Dinner

Sunday - Thursday 5pm - 9pm | Friday - Saturday 5pm - 10pm

 

Antipasti

  • Antipasto Misto

    Cured meats, cheeses, house made pickles, olives and chef's daily creations | 9

  • Cozze e Vongole

    Mussels and clams simmered with tomato, chili, white wine, garlic and fresh herbs | 9

  • Calamaretti alla Siciliana

    Tender squid sauteed with red wine, tomato, chili, kalamata olives and capers | 9

  • Bruschetta della Casa

    Toasted ciabatta bread topped with fresh tomato, onion, garlic, basil, gorgonzola and extra virgin olive oil | 8

  • Filetto di Tonna Al Porto

    Porcini-crusted Ahi tuna seared rare with sauteed beluga lentils, toasted fennel seed butter and lightly dressed arugula| 12

  • Focaccia al’ Aglio Arrostito

    Focaccia served with roasted garlic, gorgonzola and paremesan cheeses | 7

  • Gamberetti al Cognac

    Sautéed prawns and mushrooms, spicy tomato, garlic, cognac and cream | 11

  • Tortine di Polenta con Funghi

    Seared polenta cakes, sauteed Portobello mushrooms and gorgonzola cream | 9

  • Contorni

    Side dishes designed to be shared: Sauteéd beluga lentils, Herb scented fingerling potatoes, Sautéed seasonal vegetables | 6

 

Zuppe e Insalate

  • Zuppa di Pesce

    Seafood bisque of tomato, scallops and prawns | 6.5

  • Zuppa del Giorno

    Our daily offering | 5.5

  • Insalata della Casa

    Mixed baby greens, tomato and olive; dressed with balsamic vinaigrette; garnished with gorgonzola | 5.5

  • Insalata Cesare

    Chopped romaine tossed with our classic caeser dressing of anchovy, garlic, and lemon. Garnished with croutons and grana padano | 6.5

  • Insalata Caprese

    Seasonal tomatoes layered with fresh mozzarella and basil drizzled with extra virgin olive oil, balsamic syrup; seasoned with sea salt | 9

  • Insalata di Barbabietole

    Tender roasted beets, goat cheese and candied nuts; tossed with balsamic vinaigrette | 9

  • Insalata di Tonno con Pistachio e Cecci

    Pistachio encrusted Ahi Tuna seared rare and served over romaine tossed with crispy chickpeas, cherry tomatoes and avacado; dressed with a gorgonzola vinaigrette* | 16

    La Pasta

     

  • Spaghettini con Cappesante

    Seared sea scallops and fresh tomato sautéed with basil, garlic, spinach, pine nut; tossed with spaghettini and garnished with fresh goat cheese | 18

  • Ravioli Della Nonna

    Cheese ravioli with sautéed mushrooms and garlic served in a creamy, tomato pesto sauce| 17.5

  • Linguine alle Vongole

    Tender manila clams sautéed with garlic, onion, chili, white wine, Italian parsley and lemon| 19

  • Spaghettini alla Bolognese

    Homemade ragout of beed, pork and Hempler's sausage| 17.5

  • Linguine con Gamberoni e Pesto

    Prawns sautéed with basil-pine nut pesto, white wine and a touch of cream; tossed with linguine and garnished with fresh tomato | 24

  • Orechiette con Salsiccia

    Orechiette pasta with crispy linguica sausage, pickled hot peppers, cipollini onions, asparagus, tossed in a fresh arugula pesto sauce with ricotta salata | 19

Piatti Favoriti

 

  • Lasagna Ragu al Forno

    Pasta layered with Bolognese, béchamel, ricotta, parmesan and mozzarella cheeses | 18

  • Fettucine Giardini Naxos

    Giuseppe's childhood favorite: Prawn, scallop and mussels; sautéed with mushroom, fresh herbs in a spicy yellow curry sauce; tossed with fettuccine | 24

  • Cioppino Isola Bella

    A hearty Sicilian favorite; assorted fish, and shellfish simmered in a lightly spiced white wine, sherry, tomato broth seasoned with saffron and fresh summer herbs; served with grilled bread | 26

  • Pesce del Giorno

    Catch of the day| MP

  • Salmone Salsa Verde

    Grilled wild Sockeye salmon filet with oven roasted fingerling potatoes, fresh salsa verde, seasonal vegetable and balsamic reduction | 22.5

  • Pollo all Parmigiana

    Lightly breaded chicken breast baked with marinara, mozzarella and parmesan; served with spaghettini and seasonal vegetables | 20.5

  • Lombata di Maiale

    Grilled 12oz pork chop with apricot-lavender mostarda and served with Yukon gold potato gratino and seasonal vegetables | 23

  • Pollo alla Picatta

    Pan roasted breast of chicken; artichoke heart, lemon, caper white wine butter sauce; served with spaghettini and seasonal vegetables | 20.5

  • Anatra al Miele

    Oven roasted Muscovy duck breast with fresh herb gnocchi, crispy pancetta, sautéed asparagus, topped with fresh orange marmalade and Dijon sauce | 25

  • Bistecca ai Funghi

    Grilled 12oz rosemary-marinated New York and roasted Potobello topped with gorgonzola; finished with a rich marsala wine sauce and served with roasted fingerling potatoes and seasonal vegetables | 28

  • Costolette D’Agnello

    Black peppercorn encrusted rack of lamb stuffed with sundried tomato pesto served with roasted fingerling potatoes , seasonal vegetables with blueberry basil reduction | 34

Menus

Reservations

Giuseppe’s offers you the convenience of reservering your table online with a couple clicks of a button.

Make a Reservation

Our Menu

Our menus are viewable online as well as downloadable in pdf format. Feel free to download one for your convenience.

Download a Menu

Executive Chef

Christian Turner