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Menus - GianMarcos

» Lunch
» Dinner
» Wine
» Private Dining


Dinner Menu:

ANTIPASTI

PROSCUITTO WRAPPED FRIED MOZZARELLA OVER MARINARA      8

PIZZA MARGARITA SAN MARZANO TOMATOES, FRESH MOZZALELLA AND BASIL      12


OYSTERS TWO WAYS BIENVILLE STYLE AND FRIED PISTACHIO FLOUR ENCRUSTED OVER CROSTINIS WITH TOMOTES, ONION, BASIL, AND BASALMIC VIN      12

FLASH FRIED CALAMARI WITH SPICY TOMATO SAUCE      10

POACHED MAINE MUSSELS WHITE WINE, GARLIC, BASIL, AND CHILI FLAKE      8

BEEF CARPACCIO ARUGULA, OLIVE OIL, GRANNA, RED ONION, CAPER BERRIES AND ROASTED GARLIC AIOLI     10

SHRIMP AND GRITS: GULF SHRIMP SAUTE'D WITH BACON, MUSHROOMS & ONIONS OVER CREAMY POLENTA WITH TABASCO LEMON BUTTER      12

FIOCCHI FRESH PASTA PURSES STUFFED WITH PEARS, GORGONZOLA,  AND WALNUTS WITH DRAWN SAGE BUTTER AND PROSCUITTO      10

PAN SEARED CRAB CAKE WITH SCAMPI SAUCE, ROASTED GARLIC AIOLI, AND SAUTE’D BABY SPINACH      11

MADE TO ORDER FRESH MOZZARELLA WITH OVEN ROASTED TOMATOES PESTO, AND GRILLED CHIAPATTA      8

MARCO’S CHEESE TORTA LAYERS OF MASCARPONE PARMESAN PESTO AND SUN DRIED TOMATOES WITH AGED BALSAMIC EVO AND CROSTINI     6

ROASTED EGGPLANT INVOTINI WITH RICOTTA MARINARA AND PARMESAN            8

LITTLENECK CLAMS POACHED IN WHITE WINE, GARLIC, BASIL, AND CHILI FLAKE            12

PISTACHIO CRUSTED GOAT CHEESE WITH ARUGULA, WATERMELON, AND AGED BALSAMIC    8

CHEESE PLATE CHOICE OF THREE      12

CURED MEATS AND SALUMI CHOICE OF THREE      12
                        
ASK SERVER FOR OUR MEAT AND CHEESE SELECTION

SOUP
PASTA E FAGOLI       6

ROMAM STYLE EGG DROP       6

SALADS

ICEBURG WEDGE WITH IN HOUSE CURED PANCETTA, RED ONOIN, CUCUMBERS, TOMATOES, AND CREAMY GORGONZOLA DRESSING       7

CEASAR WITH GRANA AND GARLIC CROUTONS       7

CHOPPED ICEBURG AND RADICCHIO WITH TOMATOES, CAPERS, ONIONS ARTICHOKE, OLIVES, AND BALSAMIC VIN       7

BABY GREENS WITH TOMATOES, ONION, GRILLED APPLES, GORGONZOLA, WALNUTS, AND HONEY BALSAMIC VIN      8

TOMATO AND FRESH MOZZARELLA WITH ARUGALA, OLIVE OIL, AND AGED BALSAMIC        8
    
PASTA

PENNE VODKA WITH PANCETTA, ONIONS, MUSHROOMS, PEAS, CREAM, TOMATOES        14
ADD CHICKEN     16    
ADD SHRIMP    18   
ADD SAUSAGE    16


VEAL AND CHEESE TORTELLINI WITH GORGONZOLA CREAM AND GRANNA       16

FETTUCCINI WITH BUTTER, PARMESAN AND A TOUCH OF CREAM       12
ADD CHICKEN    16    
ADD SHRIMP    18


LINGUINI WITH CLAMS, OLIVE OIL, WHITE WINE, BASIL, AND CHILI FLAKE      16

RIGITONI WITH ASIAGO, FONTINA, GORGONZOLA, GRANA, CREAM, SAGE AND PROSCUITTO     16

FETTUCCINI PAGLIA E FIENO WITH MUSHROOMS, PEAS, PANCETTA, GRANA AND CREAM      16

LASAGNA BOLOGNESE GROUND BEEF, BACHAMEL, MARINARA, AND MOZZ       14

WILD MUSHROOM RAVIOLI WITH MARINARA, BLACK TRUFFLE PASTE, PORCINI, AND BABY SPINACH      18

MANICOTTI RICOTTA FILLED PASTA BAKED IN MARINARA WITH PARM AND MOZZ      14

SPAGHETTI WITH MEATBALLS AND SWEET ITALIAN SAUSAGE SIMMER’D IN TOMATO SAUCE    14

CHEESE RAVIOLI WITH MARINARA      14

PAPARDELLE WITH BRAISED PORK RAGU      16

LINGUINI FRADIAVOLO WITH CLAMS, SHRIMP, SAUSAGE, AND SPICY MARINARA            21

 
MAIN PLATES

RISOTTO WITH SHRIMP, CLAMS, MUSSELS, AND CALAMARI IN SPICY MARINARA, FINISHED WITH BUTTER AND GRANA      21

ROASTED BONE IN TANGLEWOOD FARMS CHICKEN AND SWEET SAUSAGE WITH MUSHROOMS PEPPERONCINI, ONIONS AND ROSEMARY     18

PAN ROASTED GULF GROUPER WITH TOMATOES, WHITE WINE, CAPER BERRIES, ONIONS, OLIVES, GARLIC, BASIL AND POTATOES      30

SAUTE’D TANGLEWOOD FARMS CHICKEN BREAST BAKED WITH EGGPLANT, TOMATOES FONTINA, MOZZARELLA AND PROSCUITO      18

GRILLED DUROC PORK TENDERLOIN WITH MUSHROOMS, ROSEMARRY, GARLIC MASH AND CHIANTI SAUCE      18

PAN ROAST OF CHICKEN, SAUSAGE, SHRIMP, CLAMS, WHITEBEANS, AND RAPINI      21

GRILLED HANGER STEAK WITH CHIANTI SAUCE, MAC AND CHEESE, AND GREEN BEANS        21

TANGLEWOOD FARMS CHICKEN BREAST DIPPED IN EGG AND SAUTE’D WITH WHITE WINE LEMON, BUTTER, AND BABY SPINACH     18

VEAL SCALLOPINI WITH MUSHROOMS AND MARSALA WINE SERVED OVER SPAGHETTI OR CREAMY POLENTA      21

VEAL SCALLOPINI WITH LEMON, WHITE WINE, BUTTER AND CAPERS WITH POLENTA AND SPINACH       21

SAUSAGE AND PEPPERS SERVED OVER SPAGHETTI      18

EGGPLANT PARMIGANA       14

VEAL CHOP MILANESE SERVED WITH CHOPPED SALAD LEMON AND OLIVE OIL ADD FRIED EGG    32

VEAL CHOP PARMIGANA SERVED WITH RIGATONI      32

TANGLEWOOD FARMS SEMI-BONELESS HALF CHICKEN BAKED UNDER A BRICK WITH SWEET ITALIAN SAUSAGE, RAPINI AND ORECCHETTI     21

SIDES

ROASTED GARLIC MASH     5

MAC AND CHEESE      6

SAUTE’D SPINACH      5

GRILLED VEGETABLES      6

RAPINI      6

SPAGHETTI OR PENNE WITH MARINARA, TOMATO, BUTTER, OR GARLIC AND OIL      5

MEATBALLS OR ITALLIAN SAUSAGE     6

CREAMY POLENTA      5

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, FISH OR EGGS MAY INCREASE YOUR RISK OF FOODBOURNE ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

 
 
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