Here at Giuseppe's, we have at least 4 Different dishes that start with the word "Antipasto", which means "Appetizer". That is why your server will likely ask you which one when ordering. Here is an explanation of each of our Antipastos, so you know which one you are ordering.
Antipasto Veggies: a straightforward plate of pickled veggies, or Giardiniera. Cauliflower, Mushrooms, Roasted Red Peppers, Artichoke hearts, Olives, Carrots, and Celery, marinated in Dill, vinegar, oil, garlic, spices and salt.
: A large green Garden Salad topped with Pepperoncini, olives, and rolled cold cuts-Salami, Mortadella, and Provolone Cheese.
Antipasto Della Casa: Not a full green salad, but a smaller sharing plate with some mixed greens, salami, mortadella, capicolla, olives, fresh mozzarella, marinated artichoke hearts, roasted red peppers, and pepperoncini
Antipasto Medley: (Pictured below) This is our newest Antipasto, a flavorful delight for those who are adventurous. Gorgonzola cheese, Roasted Red peppers, baby Tomatoes, baby mozzarella balls, and Gorgonzola stuffed olives over a bed of greens, and two types of little pickled onions. One is marinated in balsamic vinegar, giving it a strong delicious taste with a crispy finish, and the other, marinated in olive oil, giving it a more earthy taste. This dish is surrounded by a typical Sardinian Cracker bread* called Pane Carasau. (*Can be made gluten free without the bread, please ask your server)
This seasons specials are a family favorite. We just love the heart warming dishes that remind us that the cool crisp air has set in. It's this time of year that we are able to share some of our favorite dishes, such as the delicate and slightly sweet Butternut Ravioli with a Butter/Wine Sage sauce. Don't miss our Pumpkin, Butternut, and Sweet Potato ravioli, tossed with sauteed diced Butternut Squash, cranberries, and onions. It's sweet, it's savory, it's everything that reminds you of fall. Our vegetarian friends tell us they just love our Beet Ravioli alla Fiorentina. Healthy Beets are paired perfectly with Goat Cheese and Caramalized Onions in these ravioli, alongside our lightly sauteed spinach in a garlic, butter, and wine sauce.
Another year round favorite, and permanent special due to it's popularity is the Veal Marsala. Hearty real veal medallions sit on a bed of ziti pasta, with mushrooms, carrots, and our signature Marsala sauce. The smell is just delightful! This fall, we have been making a homemade Spinach Linguini and a homemade Beet Linguini, available to pick up raw in the case and cook at home. Giuseppe has also created two dishes for you to enjoy in the dining room or for take out, with mixes of these yummy fresh pastas. One is a mix of our spinach and our regular egg linguini, called Hay & Straw, tossed with the popular Shrimp Florentine, and the other is a blend of all three flavors, with an all time favorite- Creamy chicken rosemary sauce.
I saved the best for last-I could eat this dish every other day if I could. This is not a dish for the faint of heart. When I first tried this dish, I was smiling the whole way through, savoring every bite. We took our Potato Gnocchi, and delicately tossed them with our creamy gorgonzola sauce (which isn't TOO gorgonzola-y) and added fresh arugula for bite, and the Italian Cured pork belly cold cut, Speck, for salt and flavor. It is truly a match made in heaven; and the perfect warm Fall meal to fill your belly.