Gaetano's Restaurant MenuItalian | Forest Park Main Menu
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.
Bufala mozzarella panna cotta served with cream of eggplant, grape tomatoes, speck, pesto and apple balsamico.
Tempura-fried calamari rolled with asparagus, topped with sun-dried tomato spicy shrimp sauce, served with soy-lime citronette and borlotti aioli.
Crabcake bread cannelloni, baked and served with arugula dressed with ceci beans-anchovy sauce accented with garlic and Parmigiano.
Dates stuffed with beef and chorizo wrapped in pancetta and baked, served with coconut tomato sauce accented with cumin, coriander and jalapeno.
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.
1 Lb. of Mediterranean mussels(the best mussels on the American market) poached in a pecorino broth served with bomba bread.
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.
Yellow and 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.
Arugula, radicchio, avocado and hearts of palm dressed with a tomato-avocado vinaigrette, topped with shaved parmesan.
Watercress, mache and arugula, house smoked fish dressed with sweet mustard and classic tartar vinaigrette topped with poached egg and shaved Parmigiano.
Assorted wild mushrooms and demi-glace, finished with Parmigiano and truffle pesto.
Calamari, mussels, shrimp and scallops in tomato fumet and herbs.
House-made Italian sausage and wild mushrooms in tomato-cream sauce, tossed with Parmigiano and topped with goat cheese.
Tagliatelle tossed with lobster tail and shrimp sautéed with shallots, cognac and tomato sweet & sour finished with a touch of cream.
Tossed with wild mushrooms, sautéed with garlic, shallots and white wine, finished with parmigiano.
Assortment of calamari, scallops, mussels and shrimp sautéed with garlic, E.V.O.OIL, white wine, herbs and tomato sauce.
Homemade butternut squash gnocchi tossed with beef short rib and wild mushroom ragout, accented with garlic and white wine sauce.
Tossed with chicken breast and shrimp, sautéed with garlic, white wine, tomato sauce, pesto sauce and a touch of cream, finished with parmigiano.
Home made ricotta gnocchi tossed with toasted pine nuts, imported Gorgonzola and a splash of cream.
Tomato sauce Mamma Anna style, if you don't like it, please, call my Mom 091-905581 and tell her, good luck.
Calamari, shrimp and mussels with garlic in tomato fumet and a touch of cream.
Veal scaloppine sautéed with butter-lemon sauce served over spinach and garlic mashed potatoes.
Veal scaloppine sautéed with garlic, oregano, white wine and tomato sauce, topped with homemade mozzarella and baked, served over garlic mashed potatoes.
Prime ribeye steak baked on ceder, with Herb de Provence and bay leaves, served with Gaetano's horse radish sauce and sauteed asparagus.
Pork chop stuffed with crab meat sautéed with garlic, shrimp and gorgonzola fondue, over mashed potatoes.
Veal scaloppine sautéed with shallots, garlic, assorted wild mushrooms and Marsala-white wine sauce, served over garlic mashed potatoes.
Beef short ribs braised Milanese style, served over saffron risotto and dusted with gremolata.
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