Gino's Italian Ristorante Lunch Menu
Lunch Menu Served
12:00 PM - 3:00 PM Daily
Antipasti
Fried Cheese Stuffed Ravioli, Served with a house made pink sauce.
Locally sourced Sourdough grilled and served with sides of house-made Roma Tomato Bruschetta and house-made Roasted Bell Pepper Bruschetta.
Thin sliced Tenderloin or Smoked Salmon cured in Lemon Juice and finished with Garlic, Caper, and shredded Pecorino Romano.
Fried Squid served with house-made Garlic and Red Pepper Aioli and Ragu
Zuppa e Insalate
Chefs soup based on daily availability
Brewer Lentils slow-cooked with Garlic, and San Marzano Tomato
Hearty Vegetables slow-cooked in Beef Broth with Beans and Ziti Pasta
Hearty Greens with Carrot, Cucumber, Plum Tomato and choice of Dressing
Heart of Romaine with house-made Parmigiano Frico, Caesar Dressing and fresh Anchovy
Mozzarella di Bufala, fresh Plum Tomatoes, Basil, and Olive Oil
W/ Smoked Salmon
Chopped Kale and Baby Spinach Tossed with Feta Cheese, Watermelon, Radishes, Fuji Apple. House-made Candied Walnuts, Served with House-made Creamy Poppy seed Dressing.
Sandwiches
Served on Gaston's Fresh Made Hoagies with choice of Soup or Salad or Truffle Rosmary Fries.
House-made Meatballs baked in Ragu with Mozzarella and Parmigiano-Reggiano.
Sliced Roast Beef, Mushrooms, Mozzarella, Garlic, and butter.
Thick Old World Sourdough Bread sliced and Topped with Romana tomatoes, Fresh Mozzarella and Basil Pesto. Gilled Golden Brown with Garlic Butter.
Gilled Sausage Link with Blackened Bell Peppers and Onions.
Sliced Ham, Salami, Peperone's with lettuce, Onion, with a House-made Roasted Garlic and Horseradish Aioli.
Primi
Marinated and Charcoal Grilled Chicken Breast; diced and sautéed with Cream, Butter, Garlic, and White Wine reduced with Parmigiano-Reggiano over a bed of Fettuccine Pasta
Gino’s house made meatballs in Ragù over a bed of Spaghetti Pasta
Pork, Veal, and Beef sautéed with Garlic, Basil, Parsley, Cabernet, and San Marzano Tomatoes over a bed of Spaghetti Pasta
San Marzano Tomatoes sautéed with Basil, crushed Red Peppers, and Italian Sausage tossed with Penne Pasta
Basil, Pine Nuts, and Garlic Pesto Cream reduction with sautéed Shrimp over a bed of Potato Pasta
Shrimp, Artichoke Hearts, Sun Dried Tomato, Caper, Spinach, Garlic, and Rosemary sautéed in Olive Oil over a bed of Capellini Pasta
House-made Herb and Ricotta Cheese with Bolognese stuffed in Cannelloni pasta and baked with Mozzarella and Parmigiano-Reggiano in Ragù
Brick Oven Pizza and Calzones
San Marzano Tomato Sauce, Olive Oil, Mozzarella di Bufala, and Fresh Basil
San Marzano Tomato Sauce, Mozzarella, Meatballs, Pepperoni, and Sausage
San Marzano Tomato Sauce, Mozzarella, Salami, Roasted Bell Peppers, and Artichoke Hearts
San Marzano Tomato Sauce, Mozzarella, Parmigiano-Reggiano, Ricotta, and Fontina Cheese
San Marzano Tomato Sauce, Mozzarella, Sausage, Mushrooms, and Green Onion
PIZZA
Choice of Sauce and Mozzarella
CALZONE
Ricotta and Mozzarella
SAUCES
Olive Oil or San Marzano Tomato
VEGETABLES
Artichoke Hearts, Broccoli, Capers, Caramelized Onions, Fresh Basil, Fresh or Roasted Red and Yellow Bell Peppers, Fresh or Sun Dried Tomatoes, Gaeta Olives, Onions, Peas, Roasted Garlic, Sautéed Mushrooms, Sautéed Rapini, Sautéed Spinach
MEATS & CHEESES
Fontina, Goat Cheese, Gorgonzola, Ricotta, Anchovies, Pancetta, Prosciutto, Pepperoni, Sausage, Meatballs, Salami, Smoked Pork Loin
Gino's Italian Ristorante Dinner Menu
Antipasti
Locally sourced Baguette grilled, house-made Roma Tomato Bruschetta and Red & Yellow Bell Pepper Bruschetta
Crispy fried Mushrooms with sliced Italian Sausage and Ragu baked with Mozzarella Cheese
Crispy fried Mushroom with aged Prosciutto, Brûlée Fresh Mozzarella di Bufala, Roasted Bell Pepper, and Balsamic
Thin sliced Tenderloin or Smoked Salmon cured in Lemon Juice and finished with Garlic, Caper, and shredded Pecorino Romano
Fried Squid served with house-made Garlic and Red Pepper Aioli and Ragu
Manila Clams steamed with White Wine, Garlic, and Parsley
Jumbo Gulf Prawn marinated in Garlic, Lemon, and Olive Oil and grilled
Grilled country bread topped with fresh Burrata, cherry tomatoes, olive oil, micro basil, and lime zest
Focaccia bread, garlic herb butter & whole milk mozzarella cheese served with a house marina sauce made to order
Zuppa e Insalate
Brewer Lentils slow-cooked with Garlic, and San Marzano Tomato
Hearty Vegetables slow-cooked in Beef Broth with Beans and Ziti Pasta
Chefs soup based on daily availability
Hearty Greens with Carrot, Cucumber, Plum Tomato and choice of Dressing
Heart of Romaine with house-made Parmigiano Frico, Caesar Dressing and fresh Anchovy
Mozzarella di Bufala, fresh Plum Tomatoes, Basil, and Olive Oil
W/ Smoked Salmon
Calamari Fritti over Hearty Greens with Plum Tomato, Artichoke Heart, and Roasted Bell Pepper tossed in house Italian Dressing
Arugula tossed in a Balsamic Vinaigrette and Red Onions; topped with Seasoned Beets and garnished with candied pecans
Primi
Italian Sausage and Mushrooms sauteed with Ragu sauce; topped with Mozzarella and Parmigiano Reggiano cheeses and baked
Gino’s house made meatballs in Ragù over a bed of Spaghetti Pasta
House-made Herb and Ricotta Cheese with Bolognese stuffed in Cannelloni pasta and baked with Parmigiano-Reggiano in house Ragù
Sausage, Salami, Ham, house Ragù, Ricotta, Mozzarella, and Parmigiano-Reggiano
Pork, Veal, and Beef sautéed with Garlic, Rosemary, Smoked Porcini Mushroom, Cabernet Sauvignon, and San Marzano Tomatoes over a bed of Spaghetti Pasta
Fontina, Ricotta, Gorgonzola, and Parmigiano-Reggiano Cream reduction over a bed of Cheese Tortellini
Basil, Pine Nuts, and Garlic Pesto Cream reduction with sautéed Shrimp over a bed of Potato Pasta
San Marzano Tomatoes sautéed with Basil, crushed Red Peppers, and Italian Sausage tossed with Penne Pasta
Cream, Butter, Garlic, and White Wine reduced with Parmigiano-Reggiano over a bed of Fettuccine Pasta
Butternut Squash and Mascarpone Cheese stuffed pillows sautéed with Brown Butter and Sage
Shrimp, Artichoke Hearts, Sun Dried Tomatoes, Capers, Spinach, Garlic, and Rosemary sautéed in Olive Oil over a bed of Capellini Pasta
Italian Cured Pancetta and Smoked Porcini Mushrooms sautéed in a Cream and Parmigiano-Reggiano Reduction over Fettuccine Pasta
Pan Seared Gulf Prawns over a bed of Linguine Pasta tossed with sautéed Shallot, Garlic, Pine Nut, Plum Tomato, Sage, and Basil
Layers of Crab, Ahi Tuna, Shrimp, Scallops, Ricotta Cheese, Mozzarella, Basil, and Parmigiano-Reggiano in a light Cream Sauce
Mussels, Manila Clams, Gulf Prawn, and Garlic sautéed with Olive Oil, San Marzano Tomatoes, and White Wine over a bed of Linguine Pasta
Smoked and crushed San Marzano tomatoes, Basil, and olive oil over a bed of Capellini
Secondi
Breaded eggplant sautéed in olive oil, baked with Ricotta Cheese, Mushrooms, aged Prosciutto, house Ragù, Mozzarella, Parmigiano-Reggiano and served with Penne Pasta
Breadcrumb-crusted Chicken Breast or Veal Cutlet baked with house Ragù, Mozzarella, and Parmigiano Reggiano served with a side of Spaghetti Pasta
Veal Cutlet sautéed in White Wine, Butter, Lemon, and Capers topped with Lemon Zest served with Fettuccine Pasta
Veal Cutlet double breaded and fried over a bed of sautéed Rapini with Potato Gnocchi in house Ragù finished with Roasted Bell Peppers and sliced Mozzarella di Bufala
Prosciutto and Mozzarella di Bufala stuffed Veal Cutlet seared in brown Butter and Sage served with Gnocchi Pasta
Button mushroom, shallot, cream, and dry Marsala wine served on a bed of Fettucine
Chefs cut of the day accompanied by a daily side
Available after 5pm
Braised for 8 hours in San Marzano Tomatoes, Fresh Garlic, Onions, and Basil finished with Mozzarella and served with Gnocchi
Brick Oven Pizza and Calzones
San Marzano Tomato Sauce, Olive Oil, Mozzarella di Bufala, and Fresh Basil
San Marzano Tomato Sauce, Mozzarella, Salami, Bell Peppers, and Artichoke Hearts
Olive Oil, caramelized onion, fontina, ricotta, blue cheese, mozzarella, fresh cherry tomatoes and basil
San Marzano Tomato Sauce, Mozzarella
San Marzano Tomato Sauce, Mozzarella, Sausage, Mushrooms, and Green Onion
San Marzano Tomato Sauce, Mozzarella, Meatballs, Pepperoni, and Sausage
Build Your Own Pizza or Calzone
Sauce and Cheese / Calzone
Olive Oil / San Marzano Tomato Sauce
Artichoke Hearts, Broccoli, Capers, Caramelized Onions, Fresh Basil, Fresh or Roasted Red and Yellow Bell Peppers, Fresh or Sun Dried Tomatoes, Gaeta Olives, Onions, Peas, Roasted Garlic, Sautéed Mushrooms, Sautéed Spinach
Fontina, Goat Cheese, Gorgonzola, Ricotta, Anchovies, Pancetta, Prosciutto, Pepperoni, Sausage, Meatballs, Salami
Kid's Menu
Hearty Greens with Carrot, Cucumber, Plum Tomato, and choice of Dressing
House Focaccia Bread with Garlic Butter baked with Mozzarella and Parmigiano-Reggiano
Gino’s house made meatball in Ragù over a bed of Spaghetti
Ricotta, Mozzarella, Parmigiano-Reggiano, and Cream sauce with Penne
Cheese Stuffed Ravioli tossed with house Ragù and baked with Mozzarella and Parmigiano-Reggiano
Gino's Italian Ristorante Dessert Menu
Creamy baked Vanilla Custard with Amarena Cherry and Caramelized Sugar
Dark Chocolate Truffle with Marion Berry Swirl and an Oreo Crust
Rich Classic Cheesecake with Raspberry Swirl and a Graham Cracker Crust
Rich and Airy Chocolate Mousse with crunchy Chocolate Chips folded throughout
Coffee dipped Ladyfingers with layers of fluffy Mascarpone and Cocoa
Classic mold of Chocolate, Cherry, and Pistachio Ice Cream
Whipped Ricotta Cheese with Chocolate Chips and hints of Spice Rum and Orange in a classic Italian Pastry Shell
Gino's Italian Ristorante Specialty Cocktails
*Additional selections available on premises*
Big Gin, Campari, and Martini & Rossi Sweet Vermouth served on the rocks with a scorched orange peel.
"Three measures of Aviation, one of Ketel One Vodka, half measure of Kina Lillet. Shake until ice cold and add a large slice of lemon peel."
Aviation Gin, Creme de Violette, Martini & Rossi Dry Vermouth; shaken and served up with a lemon peel.
Templeton Rye Whiskey, Peychaud's Bitters, Angostura Bitters, house made simple syrup; chilled and strained into an Absinthe washed cocktail glass with a scorched lemon peel.
1792 Ridgemont Reserve Kentucky Bourbon, Amaro Averna, Martini & Rossi Sweet Vermouth, and Anagostura bitters are stirred and garnished with Amarena Cherries.
Buffalo Trace Bourbon, Angostura Bitters, Amarena Cherry, Orange, and Sugar muddled and served on the rocks.
44 North Sunnyslope Nectarine Vodka, Orange Juice, Aperol, and Gioia Luisa Limoncello Crème shaken and served in a martini glass garnished with Orange.
Captain Morgan Spiced Rum is muddled with Limes and Basil leaves poured over ice in a Collins glass and topped with Ginger Ale garnished with a Basil leaf and Lime wheel.
Ketel One Citroen Vodka and Blue Ice Huckleberry Vodka are shaken with lime juice and simple syrup; strained into a Martini glass and garnished with a lime wheel and Pomegranate tail.
Lambrusco Wine with a shot of Brandy and Citrus Juice finished with a splash of soda.
Bailey's Espresso Creme, Absoult Vanilla Vodka, Godiva Chocolate Liqueur, Espresso; shaken and served up in a chocolate garnished glass with espresso beans.