Giannfranco's Antipasti

Bruschetta                                    12

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

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Meatballs                                       12

Homemade meatballs served in a marinara sauce with toasted crostini

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Burrata                                           15

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

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Olives                                               9

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

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Panzanella                                     15

Organic cherry tomatoes, cucumber, onions, mozzarella, toasted bread and kalamata olives perfumed with olio e limone

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Piatto Italiano                               18

Imported Italian cheeses and cured salamis paired with Cerignola green olives, sliced pears perfumed with truffle infused honey, strawberry garnish and basil oil

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Prosciutto                                      17

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

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Carpaccio                                       17

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

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Roasted Portobello Napoleon     15

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

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Carpinteria Insalata Caprese       14

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

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