Available 2pm- close
In addition to the items below, we offer daily specials made with fresh seasonal ingredients.
Be sure to ask your server about our daily specials.

TOASTED RAVIOLI
A Grisanti tradition. A famous blend of Italian meats, spinach and herbs. Toasted and served in Tuscan gravy. 16

TUSCAN BUTTER
A melted mascarpone and goat cheese fondue, drizzled with a rustic pomodoro sauce. Accompanied by a soft baked focaccia. 14

CALAMARI FRITTI
With a delicate dusting of semolina and sizzled until crisp. Complemented by both spicy marinara and lemon aioli. 20

POLPETTE TRI AMICI
Three traditional and tender meatballs stewed in rustic pomodoro sauce.
Enriched with ricotta salata. 16

COCKTAIL DI GAMBERI
Fresh colossal shrimp served with a trio of sauces: cocktail, spicy aioli
and lemon aioli. 18

PEPE CRUSTED TUNA
Sesame seed and black pepper encrusted ahi carpaccio, served with Asian slaw
in basil sesame vinaigrette. Finished with fried oysters. 19

PANE ALL AGLIO
A rustic Italian loaf toasted with garlic, butter and Parmigiano-Reggiano. 6

THE ORIGINAL MISS MARY’S
Our Signature Chianti Vinaigrette on mixed Greens with Roma tomatoes, red onions, garlic croutons and peperoncini. 10

CAESAR
Black garlic and white anchovy dressing on robust romaine, garlic croutons and Parmigiano-Reggiano. 11

MINI WEDGE
A baby iceberg wedge topped with bacon, red onions and sweet grape tomatoes. 15

GRISANTI’S CHOPPED
Chopped greens with Roma tomatoes, gorgonzola, black olives, prosciutto, salami, capicola, red onions and peperoncini. Served with Signature Chianti Vinaigrette. 15

BURRATA
A dome-shaped bundle of creamy burrata and prosciutto on a warm bed of heirloom tomato, arugula and roasted red pepper salad. 17

ZUPPA DI ISABELLA
Asparagus bisque with butter-poached Maine lobster. 12

LOBSTER
Lobster, applewood smoked bacon, mozzarella, Roma tomatoes and sriracha aioli. 23

PISANO
Peperoni, Grisanti Signature Salsiccia, mozzarella, mushrooms, black olives and red onions. 19

GENOVA
Grilled balsamic chicken, ricotta salata, pesto,
red onions and mushrooms. 19

MARGHERITA
Melted mozzarella, Roma tomatoes and sharp basil accents. 15.

LUPITA
Italian spinach, Alfredo sauce, grilled balsamic chicken, tri color peppers, mozzarella di bufala. 19

SPAGHETTI
Served al dente, in traditional Tuscan gravy. 19
Accompanied by meatballs: 23

RAVIOLI
Handmade with a famous blend of Italian meats, spinach and herbs.
Served in traditional Tuscan gravy. 23

MEZZO MEZZO
The best of both. Spaghetti and ravioli, in traditional Tuscan gravy. 21

MANICOTTI
Handmade tube pasta, filled with Grisanti Signature Salsiccia, tender beef, spinach and mozzarella di bufala. Served in traditional Tuscan gravy. 25

LASAGNA
Oven baked and densely layered with Grisanti Signature Salsiccia, tender beef,
Italian herbs and whipped ricotta salata. 25

LEONTINA
Fettuccine with a smooth and rich Alfredo sauce. 22
Enhanced with grilled balsamic chicken: 26. Enhanced with grilled garlic shrimp: 29.

TORTELLINI
Hand shaped tortellini of mortadella, prosciutto and veal in a light creme sauce and veal demi glace. Accompanied by zucchini, squash, carrots and leeks. 26

ELFO SPECIAL
Plump shrimp sauteed in garlic and butter, tossed with
white button mushrooms and white pepper. Served over vermicelli with Parmigiano-Reggiano. 29

POLLO AL PARMIGIANO
Lightly breaded chicken cutlets, pan-fried until tender.
Baked in mozzarella di bufala and served with a garnish of angel hair, Parmigiano-Reggiano and pomodoro sauce. 25

PARMIGIANA DI MELANZANE
Delicately battered eggplant, pan-fried until tender.
Baked in mozzarella di bufala and served with a garnish of angel hair, Parmigiano-Reggiano and pomodoro sauce. 22

TUNA PUTTANESCA
Salty and sweet ahi, pan-seared with fried capers, vibrant olives and portobello mushrooms. Served over linguine al nero di seppia, cuttlefish black ink. 37

SALMONE ALL’ARANCIA
Wild salmon in a ginger and sparkling citrus white balsamic glaze.
Served over roasted asparagus
with a drizzle of blood orange balsamic vinegar. 34

POLLO ALLA GUSI
Chicken breast stuffed with smoked mozzarella di bufala and prosciutto, pan-seared and sauteed with artichokes,
cremini mushrooms, white wine and olive oil. Served with risotto con Parmigiano-Reggiano. 32

VITELLO AL PARMIGIANO
Lightly breaded and pan-fried veal scallopini, topped with mozzarella di bufala and pomodoro sauce. Accompanied by risotto con Parrmigiano-Reggiano. 33

VITELLO DI NICKI
Nicki’s veal, lightly breaded and pan-fried. Served in a lemon beurre blanc and accompanied by risotto con Parmigiano-Reggiano. 33

PICCATA DI VITELLO
Sauteed veal medallions in white wine, lemon and capers. Accompanied by risotto con Parmigiano-Reggiano. 33

SALTIMBOCCA
Pan-seared veal medallions in a Marsala sauce with mozzarella di bufala, crispy prosciutto and fresh fried sage. Accompanied by risotto con Parmigiano-Reggiano. 36

RAVIOLI DI POLLO
Herb roasted chicken ravioli in a light creme sauce with cremini mushrooms, spinach and a balsamic drizzle. 22

RIGATONI
Handmade rigatoni pasta served with sausage and peppers in a spicy pomodoro sauce. 26

FILETTO DI MANZO
A 10-ounce filet of beef, served with sauteed mushrooms. 47

FILETTO DI MANZO CON GORGONZOLA
An 8-ounce filet of beef, garlic encrusted, bacon wrapped and stuffed with gorgonzola. Served with sauteed mushrooms. 45

BISTECCA
A 16-ounce New York Strip, marinated in rosemary, thyme, Kosher salt, ground black pepper and extra virgin olive oil. Served with sauteed mushrooms. 49

PORK CHOP DI NICO
a 14-ounce double bone-in Duroc chop, grilled and served with an Amarena cherry demi-glace. Accompanied by garlic roasted fingerling potatoes. 40

GRISANTI’S ITALIAN SPINACH
SAUTEED BROCCOLINI
CHARRED ASPARAGUS
ROASTED ROSEMARY FINGERLING POTATOES
RISOTTO CON PARMIGIANO-REGGIANO
8

*18% gratuity added to parties of eight or more.
*Split charge: 50%
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.