| starters: french fries and aioli* 4.5
fried risotto balls with pear salad 5.5
country pate with cornichon, mustard and focaccia 5.5
pressed terrine of chicken and mushroom on greens 5.5
small organic mixed green salad 4.5
greens with navel orange salad with walnuts 5.5
gtf mixed green salad, beets, apple and goat cheese 6/9
curried kabocha soup with focaccia 5.5 |
“He was my cream, and I was his coffee. And when you poured us together, it was something. “
Josephine Baker |
mains: bahn mi sando with ham, chicken and pork bologna and sriracha aioli* 9.5
mozzarella and cavelo nero strata with tomato, pesto and arugula 9.5
kabocha tian with celeriac and turnip, ginger kale and almond crunch 9.5
game hen over farro risotto with roasted carrots 10.5
braised pork crepe with melted onions, arugula and shaved parmesan 10.5
rockfish over prawn and butternut hash 11.5
pork ragú with kale and green onions over polenta 10.5 |
