Gianni's and Gaitano's

Vine riped tomato and ovolini mozzarella with basil, roasted red peppers and a balsamic reduction served over a bed of mesculin greens and grilled crostini.

Prince edward island mussels sauteed with garlic and shallots in a saffron cream sauce.

Crispy calamari served with fresh marinara sauce.

Charred filet mignon carpaccio with baby arugula, shaved reggiano parmigiano, capers and drizzled with a horseradish cream.

Lump crab cake served over field greens with red pepper aioli.

Grilled sea scallops wrapped with prosciutto and served with cannellini beans, petite aragula and lemon aioli.

Chef's soup of the day.

Mixed greens with cherry tomato, calamata olives, pepperoncini, mushrooms, cucumbers and red onions with house dressing.

Hearts of romaine, garlic focaccia cruotons, anchovie lemon vinaigrette, served with shaved parmigiano reggiano.

Frisee' salad with sliced pears, toasted walnuts and chevre cheese in a lemon vinaigarette.

Baby spinach and arugula tossed with a pancetta vinaigrette, portobello mushroom and shaved ricotta salada.

Cavatelli pasta sauteed with grilled lugano sausage and broccoli rabe in a garlic whit wine consomme topped with tuscan bread crumbs and romano cheese.

Rigatoni pasta tossed with pancetta, caramelized onions, and vodka in a pink filetto sauce.

Sauteed seasonal vegetables in a garlic and oil, over pappardelle and topped with oreganato crumbs.

Long island middleneck clams sauteed in a garlic white wine consomme or pomodoro fresco.

Potato dumpling pasta simmered with filet tips, field peas, and caramelized red onion.

Lobster ravioli with lump crabmeat, cherry tomatoes, scallions and shiitake moshrooms and fresh basil in a brandy cream sauce.

Grilled herb marinated atlantic salmon with a roasted red pepper coulis with roasted potatoes and grilled zucchini and squash.

Fresh sea scallops pan seared and tossed with sundried tomatoes, hericot green beans, and pesto sauce over linguine topped with toasted oreganto bread crumbs.

Pan seared black grouper served over locally grown sweet potatoes, sauteed escarole with a sweet balsamic reduction sauce.

Pan roasted chilean sea bass in a lemon caper white wine sauce, served with a sauteed spinach, tomato and basil risotto. (livornese style add $3.00).

Combination of fresh shellfish, calamari, crabmeat and chilean sea bass sauteed in a white wine, tomato brodetto with hints of fennel and chile.

Pan roasted certified angus beef filet served over pecorino creamed spinach with a red wine and mushroom demi-glace and fried tobacco onions.

Certified angus beef (ny strip steak) served your choice of three ways: - tre pepe'-tri peppercorn crusted w/ a brandy dijon demi-glace. - diavola - grilled and served w/ a spicy marinara. - pizzaiola--oven roasted with roma tomatoes and oregano.

Certified angus beef (ny strip steak) served your choice of three ways:- tre pepe'-tri peppercorn crusted w/ a brandy dijon demi-glace. - diavola - grilled and served w/ a spicy marinara. - pizzaiola--oven roasted with roma tomatoes and oregano.

Certified angus beef bone-in ribeye marinated & grilled served in a gorgonzola port wine sauce over truffle and wild mushroom risotto.

Bone-in pork rib chop pan seared and served over sweet potato puree and hericot vertes with a banana, caramelized onion and spiced rum sauce.

Veal scaloppine with parma prosciutto and fresh herbs sauteed in madeira wine and served with sauteed escarole and roasted garlic mashed potatoes.

Tender pieces of chicken, italian sausage, potatoes and pepperoncini sauteed in a spicy balsamic reduction served over fettuccini.

Lightly breaded chicken pan fried and topped with made to order marinara and baked with pecorino, parmesan and mozzarella, served with spaghetti.

Lightly breaded veal pan fried and topped with made to order marinara and baked with pecorino, parmesan and mozzarella, served with spaghetti.

Tender pieces of chicken scallopini sauteed in a lemon white wine sauce with capers.

Tender pieces of veal scallopini sauteed in a lemon white wine sauce with capers.