Gaetano's Restaurant MenuItalian | River Forest Main Menu
bufala mozzarella panna cotta served with cream of eggplant, vine ripened tomatoes, speck, pesto and apple balsamico.
zucchini blossom stuffed with pecorino cheese mousse, fried tempura style and served with drago sauce.
tempura-fried calamari rolled with asparagus, topped with sun-dried tomato spicy shrimp sauce, served with soy-lime citronette and borlotti aioli.
dates stuffed with ground beef and chorizo, wrapped in pancetta and baked, served with tomato-coconut sauce.
spicy shrimp bisque with house-made italian sausage, louisiana style mirepoix and rice suppli.
calamari, shrimp, mussels and scallops poached in garlic-tomato fumet, served with garlic bruschettone.
baby mixed greens tossed with sliced tomato, cucumber and red onion in chef gaetano’s sweet mustard vinaigrette with caramelized almonds, crispy pasta and carrots.
fresh mozzarella and vine-ripened tomato served with pesto and balsamic from modena.
chianti poached pears served with arugula and a walnut, gorgonzola fondue.
arugula, radicchio, avocado and hearts of palm dressed with a tomato-avocado vinaigrette, topped with shaved parmesan.
spinach and watercress salad served over a cream of taleggio, brie, robiola and mascarpone, drizzled with honey and candied almonds.
bresaola della valtellina carpaccio topped with arugula, shaved parmigiano and roasted blue oyster mushrooms, drizzled with citronette.
pan-seared kobe beef served with toasted pumpkin and sunflower seeds, crystallized garlic, pumpkin oil and calabrian pepper paste and soy-lime vinaigrette served with garlic crostini.
pan-seared and black peppercorn encrusted tuna carpaccio topped with hearts of palm, grape tomatoes, avocado, arugula and mango, drizzled with jalapeno citronette.
yellow & red beets roasted in the wood-burning oven, sliced carpaccio style and drizzled with champagne vinaigrette, paired with mache greens, topped with fried goat cheese.
assorted wild mushrooms and demi-glace, finished with parmesan and truffle pesto.
calamari, mussels, shrimp and scallops in tomato fumet and herbs.
wild mushrooms, fontina valdostana, blueberries and parmigiano, topped with baked duck breast and served in papillotte with charcoal.
parmigiano al limone and spinach topped with pan-seared scallops, drizzled with creamy lemon sauce.
modern sicilian style (cream of lemon, asparagus and parmigiano).
assortment of calamari, scallops, mussels and shrimp sauteed with garlic, e.v. olive oil, white wine, herbs and tomato sauce.
tomato sauce mamma anna style, if you don’t like it.
tossed with wild mushrooms, sautéed with garlic, shallots and white wine, finished with parmigiano.
calamari, shrimp and mussels with garlic in tomato fumet and a touch of cream.
house-made italian sausage and wild mushrooms in tomato-cream sauce, topped with goat cheese.
homemade butternut squash gnoochi tossed with beef short rib and wild mushroom ragout, accented with garlic and white wine sauce.
tagliolini tossed with acient peppers, asparagus, with mushrooms, cherry peppers, cherry tomatoes and broccoli, sauteed with garlic.
tossed with chicken breast and shrimp, sautéed with garlic, white wine, tomato sauce, pesto sauce and a touch of cream, finished with parmigiano.
amish chicken breast sauteed with shallots and white wine sauce topped with roasted red peppers and mozzarella, baked and served over mashed potatoes.
veal scaloppine sautéed with garlic, oregano, white wine and tomato sauce, topped with home-made mozzarella and baked, served over mashed potatoes.
veal scaloppine sautéed with butter-lemon sauce served over spinach and garlic-mashed potatoes.
veal sauteed with shallots, garlic, assorted wild mushrooms and marsala-white wine sauce.
veal breaded and sauteed with butter served with trapanese tomato salad and arugula, dusted with pecorino from tuscany.
beef short ribs braised milanese style, served over saffron risotto and topped with gremolata.
prime ribeye steak baked on cedar with herb de provence and bay leaves, served with gaetano’s horse radish sauce and sauteed asparagus, accented with garlic.
beef tenderloin battuta, served with arugula and shaved parmigiano dressed with truffle balsamic.
four-course, family-style dinner, personalized to your dietary needs.
three-course, mini version of chef ’s choice, based on small dishes.
an option to taste different wines, coordinated with either tasting.
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