New Year’s Menu

Giuseppe’s is now accepting reservations for New Years Eve!  

Your New Years Eve Dinner will include:

  • Antipasto Starter
  • Soup or Salad
  • Entree
  • Dessert
  • Champagne Toast
  • Hot Bread
  • 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:


    Small Plates  $10

    Shrimp Cocktail

    with our homemade cocktail sauce   

    Calamari Fritti

    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

    Second Course

    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     

    Insalata Verde

    fresh leafy greens topped with seasonal vegetables   

    Italian Wedge

    fresh iceberg wedge with crisp pancetta, creamy gorgonzola dressing, diced tomatoes and croutons

    Insalata Gogonzola

    mixed spring lettuces, gorgonzola cheese, candied walnuts and sliced apples tossed with balsamic vinaigrette   

    Insalata Giuseppe

    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   

    Insalata Cesare

    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 Vincenzo

    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

    Spaghetti Marinara

    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 Alfredo

    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     

    Ravioli Quattroformaggi

    filled with ricotta, mozzarella, asiago and parmigiana, and served with a vodka tomato basil cream sauce

    Carbonara Americano

    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     

    House Favorites

    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     

    Tortellini Simpson-style

    add bay shrimp and lump crab meat     

    Carbonara Italiano

    spaghetti tossed with pancetta and peas and sautéed with garlic and olive oil, finished with egg, pecorino romano cheese and cracked black pepper      

    Conchiglioni diStephano

    pasta shells stuffed with chicken and ricotta cheese, baked with marinara and provolone     

    Melanzane Parmigiana

    slices of eggplant lightly breaded and fried, then topped with mozzarella and baked, served with marinara over a bed of spaghetti     

    Chicken Pepperoni

    chicken breasts lightly breaded, fried and stuffed with pepperoni and provolone, served over a bed of spaghetti with marinara     

    Lobster Ravioli

    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    

    Scallops Rockefeller

    seared jumbo diver scallops topped with spinach and bacon, with a lemon, olive oil and garlic sauce, over linguine

    Scampi Fradiavolo

    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

    Grilled Salmon

    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

    Fresh Catch

    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   

    Homemade Cannoli

    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.