Giovannis Cafe Incorporated

Mixed greens, strawberries, apples, oranges with strawberry vinaigrette.

Arugula, goat cheese, walnuts, sliced steak in a balsamic vinaigrette.

Fresh mozzarella and basil.

Fresh mozzarella, ricotta and garlic.

Sausage, peppers and mozzarella.

Spicy soppressata, ricotta and mozzarella.

Olives, artichoke, hearts, mushrooms and mozzarella.

Sliced steak, fresh mozzarella, portobello mushrooms, roasted peppers.

Shrimp, lettuce, tomato, red onion tossed in a pesto sauce.

Grilled chicken, portobello mushrooms, goat cheese and arugula.

Eggplant, zucchini, portobello mushroom, spinach.

Grilled chicken, broccoli rabe, roasted peppers, fresh mozzarella

Buffalo mozzarella, arugula, cherry tomatoes, prosciutto di parma.

Prosciutto cotto, soppressata, provolone.

Prime burger topped with Gorgonzola cheese, caramelized onions, arugula and truffle oil.

Prime burger topped with smoked mozzarella, portobello mushrooms, and mesclun.

Spicy garlic sauce.

Spicy garlic sauce.

In sauce topped with ricotta.

Fried trio of the day.

Portabello mushroom, mozzarella, roasted peppers, over arugula in a balsamic reduction.

Nixed mesculin tossed with apples, cranberries and almonds in a strawberry vinaigrette.

Tender baby arugala, topped with goat cheese and walnuts, tossed in balsamic vinaigrette.

Spinach fettuccine with chicken, asparagus and sun dried tomatoes tossed in a prosecco sauce.

Penne pasta in a blush cream sauce with prosciutto and mushrooms.

Farfalle pasta tossed in a spicy fresh tomato sauce with arugula and shrimp.

Orrechietti pasta with sausage, broccoli rabe and roasted peppers in a garlic and oil sauce.

Fusilli pasta with sausage, prosciutto, onions, mushroom, arugala topped with fresh mozzarella.

Three cheese stuffed pasta, in a truffle cream sauce topped with shaved parmesan and prosciutto di parma.

Parpadella pasta served in a traditional meat sauce.

Fettuccine pasta topped with crab meat in a basil blush sauce.

Cavatelli pasta with diced eggplant and smoked mozzarella in a pomodoro sauce.

Fettuccine pasta served with diced salmon and spinach in a white sauce with lemon zest.

Boneless breast of chicken topped with asparagus, roasted peppers and mozzarella in a brown demi glaze.

Boneless breast of chicken topped with eggplant, prosciutto and melted mozzarella.

Veal scallopini topped with sun dried tomatoes and artichoke hearts in a white wine lemon sauce.

Grilled pork chops with hot, sweet or mixed cherry peppers in a brown demi glaze.

Sliced NY strip steak oreganata style in a port wine reduction.