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Exec.Chef:  Giovanni  Pinato  

Dinner Antipasti Caldi e Freddi

(Hot and cold appetizers)

Minestrone di verdure

11.75

Vegetable soup

Calamari fritti con pepperoncini dolci

16.75

Fried calamari with cherry peppers, spicy marinara sauce

Caprese con mozzarella fatta in casa

13.75

Mozzarella made fresh daily with tomatoes and basil

Carciofi alla Veneziana marinati e arrostiti con Asiago e salsa verde

13.25

Roasted artichokes in an herb sauce with shaved Asiago cheese

Carpaccio di manzo alla Harry’s Bar

14.75

Thinly sliced beef filet with mustard-mayonnaise Harry’s bar sauce

Insalata di gamberi con pomodori e cetriolo

16.75

Shrimp, cucumber and tomato salad in a white wine vinaigrette

Salumi misti Italiani con giardiniera di vegetali

15.50

An assortment of imported Italian salumi with pickled vegetables

Terrina di pate’ con puntine di tost e mostarda

13.50

Home-made chicken liver pate’ with toast points and mustard (contains nuts)

Italian Cheese Selection:

3Cheeses: 14.50 All cheeses:

24.50

Pecorino Toscano, Gorgonzola invecchiato, Parmigiano Reggiano, Taleggio, Bel Paese and Asiago all served with home-made spicy chili jam and fig-infused balsamic.

Insalate

(Salads)

Cesare di romana, parmigiano, pancetta e croccanti di pane

12.75

Romaine lettuce, crispy pancetta, croutons and shaved parmigiano in a delicate Caesar dressing

Insalata di barbabietole, fagiolini e caprino con olio e mostarda vinaigrette

13.75

Beet and string bean salad with goat cheese in a lemon mustard vinaigrette

Iceberg con gorgonzola e pancetta

13.75

Iceberg wedge in a light gorgonzola dressing with bacon and shaved shallots

Insalata di rucola con scaglie di parmigiano reggiano

14.75

Rucola salad with slivers of parmigiano reggiano, lemon and olive oil

Insalata di pomodoro e basilico

15.75

Willow farm organic tomatoes (in season), basil in balsamic vinaigrette

Insalata della casa Mixed greens tossed in balsamic vinaigrette

Add : grilled chicken: 8.00. shrimp:8.00.

9.75


W e now do private catering. No party is too small or too large. W e can bring Giovanni’s to you.

Paste e Risotti Add : grilled chicken: 8. shrimp : 8. Meat balls: 8. Italian sausage : 6. Cherry peppers : 4.

Gnocchi di patate con ragout di tacchino con scaglie di asiago

25.75

Home-made potato gnocchi with organic turkey ragout topped with slivers of asiago cheese

Lasagna all’Emiliana

24.00

Home-made veal and beef lasagna

Penne alla Francescana

24.75

Penne with pancetta, tomato and a touch of cream

Ravioli di magro al burro e salvia

23.75

Home-made spinach ravioli filled with ricotta and spinach in a butter and sage sauce

Tagliolini con gamberi, alla primavera

24.75

Home-made linguine with shrimp, vegetables, red pepper flakes, garlic and oil

Pappardelle alla Norcia

28.75

Home-made wide fettuccine with sausage, black truffle in a light cream sauce

Tagliatelle alla Bolognese

23.75

Home-made tagliatelle in our signature veal and beef ragout

Risotto del giorno

PA

Vialone Nano risotto of the day

Gluten-free pasta of the day (with any of the sauces above)

27.75

Our pastas are made with organic free-range chicken eggs from Willow Egg Farm, Summertown Tennessee.

Secondi

(M ain Course)

Melanzane alla Parmigiana

23.75

Eggplant Parmigiana with home-made mozzarella

Petto di pollo alla Milanese con rucola e pomodoro

27.75

Breaded breast of chicken sauteed in olive oil and topped with rucola and tomatoes

Pollo allo Scarpariello con salsiccia e patate arrosto

29.75

Chicken, on the bone, pan seared with sausage, oil, garlic and cherry peppers

Filetto di manzo al vino rosso con fagiolini

43.75

Grilled center cut beef fillet in a red wine sauce served with string beans

Scaloppine di vitello alla Lombarda con spinaci all’aglio e olio

31.50

Veal scaloppine in a lemon, butter, white wine sauce served with spinach, garlic and oil

Nodino di vitello alla griglia con purea di patate

43.75

Veal chop grilled with rosemary and garlic served with mashed potatoes

Salmone in crosta di rafano con broccoli aglio e olio

29.75

Horseradish-encrusted salmon, pan-seared, served with broccoli garlic and oil

Branzino sotto sale con pepperonata Whole Mediterranean Sea bass steamed under a sea salt crust served with ratatouille

39.75


Contorni Maccheroni al prosciutto cotto 11.75

(Side dishes)

Spinaci al aglio e limone

9.75

Mac and cheese with ham and peas

SautĂŠed spinach, garlic and lemon juice

Patate al tartufo e parmigiano 11.75

Patate arrosto

Truffle parmigiano fries

Roasted potatoes

Broccoli aglio e olio

9.75

Broccoli with garlic and oil

Pepperonata alla Veneta Ratatouille

Please let us know if you have any allergies

7.75 10.75


Giovanni's Nashville Dinner menu spring 2014