Dinner Menu - Il Giardino Sul Mare

Fresh mozzarella, tomatoes, onions, capers, extra-virgin olive oil and a touch of vinegar.

A combination of shrimp, calamari, scungilli, baby octopus marinated in lemon garlic, extra-virgin olive oil and fresh herbs.

Grilled bread rubbed with garlic and topped with diced tomatoes and seasonings.
For two 9.95 — For four 16.95

Fried squid with tomato basil sauce on the side.

Clams steamed in a light tomato sauce, hot or sweet.

Prosciutto, mozzarella cheese and bread dipped in pecorino Romano cheese, fried and served with tomato sauce.

Fresh chicken broth, spinach, eggs and cheese.

Pasta and imported white kidney beans prepared our own special way.

Very delicate leaves of Italian lettuce tossed with red onions, tomatoes, extra-virgin olive oil and balsamic vinegar

Caesar Salad

Layers of pasta filled with three cheeses, meat, tomato sauce and seasonings. Topped with melted Mozzarella.

Rigatoni pasta tossed in a our special vodka pink cream sauce.
With Grilled Chicken add 5.95

Eggplant slices layered and baked with mozzarella cheese and topped with tomato sauce. Served over spaghetti pasta.

Ribbons of fresh pasta sauteed with onions, peas, wild mushrooms, prosciutto and shrimp in a very delicate fresh tomato cream sauce.

Fettuccine pasta sauteed in a cream sauce with parmesan cheese.
With Grilled Chicken add 5.95

Linguine pasta, shrimp, Italian sausage and broccoli rabe, sautéed in garlic and olive oil sauce.

Linguine pasta, sautéed littleneck clams with garlic, olive oil and chopped clams. Served in red or white sauce.

Sauteed chicken breast, sausage, onions, mushrooms, sweet and hot peppers in a light brown sauce.

Sauteed chicken breast with roasted garlic. Topped with roasted red peppers, asparagus and fresh mozzarella. Finished with a white wine and butter sauce.

Breaded chicken cutlet topped with mozzarella cheese and tomato sauce.

Breast of chicken cutlet topped with mozzarella cheese and eggplant. In a Madeira wine demi-glaze and wild mushrooms.

Boneless breast of chicken, dipped in egg, sauteed in lemon, white wine and spices.

Boneless breast of chicken sauteed with mushrooms and Marsala wine

Sautéed veal scaloppini, sausage, onions, mushrooms, sweet and hot peppers in a light brown sauce.

Sautéed veal scaloppini with roasted garlic. Topped with roasted red peppers, asparagus and fresh mozzarella. Finished with a white wine and butter sauce.

Breaded veal cutlet topped with mozzarella cheese and tomato sauce.

Veal cutlet topped with mozzarella cheese and eggplant. In a Madeira wine demi-glaze and wild mushrooms.

Veal scaloppini, dipped in egg, sautéed in lemon, white wine and spices.

Veal scaloppini sautéed with mushrooms and Marsala wine

Shrimp and scallops sautéed with roasted garlic, scallions, Shiitake, Portobello and Button mushrooms, olive oil, plum tomatoes sauce and melted gorgonzola and a touch of Madeira wine sauce. Served over linguine.

Combination of scallops, crabmeat, shrimps, asparagus and mushrooms in a red roasted pepper cream sauce. Served over linguine pasta.

Shrimp sauteed in lemon, garlic and white wine sauce.

Shrimp sauteed with marinara sauce; over a bed of pasta linguine.

Giardino's special combination of lobster tail, scallops, shrimp, clams, calamari and Maine mussels. In a red seafood sauce on a bed of linguine.

Salmon and shrimp baked with seasoned bread crumbs, garlic, olive oil and a touch of fresh tomato served on a bed of fresh baby field greens.

New York strip grilled to your taste

20 oz.

In a light tomato sauce, basil and creamy Mascarpone cheese.

Arborio rice with clams, mussels, shrimp, Shiitake mushrooms, asparagus and roasted red peppers in a creamy saffron sauce.