Giorgio's Menu

Italian bread topped with a blend of garlic and herbs, baked until golden.

Rich cream sauce.

Romaine lettuce tossed with croutons and grated parmesan cheese with classic caesar dressing.

With meatballs and meat sauce.

Breast of chicken pan fried topped with tomato sauce and mozzarella cheese.

Layered pasta with rich meat sauce, creamy béchamel, and melted cheese.

Sautéed onions, mushrooms, prosciutto and chicken breast in a cream sauce with grilled chicken.

Sample of penne arrabiata, rigatoni gorgonzola, spaghetti pesto.

Homemade potato dumplings served a classic meat sauce.

Tomato sauce, mozzarella topped with shaved parmesan cheese and prosciutto.

Tomato sauce, mozzarella cheese, mushrooms, bell peppers, artichokes, olives.

Olive oil, mozzarella topped with blossoms, avocado and roasted pine nuts.

Tomato sauce and a blend of cheeses topped with slices of pepperoni on a classic crust.

Tournedos of beef sautéed with mushrooms in a sherry wine sauce.

16 ounce certified Angus ribeye steak sautéed with mushrooms in Chianti wine reduction.

Crab, mussels, clams, shrimps, calamari and fish in tomato broth.

Salmon poached in a pink champagne sauce.

Stuffed chicken breast with spinach, prosciutto, mozzarella cheese simmered with mushrooms in creamy demi glace.

Three fish sampler (chef's choice).

Fried slices of eggplant baked in tomato sauce topped with mozzarella cheese and egg batter.

Pan fried sand dabs served in white wine lemon butter caper sauce.

In garlic white wine broth or tomato sauce.

Sliced melon topped with prosciutto ham.

Breaded mozzarella cheese fried served with marinara sauce.

Toasted bread with melted buffalo mozzarella cheese, topped with prosciutto and sage.

Sliced tomatoes and buffalo mozzarella with fresh basil, drizzled with vinaigrette dressing.

Italian bread topped with a blend of garlic and herbs, baked until golden.

Shrimp sautéed in spicy tomato sauce with mushrooms, peppers, garlic and olives.

A bowl of freshly prepared soup, featuring a daily selection inspired by Italian cuisine, typically includes a variety of seasonal ingredients.

Baby greens tossed with house vinaigrette, artichokes, cucumber, tomatoes and olives, shaved parmesan cheese topped with prosciutto.

Baby greens tossed with house vinaigrette, tomatoes, cucumber, olives, radishes and artichoke hearts, topped with grilled shrimp.

Baby greens tossed with house vinaigrette topped with grilled eggplant, zucchini and roasted peppers topped with shaved parmesan.

Penne tossed in spicy tomato sauce.

Linguini noodles tossed with fresh clams in garlic white wine sauce.

Linguini noodles tossed with sautéed calamari in a spicy tomato sauce.

Linguini noodles tossed calamari, shellfish and fish in tomato sauce.

Sample of penne arrabiata, rigatoni gorgonzola, spaghetti pesto.

Homemade potato dumplings served a classic meat sauce.

Homemade beef ravioli tossed in fresh tomato sauce with basil.

Homemade crab ravioli in pink crab sauce.

A sample of all homemade raviolis prepared in four different sauces.

Rich cream sauce.

Cheese tortellini tossed in Alfredo sauce with prosciutto and green peas.

Sautéed onions, mushrooms, prosciutto and chicken breast in a cream sauce with grilled chicken.

Slices of veal sautéed with mushrooms simmered in marsala wine with a touch of demi glace.

Sautéed slices of veal layered above fried eggplant in marsala demi glace sauce.

Slices of veal sautéed with mushrooms, lemon slices and capers in a sherry wine sauce.

Breast of chicken sautéed with mushrooms simmered in marsala demi glace sauce.

Breast of chicken sautéed with onions, artichokes, roasted red bell peppers in a cream sauce flamed with sherry wine.

Breast of chicken sautéed with mushrooms, lemon slices, capers simmered in white wine.

Breast of chicken pan fried topped with tomato sauce and mozzarella cheese.