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Dinner Menu GianMarco
GIANMARCO’S DINNER MENU
ANTIPASTI
PROSCUITTO WRAPPED FRIED MOZZARELLA over spicy marinara…………………………..8
SPINACH and ARTICHOKE DIP with parmesan, basil and crostini 6
FLASH FRIED CALAMARI with spicy marinara sauce 8
POACHED MAINE MUSSELS in white wine, garlic and extra virgin olive oil 8
BEEF CARPACCIO with basil, evo, grana padano, red onions, caper berries and roasted
Garlic aioli 10
SAUTE’D SCAMPI AND FRIED GREEN TOMATOES white wine, garlic, butter and lemon 12
MARYLAND STYLE CRAB CAKE over wilted baby spinach and roasted garlic aioli 10
MARCO’S CHEESE TORTA layers of mascarpone, pesto and sundried tomatoes
With balsamic, evo and crostini 6
ROASTED EGGPLANT INVOLTINI with seasoned ricotta over spicy marinara 8
LITTLENECK CLAMS poached in white wine, garlic, evo, basil and chili flake 12
PISTACHIO CRUSTED FRIED OYSTER on crostini with tomato salsa 8
POLENTA FRIES with roasted garlic aioli and marinara 6
SOUPS
PASTA E FAGIOLI 6
ROMAN STYLE EGG DROP WITH PARMESAN 6
TORTELLINI IN BRODO 8
SALADS
ICEBURG WEDGE SALAD with in house cured pancetta crisps , red onions , cucumbers
Heirloom tomatoes and creamy gorgonzola dressing 7
CAESAR cut romaine with grana padana and garlic croutons 7
CHOPPED SALAD TRE COLORE iceberg and radicchio with tomatoes, capers, onions,
Artichoke hearts, olives and balsamic vin. 7
FRESH MOZZARELLA & VINE RIPE TOMATOES 8
MIXED BABY GREENS with grilled granny smith apples, crumbled gorgonzola, walnuts
And honey-balsamic vin 8
PISTACHIO CRUSTED GOAT CHEESE organic micro arugula and watermelon with aged
Balsamic vin and crostini 8
PASTA
PENNE ALLA VODKA pancetta, onions, and mushrooms simmered with vodka, cream
And marinara finished with basil, peas and grana padano 14
WITH CHICKEN.....16 WITH SHRIMP…..18
TORTELLINI ALLA PANNA CON GORGONZOLA cheese filled tortellini simmered
With gorgonzola dolce, cream and grana padano 16
LINGUINE CARBONARA pancetta and onions sautéed in butter and finished with cream
Egg yolks and grana padano 16
FETTUCCINE ALFREDO 14
WITH CHICKEN 16 WITH SHRIMP 18
LINGUINE CLAM SAUCE littleneck clams steamed in garlic, evo, white wine and
Red chili flake finished with parsley and basil 16
RIGATONI AI QUATTRO FORMAGGI asiago, fontina, gorgonzola and mozzarella
Simmered in cream with prosciutto and fresh sage 16
LASAGNA Bolognese style with ground beef, béchamel, tomato sauce and mozzarella 14
WILD MUSHROOM RAVIOLOI with marinara, black truffle paste, porcini
And wilted baby spinach 18
MANICOTTI ricotta filled pasta with marinara and mozzarella 14
SPAGHETTI WITH MARCO’s SUNDAY SAUCE meatballs and sweet Italian sausage
Cooked in tomato sauce finished with grana padano and parsley 14
CHEESE RAVIOLI with tomato sauce 12
CONTORNI AND SIDES
ROASTED GARLIC MASHED POTATOES 4
SAUTE’D BABY SPINACH 4
GRILLED VEGETABLES onions, eggplant, zucchini and yellow squash 4
BROCCOLI RABE with evo, garlic and red chili 6
SPAGHETTI with tomato, marinara or garlic and oil 4
MEATBALLS with Sunday sauce 4
ITALIAN SAUSAGE with Sunday sauce 4
CREAMY POLENTA 4
MAIN PLATES
SEAFOOD RISOTTO shrimp, clams, mussels and calamari sautéed in spicy marinara
Served over vialone nano rice 21
BAKED SCAMPI jumbo shrimp baked in white wine, lemon, garlic and butter over
Creamy polenta or roasted garlic mashed potatoes 21
CHICKEN & SAUSAGE SCARPARIELLO bone in chicken and sweet Italian sausage roasted
With mushrooms, onions, pepperoncini and rosemary 19
GROUPER pan roasted grouper with calamata olives, onions, garlic, caper berries
Potatoes and marinara 28
GIANMARCO’S PAN ROAST of chicken, shrimp, clams and sausage with white beans
Tomato and rapini 21
FRITTO MISTO flash fries shrimp, calamari, snapper and oysters with marinara 21
CHICKEN SORRENTINA chicken breast baked with fresh tomatoes, eggplant, fontina
And prosciutto 18
GRILLED PORK TENDERLOIN with chianti sauce, mushrooms, garlic and rosemary
Over roasted garlic mashed potatoes 18
PORCINI CRUSTED FILET MIGNON with red wine reduction, polenta fries and sautéed
rapini 28
CHICKEN FRANCESE chicken breasts dipped in egg then sautéed in white wine- lemon
Butter served over baby spinach 18
VEAL MARSALA scaloppini sautéed with mushroom, marsala wine and chianti sauce
Served over spaghetti or creamy polenta 21
VEAL PICCATA scaloppini sautéed with white wine, lemon, butter and caperberries over
Creamy polenta or spinach 21
VEAL PARMIGANA breaded cutlet pan fried in olive oil finished in the oven with
Tomato sauce and mozzarella served with spaghetti 21
SAUSAGE & PEPPERS sweet Italian sausages simmered in peppers, onion, garlic and
Marinara served over spaghetti 18
EGGPLANT PARMIGANA 14
CHICKEN AND SAUSAGE BOOM BOOM bone in chicken and sausage baked with pancetta
Onions mushrooms and marinara 18
DESSERTS
FLOURLESS CHOCOLATE TORTE WITH VANILLA GELATO 6
TIRAMISU 6
ZABAIONE WITH SEASONAL BERRIES 6
NEW YORK STYLE CHEESE CAKE 6
CHOCOLATE TARTUFFO 6
**NO SEPARATE CHECKS FOR PARTIES OF 6 OR MORE**
**PLEASE REFRAIN FROM CELL PHONE USE**
Lunch Menu View GianMarco's Restaurant Profile
GianMarco's Lunch Menu
LUNCH MENU
SALADS
CLASSIC CEASAR 8 add GRILLED CHICKEN 12
GRILLED SHRIMP 14
FRIED OYSTERS 12
GRILLED SALMON WITH BABY GREENS, ROASTED POTATOES, ARTICHOKES AND BALSAMIC–HONEY DRESSING 14
IN HOUSE CURED DUCK PROSCUITO WITH BABY GREENS, WALNUTS,
GRILLED APPLES AND CRUMBLED BLUE CHEESE 12
FRESH MOZZERELLA AND TOMATO WITH BASIL, ARUGULA, OLIVE OIL
AND AGED BALSAMIC 10
MARCO’S FOUR CHEESE TORTA 10
VEAL MILANESE WITH CHOPPED SALAD OLIVE OIL PARMESAN
AND LEMON 14
ITALIAN CHEF SALAD WITH PROSCUITO, SALAMI, SWEET COPPA FONTINA, FRESH MOZZARELLA AND ROMAINE 14
SOUPS
PASTA E FAGIOLI 6
ROMAN STYLE EGG DROP WITH PARMESAN 6
TORTELLINI IN BRODO 6
SANDWICHES
PAN SEAR’D CRAB CAKE WITH ONIONS, TOMATOES AND GARLIC AIOLI 12
SMOKED TURKEY, BACON AND GRILLED APPLE WRAP WITH ROMAINE AND CEASAR DRESSING 8
FRIED GREEN TOMATO PANINI WITH SMOKED BACON, GREENS AND ROASTED GARLIC MAYO 8
GRILLED LEMON AND HERB MARINATED CHICKEN ON WHOLE WHEAT WITH FONTINA 9
PORCHETTA AND PROSCUITO WITH GRILLED ONIONS 10
ENTRÉES
CRAB CAKE OVER WILTED SPINACH WITH SCAMPI SAUCE AND ROASTED GARLIC AIOLI 12
SAUSAGE AND PEPPERS OVER SPAGHETTI 10
PROSCUITO, FONTINA AND SPINACH FRITTATA 10
EGGPLANT PARMESAN 10
SHRIMP SCAMPI OVER FRIED GREEN TOMATOES 14
GRILLED CHICKEN PILLARD WITH BABY SPINACH 14
TUSCAN GROUPER PAN ROAST OVER SPINACH 18
GRILLED PORK TENDERLOIN, GARLIC MASH’D POTATOES 14
VEAL PARMESAN WITH SPAGHETTI 14
PASTAS
PENNE ALLA VODKA 12
add CHICKEN 14
SHRIMP 16
TORTELLINI ALLA PANNA WITH GORGONZOLA 12
LINGUINI CARBONARA 12
FETTUCCINI ALFREDO 12
add CHICKEN 14
SHRIMP 16
LINGUINI CLAM SAUCE RED OR WHITE 12
LASAGNA BOLOGNESE 12
WILD MUSHROOM RAVIOLI WITH TRUFFLED TOMATO SAUCE 14
SPAGHETTI WITH A MEAT BALL & SAUSAGE 12
CHEESE RAVIOLI WITH TOMATO SAUCE 10
RIGATONI QUATRO FORMAGGIO 14
MANICOTTI 10
DESSERTS
APPLE CROSTATA WITH CINNAMON GELATO AND CARMEL 7
FLOURLESS CHOCOLATE TORTE WITH VANILLA GELATO 6
TIRAMISU 6
NEW YORK STYLE CHEESE CAKE 6
ZABAIONE WITH SEASONAL FRUIT 6
NO SEPARATE CHECKS ON PARTIES OF SIX OR MORE Salumi Menu GianMarco's Restaurant Profile
GianMarco's Salumi Menu
Sweet Coppa
sweet Italian meat
Culatello
heart of prosciutto
Cacciatorini
wild boar, hunter’s sausage
Salame Biellese
from the style of Piedmontese
Felino
White wine and fennel seed pork salumi
Sopressata
sweet tasting, cured with red wine
Duck Prosciutto
in house cured
Bresaola
air dried beef from the style of the Valtellina Region
All meats $4.00 each
Selection of three for $12.00 Cheese Menu GianMarco's Restaurant Profile
GianMarco's Cheese Menu
Testun al Barolo
Soaked with Barolo wine and aged with the actual grapes
Piacentinu
Sicilian pecorino style, peppercorns and saffron added for flavor, very rare
Grana Padano
aged over 22 months, grainy texture similar to Parmigano
Fontina
unpasteurized cow’s milk; savory, earthy flavor
Belle Cheve
100% goat’s milk from Elkmont, Alabama
Robiola Bosina
Piedmontese in style,delicate earthy flavors; ‘Brie like”
La Tur
meaning the tower, made with all three milks
Mozzarella
fresh mozzarella
Gorgonzola Dolce
sweet flavor, aged up to 90 days, 100% cow’s milk
Sottoboschetto
Cow’s milk from Veneto ; aged 30 days with black truffles
All cheeses $5.00 each
Selection of three for $12.00
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