3 Giovani Menu

Rolled eggplant with spinach and fresh ricotta that is baked with tomato sauce and mozzarella.

Calabrian chiles, caramelized onions, fresh basil, rosé sauce

Burrata, roasted cherry tomatoes and basil.

With mixed grilled vegetables. Vegetarian.

Fresh mozzarella, prosciutto crudo and arugula.

Fresh mozzarella, goat cheese, ricotta, gorgonzola and truffle tartufata.

Round. Fresh mozzarella and tomato sauce.

Rolled eggplant with spinach and fresh ricotta that is baked with tomato sauce and mozzarella.

With farro grains, ground veal, raisins, fresh dill, goat cheese, and tomato sauce.

Cream stuffed fresh mozzarella, roasted beets, pistachios, balsamic reduction

Thinly sliced raw filet mignon topped with arugula and shaved Parmesan cheese.

Grilled Mediterranean baby octopus topped with a cold salad of cherry tomatoes, asparagus, onions and olives on a bed of baby arugula.

Fresh whole grilled jumbo squid topped with salsa verde (parsley, lemon, garlic, and olive oil)

Jumbo lump crab meat, avocado, mango, pickled ginger, frisée.

Mesclun greens, sliced pear, candied walnuts, dried cranberries, strawberry vinaigrette and fried chevre.

Chopped tomatoes, peppers, cucumbers, red onions, olives, feta cheese and extra virgin olive oil.

Grilled baby gem lettuce topped with gorgonzola cheese, toasted almonds and pomegranate seeds.

White cannellini beans braised with fresh tomato & sage.

Sauteed broccoli in garlic & olive oil.

Sauteed spinach in garlic & olive oil.

Creamy Yukon gold mashed potatoes.

With gorgonzola cheese and truffle tartufata.

Sauteed in garlic & oil.

Warm Tuscan grains, chickpeas, leeks, raisins, and fresh herbs.

With San Marzano tomatoes and basil.

Little allows with tomatoes, arugula, garlic and olive oil.

With a basil pine nut pesto sauce.

Gnocchi baked with tomato, mozzarella and basil.

With hot and sweet sausage, green peas and tomato-cream sauce.

Our signature ravioli in a blended mushroom cream sauce. Since 1988.

With prosciutto in a tomato-cream sauce.

Wide rag pasta with a roasted veal ragu.

With chickpeas, spinach, tomatoes, mushrooms, parmigiano.

Sheets of spinach pasta layered with ground meat, béchamel and tomato sauce.

Squid ink pasta, calamari, mussels and shrimp in a spicy marinara sauce.

Calabrian chiles, caramelized onions, fresh basil, rosé sauce

Organic chicken breast breaded with parmesan cheese in a white wine-lemon sauce.

The classic- served with a side of pasta al pomodoro.

Bistro style pot of steamed mussels with white wine, anis, fennel and thyme.

Pan-seared fillet of salmon topped with a cold salad of asparagus, avocado, red onion and tomatoes.

Fillet of Mediterranean Sea Bass sautéed with cherry tomatoes, onions and fennel.

Thinly pounded, breaded, veal cutlet, topped with arugula, fresh mozzarella, and tomatoes.

Sliced steak (in the style of Florence) topped with garlic, rosemary extra virgin olive oil. Served with a wedge of lemon and braised cannellini beans with tomato & fresh sage.

Thin crust pizza topped with Nutella, walnuts and banana.

French vanilla ice cream topped with espresso.