Lunch Menu: Week of September 13, 2016

 

Antipasti

bread & olives  4.

mixed field greens/balsamic vinaigrette  6.5

grilled pâté/pickled onions/altamura 6.

antipasti of tomato and eggplant 6.

caesar salad   7.5

GTF salad –

chicken liver croquette/almond/pear 9.5

ham & potato & roasted pepper soup  4

creamy eggplant soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /fennel/mozz  10.5

ham/leeks /mozz  10.5

 

Pizze Bianche

egg/peppers/kale/mozz   10.5

duck/spinach/dry chili/mozz   10.5

tomato/goat cheese/zucchini/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

Secondi

duck confit, tagliatelle, cavelo nero, zukes & chile flake 11

basil & goat cheese ravioli with roasted tomato, fennel & croutons 11

grilled pork chop, GTF sauerkraut, duck fat fried potato, mustard sauce 12

ratatouille over creamy polenta with poached farm egg*, basil & balsamic reduction 10

seafood brodetto with tomato, potato & aioli* 12

Lunch Menu: Week of August 16, 2016

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Antipasti

duck rillettes on toast  6.5

country pâté/mustard/cornichon  6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –blue cheese/beets/melon/tarragon  9.5

creamy roasted peppers/bread  4

gazpacho soup/bread   4

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/blue/mozz  10.5

fennel/spicy sausage/mozz  10.5

 

Pizze Bianche

ham/egg/scallion/mozz   10.5

squash/onions/pesto/mozz   10.5

leeks/corn/cherry tom /mozz  10.5

–add egg, anchovies or

pickled jalepenos for  $1

Secondi
corn risotto with cherry tomatoes, olives, basil pesto and parsley 11
pork ragú over semolina tagliatelle with chard and tomatoes 10.5
duck leg confit with coriander garbanzos, green beans & romesco 11
ratatouille on polenta with soft farm egg* and balsamic reduction 9.5
seafood brodetto of salmon with tomato, potato & aioli* 12

Dinner Menu: July 21-23, 2016

Antipasti:

bread-olives   4.5

-duck rillette   5.5

-duck liver mousse  5.5

-pork pâté  5.5  all three 9.5

caprese salad  6.5

heirloom tomato/p belly/basil royal/jalapeno  6.5

bruschetta/duck liver/red wine onion   6.5

GTF salad-tomato/cuke/herb vin.  7.5

gazpacho  soup  5

roasted tomato  soup  5

Pizze Rosse

garlic/basil/tomato/mozzarella    9.5

onion/zuk/jalapeno/mozz  10.5

duck/peppers/mozz  10.5

pesto/bacon/mozz  10.5

 

Pizze Bianche

tomato/broccoli/mozz  10.5

blue/bacon/kale /mozz 10.5

potato/scallion/ham/mozz   10.5

 

–add an egg, anchovies, pickled jalapeno for  2.

 

Secondi          (three course meal $29)

duck breast/curry rice/broccoli/baby onion/ golden raisin  gastric  18.5

pork chop/polenta/carrots/chard/maple demi  19 .5

hanger steak/red potatoes/kale /cherry tomato/pesto 19.5

halibut/roasted tomato/grilled summer squash/basil  21.5

lentil filled tomato/ratatouille/pesto  16.5

 

To Finish

lime curd tarte/meringue/strawberries  6.5

marionberry baked Alaska   6.5

ricotta soufflé/strawberry/pepper and balsamic  6.5

chocolate mousse/almond bavarian/almond crunch/chocolate drizzle  6.5

Lunch Menu: Week of July 19th

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Halibut and prawns in a yellow curry

Antipasti

bread/olives  4.5

bread/ pickles 5.5

country pork pâté/mustard/cornichon  5.5

caprese salad  9.5

risotto cake/radicchio/pesto 5.5

duck bruschetta/beet/blue cheese  7

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  tomato/cuke/herb vin  9.5

cold gazpacho/bread  4

roasted tomato soup/ bread   4

Pizze Bianche

tomato/broccoli/mozz   9.5

blue/bacon/kale/mozz  10.5

potato/scallions/ham/mozz10.5

 

Pizze Rosse

garlic/basil/mozz 9.5

onion/zuke/jalapeno/mozz 10.5

lamb sausage/pepper/mozz  10.5

pesto/bacon/mozz   10.5

add an egg, pickled jalapenos,

or anchovies for  $1

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Secondi

goat cheese and tarragon ravioli with roasted baby onions and beets  10.

halibut and prawns in a yellow curry with ceci and kale 11.

lentil filled tomato with ratatouille, pesto and greens 9.5

duck leg over braised cabbage with potato and russian kale 11.

braised pork on semolina with braising greens  10.

Lunch Menu: Week of July 12, 2016

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Manhattan halibut chowder with crackers, fennel and peppers

Antipasti

bread/olives  4.5

bread/ pickles 5.5

country pork pâté/mustard/cornichon  5.5

caprese salad  9.5

cuke salad/blue cheese 5.5

duck bruschetta/radicchio/balsamic  7

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  duck breast/blueberry 10.5

cold gazpacho/bread  4

curried peppers & apple/ bread   4

Pizze Rosse

garlic/fresh tomato/basil/mozz   9.5

peppers/broccoli/mozz  10.5

pot/bacon/scallion/blue/mozz10.5

 

Pizze Bianche

egg/ham/caper/mozz 10.5

fresh tomato/zukes/mozz 10.5

tarragon/mushroom/mozz  10.5

-add an egg, pickled jalapenos,

or anchovies for  $1


Secondi

ratatouille over polenta with farm egg* and basil  10

manhattan halibut chowder with crackers, fennel and peppers 11

tagliatelle with broccoli, carrots, blue cheese and baby onion 10

tomato risotto with olives and dragoncello 10

hanger steak with semmelknoedel, kale and pistou  13