Giovanni Venticinque

Antipasti

All pastas are made in house - Gluten-Free Available

• Endivia con Arancia, Pera e Ricotta Sarda

  Belgian endive, orange segments, pear & ricotta salata

• Barbabietole al Caprino con Cipolle Rosse Caramellate

  Warm roasted beets with arugula, goat cheese, and caramelized onion

• Carciofini Scottati con Pistacchi e Parmigiano

  Baby artichoke hearts sautéed with pistachios and Parmigiano

• Burrata Caprese Agli Asparagi

  Creamy mozzarella, asparagus, vine-ripe tomato & basil

• Prosciutto San Daniele con Melone

  San Daniele prosciutto with sweet melon

• Carpaccio di Filetto di Manzo

  Filet mignon carpaccio, cremini mushrooms, lemon - truffle oil, Parmigiano

• Cozze alla Posillipo

  P.E.I. Mussels; white wine, tomato-garlic broth

• Tartara di Tonno alle Alghette

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

• Spaghetti Cacio e Pepe

  Coarsely ground black pepper, extra virgin olive oil, pecorino Romano

• Gnocchi al Pesto Genovese e Fior di Latte

  Potato dumplings with basil-pesto and fresh mozzarella

• Pappardelle ai Funghi Selvatici

  Ribbon pasta with wild mushrooms, in a truffle-butter sauce

• Fettuccine al Tartufo Invernale

  Noodles with butter sauce; topped wish fresh truffle shavings ($15 supp)

• Linguine Nere con Calamari

  Squid-ink pasta with Calamari, Fra diololo

• Linguine alle Vongole Veraci

  Linguini with Manila clams in a garlic - white wine sauce

Secondi

All Entrees served with potato & vegetable of the day

• Branzino ai Carciofini

  Fillet of Mediterranean Sea bass, baby artichokes, grape tomatoes, wine sauce

• Filetto di Salmone Organico al Finocchio

  Fillet of organic salmon; pan-seared with fennel and dill sauce

• Fegato al Balsamico

  s liver cubes, sautéed with sweet onions and balsamic reduction

• Vitello al Limone

  Veal scaloppine sautéed with capers, lemon & white wine

• Vitello alla Milanese

  Breaded veal cutlet Milanese, topped with arugula salad

• Costoletta di Vitello al Modo Nostro

  Pan-seared, natural veal chop (supp $11)

• Medaglioni di Filetto di Manzo al Pepe Verde

  Filet mignon medallions, brandy-peppercorn sauce (sup $11)

• Petto d'Anatra ai Funghi Selvatici

  Seared Pekin duck breast, topped with sautéed wild mushrooms

• Maiale alla Saltimboca

  Berkshire pork loin scaloppine, Parma Prosciutto, sage, pine nuts

Dessert

• Torta di Ricotta

• Tiramisu

• Panna Cotta

• Gelato

• Sorbetto

• Cocktail di Frutta