Lunch menu for the week of Jan. 14, 2020

starters:

french fries and aioli* 4.5

chicken liver mousse with dried cherries 5.5

bierschinken, pickled onion, and focaccia 5.5

pork ribs with apple and golden beet salad 5.5

small organic mixed green salad 4.5

warm confit chicken heart on focaccia with watercress 7.5

gtf mixed green salad, beets, apple and goat cheese 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: chicken fricassee with semmel knoedel 9.5

kalamata strata with chard, tomato and poached egg 9.5

pork braise on gnocchi with watercress 10.5

brisket sando with pickled onion, whole grain aioli* and fries 10.5

ravioli di zucca with charred onion and green beans 9.5

risotto with brussel sprouts and parsley pesto 9.5

pork ragú with chard and green onions over polenta 10.5