Lunch menu for week of September 17, 2019

starters:

chicken liver pâté with nectarine and focaccia  5.5

small organic mixed green salad  4.5

panzanella salad with heirloom tomatoes. basil and mozz  5.5

ocean perch and octopus salad with bouillabaisse sauce   6.5

gtf mixed green salad, beets, apple and goat cheese  6/9

curried carrot soup, apple and almonds   5.5

“He was my cream, and I was his coffee. And when you poured us together, it was something. “

Josephine Baker

mains:

game hen over spaeztle and grapes    9.5

herbed chicken over romano beans and mashed potatoes  10.5

roasted pepper risotto with cherry tomatoes, garlic confit and arugula 9.5

basil and mozzarella strata over tomatoes and savoy cabbage  9.5

house ground cheeseburger with fries and justin buns  10.5

prawns over a barley risotto with eggplant, tomato and kalamatas   10.5

pork ragú with chard and green onions over polenta    10.5