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Giannfranco's Antipasti

Crisp Wedge Salad.jpg


Crisp Iceberg Wedge Salad

Bruschetta                                    12

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

Meatballs                                       12

Homemade meatballs served in a marinara sauce with toasted crostini

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

Olives                                               9

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

Panzanella                                     15

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

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

Prosciutto                                      17

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

Carpaccio                                       17

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

Roasted Portobello Napoleon     15

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

Carpinteria Insalata Caprese       14

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

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