Lunch menu for week of august 20, 2019

starters:

smoked duck with plum salad  5.5

small organinc mixed green salad  4.5

octopus and potato salad 5.5

papas india  5.5

golden beet, grapefruit, baby gem salad  5.5

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

tomato soup  5.5

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

Josephine Baker

mains:

chicken with smoked pork belly filling, parsley potato and carrot  10.5

ricotta crepes with tomato and chard, parmesan and parsley  9.5

goat cheese risotto with summer squash, heirloom tomatoes and arugula   9.5

pork tenderloin sando with purple cabbage slaw, secret sauce* and fries   10.5

seared Newport albacore with tomato, zucchini, eggplant, ceci and aioli   10.5

pork ragú with chard and green onions over polenta    10.5