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Giannfranco's Antipasti

Crisp Wedge Salad


Crisp Iceberg Wedge Salad


Toasted crostini topped with tomatoes, cannellini beans, basil & parmegiano

Add Prosciutto             Burrata 


Homemade meatballs served in a marinara sauce with toasted crostini


Creamy mozzarella paired with farmers market seasonal tomatoes, Belgian endive, prosciutto di Parma, roasted sunflower seeds and finished with basil infused extra virgin olive oil


Italian and Greek olives marinated in lemon and extra virgin olive oil and pecorino romano


Prosciutto wrapped pears paired with gorgonzola cheese, candied almonds & arugula finished with 10 year old Balsamico


Thin slices of raw Filet Mignon dressed with baby arugula, capers, garlic tomatoes and basil-lemon oil

Roasted Portobello Napoleon   

Oven roasted Portobello mushroom with sautéed garlic spinach & goat cheese complemented with a Port wine sauce

Carpinteria Insalata Caprese      

Vine ripened tomatoes, fresh mozzarella, avocado & basil highlighted by a whole grain mustard vinaigrette

Add Chicken                     Shrimp 

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