Mothers Day Menu

Appetizers

Fried Calamari - 16

(Tender Calamari with Tequila Cocktail)

Colossal Shrimp Cocktail - 17

(Chilled crisp with tequila horseradish)

Oysters Rockefeller

Half Dozen - 17

Full Dozen -27

(Traditional spinach and mascarpon)

(crisped bacon)

Blue Point Oysters

Half Dozen (Raw) - 17

Full Dozen (Raw) - 27

Gino's Italian Sausage - 16

(Sauteed with onions and peppers)

Gino's Crab Cake - 17

(Pan fried crab cake with julienne vegetables and honey chipotle aioli)

Gino's Mix Grill - 25

(Grilled octopus, sauteed calamari and shrimp in a lemon vinaigrette)

The Meatball - 18

(14 ounces of fresh ground imperial wagyu, Italian sausage and veal; served with fresh whipped ricotta)

Tomato Bread - 10

(Toasted baguette with beefsteak tomatoes and a blend of cheeses)

Special Salads

Caesar Salad - 14

Add Chicken - 5

Add Shrimp - 12

Add Filet Medallions - 13

(Romaine lettuce with romano cheese, garlic croutons, and caesar lemon dressing)

BLT Salad - 14

(Iceberg wedge with blue cheese crumbles, smoked applewood bacon, red onion, tossed with blue cheese or ranch dressing)

Caprese Salad - 14

(Fresh mozzarella, tomato, and basil drizzled with EVOO and balsamic reduction)

Bruschetta - 15

(Minced plum tomatoes, garlic and onion, placed on a toasted baguette)

Entrees

16-18 Oz Cold Water Lobster Tail - Market price

Surf and Turf - Market price

(10 oz filet mignon and lobster tail or 1lb of Alaskan Crab legs)

Gino's Signature Filet - 45

(10 oz filet mignon topped with roquefort cheese)

10 oz Filet Mignon - 43

16 oz New York Strip - 44

Slow Roasted Prime Rib - 47

(With horseradish cream sauce)

Peppercorn Encrusted Filet Medallions - 41

(With portobello mushroom sauce)

Kansas City Ribeye - 49

(18 oz, dry age)

21 Day Dry Aged 24 oz Bone-in Ribeye - 55

(Served with carmelized Bermuda onions and au jus)

Steak and Cake - 47

(6 oz filet topped with a demi-glace and a crab cake, served with julienne vegetables)

Shrimp Caprese Pasta - 34

(Sauteed colossal shrimp with fresh tomatoes, basil, fresh mozzarella cheese, served over angel hair pasta)

Cheese Ravioli - 21

(Served with marinara or four cheese sauce)

Rigatoni - 23

(Served with Italian sausage and green peas in a vodka tomato cream sauce)

Veal Scallopini Picatta - 35

(Sauteed with fresh roma tomatoes, capers, and mushrooms)

Asparagus Risotto - 41

(four peppercorn encrusted filet medallions served on a bed of risotto and drizzled with demi-glace)

Chicken Your Choice - 27

(Your choice of sauteed and served with marsala, vesuvio or picatta style)

BBQ Ribs - 29

From the Sea

Pan Seared Chilean Seabass - 43

(Macadamia nut encrusted and served with mango sauce and jasmine rice)

Tilapia Filet - 31

(Encrusted with crab meat, pan fried and served with lobster cognac sauce and garlic spinach)

Shrimp Dejonghe - 31

(Lightly breaded jump shrimp in a garlic, parsley, and a white wine sauce)

Atlantic Salmon - 29

(With lemon butter and garlic spinach)

Mushroom Risotto - 41

(Four pan seared scallops with a mushroom demi-glace)

Tilapia Filet - 32

(Encrusted with crabmeat, lobster cogncac sauce and garlic spinach)

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