Giuseppe’s is now accepting reservations for New Years Eve!
Your New Years Eve Dinner will include:
Price per person: $75
Reserve your table now!
No plate sharing.
In addition to the above courses, small Plates may be purchased for $10.
Reservations can be made on Open Table or by calling us at (859) 272-4269.
A credit card number is required to secure your reservation. The credit card number is not charged except in the case of no-show, which will result in a credit card charge of $50 per person. If you need to cancel your reservation, you may do so without penalty by December 30, 2018.
Here is our entire New Years Eve 2018 Menu:
with our homemade cocktail sauce
breaded squid rings lightly fried and tossed with sauteed banana peppers. served with marinara
Crispy Fried Gulf Oysters
with our homemade cocktail sauce
Prosciutto & Provolone Wrapped Asparagus
asparagus spears grilled and served with balsamic drizzle
potato dumplings baked in your choice of a cream sauce with fontina cheese or a tomato basil sauce topped with melted fontina
Funghi al Forno
baked mushroom caps stuffed with Italian sausage, cream cheese, onions and peppers
A cup of Pasta e Fagioli
northern white bean soup with tomato, basil and garlic
A cup of Zuppa del Giorno
the Chef’s homemade soup of the day
fresh leafy greens topped with seasonal vegetables
fresh iceberg wedge with crisp pancetta, creamy gorgonzola dressing, diced tomatoes and croutons
mixed spring lettuces, gorgonzola cheese, candied walnuts and sliced apples tossed with balsamic vinaigrette
fresh leafy greens tossed with salami, prosciutto ham, kalamata olives, diced tomato, boiled egg, mushrooms, cucumber and red onion tossed with house Italian Vinaigrette, topped with fresh mozzarella cheese and a pepperoncini
romaine lettuce tossed with seasoned croutons, parmigiana and homemade Caesar dressing
Pollo e Vitello
=Our chicken and veal dishes are served over a bed of spaghetti or with the vegetable of the day.
stuffed with Prosciutto ham and Provolone, served with a red wine and sage sauce chicken or veal
sautéed with a blend of white wine, lemon, butter and capers chicken or veal
lightly breaded and fried, then topped with marinara, mozzarella and parmigiana cheeses chicken, veal or shrimp
lightly sautéed with a Marsala wine and mushroom sauce chicken or veal
lightly breaded and fried over capellini in olive oil and garlic with fresh lemon and pecorino romano chicken or veal
pasta of the day tossed with sun-dried tomatoes, mushrooms, kalamata olives, red onions, olive oil, garlic and romano cheese with sautéed shrimp · with grilled chicken · with beef tenderloin tips
with sweet Italian sausage · with homemade meatballs · with meat sauce
potato pasta baked in your choice of a cream sauce with fontina cheese or a tomato-basil sauce topped with fontina
fettucine tossed in cream sauce with pecorino romano and parmigiana with grilled chicken · with sautéed shrimp · with 6 ounces of cold water lobster meat
baked layers of ribbon pasta, ricotta, mozzarella, provolone, parmigiana, ground sirloin, Italian sausage and marinara
filled with ricotta, mozzarella, asiago and parmigiana, and served with a vodka tomato basil cream sauce
fettucine tossed with sautéed prosciutto ham and bacon in alfredo sauce
giant pasta tubes stuffed with ricotta and parmigiana cheeses, baked with marinara and mozzarella
Portobello & Manzo
beef tenderloin tips, portobello mushrooms, yellow onions and spinach tossed with the pasta of the day in a red wine and plum tomato demi glace
Tortellini alla Pannae Pesto
cheese-filled pasta tossed with sautéed prosciutto ham and asparagus in a pesto cream sauce, topped with toasted pine nuts
add bay shrimp and lump crab meat
spaghetti tossed with pancetta and peas and sautéed with garlic and olive oil, finished with egg, pecorino romano cheese and cracked black pepper
pasta shells stuffed with chicken and ricotta cheese, baked with marinara and provolone
slices of eggplant lightly breaded and fried, then topped with mozzarella and baked, served with marinara over a bed of spaghetti
chicken breasts lightly breaded, fried and stuffed with pepperoni and provolone, served over a bed of spaghetti with marinara
served in a roasted red pepper cream sauce with fontina and romano cheeses
Scampi Aglio e Olio
sautéed jumbo and bay shrimp tossed with spaghetti, scallions & diced tomatoes in a lemon garlic sauce
seared jumbo diver scallops topped with spinach and bacon, with a lemon, olive oil and garlic sauce, over linguine
sautéed jumbo and bay shrimp with a spicy tomato sauce and spaghetti
Oven Roasted Seabass
with lobster chili butter sauce, over a bed of spaghetti or with the vegetable of the day
served with dill lemon butter sauce, over spaghetti or with the vegetable of the day
Frutti di Mare
scallops, shrimp and lobster tossed with linguine in a sherried mascarpone tomato cream sauce
Almond Crusted Halibut with citrus butter sauce
our hand-cut steaks are served with garlic mashed potatoes and the vegetable of the day please allow extra time for steaks ordered medium to well-done
a 14 ounce angus ribeye, grilled to order
New York Strip au Poivre
a 14 ounce peppercorn-crusted angus strip, grilled to order
Tournedos alla Mama with Shrimp
two 4-ounce medallions of beef tenderloin, grilled to order, in an olive oil and garlic sauce, topped with shrimp.
Filetto di Manzo
a half-pound of beef tenderloin, grilled to order add olive oil & garlic • add sautéed peppers, mushrooms and onions
Winner of “Best Dessert” at Taste of the Bluegrass. Ladyfingers dipped in espresso, with whipped mascarpone cheese topped with shaved chocolate.
New York Style Cheesecake
Chocolate Lava Cake
A la mode
A pastry shell filled with mascarpone and ricotta cheeses, topped with powdered sugar, chocolate chips & crushed pistachios.
Homemade Creme Brulee
Our traditional Italian Ice Cream. Flavors vary by season.
Vanilla Bean Ice Cream
A blend of chocolate, pistachio & cherry gelato.