Gavi's Restaurant

Meats and cheese, olives, peppers

Four jumbo Gulf shrimp sauteed with diced tomato, minced onion and garlic, lemon, chardonnay wine and a touch of butter

Hot stuffed banana peppers with sausage, cheese & breadcrumbs served over marinara

Stuffed mushroom with grilled chicken, escarole, and roasted garlic served with a creamy gorgonzola cheese sauce

Two risotto cakes with crumbled italian sausage, mozzarella and parmigiano cheeses, lightly breaded & served in an imported cheese basket with gorgonzola and marinara sauces on the side

PEI mussels and littleneck clams, simmered in a garlic, butter, white wine and parsley sauce, sprinkled with parmigiana cheese

Stuffed and rolled eggplant with 4 imported cheeses served over a tomato eggplant sauce

Four jumbo shrimp sauteed in a lemon white wine and caper sauce

Three Diver sea scallops pan roasted and served over a vanilla beurre blanc with fresh spinach in garlic & olive oil

A calamari "steak" pan sauteed in a sweet and buttery Marsala sauce with roasted garlic, tomatoes and lemon

Prince edward Isle mussels simmered in a spicy tomato broth

Sauteed secarole in garlic and olive oil with cannellini beans and Italian sausage, served with toasted focaccia

Fresh mozzarella with beefsteak tomatoes and fresh julienne basil drizzled with extra virgin olive oil

Romaine lettuce tossed in a creamy caesar dressing with crostini and white anchovies

Mesclun greens with arugula, cucumber, tomato and kalamata olives tossed in red wine vinegar and olive oil dressing

Layered beefsteak tomato with crumbled gorgonzola over mesclun greens

Imported rack of lamb rubbed with garlic, fresh rosemary and black pepper, chargrilled to your liking and served with a porcini mushroom demi glace and a side of honey mandarin mint jam

Boneless chicken stuffed and rolled with prosciutto and provolone in a light white wine sauce

Beef Medallions 8 oz served in a whiskey peppercorn sauce

Black lacquer duck marinated in soy, expresso, ginger, sesame oil, and pan roasted until crisp then served in an orange buerre blanc

Six jumbo Gulf shrimp sauteed with diced tomato, minced onion and garlic, lemon, chardonnay wine and a touch of butter

Veal pounded thin with three jumbo shrimp sauteed in a lemon, white wine & caper sauce

Lightly breaded thin veal and eggplant slices topped with melted mozzarella served over linguine marinara

Boneless chicken breast sauteed in a lemon, white wine sauce with artichoke hearts and roasted red peppers

Two scampi and three Diver sea scallops marinated with fresh garlic and extra virgin olive oil, grilled and served with a fresh pomodoro sauce

8 oz. Bone-in pounded and breaded pork chop topped with an arugula and tomato insalata

Hand rolled candy shaped pasta filled with ground veal, ricotta and spinach served in our roasted tomato mascarpone cheese sauce

Half orders of our handmade pastas-caramelle and cavatelli

Linguine, fresh seafood, mussels and clams, tossed in a light spicy tomato sauce

A zesty boneless short rib sauce with sausage tossed with fettuccine pasta

Penne and imported creamy mascarpone and American cheeses and a touch of cream

Penne pasta tossed in our tomato basil sauce

Handmade ricotta cavatelli tossed in our traditional meat sauce made with ground veal, mortadella and pancetta

Tossed with rock shrimp, hot banana peppers, crumbled sausage, spinach & sundried tomatoes in a browned garlic and extra virgin olive oil sauce

Chitarra pasta tossed with fingerling potatoes, roasted chicken and broccoli florets in a browned olive oil and garlic sauce

Chitarra pasta tossed with cream, applewood smoked bacon, peas, garlic and reggiano cheese