Lunch Menu

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

RICOTTA HERB SPREAD
Lemon zest, herb ricotta, toasted pine nuts, honey, fig strawberry preserve, Meldon salt, buttery toast points 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 11

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

RICOTTA RAVIOLI
Cheese, vanilla, brown butter, sage, pistachios, butternut squash 11 – Vegetarian

CRISPY BRUSSELS & KALE
Roasted red pepper sauce, tamarind agrodolce 8 – Vegetarian

ZUCCA FRIES
Zucchini breaded in Italian bread crumbs and panko. Served crispy with roasted garlic chili aioli 10 – Vegetarian

ARANCINI
Kale, prosciutto di parma, fresh mozzarella, truffle, arugula cream 11 – Vegetarian

ANTIPASTO DELLA CASA
Proscuitto, abruzzi, roasted peppers, marinated tomatoes, fresh mozzarella, provolone, bleu cheese, cipollini jam, pickled mustard seeds, olives, grilled toast 22


SALAD & ZUPPA

add chicken 8, shrimp 12 or salmon 14

PEPPERCORN PARMESAN CAESAR
Kale, baby romaine, crispy garbanzos, 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 11 – Gluten Free

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

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

SPECIAL SOUP OF THE DAY
Cup 5, Bowl 6


LUNCH COMBO

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


PENNY BOARD PIZZAS

Gluten-free crust available

DOUBLE PEPPERONI
Farm Field Table, large and small cut local pepperoni, mozzarella, asiago, tomato sauce, parmesan reggiano 8

GARDEN PIE
Fresh basil pesto, wilted greens (kale, radish and garden greens), fresh mozzarella, bleu cheese, smoked gouda, parmesan 8 – Vegetarian

SAUSAGE & PEPPER
Fontina fonduta, roasted garlic, fennel, sausage, cured abruzzi, red peppers, mozzarella, parmesan, chili flakes 8

MARGHERITA
Tomato sauce, mozzarella, fresh basil, balsamic reduction, basil oil, grated parmesan 8 – Vegetarian

FIGA BIGA
Parmesan crust, mozzarella, smoked gouda, asiago, fresh pear, fig preserves, with arugula and watercress balsamic truffle dressing, sea salt 8 – Vegetarian

GREAT WHITE
Asiago crust, fontina fonduta sauce, mozzarella, shaved prosciutto, salami, fried leeks 8


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 – TAGLIATELLE
Hearty red wine Bolognese sauce, ricotta, parmesan 18

BEET PAPPARDELLE
Roasted beet pesto, brussel leaves, butternut squash, pine nuts, tossed in extra virgin olive oil, goat cheese, vodka sauce 18 – Vegetarian

CACIO e PEPE
Fresh spaghetti, parmesan, reggiano, cracked black pepper, finished with Sicilian olive oil and lemon zest 15 – Vegetarian

LASAGNA BOLOGNESE
Layers of homemade fresh pasta sheets, lemon herb ricotta, meat sauce, mozzarella, provolone, parmesan, topped with fontina fonduta, fresh basil 18

RIGATONI ALA VODKA
Gabriella’s family recipe vodka sauce, garlic, spinach, garnished with pancetta chips 16

RAGU – STROZZAPRETI
A creamy combination of pulled lamb shank and short rib, crumbled goat cheese 21

MUSHROOM RISOTTO
Mushroom confit, asiago, truffle ricotta, sauteed mushrooms 17 – Vegetarian Gluten Free


BURGER & SANDWICHES

includes homemade chips

THE TESTA-DURA BURGER
A signature house three prime meats: brisket, short rib and ground ribeye, with provolone, caramelized cipollini onions, and arugula, sun-dried tomato aioli, brioche bun 13

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

PORTOBELLO SLIDERS
Crispy portobello, roasted red pepper mayo, arugula, mozzarella 12 – Vegetarian

PIADINA CLASSICA (Italian Quesadilla
Crescenza cheese, stracchino flatbread, with prosciutto and arugula 8

GRILLED CHEESE & ITALIAN MEAT PANINI
Layers of prosciutto, pepperoni, salamis, pepperoncini, 4 cheese blend, baguette, served with fontina fonduta dipping sauce 14

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, brussel leaves 26 – Gluten Free

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

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

BARRA FISH & CHIPS
Italian beer battered barramundi, sun-dried tomato basil aioli, fennel slaw, homemade chips or fries 17


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 FRIES 5

POLENTA FRIES 6


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.