Giovanni Ristorante & Bar

Vegetable soup

Fried calamari with cherry peppers, spicy marinara sauce

Mozzarella made fresh daily with sliced tomatoes

Roasted artichokes in an herb sauce with shaved pecorino cheese

Grilled octopus served on a bed of chick peas and roasted pepper sauce

Thinly sliced beef filet with light mustard-mayonnaise sauce

Brussel sprouts caramelized with balsamic vinegar, pancetta and aged pecorino

Home-made meatballs in a light tomato sauce

Grilled polenta topped with sauteed mushrooms and fontina cheese

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

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

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

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

Mixed mesclun greens in a white wine vinaigrette

Cucumber, onion, black olive, tomato and feta cheese with white balsamic vinaigrette on a bed of mesclun greens

Home-made potato gnocchi in a light gorgonzola sauce

Home-made veal and beef lasagna

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

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

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

Organic gemelli pasta with Italian pancetta, chopped fresh tomatoes, peas, Calabria peppers and pecorino cheese

Spaghetti with butter, Pecorino cheese and black pepper

Vialone Nano risotto of the day

Eggplant Parmigiana

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

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

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

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

Grilled lamb chops topped with rosemary and served with roasted potatoes

Pan seared salmon with fresh tomato, olives, capers and herbs served with string beans

Whole Mediterranean sea bass oven baked and served with ratatouille

Sautéed spinach, string beans or broccoli garlic & oil

Truffle parmigiano fries

Roasted or mashed potatoes

Tiramisu

Pastry chef's cheese cake of the week

Chocolate praline parfait with Frangelico whipped cream

Seasonal panna cotta

Dark chocolate mousse cake with toasted almond gelato

Home-made gelato and sorbet

Aged Italian gorgonzola with a glass of dry or sweet Madeira

Our liquid dessert, creamy home- made limoncello

Pecorino Toscano, Gorgonzola invecchiato, Taleggio e Bel Paese served with fig marmalade

Pinnacle vanilla vodka, espresso, Kahlua and Irish cream

Ultimat vodka, triple sec, peach puree', splash of cranberry

Double Cross vodka, olive juice and gorgonzola stuffed truffle olives

Tequila, triple sec, pomegranate liqueur and fresh pomegranate

Raspberry vodka, orange liqueur, fresh lemon with a sugar rim

Buffalo trace bourbon, sweet vermouth, bitters and a slice of orange

Tropical vodka and coconut rum topped with orange, pineapple and cranberry juice

Cava with peach puree'

Cava with Aperol, ice, splash of soda and slice of orange

Gin, sweet vermouth, Campari, ice with lemon wedge

Mandarin vodka, St Germain liqueur and cranberry juice topped with cava

House salad with shaved parmigiano cheese

Penne with a veal and beef ragout

Carnaroli rice simmered with wild mushrooms

Baked Atlantic salmon served with broccoli

Breast of chicken sautéed in marsala wine sauce with mushrooms and mashed potatoes

Grilled vegetable platter

Ladyfingers steeped in espresso & brandy with mascarpone cheese

Penne pasta with vodka sauce, peas and Italian cooked prosciutto

Carnaroli rice simmered with wild wild mushrooms

Silver snapper sautéed in a white wine sauce with olive tapenade, sun-dried tomatoes and string beans

Breast of chicken sautéed in white wine and rosemary served with mashed potatoes

Veal scaloppini sautéed in a white wine sauce with string beans

Grilled vegetable platter

Ladyfingers steeped in espresso & brandy with mascarpone cheese

House salad with shaved parmigiano cheese

Penne pasta in a sweet and hot Italian sausage ragout

Carnaroli rice simmered with wild mushrooms

Silver snapper sautéed in a white wine sauce with olive tapenade, sun-dried tomatoes and string beans

Breast of chicken sautéed in white wine and rosemary served with mashed potatoes

Veal scaloppini sautéed in a white wine sauce with string beans

Grilled vegetable platter

Ladyfingers steeped in espresso & brandy with mascarpone cheese

An assortment of appetizers

Penne pasta in a sweet and hot Italian sausage ragout

Carnaroli rice simmered with wild mushrooms

Mixed organic greens in a balsamic vinaigrette with slivers of parmigiano reggiano

Veal scaloppini sautéed in a white wine sauce with string beans

Baked Atlantic salmon served with ratatouille of vegetables

Pan seared chicken in a white wine sauce topped with prosciutto and fontina served with spinach

Rib-eye steak served with roasted potatoes

Ladyfingers steeped in espresso & brandy with mascarpone cheese

Crab-cake, fried calamari, grilled shrimp and roasted artichoke

Mixed greens in a balsamic vinaigrette topped with slivers of parmigiano reggiano

Penne with smoked salmon, vodka and a light cream sauce

Carnaroli rice simmered with seafood

Marinated breast of chicken in a truffle mushroom sauce served with mashed potatoes

Veal scaloppini sautéed in a white wine sauce with string beans

Silver snapper sautéed in a white wine sauce with olive tapenade, sun-dried tomatoes and string beans

Grilled 8 oz center cut fillet in a light red wine sauce served with spinach, garlic and oil

Ladyfingers steeped in espresso & brandy with mascarpone cheese

Crab-cake, fried calamari, grilled shrimp and roasted artichoke

Carnaroli rice simmered with baby shrimp and asparagus

Mixed mesclun greens with balsamic vinaigrette and slivers of parmigiano

Ear shaped pasta with sweet and hot Italian sausage ragout

Mixed seafood and shellfish simmered in a tomato and white wine sauce

Braised veal shank served with mashed potatoes

Marinated breast of chicken in a truffle mushroom sauce served with mashed potatoes

Silver snapper sautéed in a white wine sauce with olive tapenade, sun-dried tomatoes and string beans

Grilled 8 oz center cut fillet in a light red wine sauce served with spinach, garlic and oil

Ladyfingers steeped in espresso & brandy with mascarpone cheese

Crab-cake, fried calamari, grilled shrimp and roasted artichoke

Carnaroli rice simmered with assorted seafood

Mixed greens in a balsamic vinaigrette topped with slivers of parmigiano reggiano

Home-made linguine with Norcia black truffles, cooked prosciutto in a pink sauce

Pan seared breast of chicken with sun dried tomatoes and olives served with string beans

Braised veal shank served with mashed potatoes

Silver snapper sautéed in a white wine sauce with olive tapenade, sun-dried tomatoes and string beans

Grilled 8 oz center cut fillet in a light red wine sauce served with spinach, garlic and oil

Ladyfingers steeped in espresso & brandy with mascarpone cheese

Crab-cake, fried calamari, grilled shrimp and roasted artichoke

Carnaroli rice simmered with fresh lobster

Mixed mesclun greens with balsamic vinaigrette and slivers of parmigiano

Penne with smoked salmon, vodka and a light cream sauce

Braised veal shank served with mashed potatoes

Wild salmon sautéed with olive tapenade, artichokes, sun-dried tomatoes and string beans

Marinated breast of chicken in a truffle mushroom sauce served with spinach, garlic and oil

Grilled 16 oz, dry- aged."prime" rib eye served with roasted potatoes

Ladyfingers steeped in espresso & brandy with mascarpone cheese

Penne pasta with vodka sauce, peas and Italian cooked prosciutto

Carnaroli rice simmered with wild wild mushrooms

Fusilli pasta with veal and beef ragout

Breast of chicken sautéed in white wine and rosemary served with mashed potatoes

Carnaroli rice simmered with asparagus and shrimp

Baked Atlantic salmon with broccoli

Ladyfingers steeped in espresso & brandy with mascarpone cheese

Penne pasta with vodka sauce, peas and Italian cooked prosciutto

Carnaroli rice simmered with wild wild mushrooms

Silver snapper sautéed in a white wine sauce with olive tapenade, sun-dried tomatoes and string beans

Breast of chicken sautéed in white wine and rosemary served with mashed potatoes

Veal scaloppini sautéed in a white wine sauce with string beans

Grilled vegetable platter

Ladyfingers steeped in espresso & brandy with mascarpone cheese

House salad with shaved parmigiano cheese

Penne pasta in a sweet and hot Italian sausage ragout

Carnaroli rice simmered with wild mushrooms

Silver snapper sautéed in a white wine sauce with olive tapenade, sun-dried tomatoes and string beans

Breast of chicken sautéed in white wine and rosemary served with mashed potatoes

Veal scaloppini sautéed in a white wine sauce with string beans

Grilled vegetable platter

Ladyfingers steeped in espresso & brandy with mascarpone cheese

House salad with shaved parmigiano cheese

Carnaroli rice simmered with fresh lobster

Silver snapper sautéed in a white wine sauce with olive tapenade, sun-dried tomatoes and string beans

Breast of chicken sautéed in white wine and rosemary served with mashed potatoes

Veal scaloppini sautéed in a white wine sauce with string beans

Grilled 8 oz center cut fillet in a light red wine sauce served with spinach, garlic and oil

Grilled vegetable platter

Ladyfingers steeped in espresso & brandy with mascarpone cheese

Scallop on potato chip with pea pure'

Carpaccio with a mustard-mayonnaise sauce and parmigiano slivers

Home-made pate' terrine

Home-made spinach gnocchi with butter and sage

Home-made linguine with Norcia black truffles, cooked prosciutto in a pink sauce

Carnaroli rice simmered with wild mushrooms

Norwegian salmon sautéed in a Barolo red wine sauce

Beef short ribs in a red wine sauce served with polenta

Gorgonzola and taleggio served with reduced balsamic with fig and spicy chili jam

Prosciutto San Daniele wrapped around seasonal melon

Fried risotto balls with peas and prosciutto

Homemade vol-aux-vents filled with mushrooms and fontina cheese

Italian sausage balls

Chicken liver pate' and pecorino cheese on toasted homemade bread

Home- made mozzarella and cherry tomato

Chopped tomato and mozzarella with basil served on crostini

Assorted baby pizzas

Mushroom tartare with parsley and garlic over crostin

breadsticks wrapped in mortadella or prosciutto

Fried arborio risotto balls with peas and prosciutto

Italian sausage balls

San Daniele prosciutto wrapped around seasonal melon

Chicken liver pate' with pecorino cheese on toasted homemade bread

Chopped tomato and mozzarella dressed with basil on crostini

Smoked salmon on a potato chip

Grilled shrimp

Assorted baby pizzas

Fried artichokes with pecorino cheese

Homemade vol-aux-vents filled with mushrooms and fontina cheese

Mini crab cake with lime aioli sauce

Vegetable soup

Fried calamari with cherry peppers served with a spicy marinara sauce

Mozzarella made fresh daily with tomatoes and basil

Thinly sliced beef filet with mustard-mayonnaise Harry's bar sauce

An assortment of imported Italian salumi with pickled vegetables

Romaine lettuce, crispy pancetta, croutons and shaved parmigiano in a delicate Caesar dressing

Tomato salad in a balsamic vinaigrette dressing

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

Mixed greens tossed with balsamic vinaigrette

Pecorino Toscano, Gorgonzola invecchiato, Taleggio e Bel Paese served with fig marmalade

Home-made potato gnocchi with four cheeses

Home-made veal and beef lasagna

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

Home-made linguine with shrimp, artichokes and roasted tomatoes

Home-made tagliatelle in our signature veal and beef ragout

Risotto of the day

Tomato sauce, mozzarella cheese, fresh basil and oregano

Tomato sauce, mozzarella cheese, bell pepper, asparagus, cherry tomatoes, spinach and olives

Tomato sauce, mozzarella cheese, hot and sweet Italian sausage, hot pepperoni

Eggplant Parmigiana with home-made mozzarella

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

breaded breast of chicken sauteed in olive oil and topped with tomato salad

Sliced grilled breast of chicken on a bed of greens, shaved parmesan, reduced balsamic vinegar

Salmon fillet baked in red wine served with asparagus

Mac and cheese with speck and peas

Truffle parmigiano fries

Broccoli sautéed in garlic and oil

Sauteed spinach with garlic and oil

Roasted potatoes

Market greens, balsamic vinaigrette

3 egg omelette of the day

Frittata with homemade mozzarella, fresh tomatoes and basil

Eggs, any style with bacon or Italian sausage

Eggs Benedict with prosciutto on focaccia with hollandaise sauce

Mozzarella, tomato sauce topped with a fried egg and bacon

Mozzarella, tomato sauce, artichokes, mushrooms and cooked prosciutto

Tiramisu

Pastry chef's cheese cake of the week

Chocolate praline parfait with Frangelico whipped cream

Seasonal panna cotta

Dark chocolate mousse cake with toasted almond gelato

Home-made gelato and sorbet

Aged Italian gorgonzola with a glass of dry or sweet Madeira

Our liquid dessert, creamy home- made limoncello

Pecorino Toscano, Gorgonzola invecchiato, Taleggio e Bel Paese served with fig marmalade

Vegetable soup

Fried calamari with cherry peppers, spicy marinara sauce

Mozzarella made fresh daily with sliced tomatoes

Roasted artichokes in an herb sauce with shaved pecorino cheese

Grilled octopus served on a bed of chick peas and roasted pepper sauce

Thinly sliced beef filet with light mustard-mayonnaise sauce

Brussel sprouts caramelized with balsamic vinegar, pancetta and aged pecorino

Home-made meatballs in a light tomato sauce

Grilled polenta topped with sauteed mushrooms and fontina cheese

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

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

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

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

Mixed mesclun greens in a white wine vinaigrette

Cucumber, onion, black olive, tomato and feta cheese with white balsamic vinaigrette on a bed of mesclun greens

Home-made potato gnocchi in a light gorgonzola sauce

Home-made veal and beef lasagna

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

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

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

Organic gemelli pasta with Italian pancetta, chopped fresh tomatoes, peas, Calabria peppers and pecorino cheese

Spaghetti with butter, Pecorino cheese and black pepper

Vialone Nano risotto of the day

Eggplant Parmigiana

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

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

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

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

Grilled lamb chops topped with rosemary and served with roasted potatoes

Pan seared salmon with fresh tomato, olives, capers and herbs served with string beans

Whole Mediterranean sea bass oven baked and served with ratatouille

Sautéed spinach, string beans or broccoli garlic oil

Truffle parmigiano fries

Roasted or mashed potatoes

Tiramisu

Pastry chef's cheese cake of the week

Chocolate praline parfait with Frangelico whipped cream

Seasonal panna cotta

Dark chocolate mousse cake with toasted almond gelato

Home-made gelato and sorbet

Aged Italian gorgonzola with a glass of dry or sweet Madeira

Our liquid dessert, creamy home- made limoncello

Pecorino Toscano, Gorgonzola invecchiato, Taleggio e Bel Paese served with fig marmalade

Pinnacle vanilla vodka, espresso, Kahlua and Irish cream

Ultimat vodka, triple sec, peach puree', splash of cranberry

Double Cross vodka, olive juice and gorgonzola stuffed truffle olives

Tequila, triple sec, pomegranate liqueur and fresh pomegranate

Raspberry vodka, orange liqueur, fresh lemon with a sugar rim

Buffalo trace bourbon, sweet vermouth, bitters and a slice of orange

Tropical vodka and coconut rum topped with orange, pineapple and cranberry juice

Cava with peach puree'

Cava with Aperol, ice, splash of soda and slice of orange

Gin, sweet vermouth, Campari, ice with lemon wedge

Mandarin vodka, St Germain liqueur and cranberry juice topped with cava

House salad with shaved parmigiano cheese

Penne with a veal and beef ragout

Carnaroli rice simmered with wild mushrooms

Baked Atlantic salmon served with broccoli

Breast of chicken sautéed in marsala wine sauce with mushrooms and mashed potatoes

Grilled vegetable platter

Ladyfingers steeped in espresso brandy with mascarpone cheese

Penne pasta with vodka sauce, peas and Italian cooked prosciutto

Carnaroli rice simmered with wild wild mushrooms

Silver snapper sautéed in a white wine sauce with olive tapenade, sun-dried tomatoes and string beans

Breast of chicken sautéed in white wine and rosemary served with mashed potatoes

Veal scaloppini sautéed in a white wine sauce with string beans