Lunch Menu: Week of August 11, 2015

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To Start

pork pâté with pickles and house mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

caprese salad of tomatoes, mozzarella, basil, evoo and balsamic reduction   9.5

GTF salad –melons, goat cheese, almonds and corn vinaigrette    9.5

gazpacho soup and artisan  bread  4/6

roasted peppers soup with artisan bread  4/6


Pizze Rosse

garlic/basil/mozzarella    9.5

zukes/beets/mozzarella  10.5

ham/roasted peppers/mozzarella 10.5

 

Pizze Biance

tomato/fennel/mozzarella  9.5

duck/walla walla/mozzarella 9.5

bacon/corn/pesto/mozzarella 9.5

 

–Add an egg, anchovies or pickled jalapeños for a dollar.

 

Secondi

cheese ravioli with olives, zukes & fresh tomato sauce    9.5

ratatouille on creamy polenta with soft farm egg* and basil pesto  9.5

pork ragú on semolina gnocchi with ricotta & rainbow chard  9.5

ceci stuffed eightball squash on leeks & roasted peppers  9.5

duck leg confit on patty pan, lentils & green beans 10.5

seafood cacciucco of salmon, peppers, tomato, ceci and aioli*   11.5

Lunch Menu: Week of August 4, 2016

To Start

pork pâté with pickles and house mustard  5.5

flat bread with smoked eggplant caviar, tomatoes and extra virgin olive oil 5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –marinated beets,  cucumbers, pumpkin seeds and basil vinaigrette    9.5

caprese salad – fresh tomatoes, basil and mozzarella with artisan bread  9.5

cold cuke soup with artisan bread  4/6

creamy mushroom soup and artisan  bread  4/6


Pizze Rosse

garlic/basil/mozzarella    9.5

zukes/tomatoes/mozzarella  10.5

mushrooms/roasted peppers/mozzarella 10.5

 

Pizze Biance

pesto/ham/olives/mozzarella  9.5

duck/corn/mozzarella 9.5

bacon/egg/scallion/mozzarella 9.5

 

–Add an egg, anchovies or pickled jalapenos for a dollar.

 

 

Secondi

cheese ravioli with olives, zukes, red onion & fresh  tomato sauce    9.5

ratatouille on creamy polenta with soft farm egg* and basil pesto

pork ragú on semolina gnocchi with, ricotta & rainbow chard  9.5

seafood risotto of prawns, fennel & cherry tomatoes   10.5

albacore tuna with tomatoes, grilled zucchini, green beans, ceci and aioli* 11.5

 

Enjoy!

Lunch Menu: Week of July 28, 2014

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It’s getting very hot around here. Sounds like a good time for gazpacho….we have you covered.

Kudos and many thanks to the kitchen crew who did such a great job covering for me while I celebrated with my parents their 50th wedding anniversary.

To Start
country pâté with mixed olives, mustard, cornichon and house pickles 5.5
crostini of duck liver mousse 5.5
mixed field greens and altamura croutons with balsamic vinaigrette 6.5
GTF salad-grilled flat iron, toasted almond and blueberry vinaigrette 9.5
heirloom tomato salad, basil, extra virgin, balsamic and artisan bread 8.5
gazpacho with basil pesto and artisan bread 4/6
chunky vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozzarella 9.5
lamb sausage/summer squash/radicchio/mozz 10.5
ham/roasted peppers/blue cheese /mozz 10.5
Pizze Bianco
red onion/zucchini/pesto /mozz 9.5
duck/cherry tomato/pickled peppers/mozz 10.5
colazione-bacon/egg/green onion/black pepper 10.5

Secondi
Chintimini Farm chicken tortelloni with spinach and herbed cream sauce 10.5
semolina gnocchi with Ricky’s tomato sauce, tarragon ricotta, and fennel 9.5
ratatouille, pesto, and soft poached farm egg served over polenta 9.5
Newport albacore with green beans, tomato, ceci, kalamata olives and aioli 11.5
chicken galantine with smashed potato, green beans, and basil pesto 10.5