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: April 11-14, 2017

Time for: Hakurei Turnips, Radishes, Sprouting Broccoli

Country pork terrine, pickled rhubarb, mustard, crusty bread

Antipasti

chad fell’s bread & marinated olives 4

duck confit and vegetable soup 5

dungeness crab bisque & micro dill 7

mixed greens, beets, balsamic vinaigrette  6

whole wheat tart with leeks, celery root, and gruyer on a small salad 6.5

grilled kale raab, gorgonzola, walnuts 7

GTF salad, apples, pears, blanched almonds and brie 8

country pork terrine, pickled rhubarb, mustard, crusty bread  8

Pizze Rosse

garlic & basil  10.5

bacon & blue 11.5

kalamata & leeks 10.5

 

Pizze Bianche

egg, chive, capers  11.5

kale & proscuitto 11.5

 

 

Pork ragu with semolina gnocchi and collard raab

Secondi

pork ragu with semolina gnocchi and collard raab 12

spaghetti carbonara with house bacon, chives, caramelized onions & arugula 12

beef short ribs, roasted red potatoes, pickled onions and kale 13

seafood stew with albacore tuna, ceci and aioli  13

choice of poached egg or boudin blanc sausage with polenta, parsley hazelnut pesto, roasted peppers and balsamic reduction  12

Lunch Menu: Week of September 21, 2015

Welcome to the start of the fall. 🙂 This is our last week of dinner service, so call early for reservations!

Here is our lunch menu this week. Enjoy!

To Start
country pork pâté with pickles and house mustard 5.5
mixed field greens with balsamic vinaigrette 6.5
GTF salad –la mancha apples, almonds, croutons and blue cheese dressing 9.5
grilled quail on green jalapeno romesco 8.
chunky veg soup with artisan bread 4/6
ducky onions soup with artisan bread 4/6

Pizze Rosse
garlic/basil/mozzarella 9.5
lamb sausage/fennel/mozzarella 9.5
kale/yellow squash/mozzarella 9.5

Pizze Biance
butternut squash/pesto/mozzarella 10.5
pickled peppers/ham/mozzarella 9.5
colazione-bacon/egg/mozzarella 10.5

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

Secondi
butternut agnolotti, blue cheese, parmesan 9.5
roasted kabocha over polenta with black kale with pumpkin seeds and pesto 9.5
seafood stew with albacore tuna and octopus 10.5
pork polpetti with smashed potatoes and chard 9.5
duck leg with roasted butternut squash, corn and white turnip 9.5