Gentile's Restaurant

stuffed with rasins & walnuts served with cheddar, havarti, gorgonzola & crackers

blended with asiago, sundried tomatoes & roasted peppers served with ciabatta bread

mixed meats, olives, artichokes, oven roasted fennel & garlic with lavash crackers

served with manchego cheese & roasted peppers coulis, drizzled with basil oil

stuffed with tuna, avocado & chives with a charred tomato-lemon vinaigrette

with a spicy pumpkin chili dipping sauce. the best in syracuse!

sauteed escarole mixed with spicy sausage, pancetta, cherry peppers and broccoli topped with cheese and toasted breadcrumbs

spinach & romaine tossed with egg, bacon, red onion, tomatoes, cucumbers, capers, green beans, carrots, red pepper & fresh mozzarella with a sherry vinaigrette

tossed with mesculin, avocado, oranges, cherry peppers, fennel, fried pancetta & pine nuts finished with a black olive vinaigrette and feta cheese

with artichoke hearts, radicchio, radish, beets & walnuts tossed in a papaya ginger vinaigrette sprinkled with gorgonzola cheese

with radicchio, hearts of palm & Arugula in a honey lemon vinaigrette topped with a stuffed roasted red pepper & parmesan cheese crisps

a tradition made better with blue crab, artichoke hearts, capers & pepperoncini sprinkled with tomato salsa

with a lobster bolognese sauce

topped with mussels, pancetta, carrots, green olives, lemongrass & saffron

sauteed with blue crab, smoked salmon, asparagus & sundried tomatoes in a creamy, roma tomato sauce

sauteed with shrimp, peas & prosciutto in a radicchio basil cream sauce

with julienne strips of chicken in a pecan, pumpkin, mint pesto

served with an old world bolognese sauce or kevin's amazing vodka sauce

chicken breast stuffed with smoked salmon, scallops & goat cheese set in a mixed mushroom & caper white wine sauce

pan seared chicken breast with roasted celery root, prosciutto & chestnuts finished with truffle oil

served with sweet potato & dried cherry polenta in a roma tomato & tarragon port wine reduction

layers of eggplant, portabella, arugula, beets & asparagus surrounded by a spicy, honey-rosemary, goat cheese cream sauce

served atop a horseradish, red skinned potato cake with a gorgonzola, chive demi glaze

set in a caramelized onion & shitake mushroom brandy sauce complimented by a vidalia onion tart

a semi de-boned quail (stuffed with escarole, sundried tomatoes, pine nuts, smoked mozzarella & portabellas) paired with smoked pork in a poached pear, red wine demi glaze

served with sweet potato and currents, drizzled with a spiced apple cider

stuffed with spinach, artichoke heart and gruyere finished with a sweet basil tomato mustard

baked with bacon, mushrooms, roasted peppers & artichokes in lemon garlic white wine sauce

crab cake, 2 jumbo shrimp, 2 scallops atop a puree of pancetta, ginger, watercress & fennel