Lunch menu for week of October 15, 2019

starters:

country pâté with mustard and focaccia   5.5

small organic mixed green salad   4.5

French fries with aioli*5.5

mushroom croquetta with roasted delicata and pesto   5.5

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

white bean and butternut 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: 

rock fish brodetto with chard and aioli*   10.5

ricotta filled delicata squash over braised red cabbage   9.5

mushroom cappellacci with leeks, cavelo nero and parmesan  10.5

crespelle di maiale- braised pork filled crepes with quince and braised onion  10.5

brasato with semolina gnocchi   10.5

chicken involtini over mashed potatoe with roasted carrots and chard  10.5