November Pop-Up: Giana’s Ristorante – Dinner Menu

Starters & Salads

Giana’s World Famous Breadsticks

Baked and brushed with garlic-herb butter and equally world-famous marinara sauce 5-

Giana’s House-Baked Bread

Served with olive oil and balsamic 6-

Antipasto Plate

Giana’s house-made pickles, Fra’mani meats, assorted cheeses, and olives 6-

Minestrone Soup 

Served with garlic bread 6-

Mixed greens with Italian dressing

A house classic! Wow!!! 7-

Chop Salad

Cubed salami, mortadella and swiss cheese with arugula, lettuce, red onion, bell peppers, and fresh tomatoes with Italian dressing 8-

Caesar Salad
Mix of Tuscan kale and radicchio with Giana’s caesar dressing, topped with croutons and parmesan 8-

Entrees

Chicken Cacciatore

Deck Farms chicken slowly braised with tomatoes, olives, onions, and peppers, served with garlic bread 17-

Spaghetti and Meatballs

Giana’s house meatballs and marinara with parmesan and fresh chopped parsley 16-

Polenta and Sausage with Peperonata

Giana’s house spicy Italian sausage, served with garlic bread 15-

Giana’s World Famous Spaghetti Bolognese

Giana’s house spaghetti topped with a delectable beef and tomato sauce. Served with garlic bread 15-

Giana’s World Famous Kale Lasagna

Fontina, tender greens, and mozzarella layered in Giana’s house-made pasta dough and served with garlic bread 15-

Wood Oven Pizzas

Cheese     12-

Pepperoni 14-

Daily special 15-

November Pop-Up: Giana’s Ristorante – Lunch Menu

Starters & Salads

Giana’s World Famous Breadsticks

Baked and brushed with garlic-herb butter and equally world-famous marinara sauce 5-

Giana’s house-baked bread

Served with olive oil and balsamic 6-

Minestrone soup 

Served with garlic bread 6-

Mixed greens with Italian dressing

A house classic! Wow!!! 7-

Chop salad

Cubed salami, mortadella and swiss cheese with arugula, lettuce, red onion, bell peppers, fresh tomatoes with Italian dressing 8-

Caesar salad
Mix of Tuscan kale and radicchio with Giana’s caesar dressing, topped with croutons and parmesan 8-

Sandwiches and Entrees

Italian Sub Sandwich

Fra’mani capicola, soppressata, and mortadella on a freshly baked hoagie roll with Roma tomatoes, shaved lettuce and Swiss cheese 13-

Meatball Sandwich

Giana’s house meatballs and marinara with mozzarella on a freshly baked hoagie roll 13-

Polenta and sausage with peperonata

Giana’s house spicy Italian sausage served with garlic bread 15-

Giana’s World Famous spaghetti bolognese

Giana’s house spaghetti topped with a delectable beef and tomato sauce. Served with garlic bread 15-

Giana’s World Famous Spinach lasagna

Ricotta, tender greens, and mozzarella layered in Giana’s house-made pasta dough and served with garlic bread 15-

Pizza

Neapolitan Slice 4-

Sicilian Slice 4-

Two slices and a mixed greens salad 10-

Lunch Menu: Week of October 22, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and sherry vinaigrette 7-

Mixed green salad with fall vegetables, pepitas, and balsamic vinaigrette 9

Plate of farm pickled vegetables 6-

Kale salad with watermelon radish, fennel, feta, roasted pepper vinaigrette and breadcrumbs 9-

Chicory salad with Airlie red apples, pears, celery, anchovy vinaigrette, and pecorino 11-

Fall vegetable and wheat berry soup with wild mushrooms and toast 6-  

Entrees      

Plate of grilled fall vegetables with mole verde and toasted pepitas 15-

Risotto of butternut squash, leeks, kale and gruyere cheese  19-

Pan-seared GTF chicken with roasted cabbage, carrots, turnips and chanterelle vin blanc 23-

Sandwiches 

Community Cow beef pastrami on rye with farm sauerkraut, emmentaler cheese and thousand island*  13-

**Community Cow beef burger on a brioche bun with aged white cheddar, grilled onions, arugula and garlic aioli* 13-

Roasted fall vegetables and herbs with whipped chevre on grilled flatbread 12

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh herbs 11-      

Fennel sausage, red onion, GTF tomato sauce, and mozzarella 15- 

Delicata squash, kale, shallots, and fontina 15- 

Shaved celeriac, butter-braised leeks, chevre and mozzarella 14-

Fall Breakfast Menu

Breakfast Plates

Two eggs, bacon or sausage, toast and roasted root vegetables  10-

Soft boiled egg, toast, seasonal fruit, and mixed green salad 9-

Seasonal vegetable hash with roasted pepper romesco and a poached egg 10-

Buttermilk biscuits with sausage gravy and two over-easy eggs 10-

Omelet of bacon, onions, roasted peppers, and cheddar 12-

Omelet of kale, roasted butternut squash, and Alsea Acres feta 11- 

Sandwich of bacon, leeks, fried eggs, aged cheddar cheese and garlic aioli 9

Buttermilk fried chicken and a potato waffle with maple syrup and a sunny egg 12-

Fresh squeezed orange juice 3.5-

Mimosa 6-

Dinner Menu: Oct. 3-5, 2019

Salads & Small Plates

Sourdough bread with butter and Newport sea salt 6-

Simple salad and champagne vinaigrette 7-

Mixed green salad with fall vegetables, pepitas, and basil vinaigrette 9-

Plate of farm pickled vegetables 6-

Tuscan kale salad with Gravenstein apples, fennel, mint yogurt, pecorino and breadcrumbs 9-

Chevre tartine with grapes, honey, hazelnuts and lemon zest 8-

 Delicata squash soup with toasted pepitas and toast 6-                              

Entrees  

Plate of roasted fall vegetables with mole verde and toasted pepitas 15-

Seared black cod with spiced yogurt, roasted delicata squash, sweet onions, and grilled broccoli 26-

Kabocha squash ravioli with toasted hazelnuts, chevre, roasted fennel, onions and brown butter  23-

Grilled GTF chicken with olive oil fried potatoes, roasted peppers, pickled red onions and aji verde sauce 23-

Community Cow braised beef stuffed cabbage with tomato sauce, potatoes, caraway sauerkraut, chevre and chive sour cream 24- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-

Pizza Margherita 13-        

Fennel sausage, jimmy nardello peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Roasted delicata, duck egg, shallots, and fontina 15- 

Roasted corn, fresh tomato, poached garlic, basil pesto and gruyere 14-