Gianmarco's Restaurant

Wrapped fried mozzarella over marinara.

Purses stuffed with pears, gorgonzola and walnuts with drawn sage butter and prosciutto.

Olive oil, granna, red onion, caper berries and roasted garlic aioli.

Tomatoes, fresh mozzarella and basil.

White wine, garlic, basiland chili flake.

With oven roasted tomatoes pesto and grilled chiapatta.

Layers of mascarpone Parmesan pesto and sun-dried tomatoes with aged balsamic evo and crostini.

Bienville style and fried pistachio flour encrusted over crostinis with tomatoes, onion, basil and balsamic vinaigrette.

Involtini with ricotta marinara and Parmesan.

With arugula, watermelon and aged balsamic.

Gulf shrimp sauteed with bacon, mushrooms and onions over creamy polenta with tabasco and lemon butter.

With scampi sauce, roasted garlic aioli and sauteed baby spinach.

Poached in white wine, garlic basic and chili flake.

With tomatoes, onion, grilled apples, gorgonzola, walnuts and honey balsamic vinaigrette.

With in-house cured pancetta, red onion, cucumbers, tomatoes and creamy gorgonzola dressing.

Evo and aged balsamic vinaigrette.

With grana and garlic onions.

With tomatoes, capers, onions, artichoke, olives and balsamic vinaigrette.

With marinara.

With clams, olive oil, white wine, basil and chili flake.

With gorgonzola cream.

With clams, shrimp, sausage and spicy marinara.

With meatballs and sweet Italian sausage simmered in tomato sauce.

With marinara, black truffle paste, porcini and baby spinach.

With Asiago, fontina, gorgonzola, grana, cream, sageand proscuitto.

With tomatoes, white wine, caper berries, onions, olives, garlic, basil and potatoes.

With shrimp, clams, musselsand calamari in spicy marinara, finished with butter and grana.

Crusted rack of lamb with roasted potatoes and asparagus.

White wine, butter and capers with polenta and spinach.

Served over spaghetti.

Mushrooms and marsala wine served over spaghetti or creamy polenta.

Chicken, sausage, shrimp, clams, white beans and rapini.

Served with rigatoni.

With mushrooms pepperoncini, onions and rosemary.

With mushrooms, rosemary, garlic mash and chiani sauce.

Breast dipped in egg and sauteed with white wine, lemon, butter and baby spinach.

Served with chopped salad lemon and olive.