Lunch Menu: Week of April 21, 2015

Welcome to the warm weather! Chicks are  coming…the farm will be raising egg chickens to hopefully supply all of our restaurant’s needs! When that project comes to fruition I will write a piece and take some pictures.

In the meantime come and spend an hour at our table. Here is our offering this week:

To Start

pork pâté with cornichon and dijon mustard  5.5

mixed field greens with balsamic vinaigrette  6.5

GTF salad –beets. goat cheese, white turnips and a honey vinaigrette    9.5

leek and potato soup with artisan bread  4/6

tomato soup with artisan  bread  4/6


Pizze Rosso

garlic/basil/mozzarella    9.5

ham/parsley/cauliflower/mozzarella  10.5

spinach/goat cheese/mozzarella  9.5

 

Pizze Bianco

lamb sausage/blue cheese/mozzarella  9.5

colazione-bacon/parsley/parmesan/farm egg*  10.5

 

–Add an egg for a dollar

 

Secondi

agnolotti with blue cheese and caramelized shallots   9.5

cannelloni with ricotta and herb filling, sorrel beschiamella and spinach  9.5

pork ragú with GTF polenta, collard greens and preserved meyer lemon  10.5

duck leg confit with lentils, carrots and arugula   10.5

spaghetti ala chitarra with prawns, tomato, spinach and red onion   11.5

Lunch Menu for Opening Week: March 6-8, 2014

No promises – we have to see how it all shakes down – but there are going to be some sweet dishes on this menu!

To Start
antipasti of marinated peppers, brie cheese, olives and baguette 5.5
country pâté with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
GTF salad-grapefruit, pistachio, and goat cheese with a coriander vinaigrette 9.5
onion soup with artisan bread and alpine cheese 4/6
vegetable minestrone soup with artisan bread 4/6

Pizze
garlic /herb/mozzarella 9.5
Italian sausage/roasted onion 10.5
bacon/leeks/blue cheese/tomato/mozzarella 10.5
arugula/sunchokes/tomato/mozzarella 9.5
peppers/olives/goat cheese/tom/mozz 9.5
–add egg/pepperoni 1.

Secondi
spaghetti ala chitarra with garlic, egg, cream 9.5
orrechiette with pork ragu 9.5
cappelletti with goat cheese 9.5
polenta with egg, veggies, and oxtail jam 9.5
torta di crespelle with braising mix 9.5
rockfish, rutabaga, tomato, potato, mustard greens 11.5