giovanni nashville fine Italian dining experience sample dish

MENU

ANTIPASTI

Minestrone di verdure

14

Vegetable soup

Calamari fritti con peperoncini dolci

22

Fried calamari with cherry peppers served with a spicy marinara sauce

Caprese con mozzarella fatta in casa

18

Mozzarella made fresh daily with sliced tomatoes

Carciofi marinati e arrostiti con pecorino e salsa verde

17

Roasted artichokes in an herb sauce with shaved pecorino cheese

Polpo, alla griglia con ceci

20

Grilled octopus served on a bed of chick peas and roasted pepper sauce

Carpaccio di manzo alla Harry’s Bar

20

Thinly sliced beef filet with light mustard-mayonnaise sauce

Salumi misti Italiani con Parmigiano Reggiano e giardiniera di verdure

25

An assortment of imported Italian salumi with parmigiano slivers and pickled vegetables

Formaggi assortiti

25

Pecorino Toscano, Gorgonzola invecchiato, Taleggio and Bel Paese served with fig marmalade.

INSALATE

Insalata di Cesare con pancetta, parmigiano, e croccanti di pane

15

Romaine lettuce, croutons, bacon and shaved parmigiano in a Caesar dressing

Iceberg con gorgonzola e pancetta

15

Iceberg wedge in a light gorgonzola dressing with bacon and shaved shallots

Insalata Mista

12

Mixed mesclun greens in a white wine vinaigrette

Insalata Greca

16

Greek salad

Add Grilled Chicken

8.00

Add Shrimp

12.00

PASTE E RISOTTI

Add : Grilled Chicken 8. Shrimp 12. Meatballs 8. Italian sausage 6.

Gnocchi di patate al gorgonzola

35

Home-made potato gnocchi in a gorgonzola cheese sauce

Lasagna all’Emiliana

35

Home-made veal and beef lasagna

Ravioli di magro al burro e salvia

35

Home-made spinach ravioli filled with ricotta and spinach in a butter and sage sauce

Pappardelle alla Norcia

48

Home-made wide fettuccine with Italian sausage and black truffles with a touch of cream

Tagliatelle alla Bolognese

33

Home-made tagliatelle in our signature veal and beef ragout

Tagliolini al nero di seppia con pomodori arrosto, aglio, olio e gamberi

39

Home-made squid-ink linguine, with shrimp, hot pepper, garlic, oil and slow roasted tomatoes

Paglia e fieno

35

HOME-MADE SPINACH AND FLOUR TAGLIOLINI, COOKED HAM PEAS AND A TOUCH OF CREAM

Spaghetti Cacio e Pepe

30

Butter, pecorino cheese and ground pepper

Risotto del giorno

PA

Vialone Nano risotto of the day

Gluten-free pasta of the day (with any of the sauces above)

PA

Our pastas are made with organic free-range chicken eggs from Willow Egg Farm, Summertown Tennessee.

SECONDI

Melanzane alla Parmigiana

30

Eggplant parmigiana

Pollo alla Milanese

33

Pounded breast of chicken sauteed in olive oil and topped with mixed greens

Scaloppine di vitello alla Lombarda con spinaci all’ aglio e olio

39

Veal scaloppine in a lemon, butter, white wine sauce served with spinach, garlic and oil

Costolette d’agnello al rosmarino servite con patate arrosto*

55

Grilled lamb chops topped with rosemary and served with roasted potatoes

Filetto alla griglia con patatine fritte

65

Grilled 8oz center-cut fillet mignon topped with mushrooms and served with mashed potatoes

Pollo con marsala e funghi

35

Thinly pounded breast of chicken with marsala wine and mushrooms served with mashed potatoes

Salmone alla Mediterranea con fagiolini

44

Pan seared salmon with fresh tomato, olives, capers and herbs served with string beans

Branzino al forno con peperonata*                                     54

Whole Mediterrenean sea bass oven baked and served with ratatouille

CONTORNI

Please let us know if you have any allergies

Patate al tartufo e parmigiano

15

Truffle parmigiano fries

Spinaci, broccoli o fagiolini con aglio e olio

12

Sautéed spinach, string beans or broccoli garlic & oil

Patate arrosto o pure’

10

Patate arrosto o pure’

* Consuming raw or undercooked meat, seafood, fish, eggs or poultry may increase your risk of food borne illness. Please tell us of any allergies

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DESSERTS AND SPECIALTY DRINKS


Tiramisu’ tradizionale

15

Tiramisu’

Torta di formaggio della settimana

15

Pastry chef’s cheese cake of the week

Pannacotta al cioccolato con caramelo salato

15

Chocolate pannacotta with salty caramel

Torta di mousse al cioccolato con panna montata

15

Dark chocolate mousse cake with whipped cream

Torta di pecan

15

Pecan tarte with vanilla ice ceam

Creme brule' al vaniglia e bourbon

15

Vanilla creme brule' with bourbon whisky

Gelati e sorbetti fatti in casa

15

Home-made gelato and sorbet

Gorgonzola con Madeira (Sercial or Malmsey)

22.00

Aged Italian gorgonzola with a glass of dry or sweet Madeira

Limoncello fatto in casa alla crema

15

Our liquid dessert, creamy home- made limoncello

Formaggi assortiti

25.00

Pecorino Toscano, Gorgonzola invecchiato, Taleggio e Bel Paese served with fig marmalade.

PORT: 3OZ

Cockburn, Port NV

11.00

Leacock,Madeira, 5 year (Malmsey or Sercial)

12.75

Taylor Fladgate, LBV, 2007

12.75

Fonseca 10 Year Tawny

15.00

Taylor Fladgate 20 Year Tawny

15.00

Dow, Quinta Do Bomfim, 1995

22.00

Croft, 2000

22.00

Smith Woodhouse, 1997

22.00

Guimaraens, Fonseca, 1995

25.00

Cockburn, 1997

25.00

Fonseca, 1997

30.00

Nieport, 1994 (1/2 bottle)

90.00

Cockburn, 1991 (1/2bottle)

110.00

Scion Tawny, Taylor Fladgate, 1855 (.750 bottle)

6000.00

DESSERT WINES AND CHAMPAGNE

Muscadelle Chambers, NV

12.75

Poema, Cava, NV

11.75

Fresh Bellini

12.00

Montaudon, Brut N.V. (1/2 bottle)

60.00

Montaudon, Brut N.V. (1/2 bottle)

70.00

Taittinger, Brut Prestige Rose’, NV (1/2 bottle)

90.00

Taittinger, Brut Prestige Rose’, NV (1/2 bottle)

45.00

Recioto di Soave, Il Duello, Marcato, 2006 (1/2 bottle)

60.00

Ice wine,Vidale Res., Jackson-Triggs, 2008 (.187 ml.)

60.00

Sauterne, Carmes de Rieussec, Rotschild, 2010 (1/2 bottle)

70.00

Sauterne, Romieu- Lacoste, 2010 (1/2 bottle)

75.00

Sauterne, Domaine de L’Alliance (500 ml.)

120.00

SPECIAL BOURBON & WHISKEY: 2OZ.

Eagle Rare

14.00

Peg Leg Porker

14.75

Knob Creek

15.75

Prichard’s Double Barrel

15.75

Hancock President Reserve

16.75

Bakers

16.75

Rock Hill Farms

16.75

Basil Hayden’s

16.75

Jack Daniels Single Barrel

21.75

Booker's

21.75

Angel’s Envy, Rye

21.75

Whistle Pig

21.75

Woodford, Reserve, Master Collection, Sour Mash

23.75

Parker, 10 year

25.00

Crown Royal XR

30.00

Pappy Van Winkle 23 year

160.00

SPECIAL SCOTCH: 2OZ.

Laphroaig, 10 Year

16.75

Macallan 12 Year

18.50

Balvenie 12 Year

18.75

Glenfiddich 12 Year

18.75

Glenlivet Scotch 12 Year

18.75

Glenmorangie

18.75

Glenfiddich 15 Year

19.75

Caol Ila, 12 Year

19.75

Lagavulin, 16 Year

22.00

Macallan 18 Year

48.50

Johnnie Walker Blue

48.50

COGNAC, BRANDY & GRAPPA: 2OZ

Hennessy V.S.

15.00

Martell / Courvoisier/ Remy Martin V.S.O.P

18.00

Pear or apple eau de vie

18.00

Calvados, Boulard, 1979

25.00

Delamain,Pale and dry, X.O.

25.00

Audry, X.O.

25.00

Martell Cordon Bleu

25.00

Armagnac, Delord, 25 year

25.00

Grand Marnier, 100 year

30.00

Remy Martin, X.O.

35.00

Delamain Vesper

35.00

Kelt X.O.

35.00

Gran Patron Platinum

40.00

Hennessy X.O.

40.00

Grand Marnier, 150 year

50.00

Gran Patron Burdeos (Tequila)

85.00

Remy Martin Xtra

110.00

Pierre Ferrand, Abel

110.00

Pierre Ferrand, Abel

145.00

Remy Martin Louis XIII.

300.00

Grappa alla salvia

12.00

Grappa Nardini Bianca

14.50

Grappa Suprema di Tocai

14.50

Grappa Pisoni Stravecchia

14.50

Grappa di moscato, Lorenzo Inga

14.75

Grappa di moscato, Lorenzo Inga

14.75

Grappa di moscato, Nonino

16.75

Grappa di moscato, Nonino

24.00

Grappa Sassicaia, Jacopo Poli

28.00

MEET CHEF GIOVANNI PINATO

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