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-

Dinner Menu: Week of October 24 – 26, 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-

Purple cabbage and fall vegetable soup with fresh herbs, olive oil and toast 6-

Entrees  

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

Half or quarter wood oven-roasted Deck Farms chicken with fall vegetables and chicken jus 21/34-

Spaghetti pasta with arugula pesto, fall vegetables, toasted hazelnuts and pecorino romano 20-

Pan-seared rockfish with celeriac puree, roasted leeks, broccoli, chanterelle mushrooms and porcini vin blanc 24-

Grilled Deck Farms lamb chops with roasted fennel, cauliflower, potatoes and peperonata  25- 

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- 

Chanterelle mushrooms, braised leeks, egg and chevre 15- 

Delicata squash, shallots, kale, and fontina 14-

Dinner Menu: Week of October 17-19, 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 balsamic vinaigrette 9-

Plate of farm pickled vegetables 6-

Peacock kale salad with apples, fennel, chevre, roasted pepper vinaigrette and breadcrumbs 9-

Spinach salad with roasted beets, caramelized celery root, rye croutons and caraway dressing 11-

Kabocha squash tartine with feta, honey, hazelnuts, radish greens and lemon zest 8-

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

Entrees  

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

Seared GTF chicken with creamy polenta, grilled chicories, wild mushrooms, roasted fennel and chicken jus 23-

Risotto of wild mushrooms, butternut squash, leeks, kale and gruyere cheese  20-

Seared black cod with sauteed tomatoes, celery, leeks, poached potatoes, white wine, butter and fresh herbs 25-

Braised beef osso bucco with celeriac puree, roasted fall vegetables and gremolata 25- 

Wood-Fired Pizzas

Pizza Bianca with fresh herbs 13-  

Tomato sauce and mozzarella with fresh arugula 11-     

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

Delicata squash, kale, shallots, and gruyere 15- 

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

Lunch Menu: Week of October 15, 2019

Salads & Small Plates

Simple salad and champagne vinaigrette 7-

Mixed green salad with summer vegetables, pepitas, and balsamic vinaigrette 9-

Plate of farm pickled vegetables  6-

Kabocha squash tartine with feta, honey, hazelnuts, and lemon zest 8-

Peacock kale salad with apples, fennel, chevre, roasted pepper vinaigrette and breadcrumbs 9-

Spinach salad with roasted beets, caramelized celery root, rye croutons and caraway dressing 11-

Sourdough bread with butter and Newport sea salt 6-

Butternut squash soup with toasted pepitas and toast 6-  

Entrees      

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

Seared GTF chicken with creamy polenta, grilled chicories, sweet peppers, roasted fennel and chicken jus 22-

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

Seared black cod with sauteed tomatoes, celery, leeks, poached potatoes, white wine, butter, and fresh herbs 24-

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, sweet onions, tomato, butter lettuce 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, bell peppers, red onion, GTF tomato sauce, and mozzarella 15- 

Delicata squash, kale, shallots, and fontina 15- 

Shaved celeriac, butter-braised leeks, dill and fontina 14-