Mix of Castel Vetrano, Gaeta and Cerignola Olives
Polenta with Taleggio Cheese, and Oyster Mushrooms
Artichoke Heart, Braised in White Wine, EVOO, Parsley and Mint
Roasted Quail, Stuffed with Sausages, Figs and Chestnuts, with Radicchio and Port Wine Reduction
Char Grilled Octopus, with a Celery, Red Onion, Cherry Tomato and Fingerling Potato Salad
Burrata, Beefsteak Tomatoes and Basil
Bibb Lettuce Salad, with Sundried Tomato, Toasted Pinenuts and Gorgonzola
Radicchio, Endive and Arugula, Shaved Parmigiano
All Pastas Made in House
Linguine with Fresh Tomato, Shrimp and Taggiasca Olives
Spinach and Ricotta Gnudi, Asiago Cheese Fonduta, and a Hint of Nutmeg
Tagliatelle with a Beef, Veal and Pork Ragú
Pappardelle with a White Rabbit Ragú, Rosemary and Pistachios
Green Apple, Ricotta and Cinnamon Ravioli, with a Duck Ragú and Fresh Radicchio
Red Snapper with Caper Lemon and Cherry Tomaoes, Over Potatoes and Spinach
12 oz Bone In Apple Cider Brined Pork Chop, in Butter and Sage, with Whipped Potatoes, Butternut Squash Pureé, and Apple Chutney
Pinenut Cruste Rack of Lamb, with Potato Cake, Purple Cauliflower Pureé, and Port Wine Reduction
40 oz Bone In Ribeye, Charred and Roasted
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