Girasole - Bound Brook, NJ

Marinated and grilled sweet sausage accompanied by a cannellini bean salad.

Portabello and domestic mushrooms sauteed with white wine, fresh herbs, garlic bread crumbs.

Crispy pan fried squid served with a house marinara sauce.

Cheese tortellini in a chicken broth with julienne vegetables and fresh herbs.

Handmade mozzarella, house roasted peppers and prosciutto, drizzled with extra virgin olive oil.

Little neck clams accompanied by the sauce of your choice: white wine and garlic broth, marinara, or fra diavolo.

Romaine lettuce with traditional caesar dressing, garlic croutons and romano cheese.

Organic greens with imported provolone, olives, artichokes and salami tossed with a house vinaigrette.

Arugula, radicchio and belgian endive, with lemon vinaigrette.

Slices of handmade mozzarella, tomatoes and basil, drizzled with extra virgin olive oil.

Linguine with your choice of red or white clam sauce.

Angel hair pasta with shrimp, scallops, spinach and roasted peppers, in an oil and garlic sauce.

Linguine with shrimp, scallops, clams and mussels in a tomato basil brochette or white wine garlic broth.

Homemade porcini mushroom filled ravioli with leeks and pancetta in a roasted garlic and rosemary sauce with a touch of cream.

Rigatoni with spicy sausage, chicken, mushrooms and peppers in a tomato basil sauce.

Shrimp sauteed in oil, garlic, lemon and white wine, served over linguine.

Penne with shrimp, broccoli and roasted peppers in an oil and garlic sauce.

Shrimp and scallops sauteed with sundried tomatoes and basil in roasted garlic cream over fettucine pasta.

Tortellini with prosciutto and aspragus in a pink vodka sauce.

Jumbo shrimp dipped in a herb seasoned batter and sauteed with lemon, white wine and fresh herbs.

Traditionally preparded boneless breast of chicken. Your choice of marsala, francese or cacciatore.

Traditionally preparded veal scaloppine your choice of marsala, francese or pizzaiola.

Boneless breast of chicken sautted with artichoke hearts, sundried tomato and asparagus in a white wine and herb sauce.

Scaloppine of veal sauteed with jumbo shrimp and procini mushrooms in a cognac sauce.

Scallopine of veal topped with spinach, proscuitto and fresh mozzarella in a balsamic demiglaze.

Boneless breat of chicken suateed with protobella mushrooms and sundried tomatoes in a balsamic demiglaze.

Scaloppine of veal topped with grilled eggplant, prosciutto and mozzarella in a roasted garlic and white wine sauce.

Pistachio nut crusted medallions of veal served with a shitake mushroom, brandy and herb sauce.

Sauteed in olive oil and garlic.

Caramelized bananas and nutella wrapped in a homemade crepe, served warm with vanilla ice cream.

Warm chocolate cake with a molten center accompanied by vanilla ice cream.

Rapberry sorbet.

Classic New York style cheesecake.

Vanilla bean custard with a caramelized top.

Italian ladyfingers soaked in espresso and kahlua, layered with a mascarpone cheese custard and chocolate shavings.

Warm bread pudding served with vanilla ice cream and finished with a vanilla drizzle.

Chocolate mousse cake drizzled with chocolate suace and whipped cream.

Vanilla ice cream topped with a shot of espresso, finished with whipped cream and cocoa powder.

Traditional cannoli shell with ricotta cheese, candied fruit and chocolate chips.

Chocolate and vanilla ice cream in a hard chocolate shell with nuts and cherry center.