Gentile's Restaurant

With a cucumber dill mustard sauce.

With a thee onion aioli.

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

Set atop a napa cabbage, strawberry and kiwi coleslaw with lemon soy vinaigrette.

With cucumber dill mustard sauce.

Set atop a rosemary polenta cake with a shiitake pomegranate sauce.

With spinach, sliced pears and lemon truffle oil garnished with fried garbanzo beans.

Set atop a grilled baguette with tomato salsa and citrus vinaigrette.

With sun dried tomato, walnut and green apple chutney rum butter.

With creamed corn and grilled leeks drizzled with peppadew pepper vinaigrette.

With a three onion aioli.

Served with fried green papaya, bean sprouts, chopped peanuts and citrus truffle oil.

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

Sauteed escarole in a white bean soup.

Kevin's special recipe.

Freshly made soup of the day. Call restaurant for soup of the day.

Fried goat cheese with walnut vinaigrette.

With avocado, cherry tomatoes, oranges and fennel with mustard tarragon vinaigrette.

Hearts of palm, mushrooms, cherry peppers and a Gorgonzola stuffed red pepper with peppadew vinaigrette.

Strawberries, blueberries, hazelnuts, pickled onions and fried monchego polenta croutons with rhubarb mint vinaigrette.

With shaved grana padano and citrus marinated olives, served with rosemary focaccia and house dressing.

With pork belly, pickled onions, pears, grilled radicchio and feta cheese with spicy curry vinaigrette.

Fried goat cheese with walnut vinaigrette.

With hearts of palm, mushrooms, cherry peppers and a red pepper stuffed with Gorgonzola and a peppadew pepper vinaigrette.

Strawberries, blueberries, hazelnuts, pickled onions and fried monchego polenta croutons with rhubarb mint vinaigrette.

With shaved grana padano and citrus marinated olives served over rosemary focaccia and with house dressing.

Shrimp pieces, scallop pieces, clams and mussels with a spicy tarragon cream sauce set atop a Parmesan risotto cake.

With a mango coconut curry sauce, asparagus, carrots and peanuts.

With a saffron, pea and andouille cream sauce.

Spinach, red pepper and spicy sausage with creamy olive tomato sauce.

Prunes, sage, foie gras and a hazelnut crust.

Smoked chicken, wild mushrooms, artichoke hearts and sun dried tomatoes with a basil cream sauce.

Jumbo lump crab, lemon, garlic, white wine, artichoke hearts, shitake mushrooms and julienne zucchini.

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

Set atop asparagus in champagne rosemary butter. Accompanied by a starch and vegetable of the chef's choice.

Rolled oat and almond encrusted and stuffed with couscous, sun dried tomatoes and zucchini in a citrus butter. Accompanied by a starch and vegetable of the chef's choice.

Set atop pickled napa cabbage with an apple fennel celery root sauce. Accompanied by a starch and vegetable of the chef's choice.

Topped with cucumber honeydew lime soy butter. Accompanied by a starch and vegetable of the chef's choice.

Set atop a Gorgonzola polenta cake with a mixed mushroom and apple wood smoked bacon port wine demi. Accompanied by a starch and vegetable of the chef's choice.

Set atop a celery root puree and garnished with a cardamom poached pear and walnut Gorgonzola crumble. Accompanied by a starch and vegetable of the chef's choice.

With an amarena cherry garam masala red wine sauce. Accompanied by a starch and vegetable of the chef's choice.

With a carrot, mango and jalapeno sauce served with fried snow peas. Accompanied by a starch and vegetable of the chef's choice.

With fresh mozzarella cheese wrapped in Serrano ham all set atop an olive, caper sherry wine tomato sauce. Accompanied by a starch and vegetable of the chef's choice.

Served in fried rice paper with a macadamia nut pesto cream sauce. Accompanied by a starch and vegetable of the chef's choice.

Set atop a garden vegetable risotto all in a red wine bone marrow demi. Accompanied by a starch and vegetable of the chef's choice.

With a mango coconut curry sauce, asparagus, carrots and peanuts.

Spinach, red pepper and spicy sausage with a creamy olive tomato sauce.

Smoked chicken, wild mushrooms, artichoke hearts and sun dried tomatoes with a basil cream sauce.

Jumbo lump crab meat, garlic, lemon, white wine, artichoke hearts, shiitake mushrooms and julienne zucchini.

Served with an old world bolognese sauce or Kevin's amazing vodka sauce (with or without prosciutto).

Blueberry jalapeno BBQ sauce with brie and sweet potatoes. Served with pasta salad du jour and seasonal fruit.

Pesto mayo, fresh mozzarella and tomato salsa served open faced on rosemary focaccia. Served with pasta salad du jour and seasonal fruit.

Fried green tomato and goat cheese with a spicy passion fruit mayo. Served with pasta salad du jour and seasonal fruit.

Mushrooms, broccoli, alfalfa sprouts, sun dried tomatoes and feta cheese. Served with pasta salad du jour and seasonal fruit.

Sliced tomatoes and fresh mozzarella salad and arugula atop a thinly pounded lightly breaded veal cutlet.

White albacore tuna with pickled red onion, avocado, cherry tomato, oranges, feta and almonds all in a citrus basil olive.

Atop spinach, mushrooms, onions, artichoke hearts, bacon and feta all topped with a mint yogurt sauce.