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Menus - GianMarcos

» Lunch
» Dinner
» Wine


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

SAUTE’D SCAMPI AND FRIED GREEN TOMATOES WHITE WINE, GARLIC, BUTTER AND LEMON      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 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 BASIL, 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      32
ADD FRIED EGG  3                                     

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 MASH325

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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