Lunch Menu: Week of April 26, 2016

Awesome things on this menu include smoked chicken breast and Cassoulet.

Antipasti

bread-olives  4.

bread-aioli*  4.

chicken galantine cold cut sando  5.5

pork pâté/mustard/cornichon 5.5

mushroom  fritters with herb aioli*   5.

bruschetta duck rillette/melted onion  5.5

bruschetta/duck liver/apple/beets  5.5

Lises’ veal/ herb sauce/onions  5.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad –smoked chicken breast/apples/sunchoke/beets  10.5

farro and vegetable soup/artisan bread  4

curried carrot soup/artisan bread   4

 

 

Pizze Rosse

garlic/oregano/mozzarella    9.5

mushroom/leek/mozz  10

bacon/kale/mozz  10.5

 

Pizze Bianche

duck confit/spinach /mozz  10.5

broccoli/egg/mozzarella 10.5

 

–add an egg or anchovies

for  2.

 

Secondi

three cheese cavatelli with pea tops, leeks and Altamura  9.5

beet risotto, beets, blue, beets greens, and arugula    9.5

mushroom strata with kale, leeks, romas and mint pesto  9.5

cassoulet with duck leg, pork belly, sausage white bean and salsa verde  11.5

seafood cacciucco with peppers, onions, tomato and paprika aioli*  12.5

 

Lunch Menu: Week of August 11, 2015

DSCN0161[1]

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 October 14, 2014

Check it out!

To Start
pork pate with cornichon, olives and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted delicata and sunchokes with pumpkin seeds and ginger vinaigrette 9.5
creamy butternut squash soup with artisan bread 4/6
chunky vegetable soup with artisan bread 4/6

Pizze Rosso
garlic/basil/mozz 9.5
kalamata/feta/leeks/mozzarella 10.5
pork ragú/pickled peppers/mozzarella 10.5

Pizze Bianco
gruyere/ham/thyme/mozzarella 10.5
delicata squash/bacon/mozzarella 10.5
butternut squash/mushroom/goat cheese 10.

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

Secondi
lamb ravioli with broccoli, delicata and roasted red onions in thyme brodo 9.5
involtini of gruyere , fresh herbs & potato on zukes, tomatoes & tuscan kale 10
roasted peppers & spinach over smashed butternut with poached egg and balsamic reduction 9.5
seafood cacciucco with ceci, tomato, roasted peppers, kale and aioli 10

Lunch Menu Sketch: Week of October 7, 2014

Paula, Lisa, and Rachel served up a ripping good meal of the highest caliber last Friday night in what we call our October Fridays Dinners. One highlight was the Asian-inspired sausage that featured our own ginger. Yes, GTF ginger!  I do believe everyone left with a happy tummy on Friday night.

For lunch this week:

To Start
pork pate with cornichon, olives and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –roasted sunchokes, roasted pears, blue cheese and poppy seed vinaigrette 9.5
caprese salad – tomato, basil, extra virgin, balsamic, fresh mozz and artisan bread 9.5
mushroom soup with artisan bread 4/6
tomato soup with artisan bread 4/6

Pizza Rosso
marinara-garlic/oregano/tomato sauce 9.5
bacon/butternut/fennel/mozzarella 10.5
kalamata/leeks/feta/mozzarella 10.5
Pizze Bianco
egg/parsley pesto/ricotta/mozzarella 10.5
ham/summer squash/peppers/mozzarella 10.5
four cheese pie 9.5

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

Secondi
semolina gnocchi with parsley pesto, ricotta, leeks, and zucchini 9.5
polpette d’agnello over smashed butternut, greens 10
season’s finest roasted vegetables over creamy polenta with poached egg and balsamic reduction 9.5
brown rice stuffed pepper with chard and cherry tomatoes 9.5
seafood cacciucco of tuna rockfish with peppers, ceci, tomato and aioli 10