Lunch Menu

START

JB CALAMARI
Chef Jeff Baldwin’s award-winning calamari. Lightly seasoned with diced tomatoes, scallions and capers in a lemon butter sauce 14

PORTOBELLO FRITO
Italian breaded portobello mushrooms, shaved parmesan, arrabbiata sauce, red pepper aioli 9 – Vegetarian

RAINBOW CARROTS
Honey harissa glazed heirloom baby carrots, pickled fennel, mint creme fraiche, arugula, crispy garbanzos 9 – Vegetarian Gluten Free

MARZANO MEATBALLS
Beef, veal and pork blend, Marzano tomato sauce, shallot cream, grilled crostini 10

DRUNKIN MUSSELS
White wine, verdo brodo, roasted garlic with warm focaccia 11

ANTIPASTO DELLA CASA
Proscuitto, abruzzi, roasted peppers, marinated tomatoes, fresh mozzarella, fontina, bleu cheese, cipollini jam, pickled mustard seeds, olives, grilled toast 20

ZUCCA FRIES
Zucchini dipped in beer batter, lightly dusted in Italian bread crumbs, served with roasted garlic chili aioli 9

ARANCINI
Kale, prosciutto di parma, fresh mozzarella, truffle, arugula cream 10

ZUPPA TOSCANA
Sausage, yukon gold potatoes, kale. Cup 5, Bowl 6

SPECIAL SOUP OF THE DAY
Cup 5, Bowl 6


SALAD

PEPPERCORN PARMESAN CAESAR
Kale, baby romaine, peppercorn parmesan caesar dressing, freshly grated parmesan 11 – Vegetarian Gluten Free

TOMATO AND LOCAL BEET CAPRESE
“Recovery Park” cherry tomatoes, mozzarella, crumbled goat cheese, fresh basil, roasted beets, citrus segments, balsamic reduction   13 – Vegetarian Gluten Free

ITALIAN FARM HOUSE
Field greens, guanciale, assorted berries, dried cherries, bleu cheese, bacon poppyseed vinaigrette, crispy leeks 13

WARM KALE SALAD
Broccolini florets, kale, pear dijon vinaigrette, shallots, crispy garbanzos, pancetta, shaved parmesan 10 – Gluten Free

SIMPLE SALAD
Mixed field greens, roasted red pepper, tri-color cherry tomatoes, cucumber, carrot, fennel, lemon olive oil vinaigrette 5 – Gluten Free

 
Add chicken 8, shrimp 12, salmon 14


LUNCH COMBO

Side caesar, simple salad or cup of soup with a penny board pizza 12


PENNY BOARD PIZZAS

Your choice 8. Gluten free crust available

NOT SO TRADITIONAL
Herbed ricotta, pepperoni, broccolini, kale, lemon zest, parmesan, mozzarella, gouda

LASAGNA PIZZA
Bolognese sauce, mozzarella, ricotta, asiago crispy crust

FENNEL SAUSAGE
Tomato sauce, mozzarella, Italian sausage, thyme, shaved fennel

MARGHERITA
Tomato sauce, mozzarella, fresh basil, balsamic reduction, basil oil, grated parmesan – Vegetarian

GREAT WHITE
Asiago crust, fontina fonduta sauce, mozzarella, shaved prosciutto, salami, fried leeks

OO-MAMI
Mushroom confit, ricotta, gouda, parmesan, arugula, truffle


PASTA

pasta made fresh daily. gluten free pasta available

LOCAL CARBONARA – BUCATINI
“Farm Field Table” Guanciale, local eggs, basil, parmesan, peas 17

DAD’S PASTA BOLOGNESE – STROZZAPRETTI
Hearty red wine Bolognese sauce, ricotta, parmesan 17

BEET PAPPARDELLE
Roasted beet pesto, brussel leaves, butternut squash, pine nuts, tossed in extra virgin olive oil, goat cheese, vodka sauce 17

HERB RICOTTA RAVIOLI
Cheese, vanilla, brown butter, sage, pistachios, butternut squash 15 – Vegetarian

RIGATONI ALA VODKA
Gabriella’s family recipe vodka sauce, garlic, spinach 16

RAGU – STROZZAPRETI
A creamy combination of pulled lamb shank and short rib, crumbled goat cheese 20

MUSHROOM RISOTTO
Mushroom confit, asiago, truffle ricotta, sauteed mushrooms 16 – Vegetarian Gluten Free


BURGER & SANDWICHES

includes homemade chips

THE TESTA-DURA BURGER
A blend of Italian sausage, beef, veal, with provolone, caramelized cipollini onions, and arugula, sun-dried tomato aioli, brioche bun 13

OPEN FACE ASIAGO CHICKEN
Breaded chicken breast on focaccia toast, topped with red sauce provolone, and parmesan cheese 13

SIGNATURE MEATBALL SANDWICH
Meatballs braised in Marzano tomato sauce, topped with melted four cheese blend on a toasted Italian roll, with Arrabbiata dipping sauce 13

GRILLED CHEESE & ITALIAN MEAT PANINI
Layers of prosciutto, pepperoni, salami, pepperoncini, four cheese blend, baguette, served with fontina fonduta dipping sauce 14

PORTABELLA SLIDERS
Crispy portabella, roasted red pepper mayo, arugula, mozzarella 12 – Vegetarian

PULLED SHORT RIB & LAMB SLIDERS
Mozzarella, roasted red pepper mayo, arugula, fresh basil 12


LUNCH MAINS

SHRIMP & VOODLES
“GGS” – garlic, ginger, scallion marinated shrimp, assorted vegetable noodles, sweet Thai chili sauce, bacon, brussels leaves 26 – Gluten Free

POLLO PUTTANESCA
Seared airline chicken, tomato puttanesca sauce, creamy polenta, melted fontina, sauteed mushrooms, fried anchovies 22 – Gluten Free

GRILLED CITRUS SALMON
Grilled broccolini, truffle fingerling potatoes, lemon butter, orange zest 18

BARRA FISH & CHIPS
Italian beer battered barramundi, tri-colored harissa carrots, sun-dried tomato basil aioli 16


SIDES

PANCETTA BRUSSELS 6

BREADS & SPREADS
Roasted garlic butter, honey ricotta, beet & goat cheese pesto with fresh baked focaccia – 2.50 each spread or 3 spreads for 6

SPICY BROCCOLINI 5

BUCATINI PASTA
With bacca sauce or fontina fonduta 5

TRUFFLE FRENCH FRIES 5

POLENTA FRIES 6


Gluten Free Please be our restaurant uses ingredients that contain all the major FDA allergens (peanuts, tree nuts, eggs, fish, shellfish, milk, soy & wheat). We offer gluten free friendly menu items, however, our kitchen is not completely gluten free.

Ask your server about menu items that are cooked to order or served raw. Notice: consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.