Gibsons Italia

One ounce of Prime Rare Tea Cellar Golden Kaluga caviar served with traditional garnishes.

Fresh market oysters served on the half shell with San Giacomo mignonette and Bombay cocktail sauce.

Chilled colossal U-12 prawns served with house-made cocktail sauce.

Succulent chilled lobster meat paired with a vibrant salsa rosso.

Sweet Alaskan king crab leg portions served with creamy mostarda dijon sauce.

Fresh ahi tuna crudo set over roasted vegetables, pine nuts, capers, and sweet raisins.

A grand seafood assortment including half lobster, Alaskan King crab, 4 oysters, and 4 prawns.

The ultimate seafood experience featuring a whole lobster, Alaskan King crab, 8 oysters, and 8 prawns.

Warm, house-baked focaccia bread served with whipped ricotta and aged Balsamic Giusti.

Oven-baked garlic focaccia served with a rich, velvety Parmesan Fonduta.

Crispy arancini made from 1-year aged Acquerello risotto, cheese fonduta, Parmigiano Reggiano, and freshly cracked Tellicherry black pepper.

Tender charred octopus served over smooth cannellini bean puree, spicy Nduja butter, tomato and herb salad, and capers.

Lump crabmeat layered with avocado, mango, bell pepper, cognac mayonnaise, and Calabrian chili oil.

Roman-style crispy fried artichokes served with lemon caper aioli and shaved Parmigiano Reggiano.

Savory house meatballs smothered in tomato sauce, finished with Corso ricotta and Pecorino Romano.

DOP Dall'Ava prosciutto, fresh mozzarella di bufala, grilled bread, compressed cantaloupe, avocado carpaccio, and red vein sorrel.

Premium Wagyu beef tartare blended with pickled shallots, egg yolk, and burnt onion aioli.

Housemade Italian sausage simmered with cannellini beans, Tuscan kale, escarole, and savory chicken jus.

Rich, velvety bisque infused with sweet Alaskan king crab meat and aromatic herbs.

Classic soup with braised kale, fregula pasta, and delicate savory meatballs.

Crisp romaine hearts tossed in classic Caesar dressing, topped with toasted breadcrumbs and Parmigiano.

Nutritious mix of farro, barley, lentils, black-eyed beans, and borlotti beans tossed with fresh arugula and avocado.

Salami Finocchiona, cherry pomodorini, toasted breadcrumbs, and Parmigiano tossed in red wine vinaigrette.

Tender roasted beets with whipped ricotta, blood orange segments, watermelon radish, candied pecans, and citrus vinaigrette.

Crisp iceberg wedge topped with Gorgonzola DOP, Sweet 100 tomatoes, crispy pancetta, and toasted walnuts.

Charred broccolini, delicate delicata squash, Honeycrisp apple slices, pistachios, and Parmigiano Reggiano in Lambrusco vinaigrette.

Classic gold-extruded pasta tossed with Pecorino Locatelli cheese and coarsely ground Tellicherry peppercorns.

Housemade fusilli pasta cooked with rich Neapolitan beef and onion sugo, Pecorino Romano, and Parmigiano Reggiano.

Rigatoni pasta in a creamy tomato vodka sauce, finished with Parmigiano Reggiano and fresh ricotta.

Indulgent raviolo filled with carbonara cream, topped with crispy prosciutto, Parmigiano Reggiano, and summer black truffle.

Casarecce pasta folded with tender asparagus spears, Parmigiano Reggiano, Corso ricotta, and bright lemon zest.

Fresh pasta laden with Bar Harbor mussels, cockles, and succulent shrimp in garlic butter scampi sauce.

Luxurious 7-year aged Acquerello rice prepared with seared Viking Village sea scallops, Parmigiano Reggiano, and sweet baby leeks.

Tender, hand-cut 7oz Gibsons Prime Angus filet mignon cooked to perfection.

Generous 14oz center-cut Gibsons Prime Angus filet mignon, perfectly seasoned and charbroiled.

Prime 13oz boneless New York strip steak featuring exceptional marbling and deep beef flavor.

Flavor-rich 16oz bone-in New York strip steak grilled over open flames.

Gibsons signature 22oz bone-in ribeye, renowned for its unbelievable tenderness and rich marbling.

Imposing 34oz dry-aged double cut porterhouse steak offering both tender filet and robust strip cut.

12oz grass-fed Australian bone-in filet mignon offering lean, refined flavor and tenderness.

14oz grass-fed Australian ribeye steak charred over high heat for robust steakhouse flavor.

Exquisite 4oz A5 Miyazaki Japanese Wagyu ribeye celebrated for ultra-dense marbling and melt-in-your-mouth texture.

14oz Carrara 640 Wagyu New York strip featuring elite Australian Wagyu marbling.

Showstopping 34oz long-bone Wagyu Tomahawk steak grilled to juicy perfection.

Whole roasted Mediterranean branzino dressed with Meyer lemon caper sauce and fresh herb salad.

Pan-roasted Faroe Island salmon served over creamy leek crema di porri and ciambotto vegetable ragu.

Sweet, tender 8oz wild Australian cold-water lobster tail broiled with clarified butter.

Pan-seared Alaskan halibut served over pancetta-braised lentils, morel mushrooms, and spring onion jus.

Butter-tender Chilean sea bass plated over vibrant red pepper ragu and sautéed escarole.

Pan-fried crispy chicken cutlet baked under roasted tomato sugo and melted Mozzarella di Bufala.

Naturally raised Van Wells Farm grilled lamb chops accompanied by vibrant fresh mint pesto.

Crispy breaded veal cutlet served with tarragon mustard sauce and fresh baby arugula salad.

Sautéed Brussels sprouts tossed with crispy prosciutto, red finger chili, maple glaze, and Parmigiano Reggiano.

Roasted maitake mushrooms sautéed in rich Wagyu fat, fresh chives, and fiore red wine sauce.

Crispy golden fresh-cut potato fries tossed in signature house seasoning mix.

Ultra-creamy, silky French-style potato puree rich with butter.

Decadent double-baked potato whipped with ricotta cheese, Parmigiano Reggiano, and fragrant Umbrian truffle.

Grilled asparagus spears served with creamy chive aioli and shaved Parmigiano Reggiano.

Rich, velvety classic French Béarnaise sauce infused with tarragon and shallots.

Gibsons signature housemade savory steak sauce.

Classic French peppercorn cognac sauce with green and cracked black peppercorns.

Compound butter blended with fragrant black Umbrian truffles and sea salt.

Zesty creamy horseradish sauce crafted with fresh grated horseradish root.

Luxurious sauce made from pan-seared foie gras rendered into a rich red wine reduction.