3 Giovani 548 Laguardia Pl

layered eggplant baked with tomato and mozzarella

cream stuffed fresh mozzarella served with grilled vegetables and fresh basil

thinly sliced filet mignon topped with arugula and shaved parmesan

chefs assortment of cheeses served with seasonal fruit, honey and walnuts

fresh whole grilled jumbo squid with salsa verde (olive oil, lemon, garlic, parsley)

jumbo lump crab meat, avocado, mango, pickled ginger, and frisée

grilled Mediterranean baby octopus with cherry tomatoes, asparagus, onions, olives

thinly sliced prosciutto crudo, Parmigiano Reggiano cheese, bruschetta, olives

thinly sliced prosciutto crudo, Parmigiano Reggiano cheese, bruschetta, olives

arugula salad with lemon, olive oil, and shaved parmesan cheese

mesclun greens, sliced pear, candied walnuts, dried cranberries, fried chèvre

chopped tomatoes, peppers, cucumbers, red onions, olives, feta

grilled baby gem lettuce topped with gorgonzola cheese, toasted almonds & pomegranate

fior di latte, San Marzano tomatoes, basil

burrata, roasted cherry tomatoes, basil

with mixed grilled vegetables

white pizza, prosciutto, arugula, shaved parmesan

fior di latte, goat cheese, ricotta, gorgonzola, truffle tartufata

Calabrian chiles, caramelized onions, fresh basil, rosé sauce

with chickpeas, spinach, tomatoes, mushrooms, parmigiano

with hot & sweet sausage, green peas, tomato-cream sauce

with prosciutto in a tomato-cream sauce

squid ink pasta, calamari, mussels, shrimp, spicy marinara sauce

'little hollows' with tomatoes, arugula, garlic, olive oil

with a basil-pine nut pesto sauce

our signature ravioli in a blended mushroom cream sauce

wide rag pasta with a roasted veal ragu

bistro style pot of steamed mussels with white wine, fennel and thyme

the classic - served with a side of pasta al pomodoro

mediterranean sea bass fillet baked 'al cartoccio' with seasonal vegetables

'Florentine style' rosemary steak served sliced with fagioli and lemon

chicken breaded with parmesan cheese in a white wine-lemon sauce

pan-seared fillet topped with asparagus, avocado, red onion and tomatoes

roasted duck legs with a brandied mushroom medley & cranberry sauce

rack of veal 'milanese' topped with fresh mozzarella, tomatoes, and arugula

seasonal greens sautéed with olive oil, garlic, and pepperoncino

roasted red beets with sea salt and extra virgin olive oil

cannellini beans braised with fresh tomato and sage

creamy Yukon Gold mashed potatoes

warm tuscan grains, chickpeas, leeks, raisins, fresh herbs