Giovanni Venti Cinque

italian omelette with fresh tomato and ricotta cheese

grilled seasonal vegetables

prosciutto with melon

asparagus tips with buffalo mozzarella and vine-ripe tomatoes

grilled chicken breast over caesar salad

filet mignon carpaccio topped with mushrooms, parmigiano shavings, and white truffle oil

steamed mussels and baby clams in a fresh tomato broth with garlic and white wine

sushi-grade tuna tartar wih avocado, red onion, hearts of palm and seaweed salad

grilled fresh calamari

homemade noodles with a tomato-basil sauce and buffalo mozzarella

angel hair pasta with light butter sauce and lemon zest

penne with prosciutto and peas and in a tomato-cream sauce

fresh ribbon pasta with wild mushrooms and truffle sauce

bow-tie pasta with organic salmon, leeks and wild mushrooms in a pink sauce

white or red clam sauce

soup of the day

caesar or mesclun salad

buffalo mozzarella, vine-ripe tomatoes & basil

steamed mussels in white wine, garlic, & tomato broth

fresh asparagus tips served warm with melted parmigiano

fish of the day

a pasta choice from the menu

chicken breast parmigiana

pounded, grilled chicken breast topped with salad

thin slices of warm, roasted veal topped with tuna sauce and baby spinach salad

bite-sized veal with roasted peppers, wild mushrooms and shallots

pork tenderloin slices sautéed with capers, lemon and white wine

cubes of calf's liver, sautéed with sweet onions and balsamico

fresh asparagus tips served warm with melted grana padano cheese

baby artichoke hearts sautéed with pistachios and parmigiano

soft polenta topped with sautéed wild mushrooms

parma prosciutto with melon

filet mignon carpaccio topped with baby arugula and parmigiano shavings

prince edward island mussels in a tomato, white wine and garlic broth

sushi grade tuna with avocado, hearts of palm, and fresh seaweed

marinated, grilled octopus

blue point oysters au gratin with spinach, parmigiano, and béchamel

grilled calamari with fennel, cannellini beans and red onion salad

burrata with arugula, vine-ripened tomatoes, roasted peppers and black olives

buffalo mozzarella with vine-ripened tomatoes and fresh basil

organic baby greens with endive, radiccho, vine-ripened tomatoes and onion

caesar salad

grilled portobello mushroom sliced and served over baby greens

arugula with cremini mushrooms and parmigiano shavings

watercress salad with orange, pear & gorgonzola cheese

warm roasted beets with arugula, goat cheese, and caramelized onions

raw artichoke salad tossed with lemon, virgin olive oil and aged parmigiano

homemade noodles with tomato-basil sauce and fresh mozzarella

angel hair pasta with lemon zest, parsley, garlic, virgin olive oil and parmigiano

fresh ribbon pasta with wild mushrooms and truffle-butter sauce

spaghetti with meat sauce

hollow, thick spaghetti with guanciale, onion, peperoncino and tomato sauce

handmade potato-beet gnocchi, in a gorgonzola-walnut sauce

ear loaf pasta with italian sausage, roasted fennel, garlic and extra virgin olive oil

homemade thin pasta, with jumbo-lump crab meat and zucchini in a saffron sauce

homemade squid ink linguini with shrimp and pancetta; in a spicy tomato sauce

linguini with manila clams in a white or red sauce

grilled sushi-grade tuna

filet of organic salmon, pan-seared with a fennel and dill sauce

cubes of calf's liver, sautéed with onions and balsamico

scaloppine of pork tenderloin with baby artichokes, lemon and white wine

veal scaloppine sautéed with porcini, brandy, and a touch of cream

pan seared nature veal chop

butter-flied, breaded veal chop, topped with arugula, tomatoes, and mozzarella

grilled black angus filet mignon with portobello and roasted potatoes

seared breast of duck, sliced over spinach, with sauteed mushrooms

roasted rack of baby lamb with roasted rosemary potatoes

ricotta cheesecake

marsala zabaglione with berries

traditional, homemade tiramisu

traditional vanilla cream gelatin with a wild berry sauce

dark chocolate mousse

vanilla, chocolate, or hazelnut

lemon, raspberry, or mango