Lunch Menu: Week of October 11, 2016

0187-webMeatballs on creamy polenta with chard & roasted peppers

Antipasti

chad fell bread & olive oil  4.5

chad fell bread & olives  5.5

mixed field greens/balsamic vinaigrette  6.5

antipasti-antipasti-antipasti 7.5

GTF chicken liver/grape jelly 6.5

GTF salad: delicata/blue cheese/almonds 9.5

lentil soup  4

celeriac soup   4

 

 

 

Pizze Rosse

garlic/basil/fresh tom/mozz  9.5

bacon /blue/mozz  10.5

delicata/red onion/mozz  10.5

 

Pizze Bianche

tomato/kale/mozz   10.5

ham/egg/caper/mozz   10.5

broccoli/kalamata/mozz  10.5

 

–add egg, anchovies or

pickled jalepenos for  $1

 

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Crepes with mushroom bechamel, kale, leeks & broccoli puree

Secondi

spaghetti carbonara with pork belly, broccoli & radicchio  12

delicata ravioli with brown butter, thyme, kabocha & spinach  11

meatballs on creamy polenta with chard & roasted peppers 11

crepes with mushroom bechamel, kale, leeks & broccoli puree  11

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

Lunch Menu: Week of June 20, 2016

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composed salad

Antipasti

bread/olives  4.0

bread/ pesto  5.5

country pork pâté/mustard/cornichon  5.5

tomato/marinated mozzarella/basil  6.5

bruschetta/beef tongue/baby onion 6.5

ricotta sformato/grill zucchini/pesto   6.5

mixed field greens, balsamic vinaigrette  6.5

GTF salad  –  beet/blue/cuke  10.5

cold cucumber soup/bread  4

roasted pepper soup/ bread   4

Pizze Rosse

garlic/tomato/basil/mozz   9.5

bacon/blue/onion/mozz  10.5

bells/zukes/kale/mozz  10.5

 

Pizze Bianche

tomato/olives/mozz 10.5

ham/caper/egg/mozz 10.5

duck/anchovy/scallion/mozz  10.5

–add an egg, pickled jalapenos

or anchovies for  $1

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semolina gnocchi with braised pork shoulder and cavelo nero


Secondi:

spaghetti carbonara, pork belly, capers & blue cheese   10

semolina gnocchi with braised pork shoulder and cavelo nero  10

creamy polenta with soft farm egg*, zukes, tomato & balsamic reduction 10

savory bread pudding with carrot, tomato, baby onions, beet greens & basil pesto  10

composed salad of grilled tuna, tomatoes, potatoes, olives & aioli*   12.5


Dolce:

almond cream tarte w/ marionberries  5.5

Wow, We Love the Heat! (Lunch Menu: Week of April 15, 2014)

Some of us in the kitchen got the sunburns this weekend!
Some of us had birthday parties. When you see Melissa, wish her a happy birthday.
Some of us harvested the seasons’ first RHUBARB!

Sorry about the lack of pictures…hard to remember the camera whilst running out the door behind the kids getting on the school bus.

IMG_1304
Birthday girl!

Menu Sketch April 15

To Start
toasted pugliese with white turnips and house mortadella 4.5
two pork pâtés with cornichon and whole grain mustard 6.5
mixed greens with balsamic vinaigrette 6.5
apple and arugula salad 6.5
GTF salad- smoked duck breast, orange and rhubarb vinaigrette 9.5
vegetable soup with artisan bread 4/6
sorrel soup and artisan bread 4/6

Pizze Rosso
garlic /herb/mozz 9.5
bacon/olive/mozz 10.5
anchovy/caramelized onion/mozz 10.5

Pizze Bianco
olive/goat cheese/thyme/mozz 9.5
Italian sausage/kale/mozz 10.5
colazione-bacon/egg/parm/green onion/ground pepper 10.5

Menu: 20.
smoked duck breast salad
capellaci of chicken with leeks and watercress(11.5)*
apple, blackberry and rhubarb tart

Secondi
cappellacci of game hen with leeks and watercress 10.5
spaghetti carbonara with bacon and dandelion 9.5
creamy polenta with seasons best veggies and easy poached farm egg*9.5
pork ragú with thyme spaetzle and kale 10.5
pacific rockfish with braised cabbages and potatoes 10.5
ricotta cannelloni with kale, mushrooms and tomato sauce 9.5