Valentine’s Day Dinner

Giuseppe’s is now accepting reservations for Valentine’s Day 2019! 

 Our Valentine’s Day Menu will include:

Antipasto Amuse Bouche

Soup or Salad



Champagne Toast

Warm Baguette

 Price per person:  $75

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 February 13, 2019

Click here to make a reservation now

Here is our entire Valentine’s Day 2019 Menu:

Small Plates  $10

S H R I M P   C O C K T A I L

with our homemade cocktail sauce  


C A L A M A R I   F R I T T I

breaded squid rings lightly fried and tossed with sauteed banana peppers. served with marinara  


C R I S P Y   F R I E D   G U L F   O Y S T E R S 

with our homemade cocktail sauce


P R O S C I U T T O  &  P R O V O L O N E   W R A P P E D   A S P A R A G U S

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


F U N G H I   a l   F O R N O

baked mushroom caps stuffed with Italian sausage, cream cheese, onions and peppers


F R I T E L L E   di   G R A N C H I O

homemade lump crab cakes with Aioli

Second Course

P A S T A   e   F A G I O L I

a cup of northern white bean soup with tomato, basil and garlic  


Z U P P A   d e l   G I O R N O

a cup of the Chef’s homemade soup of the day    


I N S A L A T A   V E R D E

fresh leafy greens topped with seasonal vegetables  

I T A L I A N   W E D G E

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


I N S A L A T A   G O R G O N Z O L A

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


I N S A L A T A   G I U S E P P E

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  


I N S A L A T A   C E S A R E

romaine lettuce tossed with seasoned croutons, parmigiana and homemade Caesar dressing


S A L A D   D R E S S I N G S

Italian Vinaigrette, Balsamic Vinaigrette,  Ranch,  French,  Parmesan Peppercorn  and  Blue Cheese

Valentine’s Day Specials

S C A L L O P S   R O C K E F E L L E R

seared jumbo diver scallops topped with spinach and bacon,

with a lemon, olive oil and garlic sauce, over linguine


O V E N   R O A S T E D   S E A   B A S S

with lobster chili butter sauce, over a bed of spaghetti or with the vegetable of the day


P E S T O   C R U S T E D   G R I L L E D   S A L M O N

served with dill lemon butter sauce, over spaghetti or with the vegetable of the day   


F R U T T I   di   M A R E

scallops, shrimp and lobster tossed with linguine in a sherried mascarpone tomato cream sauce


A L M O N D   C R U S T E D   H A L I B U T

with citrus butter sauce


C R A B   S T U F F E D   C H I C K E N   B R E A S T S

served over spaghetti with a Dijon cream 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, with garlic herb butter


N E W   Y O R K   S T R I P   A U    P O I V R E

a 14 ounce peppercorn-crusted angus strip, grilled to order, with Bearnaise sauce


T O U R N E D O S   alla   S A L T I M B O C A

two 4-ounce medallions of beef tenderloin, topped with prosciutto ham and provolone cheese, grilled to order, with a red wine and sage sauce.


F I L E T T O   d i   M A N Z O

a half-pound of beef tenderloin, grilled to order    

add olive oil & garlic    •     add sautéed peppers, mushrooms and onions


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


P A S T A   V I N C E N Z O

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  


S P A G H E T T I   M A R I N A R A

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   


F E T T U C I N E   A L F R E D O

fettucine tossed in a 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    


  R A V I O L I    Q U A T T R O    F O R M A G G I

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


C A R B O N A R A   A M E R I C A N O

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    


L O B S T E R   R A V I O L I

served in a roasted red pepper cream sauce with fontina and romano cheeses  


House Favorites

P O R T O B E L L O   &   M A N Z O

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                        


T O R T E L L I N I   a l l a   P A N N A   e   P E S T O

cheese-filled pasta tossed with sautéed prosciutto ham and asparagus in a pesto cream sauce, topped with toasted pine nuts    

 T O R T E L L I N I   S I M P S O N – S T Y L E  –  add bay shrimp and lump crab meat     


C A R B O N A R A   I T A L I A N O

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


C O N C H I G L I O N I   d i   S T E P H A N O

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


M E L A N Z A N E   P A R M I G I A N A

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


C H I C K E N   P E P P E R O N I

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


S C A M P I   A G L I O   e   O L I O 

sautéed jumbo and bay shrimp tossed with spaghetti, scallions & diced tomatoes in a lemon garlic sauce   


S C A M P I   F R A   D I A V O L O

sautéed jumbo and bay shrimp with a spicy tomato sauce and spaghetti   





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.