Gilardi's Ristorante

Smoked Pork Jowls - Pork Jowls smoked, breaded, and fried. Served on top of garlic mashed potatoes and topped with a lemon caper cream sauce.

French Onion Dip - Vidalia onion cream cheese dip with herbed baguettes.

Sicilian meatballs served with homemade marinara on a bed of red bell pepper and Terrell Creek goat cheese polenta.

Romaine lettuce tossed in a homemade Caesar dressing.

Larger version of our Caesar salad.

Mixed Greens with strawberries, almonds, chevre and red onions.

Mixed Greens with strawberries, almonds, chevre and red onions.

Beer and cheese soup.

8 oz. Prime grade filet with truffled mushroom cream sauce served with a side of garlic mashed potatoes and mixed sautéed vegetables.

Our fall off the bone tender pork braise topped with candied apple mire poix au jus. Served with brussel sprouts.

Homemade ricotta cheese infused dumpling pasta with Italian sausage and a lightly spiced tomato cream sauce.

Homemade German Spatzel topped with two large German style meatballs and a rich brown gravy.

Blackened snapper with a bloody mary cream sauce on a bed of fall green and tomato risotto with grilled asparagus.

Homemade lemon pepper and paprika linguine pasta tossed in a white wine, lemon, and pesto cream sauce. Served with Terrell Creek goat cheese and mixed vegetables.

Our panko fried chicken parmesan served on a bed of homemade basil and garlic fettuccini tossed in a white wine alfredo sauce.

An elegant blend of stewed scallops, shrimp, clams, pollock, and calamari tossed with white wine, lemon, and butter served on a bed of homemade lemon pepper and paprika linguini, with five U-10 prawns.

Pasta stuffed with four Italian cheeses tossed in a rich cream sauce with baby portobello mushroooms, sweet peas, and seared prosciutto.

Flour dusted and pan-fried veal cutlet with Artichoke, sundried tomato, and capers. Served on a bed of mashed potatoes and mixed vegetables.

Smore's Panna Cotta - a light chocolate eggless custard topped with a graham cracker and toasted marshmallow.

The classic way to end an amazing meal. Layers of ladyfingers dipped in espresso nestled in whipped Mascarpone cheese.