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Jack and Giulio's
Romaine, walnuts, Parmesan and house dressing.
Caesar salad.
Heart of palm, greens, tomato, avocado, basil orange vinaigrette.
Tomatoes, mozzarella, olive oil, fresh basil.
Prosciutto, salame, artichoke heart, fior di latte mozzarella.
Homemade puree of wild-caught white shrimp.
Oven toasted bread with tomatoes, basil, olive oil, garlic and sprinkled Parmigiana.
Homemade brodo with fresh seasonal vegetables.
Spinach pasta filled with ricotta and Parmesan, Italian porcini mushroom sauce.
Crepes filled with Parmesan, ricotta and spinach baked in a bechamel sauce.
The "ravioli" of Emiglia-Romagna. Hand-braided pasta filled with ricotta, spinach and Mediterraneo or Alfredo sauce.
Swallow's nest. Rolled pasta filled with ham, cheese, bechamel and topped with meat sauce.
Ricotta filled crepes, Swiss chard and Parmesan, served with bechamel or marinara.
Layered pasta with cheese, tomato and meat ragu.
Butter, Parmesan.
Garlic, olive oil, chili pepper.
Tomatoes, basil, extra virgin olive oil, garlic, spices.
Marsala wine and sauteed mushrooms.
Sauteed mushrooms, lemon.
Breaded veal cutlet.
Breaded cutlet, tomato sauce, mozzarella.
Marsala wine and sauteed mushrooms.
Sauteed mushrooms and lemon.
Veal cutlet, folded, filled with ham, fontina cheese, mushrooms and finished in white wine sauce.
Menu for Jack and Giulio's provided by Allmenus.com
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