Giorgio on Pine II

Smooth and creamy milk mozzarella served with roasted peppers and marinated cherry tomatoes.

Polenta cakes, spinach, and spicy marinara, topped with shaved and grated parmesan.

Cognac, herbs, and a touch of cream.

One dozen PEI Mussels tossed with Vidalia onion and sweet sausage and served in a white wine and garlic broth.

Thinly sliced prosciutto, fresh mozzarella, and seasonal fruit.

Calamari, baby shrimp, cannellini beans over bed of arugula with lemon wedge.

Your server will explain the Chef's homemade desserts.

Chicken breast, topped with fresh mozzarella, prosciutto, and bell peppers in a spicy marinara.

Fresh herbs, pesto topped with lemon wedge.

Baked chicken breast topped with parmesan cheese and served over bed of marinara.

Pan-seared and served in a mushroom Borolo sauce.

Rolled with spinach, prosciutto, and mozzarella with a white wine demi glace.

12oz bone-in parmesan crusted pork chop roasted to perfection served over mushroom ragù.

Filet of branzino sautéed in olive oil, garlic, with white wine sauce topped with chopped tomatoes, spinach, baby shrimp, and crab meat.

Stuffed with jumbo lump crab meat in a white wine cream sauce.

Medallions of veal sautéed in lemon white wine sauce, topped with jumbo lump crab meat.

Served with sweet sausage and bell pepper in a choice of Marinara or White Wine Garlic Sauce.

Served with mixed shellfish, baby shrimp, calamari in a white wine marinara.

Proscuitto, English peas and mushroom tossed in a tomato cream sauce.

Sauté of seasonal vegetables in choice of Marinara or White Wine Garlic Sauce.

Served with crisp pancetta, shaved onion, white wine and spicy marinara.

Sautéed calamari, crabmeat, shrimp in spicy marinara sauce.

With Bolognese sauce (veal, pork, ground beef).

Lobster ravioli with asparagus, grape tomatoes, colossal crab meat in a light cream tomato sauce.

Tossed in house made, 12 hours braised beef ragù.

Extra virgin olive oil seasoned pie topped with sliced prosciutto, arugula, and shaved parmesan.

Tomato sauce, mozzarella and fresh basil.

Seasonal vegetable, tomato sauce, mozzarella, and basil.

Tomato sauce, fresh mozzarella topped with pesto drizzle.

White pie with fresh lemon juice, tomato concasse, fresh mozzarella, and basil.

Crisp pancetta, shaved Vidalia onion, and tossed in a spicy white wine marinara sauce.

Tossed in house-made, 12-hour, braised beef ragout.

Prosciutto, fresh peas, and mushrooms tossed in a cream sauce.

One dozen littleneck clams served in a white wine, garlic, and basil broth.

Ricotta-filled pasta served in a tomato basil cream sauce.

Thin filet of beef dressed with lemon, capers, mixed greens, and finished with shaved parmesan.

Charred hearts of romaine, house Caesar dressing, and shaved parmesan | Add Anchovy Filets for +$0.50

Arugula, crisp pancetta, fresh tomato, and shaved parmesan in a limoncello vinaigrette.

Braised kale, fresh lemon, pecorino and parmesan cheese, GF breadcrumbs, and tossed in anchovy dressing.