for 2.

Secondi
nettle ravioli with red onion and roma tomatoes 9.5
spaetzli with arugula and fava top pesto 9.5
farro risotto with mushroom, caramelized shallots and blue cheese
stuffed trout with meyer lemon brown butter sauce 11.5
braised chicken over lentils and carrots 12.5

Lunch Menu: Week of March 8, 2016

Great to see everyone last week…..We will try to maintain that kind of creativity and focus this week with a menu that includes GTF sunchokes, Washington clams, and Carlton pork. Shea made spaetzle real good for the root vegetable ragu.

Antipasti
foccaccia and olive oil 3.5
olives 3.5
pepper and parmesan puffs 3.5
pork pâté with pickles and house mustard 5.5
beet risotto suppli 6.5
pork belly on ceci 6.5
bruschetta/brie/leeks/kale5.5
bruschetta/goat ch./sunchoke/beets 5.5
almond sformato/carrots/brown rice/parsnip 5.5
mixed field greens with balsamic vinaigrette 6.5
gtf salad –orange, beets and radish with honey and turmeric dressing 9.5
potato and leek soup with artisan bread 4
creamy beet soup with artisan bread 4

Pizze Rosse
garlic/oregano/mozzarella 9.5
goat cheese/peppers/mozz 9.5
sausage/red onion/mozzarella 10

Pizze Biance
ham/kale/blue/mozzarella 10.5
bacon/mushroom/mozzarella 10.5
rapini/egg/mozzarella 10.5

–add an egg or anchovies for 2.

Secondi
four cheese ravioli with kale, shallots and parmesan 9.5
spaetzli with root vegetable ragú and fava top pesto 9.5
rockfish and clams in a tomato chowder with puff crackers 10.5
grilled quail over polenta with romas, leeks and broccoli 10.5
sausage over braised cabbage and potatoes with house mustard 10.5

Lunch Menu Sketch: Week of October 21, 2014

Check it out! We have an octopie on the menu…not multiple octopuses but octopus on a pizza pie.

To Start

pork pate with cornichon, olives and house mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –flank steak, roasted kabocha squash, poppyseed vinaigrette   9.5

potato leek soup with artisan bread  4/6

delicata and kale soup with  artisan  bread  4/6

Pizze Rosso

garlic/basil/mozz    9.5

ham/mushroom/capers/mozzarella  10.5

kalamata/delicata/mozzarella  10.5

Pizze Bianco

4 cheese pie  10.5

bacon/thyme/kale/mozzarella  10.5

butternut/octopus/pickled peppers 10.

–add an egg, anchovies or pickled peppers for one dollar

 

Secondi

ravioli of butternut squash with broccoli, cabbage and italian sausage   9.5

involtini of gruyere , fresh herbs & potato on zukes, eggplant, tomatoes & tuscan kale  9.5

crepes filled with braised pork shoulder & ricotta with kale & delicata  9.5

semolina gnocchi with roasted red onion, butternut squash & mozzarella   9.5