Lunch Menu: Week of October 4, 2016

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Corn and tomato soup

 

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Pizza Bianche: bacon/egg/potato/mozzarella

 

Antipasti:

chad fell bread & olive oil  4.5

chad fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-eggplant/cherry tomato 7.5

chicken terrine/quince/arugula 6.5

GTF salad: delicata/blue cheese/grapes 9.5

delicata soup  4

corn and tomato soup   4

 

 

 

Pizze Rosse:

garlic/basil/fresh tom/mozz  9.5

tomato/zukes /blue/mozz  10.5

roasted peppers/broccoli/mozz  10.5

 

Pizze Bianche:

delicata/shallot/mozz   10.5

bacon/egg/potato/mozz   10.5

black kale/caramel onions/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

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Chicken ravioli with caramelized onions, leeks, eggplant & spinach

Secondi

tagliatelle with duck confit, black kale, broccoli & chili flake  11

chicken ravioli with caramelized onions, leeks, eggplant & spinach  11

semolina gnocchi with roasted tomatoes, zukes & feta 10

red cabbage stuffed delicata squash with brown rice and chard  10

seafood brodetto of salmon & albacore with potato, tomato & aioli  12

 

Lunch Menu: Week of September 27, 2016

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Grilled quail with braised red cabbage & duck fat fried potatoes

Antipasti

Chad Fell bread & olive oil  4.5

Chad Fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

melon/kalamata/fennel salad 7.5

GTF salad – beets/ blue cheese/
poppyseed dressing 9.5

corn and curry soup  4

ceci and tomato soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/broccoli /blue/mozz  10.5

zuke/arugula/anchovy /mozz  10.5

 

Pizze Bianche

sausage/corn/mozz   10.5

egg/kale/onion/mozz   10.5

tomato/thyme/leeks/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

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Seafood brodetto of salmon & albacore with potato, tomato & aioli

Secondi

chicken ravioli with beet greens, broccoli & mushrooms   11

semolina gnocchi with roasted tomatoes, corn & mozzarella  10

grilled quail with braised red cabbage & duck fat fried potatoes  11

creamy polenta with poached farm egg*, black kale, roasted peppers & balsamic reduction  10

seafood brodetto of salmon & albacore with potato, tomato & aioli  12

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 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

Lunch Menu: Week of August 30, 2016

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Gnocchi & meatballs with tomato sauce and summer squash

Antipasti

bread & olive oil  4.

mixed field greens, balsamic vinaigrette  6.5

puff pastry with duck, apple + parsley  6.

dirty potato croquettes with green aioli  6.

grilled quail + stuffing 6.

GTF salad – blue/melon/orange poppy vinaigrette 9.5

lentils + veg soup /bread  4

cold watermelon soup/bread   4

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon/zukes/mozz  10.5

cherry tom/fennel /mozz  10.5

 

Pizze Bianche

egg/pesto/leeks/mozz   10.5

ham/blue/scallions/mozz   10.5

duck/shishito peppers/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

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Grilled quail + stuffing

Secondi

gnocchi & meatballs with tomato sauce and summer squash  10

brie & carrot ravioli with shishito peppers, eggplant & blue cheese 11

duck leg confit with green beans, polenta & romesco  11

savory bread pudding with tomatoes, chard &  fried egg  11

seafood brodetto with tomato, potato & aioli*  12