GioBatta Alimentari

Lightly fried fresh Rhode Island squid, served with garlic marinara sauce and lemon.

Affectionally known as Roman street food. These arborio rice balls with peas and mozzarella are delicately fried and served with a side of tomato basil sauce.

Air cured beef with arugula, shaved Parmigiana cheese and lemon vinaigrette

House meatballs made with beef, veal, pork, prosciutto, bread crumbs and egg, served with fresh tomato basil sauce and a dollop of ricotta cheese.

Roman focaccia, baked fresh daily.

A traditional roman food - grilled ciabatta rubbed with garlic, sprinkled with evoo, salt + pepper.

The gold star standard in Italy, 24-month aged DOP prosciutto, perfectly sliced, serves 2-3 ("Denominazione di Origine Protetta,” or “Protected Designation of Origin” in English. This certification guarantees locally sourced and packaged).

24 month Parmigiano Reggiano served in bite size pieces.

A blend of Italian olives, marinated with lemon, orange, herbs & garlic.

Our iconic dumpling made of goat cheese, pecorino, eggs and flour in a pureed porcini mushroom and kale sauce, with black pepper.

Our signature salad of organic kale with pine nuts, currants, pecorino cheese & lemon vinaigrette.

Rocket arugula with hearts of palm, baby artichokes, avocado, Reggiano cheese & lemon emulsion

Hearts of romaine with collatura croutons, Caesar dressing (contains raw egg), Reggiano cheese and anchovies

House salad with mixed greens, fennel, tomato, carrots, basil and balsamic dressing

Mozzarella di bufala D.O.P. with vine tomatoes, fresh basil, maldon salt, cracked pepper.

Tomato sauce, smoked pancetta (pork), chilies, chives and a touch of cream over penne pasta

Penne pasta, garlic marinara, touch of heavy cream (omit cream to make it vegan)

Orecchiette (means little ears) pasta, sweet sausage, chilies, broccoli rabe & Pecorino cheese

Orecchiette pasta, cannellini beans, chilies, broccoli rabe & pecorino cheese

Classic dish from Bologna - handmade tagliatelle with authentic ragu of beef, veal, pork, and prosciutto with Parmigiano Reggiano

Handmade ravioli with sheep's milk ricotta and spinach. Choose tomato basil or browned butter sage sauce.

Classic spaghetti and meatballs with fresh tomato basil sauce and Parmigiano Reggiano cheese

Our iconic dumpling made of goat cheese, pecorino, eggs and flour in a pureed porcini mushroom and kale sauce with cracked black pepper

Side portion of spaghetti or penne with choice of tomato basil sauce, olive oil, or butter & cheese

Handmade tagliatelle with butter and Parmigiano Reggiano cheese

Spaghetti, evoo, parsley, garlic and red chili flakes

Spaghetti with our fresh, deeply satisfying tomato basil sauce and topped with mozzarella

Taking it up a notch, these baked chicken cutlets are topped with our beloved tomato basil sauce, mozzarella and Parmigiano. Served with a side of handmade buttered pasta.

La Bandera branzino fillet, pardina lentils, sauteed kale, lemon emulsion

Spanish Pardina lentils braised in red wine

Fresh broccoli rabe blanched and sautéed in evoo and garlic with a touch of spicy pepperoncini.

Italian style heirloom cannellini beans, braised with rosemary and Marchesa EVOO.

Nicely fried shoestring potatoes dressed with GioBatta herb mix with a side of house aioli

Sautéed mushrooms with evoo and parsley

Chef's selection of vegetable sides, Vegan!

A flakey, buttery crust with sweet sour cherry marmalade. Simple Roman dessert.

Our own flourless chocolate tort made with Valrhona chocolate and imported hazelnuts. Perfectly rich. Served with gelato.

Classic cannoli, choose pistachio or chocolate chip.

Two scoops of our housemade gelato.

Our housemade gelato by the pint.

Our housemade sorbet by the pint.

Our soups are made with organic vegetables and house made stock. We serve a healthy, hearty special daily.

Roman street food! These arborio rice balls with peas and mozzarella are delicately fried and served with a side of tomato basil sauce

Air cured beef with arugula, shaved parmigiana and lemon vinaigrette

House made meatballs with fresh tomato basil sauce and a dollop of ricotta cheese

Perfectly grilled eggplant layered with tomato basil sauce, mozzarella & parmigiano. Gluten free

Lightly fried fresh Rhode Island squid, served with garlic marinara sauce and lemon

Parmigiano reggiano in bite size pieces, perfect aperitivo for 2-4

A blend of Italian olives, marinated with lemon, orange, herbs & garlic.

The gold star standard in Italy, 24-month aged DOP prosciutto, perfectly sliced, serves 2-3 ("Denominazione di Origine Protetta,” or “Protected Designation of Origin” in English. This certification guarantees locally sourced and packaged).

Roman focaccia, baked fresh daily.

A traditional roman food - grilled ciabatta rubbed with garlic, sprinkled with evoo, salt + pepper.

Our signature salad with organic kale with pine nuts, currants, pecorino cheese & lemon vinaigrette.

Rocket arugula with hearts of palm, baby artichokes, avocado, reggiano cheese & lemon emulsion

Romaine hearts with collatura croutons, Caesar dressing (with anchovy & egg) & reggiano cheese. Crunchy, savory, classic.

Mixed greens with fennel, basil, tomato, carrot & balsamic dressing

Spaghetti with our signature tomato basil sauce, topped with bufala mozzarella & parmigiano reggiano.

Classic dish from Bologna - handmade tagliatelle with authentic ragu of beef, veal, pork, and prosciutto with Parmigiano Reggiano

Orecchiette (means little ears) pasta, sweet sausage, chilies, broccoli rabe & Pecorino cheese

Tomato sauce, smoked pancetta (pork), chilies, chives and a touch of cream over penne pasta

Handmade ricotta and spinach ravioli in a browned sage butter or tomato basil sauce

Our iconic dumpling made of goat cheese, pecorino, eggs and flour in a pureed porcini mushroom and kale sauce with cracked black pepper

Side portion of spaghetti or penne with choice of tomato basil sauce, olive oil, or butter & cheese

Spanish Pardina lentils braised in red wine

Fresh broccoli rabe blanched and sautéed in evoo and garlic with a touch of spicy pepperoncini.

Italian style heirloom cannellini beans, braised with rosemary and Marchesa EVOO

Sautéed mushrooms with Marchesa EVOO and parsley

Perfectly fried shoestring potatoes dressed with GioBatta herb mix and a side of house aioli

Chef's selection of vegetable sides, Vegan!

24 month Proscuitto di Parma, tomato, mozzarella and basil on baguette, pressed hot. Please choose side salad or fries.

Fresh mozzarella, vine tomato and basil on focaccia. Please specify if desired hot. Please choose side salad or fries.

Mare means sea. Italian tuna mixed with cornichon and mayo, on a baguette with tomato and romaine. Pressed warm to soften the baguette. Please choose side salad or fries.

Our best chicken cutlet breaded and pan fried with mozzarella and tomato basil served on a baguette pressed hot. Please choose side salad or fries.

Housemade meatballs on toasted baguette with tomato basil sauce and provolone. Choose salad or fries.

Chef F's favoloso tiramisu - lady fingers, mascarpone, Belgian chocolate, Illy espresso. Ingredients are A+++. Some say it's the best they've ever had.

Sweet cooked cream, chilled and topped with seasonal fruit. La dolce vita.

A flakey, buttery crust with sweet sour cherry marmalade. Simple Roman dessert. Serves 10-16

Our own flourless chocolate tort made with Valrhona chocolate and imported hazelnuts. Perfectly rich.

Classic cannoli, choose pistachio or chocolate chip.

Affogato" in Italian means "drowned" - a scoop of or gelato "drowned" with a shot of hot espresso. A delicious contrast of hot and cold, bitter and sweet.

Roman street food, fried rice balls & fresh mozzarella with a side of our own tomato basil sauce. Vegetarian.

Salumi misti! An assortment of highest quality artisanal cured salumi, Parmigiano, marinated olives and Romacut focaccia.

The gold star standard in Italy, 24-month aged DOP prosciutto ("Denominazione di Origine Protetta,” or “Protected Designation of Origin” in English. This certification guarantees locally sourced and packaged), served perfectly sliced. Add mozzarella from our Alimentari for an antipasti rouser.

Rocket arugula with hearts of palm, baby artichokes, avocado, reggiano cheese & lemon emulsion

Hearts of romaine with collatura croutons, Caesar dressing (with anchovy & egg) & reggiano cheese. Crunchy, savory, classic.

Our signature salad made with organic Lacinato kale with pine nuts, currants, pecorino cheese & vinaigrette

Green salad with tomato, fennel, carrots, basil and balsamic vinaigrette.

Classic Northern Italian lasagna made with handmade spinach pasta, our signature bolognese sauce & béchamel sauce.

Handmade spinach pasta layered with fresh tomato basil sauce, ricotta cheese, parmigiano reggiano and sautéed spinach.

Grilled eggplant layered with mozzarella, parmigiano reggiano, and tomato basil sauce. Light and super satiating. Gluten free!

Organic chicken cutlets parmigiana breaded and pan fried, topped with our beloved tomato basil sauce, mozzarella and parmigiano reggiano.

Chef Francesco's Nonna made this dish on the farm - Maccheronchini pasta with sausage, béchamel sauce and Grana Padano. An elevated mac and cheese.

Ziti with tomato basil sauce and fresh mozzarella topped with Parmigiano Reggiano.

Organic chicken cutlets lightly floured and sautéed with mushrooms, Florio dry marsala & chicken broth. Delicate and delicious.

House blend meatballs served in our own tomato basil sauce with parmigiano reggiano. Contains bread crumbs and dairy.

Broccoli rabe blanched and sauteed with garlic and pepperoncini.

Chef F's favoloso tiramisu - lady fingers, mascarpone, Belgian chocolate, Illy espresso. Ingredients are A+++. Some say it's the best they've ever had.

A flakey, buttery crust with sweet sour cherry marmalade. Simple Roman dessert. Serves 10-16

Nonna's recipe - a light not so sweet olive oil cake. Serves 8 - 10

Our own flourless chocolate tort made with Valrhona chocolate and imported hazelnuts. Perfectly rich. Serves 10-12