Lunch Menu: May 2-5, 2017

Antipasti

oysters on the half shell, mint and lemon balm mignonette 2.5 ea

chad fell’s bread & marinated olives 5

french onion soup, croutons, gruyere 6.5

sopa caldo verde   5

mixed greens, balsamic, beets  6.5

baked chevre, roasted garlic, pears and country bread with drizzled honey  7.5

frisee, lardon, poached egg, hand torn croutons dijon  7

country pork terrine, pickled onions, mustard, chad fell bread  8

GTF salad, apples, pears, radishes, almonds and parmesan 9.5

Pizze Rosse

garlic & basil  10.5

leek & sausage 11.5

goat cheese & mushrooms  11.5

 

Pizze Bianche

potato, bacon, chive  11.5

anchovy, onion, arugula 11.5

kale & olives 11.5

 

add an egg to any pie for  $1

 

 

Secondi

spaghetti carbonara with house pork belly, kale, caramel onions, chives & endive   12

ravioli of ricotta with kalamatas, leeks & romas  11

duck leg confit on ceci puree with grilled raab and romesco  12

creamy polenta with farm soft egg, roasted peppers, spinach, parsley lemon balm pesto and balsamic reduction   11

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 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

 

0189-web

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

1699-web

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

1697-web

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