55 Pearl Street • Worcester, MA 01609 • Tel 508.752.0070
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G'Vanni's Dinner Menu
Served: 3:00 p.m. to 11:00 p.m.
ANTIPASTI
| Sauteed BANG ISLAND MUSSELS with garlic, leeks, dry vermouth, and RED AND YELLOW TOMATO | 9 |
| Glazed G’VANNI’S RANCH BABY BACK RIBS with crispy onion strings | 13 |
| GRILLED BUSTONI with hot house TOMATO CHECCA, slivered garlic, basil and extra virgin olive oil | 8 |
| Fried CALAMARI and MAINE CLAMS with sauce louie | 11 |
| Pan-seared JUMBO LUMP CRABCAKE with HEIRLOOM TOMATO and herb emulsion | 13 |
| COCONUT SHRIMP with agri-dolce HORSERADISH ORANGE MARMALADE sauce | 12 |
| Jumbo STUFFED MUSHROOMS with duxelle, spinach, and TALEGGIO CHEESE | 9 |
| SMOKED BEEF BRISKET CRESPELLE (Quesadilla) with carmelized onion ROMANO PEPPATO CHEESE and roasted peppers | 9 |
ZUPPE
G’VANNI’S almost famous NEW ENGLAND CLAM CHOWDER with roasted corn and leeks |
10 |
| SEAFOOD BISQUE with aged sherry and LOBSTER TAIL tempura | 10 |
INSALATA
| G’VANNI’S CHOPHOUSE SALAD with BOSTON BIBB, mesculan, BLOOD ORANGE SEGMENTS, currant candied walnuts, CREAM VIDALIA SHERRY VINAIGRETTE | 9 |
| MIXED GREENS with tomato, cucumber, pickled onions, CRUMBLED GOAT CHEESE, aged white balsamic vinaigrette | 8 |
| CAESAR SALAD with romaine lettuce, red endive, FOCACCIA CROUTON, parmigiano reggiano, white anchovie and LEMON-TARRAGON DRESSING | 8 |
| with Chicken | 10 |
| with Steak | 12 |
| with Shrimp | 12 |
| BELLA CAPRANZANELLA red and yellow tomato, FRESH MOZZARELLA, balsamic glaze, extra virgin olive oil | 11 |
| ANTIPASTO for 2 -4 people – SALUMIS, cured meats, DRY SAUSAGE, pickled, grilled and roasted vegetables, artisenal cheeses, mixed olives, extra virgin olive o | 14 |
STUFFED PASTA, ARTISENAL PASTA,
GNOCCHI, RISOTTO AND RAVIOLI
| ZUPPE D‘ PESCE with MUSSELS, CLAMS, SCALLOPS, SHRIMP and SQUID over linguini fini | 28 |
| Sheeps milk RICOTTA GNOCCHI with FENNEL SAUSAGE, crushed red pepper, fresh pan tomato sauce | 15 |
| GNOCCHI DI PATATE with fresh buffalo di mozzarella and basil organic tomato sauce | 15 |
| CHICKEN BROCOLLINI and PENNONI served in a garlic white wine butter sauce | 15 |
| RUSTIC TUSCAN BOLOGNESE with veal, beef, pork, carrot, celery, tomato ragu with LUMACHE PASTA | 15 |
| SHRIMP and SCALLOP RAVIOLI with pink vodka sauce | 19 |
| Sauteed SEAFOOD RISOTTO Timballo with PEAS and WILD MUSHROOMS, SHRIMP, SCALLOP, LOBSTER | 24 |
VITELLO-20 EACH
| VEAL SALTIMBOCCA veal layered with PROSCIUITTO, SAGE, MOZZARELLA in a white wine MUSHROOM sauce |
| VEAL MARSALA veal with exotic MUSHROOMS and SPECK HAM in a marsala demi-glaze |
| VEAL VALDOSTANO veal layered with PROSCUITTO, FONTINA, MUSHROOMS in a marsala demi-glaze |
| VEAL PARMIGIANO “NUOVO” pan-fried BREADED VEAL CUTLET with SAN MARZANO TOMATO sauce and mozzarella |
POLLO-18 EACH
CHICKEN PILLOWS lightly BREADED CHICKEN with PROSCUITTO, SPINACH, BEL PAESE CHEESE in a CREAMY ROSATO SAUCE |
| CHICKEN SORRENTINO with PROSCUITTO, EGGPLANT, and MOZZARELLA in a white wine TOMATO MUSHROOM sauce |
| CHICKEN MARSALA chicken with exotic MUSHROOMS and SPECK HAM in a marsala demi-glaze |
| CHICKEN G’VANNI egg-battered chicken layered with PROSCUITTO and MOZZARELLA in a WILD MUSHROOM demi-glaze |
| CHICKEN PARMIGIANO “NUOVO” pan-fried BREADED CHICKEN CUTLETS with SAN MARZANO TOMATO sauce and mozzarella |
GAMBERI-22 EACH
| SHRIMP SCAMPI classic with GARLIC BUTTER, MARINARA, or FRA DIAVOLO over linguine fini |
| SHRIMP CACCIATORE sautéed jumbo shrimp with ONIONS, PEPPERS, FENNEL SAUSAGE over homemade STROZZAPRETTI in G’VANNI’S FAMOUS BOSTON RED SAUCE |
| SHRIMP AND SCALLOPS POMODORO jumbo shrimp and Maine diver scallops with YELLOW AND RED CURED TOMATO, PANCETTA over TRENETTE pasta with garlic butter sauce |
G’Vanni’s Steakhouse Italiano – Specialities Della
Casa
All Meat G’Vanni’s U.S.D.A. PRIMO™
| GRILLED VEAL CHOP WITH PROSCIUTTO AND CARMELIZED ONION ROESTI, POTATO, ASPARAGUS AND MARSALA SAUCE | 28 |
| SURF AND TURF GRILLED PETIT 8 OZ.FILET OF BEEF WITH STUFFED HALF LOBSTER IN BAROLO SAUCE, HARICOT VERTS, POTATO CAKE | 28 |
| GRILLED SLICED SIRLOIN STEAK WITH POTATO HASH, BABY CARROTS, GREEN PEPPERCORN SAUCE | 28 |
| RACK OF LAMB WITH ASIAGO PANKO CRUST WITH POTATO GRATIN, BROCCOLINI AND LAMB JUS REDUCTION | 28 |
| POTATO CRUSTED SALMON WITH SPINACH AND LOBSTER RAVIOLI IN A PINK VODKA SAUCE | 26 |
| GRILLED PORK CHOP WITH VINEGAR PEPPERS POTATOES, IN A WHITE WINE GARLIC SAUCE | 24 |
*Thoroughly cooked foods of animal origin
such as beef, egg, fish, lamb, poultry or shellfish reduces the risk of
foodboume illness. Individuals with certain health
conditions may be at slightly higher risk if these foods are consumed
raw or undercooked. Consult your physician or public health official for
further information.
Click Here for our Desserts and Drinks Menu