Giannfranco's Antipasti

Bruschetta                                    

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

Add Prosciutto             Burrata 

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Meatballs                                       

Homemade meatballs served in a marinara sauce with toasted crostini

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Burrata                                        

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                                            

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

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Prosciutto                                     

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

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Carpaccio                                      

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

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Roasted Portobello Napoleon   

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

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Carpinteria Insalata Caprese      

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

Add Chicken                     Shrimp 

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