Lunch menu for the week of Feb. 25, 2020

starters:   french fries and aioli*   4.5

chicken liverwurst with sour cherry mustarda, focaccia   5.5

pork pâté with cornichon and mustard   5.5

antipasti of pickled mushrooms and white bean puree   5.5

cara cara and fava tops salad with focaccia    9.5

small organic mixed green salad   4.5

gtf mixed green salad, beets, apple and feta   6/9

carrot 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:  mushroom ravioli with leeks, butternut squash and watercress   9.5

fried chicken over mashed potatoes and brussel sprouts   9.5

braised beef with hominy, sweet potatoes, cabbage, cilantro and serrano   10.5

risotto with asparagus, butternut, parmesan and arugula   9.5

fried polenta with tomato, white bean ragu and parsley pesto   9.5

prawn and pork belly cabbage roll, yellow potatoes and spinach    10.5