Lunch menu for the week of Dec. 10 , 2019


starters:   french fries and aioli*   4.5

fried risotto balls with pesto and baby kale  5.5

chicken liver mousse with apples and focaccia   5.5

small organic mixed green salad   4.5

roasted delicata salad with gtf greens and almonds     5.5

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:   ricotta gnudi with kabocha squash sauce, leeks and celeriac   9.5

braised red cabbage and delicata squash with winter greens     9.5

fried chicken scrapple, with brussel sprouts and apple  9.5

pulled pork and cole slaw on justin buns with french fries   9.5

ginger beef ribs over kabocha squash, mushrooms and kalettes   9.5

Cornish game hen over mashed potatoes and roasted carrots 10.5

pork ragú with kale and green onions over polenta   10.5