Giovanni Ristorante

Brussels sprouts caramelized with balsamic vinegar, pancetta, and aged pecorino

Fried calamari with cherry peppers served with a spicy marinara sauce

Mozzarella made fresh daily with sliced tomatoes

Roasted artichokes in an herb sauce with shaved pecorino cheese

Thinly sliced beef filet with light mustard-mayonnaise sauce

Pecorino Toscano, Gorgonzola, Taleggio and Fontina served with spicy sweet pepper jam and glazed balsamic

Vegetable soup

Grilled polenta topped with sauteed mushrooms and fontina cheese

Home-made meatballs in a light tomato sauce

Grilled octopus served on a bed of chickpeas and roasted pepper sauce

Italian sausage with onions and peppers

An assortment of imported Italian salumi with parmigiano slivers and pickled vegetables

Truffle Parmigiano fries

Roasted potatoes or mashed potatoes

Sautéed spinach, string beans, or broccoli with garlic and oil

Bourbon and vanilla crème brulee

House-made gelato and sorbet

Aged Italian gorgonzola with a glass of Croft 2000 port

Our liquid dessert – creamy house-made limoncello

Classic tiramisù

New York style cheesecake

Dark chocolate mousse cake with whipped cream

Pecan tart with whipped cream

Iceberg wedge in a light gorgonzola dressing with bacon and shaved shallots

Beet salad in a champagne vinegar dressing with honey-infused walnuts and goat cheese

Romaine lettuce, croutons, bacon, and shaved Parmigiano in a Caesar dressing

Mixed mesclun greens with cherry tomatoes in a balsamic vinaigrette

Fusilli pasta with veal and beef ragout

Carnaroli rice simmered

Home-made potato gnocchi in a light gorgonzola sauce

Home-made veal and beef lasagna

Home-made wide fettuccine with Italian sausage and black truffles with a touch of cream

Home-made beef ravioli in a light cream sauce with walnuts and a touch of Marsala wine

Home-made spinach ravioli filled with ricotta and spinach in a butter and sage sauce

Vialone Nano risotto of the day

Butter, pecorino cheese, and black pepper

Home-made tagliatelle in our signature veal and beef ragout

Home-made squid-ink linguine, with shrimp, hot pepper, garlic, oil, and slow-roasted tomatoes

House salad with grated Parmigiano cheese

Penne with a veal and beef ragout

Breast of chicken sautéed in a white wine sauce with rosemary, served with mashed potatoes

Carnaroli rice simmered with wild mushrooms

Baked Atlantic salmon served with broccoli

Ladyfingers steeped in espresso & brandy with mascarpone cheese

Grilled vegetable platter

Fresh fish of the day

Breast of chicken sautéed in marsala wine and mushrooms served with roasted potatoes

Veal scaloppini sautéed in a white wine sauce with string beans

Grilled vegetables, mozzarella, tomato, and mixed salumi

Mixed organic greens in a balsamic vinaigrette with Parmigiano Reggiano

Baked Atlantic salmon served with ratatouille of vegetables

Grilled, prime New York strip served with roasted potatoes

Penne with wild mushrooms

Lobster-filled ravioli in a slightly spicy tomato sauce

Carnaroli rice simmered with baby shrimp and asparagus

Veal scaloppine in a white wine sauce served with string beans

Mixed greens in a balsamic vinaigrette topped with slivers of Parmigiano Reggiano

Penne pasta with Italian sausage and black truffles with a touch of cream

Carnaroli rice simmered with wild mushrooms

Veal scaloppine in a white wine sauce served with string beans

Mixed mesclun greens with balsamic vinaigrette and slivers of Parmigiano

Lobster-filled ravioli in a slightly spicy tomato sauce

Whole Mediterranean sea bass oven-baked and served with ratatouille

Grilled lamb chops topped with rosemary and served with roasted potatoes

Grilled 8-9 oz center-cut fillet topped with garlic and rosemary over mashed potato

Eggplant Parmigiana

Breast of chicken, breaded and cooked in olive oil topped with organic greens

Salmon, pan-seared with cherry tomatoes, capers, and herbs, served with string beans

Chicken scaloppine sautéed in marsala wine and mushrooms served with roasted potatoes

Veal scaloppine in a lemon, butter, white wine sauce served with spinach, garlic and oil