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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
Menu for Giovanni Venti Cinque provided by Allmenus.com
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