Gianni's At The Former Versace Mansion

Premium Osetra Caviar served with traditional accoutrements, rich crème fraîche, and warm blinis.

Thinly sliced raw Kobe beef accented with fresh arugula, sliced mushrooms, shaved Pecorino Romano, and signature carpaccio sauce.

Fresh Kusshi oysters served on a bed of crushed ice on the half-shell with traditional mignonette.

Fresh salmon carpaccio accompanied by chopped egg white and yolk, black caviar, red onion, capers, parsley, and extra virgin olive oil.

Thinly sliced Yellowfin tuna carpaccio served alongside a refreshing frisée salad.

Grilled whole Mediterranean Branzino cooked to perfection and served with tender baby vegetables.

Pan-seared Dover Sole served in a classical brown butter sauce with fresh lemon, parsley, and seasonal baby vegetables.

Pan-seared wild Faroe Island salmon fillet served alongside sautéed baby vegetables.

Pan-seared jumbo sea scallops finished with a decadent black truffle sauce.

Pan-seared Chilean sea bass served over a bed of tender sautéed garlic spinach.

Char-grilled jumbo tiger prawns paired with an organic Misticanza salad and citrus dressing.

Crispy fried jumbo shrimp, tender calamari, and zucchini served with homemade Pomodoro dipping sauce.

Fresh, creamy Burrata cheese served with vine-ripened tomatoes, sweet basil, and rich extra virgin olive oil.

Thinly sliced octopus topped with sweet cherry tomatoes, red onion, tender potatoes, and a bright lemon vinaigrette.

Lightly seared Yellowfin tuna slices accompanied by a savory soy mayo sauce.

Succulent shrimp sautéed in a spicy cherry tomato Puttanesca sauce with capers and olives.

Executive Chef's cured meat and artisanal cheese board accompanied by classic condiments and crackers.

Crispy breaded and golden-fried sea bass bites served with a light herb dipping sauce.

Roman-style tender artichokes sautéed with garlic, fresh mint, parsley, and white wine sauce.

Prime center-cut filet mignon grilled over open flame and finished with herb butter.

A 20 oz prime bone-in ribeye steak seasoned with sea salt and rosemary, flame-grilled to order.

A monumental 32 oz T-Bone Porterhouse steak cooked to perfection and served with seasonal garden vegetables. Serves two.

Char-grilled Australian lamb chops paired with smooth, broccoli-infused mashed potatoes.

A succulent 20 oz grilled veal chop served with crispy herb-roasted potatoes and mixed baby vegetables.

Oven-roasted rotisserie chicken coated in rich demi-glaze, paired with crispy roasted potatoes.

Traditional Italian vegetable soup prepared with carrots, potatoes, celery, and tender borlotti beans.

Crisp baby arugula salad tossed with artichokes, shaved Parmesan, and a light lemon dressing.

Fresh baby gem lettuce dressed in house Caesar dressing, garlic croutons, and aged Parmesan cheese.

Baby arugula, sweet cherry tomatoes, avocado, red onion, and cucumber tossed in a bright lemon dressing.

Ripe tomatoes, bell peppers, cucumbers, red onions, Kalamata olives, and creamy feta cheese in extra virgin olive oil.

Handmade ricotta and spinach ravioli tossed in a golden brown butter and sage sauce.

Homemade artisan spaghetti tossed with whole lobster meat, sweet cherry tomatoes, and fresh basil leaves.

Handmade potato gnocchi prepared in white truffle sauce, Pecorino Romano cheese, and freshly shaved black truffles.

House-crafted rigatoni pasta tossed with slow-braised lamb, wild forest mushrooms, and crispy fried onions.

Classic homemade spaghetti in an authentic San Marzano tomato sauce with fresh basil and olive oil.

Classic Roman spaghetti tossed tableside inside an aged Pecorino cheese wheel with coarsely cracked black pepper.

Creamy Arborio rice slow-cooked with sautėed wild mushrooms and shaved Parmesan cheese.

Fresh asparagus spears seasoned and grilled over open flame.

Fresh broccolini and baby carrots sautéed in extra virgin olive oil and garlic.

Crispy oven-roasted baby Yukon gold potatoes seasoned with rosemary and garlic.

Silky smooth whipped potato purée infused with black truffle oil.

Fresh baby spinach leaves sautéed with garlic and extra virgin olive oil.