지노즈 프라임&서프

Tender calamari with tequila cocktail sauce

Chilled crisp with tequila horseradish cocktail sauce

Baked with a spinach and mascarpone parmesan cheese blend

Traditional spinach mascarpone topped with crisped bacon

Oyster Rockefeller, Fried Jumbo Shrimp, Stuffed Mushrooms, BBQ Ribs, and GINO's Medallions. Two of Each, No Substitutions

Grilled octopus, sautéed calamari and shrimp in a lemon vinaigrette

Sautéed with onions and peppers

Pan fried crab cake with julienne vegetables and honey chipotle aioli

Toasted baguette with beefsteak tomatoes and a blend of cheeses

Marinated and grilled with rosemary, garlic, and lemon au jus

Romaine lettuce tossed with romano cheese, garlic croutons Caesar lemon dressing

Iceberg wedge with blue cheese crumbles, smoked applewood, red onion, tossed with bleu cheese or bacon ranch dressing

Fresh mozzarella, tomato, and basil drizzled with EVOO and balsamic reduction

Lightly fried eggplant layered with arugula, tomato, and fresh mozzarella, drizzled with balsamic reduction

9 oz filet mignon topped with roquefort cheese

24 oz Chicago style grilled bone-in ribeye with caramelized red onions

Marinated and grilled with rosemary, garlic, lemon, and au jus

Your choice sautéed and served marsala, vesuvio, or picatta style

Served with Italian sausage and green peas in a vodka tomato cream sauce

Your choice sautéed and served marsala, vesuvio or picatta style

Full slab of baby back ribs with homemade BBQ sauce

Lightly breaded jumbo shrimp in a garlic, parsley, and white wine sauce

With lemon butter and garlic spinach

1 lb split red king crab legs served with drawn butter

Tender calamari with tequila cocktail sauce

Chilled crisp with tequila horseradish cocktail sauce

Baked with a spinach and mascarpone parmesan cheese blend

Traditional spinach & mascarpone topped with crisped bacon

Oyster Rockefeller, Fried Jumbo Shrimp, Stuffed Mushrooms, BBQ Ribs, and GINO's Medallions. Two of Each, No Substitutions

Grilled octopus, sautéed calamari and shrimp in a lemon vinaigrette

Sautéed with onions and peppers

Pan fried crab cake with julienne vegetables and honey chipotle aioli

Toasted baguette with beefsteak tomatoes and a blend of cheeses

Marinated and grilled with rosemary, garlic, and lemon au jus

Romaine lettuce tossed with romano cheese, garlic croutons & Caesar lemon dressing

Iceberg wedge with blue cheese crumbles, smoked applewood, red onion, tossed with bleu cheese or bacon ranch dressing

Fresh mozzarella, tomato, and basil drizzled with EVOO and balsamic reduction

Lightly fried eggplant layered with arugula, tomato, and fresh mozzarella, drizzled with balsamic reduction

9 oz filet mignon topped with roquefort cheese

24 oz Chicago style grilled bone-in ribeye with caramelized red onions

Marinated and grilled with rosemary, garlic, lemon, and au jus

Your choice sautéed and served marsala, vesuvio, or picatta style

Served with Italian sausage and green peas in a vodka tomato cream sauce

Your choice sautéed and served marsala, vesuvio or picatta style

Full slab of baby back ribs with homemade BBQ sauce

Lightly breaded jumbo shrimp in a garlic, parsley, and white wine sauce

With lemon butter and garlic spinach

1 lb split red king crab legs served with drawn butter