Baltimore Restaurant Week at Germano’s PIATTINI


Our scrumptious menus…

2-Course Lunch $20

First Course / Choice of:

Chilled Cucumber Soup – Whipped ricotta, EVOO

Arugula Salad – Farro, summer vegetables, Green Goddess dressing, fennel Caesar Salad – Whole-leaf Romaine, house-made Caesar dressing, breadcrumbs, Grana Padano

Brussels Sprouts – Aioli, lemon, grappa gastrique

Ricotta Doughnuts

Second Course / Choice of:

TAGLIATELLE – Fresh house-made pasta (contains egg), tossed with either beef ragu or with fresh seasonal vegetables

SPAGHETTI CARRETTIERA – Fresh house-made pasta (contains egg), spicy fresh tomato sauce *

PORCHETTA SANDWICH – House-made focaccia, aioli, shaved porchetta, mostarda,

and dressed arugula

GRILLED SALMON – Grilled fresh salmon served over a fresh fennel salad * gf

ORECCHIETTE – “Little ear” pasta with cannellini beans, broccoli di rabe, garlic, EVOO, chili pepper, toasted breadcrumbs * V

RED BEET RAVIOLI – Filled with red beets and soft mild fresh cheese, topped with mushroom ragu

EGGPLANT PARMIGIANA – Baked layers of roasted eggplant, fresh basil, parmigiana cheese, tomato sauce and herbs * gf

CAULIFLOWER STEAK – Seared cauliflower, red pepper sauce, mushrooms, roasted potatoes * V gf

POLLO DEL CACCIATORE – Breast of chicken sauteed with tomatoes, green peppers, onion, Italian herbs and EVOO gf

Gluten-free pasta available on request.

3-Course Dinner $35

First Course / Choice of:

Arugula Salad – Baby arugula, farro, seasonal vegetables, lemon juice, EVOO * V

Whole Leaf Caesar Salad – House-made Caesar dressing, lemon, Grana Padano, breadcrumbs *

Beet Carpaccio – Thinly sliced red beets, arugula, shaved fennel, lemon, EVOO * V gf

Carciofi alla Griglia – Grilled long-stem artichokes, vin cotto drizzle * V gf

Brussels Sprouts-Crispy pancetta, cream of ricotta gf

Polenta Parmigiana Bolognese – Triangles of crisp house polenta, beef ragu

Second Course / Choice of:

TAGLIATELLE – Fresh house-made pasta (contains egg), tossed with either beef ragu OR with fresh seasonal vegetables *

PORCHETTA – Slow-roasted loin of pork stuffed with sweet Italian sausage, over braised cabbage

GRILLED SALMON – Grilled fresh salmon served over a fresh fennel salad gf

CAULIFLOWER STEAK – Seared cauliflower, red pepper sauce, mushrooms, roasted potatoes * V gf

LASAGNA – House-made pasta, meat sauce, mozzarella, Grana Padano, fresh basil, tomato sauce

EGGPLANT PARMIGIANA – Baked layers of roasted eggplant, parmigiana, basil, house tomato sauce * gf

RED BEET RAVIOLI – Filled with red beets and soft mild fresh cheese, topped with mushroom ragu

VERDURE FLATBREAD – Fresh-baked flatbread topped with garlic, broccoli di rabe and chef’s selection of seasonal fresh vegetables * V

ORECCHIETTE “Little ear” pasta with cannellini beans and broccoli di rabe, garlic, EVOO, chili pepper, toasted breadcrumbs * V

VEAL MARSALA – Milk-fed veal sautéed with cremini mushrooms, Marsala wine sauce, served with potatoes and sautéed spinach

Third Course / Choice of:

Tiramisu

Cheesecake

Burgundy Poached Pear

LEGEND: * – vegetarian; V- vegan; gf – gluten-free

 

Make your reservations now!

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