Vegetable. Marinated Olives with herbs & citrus 9. Caponata with balsamic & toasted pinenuts 8. Wood Roasted Mus
Antipasti & Pizzette
Vegetable Marinated Olives with herbs & citrus 9 Caponata with balsamic & toasted pinenuts 8
Wood Roasted Mushrooms with toasted marcona almonds & ricotta salata 14 Peperonata with caper berries & macadamia nuts 8 Baby Sweet Peppers with goat cheese & olive tapenade 12 Wood Grilled Asparagus breadcrumb gremolata 9 Artichoke Arancini with pomodoro & basil aïoli 14 Roasted Eggplant Parmigiana with smoked Scamorza cheese 12 Fried Artichoke with sweet orange hummus, lavash & charred lemon 14
Meat *Orzo Meatballs with parmesan pomodoro 15
*Chicken Marsala Meatballs with roasted wild mushrooms 14 *Bacon Wrapped Dates with spicy Italian sausage & gorgonzola crema 15
Seafood *Lemon Crab Arancini with calabrian chili pomodoro & basil aïoli 19 *Charred Octopus with potato, fennel & olive salsa 17 *Crab & Artichoke Dip lemon parmesan frico & herb crostini 18 *Fritto Misto shrimp & calamari with shaved fennel & lemon aïoli 15 *Oyster Crudo with prosecco mignonette 17 Cheese Buffalo Mozzarella Ciliegine with citrus chili pesto 13 Burrata with cabernet salt, caper pesto & lemon zest 13 Pecorino Tartufo with apricot preserves 15 Gorgonzola Dolce with raw pear honey 13 Quadrello di Bufala with golden raisin & olive tapenade 13 Parmigiano-Reggiano with wild-sage honey 13 Drunken Goat Cheese aged in traminer grape must 13 Salumi - (served with a duo of mustards) Bresaola salty, peppery, air dried, beef 14 Prosciutto di Parma buttery, salty & sweet, pork 18 Finocchiona fennel, pork 14 Duck Prosciutto air dried spiced duck breast 15 Sweet Soppressata pork salame with garlic & pepper 13 Dry Cured Basque Salami with espelette pepper, red wine & rum 15 Violino d’agnello dry aged lamb prosciutto 18 Berkshire Pork Loin with garlic, red wine & black pepper 19 Prosciutto Tasting prosciutto di Parma, lamb prosciutto & duck prosciutto 24 Crostini Fresh Ricotta honey, lemon & pink peppercorn 13
Bruschetta white balsamic strawberry vinaigrette, buratta cheese, avocado & balsamic gastrique 16 *Seared Tenderloin madras curry aïoli, potato chip 15 Crab Salad with mascarpone & chives 17
Pizzette Mortadella pizza bianca 13 Spinach & Buffalo Ricotta with roasted garlic purée & porchetta 14 Margherita herb roasted campari tomatoes, basil & mozzarella 12 Spicy Sausage piquillo peppers, mozzarella, tomato & oregano 15
= Giada Classics
= Vegan
= Gluten Free
* Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, milk, poultry, or shellstock reduces the risk of food borne illness. Young children, elderly, and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.
Soups Yellow Tomato with fried mozzarella & basil pesto 13 *Cioppino a medley of manila clams, P.E.I. mussels, shrimp & fish 19 Salads Arugula candied lemon, crispy pancetta & parmigiano-reggiano 16 Romaine torn croutons, fried capers & citrus caesar vinaigrette 15 Giada’s Caprese with buffalo Ciliegine mozzarella, heirloom cherry tomato & vincotto 19 Tricolore prosciutto di Parma, gorgonzola, dates, walnuts, tuscan kale, yellow endive & radicchio 17 Pasta Spaghetti (Spah-geh-tee) shrimp, lemon & basil 34 Bucatini (Boo-kah-tee-nee) calabrian chili pomodoro & fresh ricotta 25 Tri-Colored Fettuccine (fet-uh-CHEE-nee) with marinated tomato carpaccio & herb emulsion 25 Rigatoni (ree-gah-TOH-neh) vegetable bolognese 28 *Risotto (ree-ZOHT-oh) with red king crab merus, peas, asparagus & scallops 35 Pea Pesto Tortellini (tohr-teh-LEE-nee) with pancetta, english peas & a lemon butter emulsion 28 *Ravioli (rah-VEEOH-lee) lobster, green asparagus tips & tarragon 36 White Lasagna (luh-ZAHN-yeh) with jumbo prawn, lemon ricotta & spiced tomato broth 35 Mains
Swiss Chard Rolls Indian spiced brown rice, tofu, raisins, pomodoro 28 *28oz Bone-in Tuscan Rib-Eye finished with lemon,
a sunny side up egg & arugula 81 *Surf & Turf 7oz filet with two jumbo prawn, gorgonzola mashed potato, green & white asparagus & marsala wine sauce 58 *Veal Chop Saltimbocca milanese style 48 *Rack of Lamb mustard crusted with chilled quinoa pilaf, herbed carrot scapece & honey almond mint pesto 54 Braised Australian Wagyu Beef Short Rib with smashed purple potato & zucchini scapece 56 Branzino with tangerine vinaigrette, puttanesca coulis & deconstructed puttanesca salad 37 *Salmon pan roasted with blood orange reduction, summer succotash & a citrus salad 39 *Whole Roasted Chicken for two, cacciatore style 58 As featured in Food & Wine Magazine Sides
Lemon Potatoes smashed & fried 11 Roasted Broccolini with parmesan, roasted garlic & lemon zest 11 Spinach golden raisins & walnuts 11 Sweet Corn & Sausage with chili oil & mascarpone 11 English Peas with pancetta, prosecco & mint 11
= Giada Classics
= Vegan
= Gluten Free
* Thoroughly cooking food of animal origin, including but not limited to beef, eggs, fish, milk, poultry, or shellstock reduces the risk of food borne illness. Young children, elderly, and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.
