Gino's Vino Osteria (51st Street)

Served with prosciutto, copa, salami, provolone, house mozzarella. Brie, gorgonzola fig chutney, house pickle and crostini.

Served with garlic butter and topped with Parmesan cheese, chilli flakes with crostini.

Served with fried jumbo shrimp wrapped with pancetta, served with sauteed spinach and pesto sauce.

Served with crab cake of sun dried tomatoes, risotto and ricotta cheese over arugula with a garlic aioli.

Served with succulent chilled gulf shrimp served capers, sherry and kalamata olive, tapenade with classic cocktail sauce.

Served with tenderloin of beef or cured salmon with chiffonade of spinach and basil, capers, onions, garlic aioli and provolone crostini.

Served with house made mozzarella with fresh tomato, basil, XV olive oil and balsamic schiroppo.

Served with fried calamari rings served with arugula, lemon and our arrabiatta sauce.

Served with mixed green tomatoes, onions and bacon bits with our house gorgonzola dressing.

Served with house gorgonzola fig chutney topped with prosciutto, served on garlic crostini.

Served with milk fed veal in our marsala wine mushroom sauce with creamy risotto.

Served with sauteed chicken breast in our marsala wine sauce, served with creamy risotto.

Served with sauteed chicken breast, served with a creamy gorgonzola mushroom risotto.

Served with milk fed in our lemon caper sauce, serevd with house capellini.

Served with sauteed chicken breast in our lemon caper sauce, served with house capellini.

Served with bone -on chicken breast, stuffed with sausage and spinach, served over farfalle arrabiatta.

Served with Parmesan crusted veal, topped with melted mozzarella, served with spaghetti pomodoro.

Served with Parmesan crusted eggplant, topped with mozzarella, served with pomodoro sauce and squid ink pasta.

Served with Parmesan chicken breast, topped with melted mozzarela, served with fettuccine pomodoro.

Served with Parmesan crusted red snapper, served with mashed potatoes, vegetables and lemon butter.

Served with house fresh pasta, layered with meat ragu, ricotta cheese and melted house mozzarella.

Served with fresh pasta, ricotta cheese, sauteed vegetables, pomodoro sauce, topped with house mozzarella.

Served with gnocchi baked with salmon, scallops, shrimp and old ray bread crumbs with alfredo sauce.

Served with sausage, mozzarella and ricotta ravioli baked with pomodoro sauce, topped with mozzarella.

Served with Italian sausage and jumbo shrimp, served with a mushroom risotto, in our cajun cream sauce.

Served with grilled chicken breast in our pesto risotto, tossed with house vegetables.

Served with scallops, shrimp, salmon, mushrooms and tomatoes, with our brandy cream sauce.

Served with sausage, veal, lamb meatball and mushrooms, in our brandy cream sauce.

Served with house made tagliatelle pasta with our chef's hearty beef ragu.

Served with house capelline and lamb meatball, tossed with our pomodoro sauce.

Served with bucatini pasta, Italian sausage and house vegetables, tossed with our angry sauce.

Served with sauteed chicken breast with fresh fettuccine, in our classic alfredo sauce.

Served with black linguine, tossed with sausage, olives, anchovy, capers and onions.

Served with gorgonzola, mozzarella, Parmesan and feta cheese, in our alfredo sauce.

Served with fettuccine, sausage, veal, lamb meatball and mushrooms in our burgundy mushroom sauce.

Served with house spaghetti, tossed with pancetta, garlic, egg yolk and Parmesan cheese.

Served with Italian sausage, tossed with fresh penne pasta and our arugula pesto sauce.

Served with fresh rigatoni with grilled chicken breast and sauteed spinach in our cardinale sauce.

Served with squid ink pasta with scallops, shrimp and salmon. With your choice of alfredo, pomodoro, arrabiatta or pesto.

Served with salmon filet, oven roasted on a cedar plank, served with red wine sauce and vegetables medley.

Served with fresh bow tie pasta, sauteed with salmon and green peas in our cardinale sauce.

Served with simply grilled red snapper filet, served with mashed potatoes and house vegetables.

Served with squid ink pasta stuffed with lobster, shrimp and ricotta, served with cordinale sauce.

Served with sauteed shrimp in our white wine lemon garlic sauce, tossed with bucatini pasta.

Served with gulf snapper filet braised with olives, capers, carrots and pomodoro sauce over farfalle.

Served with squid ink linguine, tossed with clams in a classic red or white clam sauce.

Served with gluten free pasta with vegetable medley.

Served with sauteed shrimp, scallops and salmon.

Served with Italian sausage, veal and meatball.

Served with grilled chicken, shrimp, salmon or scallops.

Served with prosciutto, copocollo, salami, provolone, mozzarella, brie, house pickles, artichoke salad and pepperoncini, with garlic crostini.

Served with your choice of filet migon or smoked salmon, served with capers, onions, basil and garlic aioli, with crostini.

Served with fried polenta with grated Parmesan Cheese, served with arrabiatta sauce and pepperonata garnish.

Served with garlic butter, Parmesan cheese and chilli flakes, served with crostini.

Served with fried jumbo shrimp, wrapped with pancetta, served with creamy pesto sauce.

Served with crab cake of risotto, sun dried tomatoes and ricotta cheese over fresh arugula, served with a garlic aioli.

Served with herbed goat cheese stuffed portobello mushroom cap, sliced and set a - top crostini with roasted red peppers.

Served with chilled jumbo gulf shrimp, served with chef's classic cocktail sauce, horseradish and lemon frill.

Served with house made mozzarella, sliced tomatoes and basil, topped with XV olive oil and balsamic schiroppo.

Served with fried calamari rings, served with lemon frill and arrabiatta sauce.

Served with crisp mixed green, tomatoes, onions and bacon bits with gorgonzola dressing and peppperoncini garnish.

Served with mozzarella fried with panko bread crumbs, served with our arrabiatta sauce and pepperonata.

12 oz. Served with cold water lobster tail, served with an 8 oz. aged filet mignon. mashed potatoes and house vegetables.

16 oz. Served with aged fire grilled rib eye, served with mashed potatoes and house vegetables.

Served with milk fed veal, sauteed in our marsala wine and mushroom sauce and served with creamy mushroom risotto.

Served with fire grilled New Zealand lamb chops, served overy creamy Parmesan polenta, topped with chef's mushroom sauce.

Served with sauteed chicken breast in our marsala wine and mushroom sauce, served with creamy mushroom risotto.

Served with French cut bone - in chicken breast, oven roasted and served with chef's lemon sauce and mashed potatoes.

12 oz. Served with aged grilled rib eye, braised in pomodoro sauce topped with melted mozzarella a - top creamy polenta.

16 oz. Served with aged fire grilled rib eye with gorgonzola cheese, served with mashed potatoes and pepperonata.

16 oz. served with fire grilled double bone - in pork chop, served with gorgonzola polenta and chef's mushroom sauce.

Served with milk fed veal, sauteed in our white wine lemon caper sauce and served with house capellini.

Served with sauteed chicken breast in our classic lemon caper sauce, served with house capellini.

Served with French bone - in chicken breast, topped with our cacciatore sauce, served with farfalle pasta.

Served with Parmesan crusted provimi veal, topped with melted house mozzarella and served with spaghetti pomodoro.

Served with Parmesan crusted sauteed eggplant, topped with melted house mozzarella, served with spaghetti pomodoro.

Served with Parmesan crusted chicken breast, topped with melted house mozzarella and served with spaghetti pomodoro.

Served with Parmesan crusted red snapper filet, with creamy polenta and pepperonata saute.

Served with fresh pasta layers, baked with our beef ragu, house mozzarella, ricotta cheese and pomodoro sauce.

Served with fresh pasta layers of sauteed vegetables, mozzarella, ricotta and pomodoro sauce, topped with melted mozzarella.

Served with fresh gnocchi, salmon, scallops and shrimp, baked with alfredo sauce and topped with old bay bread crumbs.

Served with house ravioli stuffed with sausage, and mozzarella, baked with pomodoro sauce and topped with mozzarella.

Served with Italian sausage and jumbo shrimp, served over mushroom risotto, in our cajun cream sauce.

Served with grilled chicken breast tossed with house vegetables and served with our arugula pesto sauce.

Served with scallops, shrimp, salmon, mushrooms and tomatoes, tossed with our brandy cream sauce.

Served with spicy Italian sausage, risotto veal, lamb meatball and mushrooms, in our brandy cream sauce.

Served with gorgonzola risotto, with red and green pepper, mushrooms and onions, in our jalapenos cream sauce.

8 oz. Served with aged fire grilled filet migon, sliced over the chef's creamy gorgonzola cheese and mushrooms risotto.

Served with house made tagliatelle pasta with our chef's thick hearty beef, ragu sauce.

Served with house Spaghetti, tossed in our old fashioned pomodoro sauce and with chef's lamb meatballs.

Served with bucatini pasta, Italian sausage and vegetables, tossed with our angry sauce.

Served with fresh rigatoni, tossed with sausage, green pepper, onions, red pepper and mushrooms in our arrabiatta sauce.

Served with sauteed grilled chicken breast with fresh fettuccine pasta in our classic alfredo sauce.

Served with Nero linguine, tossed with Italian sausage in a capers, anchovy, onions, garlic and olive oil sauce.

Served with house made four cheese tortellini, tossed in our classic alfredo sauce with vegetables.

Served with fettuccine, Italian sausage, veal, meatball and mushrooms in our burgundy mushroom sauce.

Served with house spaghetti, tossed with egg yolk, garlic, Parmesan cheese and Italian pancetta.

Served with bucatini pasta tossed with green pepper, onion, red pepper and mushrooms in our ragu sauce.

Served with fresh penne pasta, tossed with our arugula pesto sauce and fresh spicy Italian sausage.

Served with fresh rigatoni, tossed with grilled chicken breast and sauteed spinach in cardinale sauce.

Served with nero fettuccine, tossed with scallops, shrimp and salmon, with your choice alfredo, pomodoro, arrabiatta or cardinale.

Served with Nero pasta, stuffed with lobster, shrimp and ricotta cheese, served with our cardinale sauce.

Served with simply grilled fresh red snapper filet, served with gorgonzola polenta, house vegetables and lemon butter.

Served with fire grilled seasoned jumbo shrimp, served over Nero linguine in our arrabiatta sauce.

Served with fresh bow tie pasta and salmon filet chunks, tossed with green peas in our creamy cardinale sauce.

Severed with house crab cake duo of crab meat, risotto, ricotta and sun dried tomatoes, served with creamy Parmesan polenta.

Served with pan seared jumbo sea scallops, with mushroom risotto and sauteed spinach with carrots.

Served with fresh salmon filet, stuffed with our crab cake and with mashed potatoes and lemon butter.

Served with blackened Texas red fish, topped with fresh crab meat, with mashed potatoes and pepperonata.

Served with classic scampi white wine and garlic sauce, tossed with sauteed shrimp and our fresh bucatini pasta.

Served with fresh gulf snapper filet, braised with olives, onions, capers, carrots and pomodoro sauce, served with farfalle.

Served with nero linguine tossed with succulent clams, served in a red or white garlic and wine clam sauce.

House made mozzarella served with sliced ripe tomatoes, xv olive oil and balsamic reduction.

Ahi served with a chipotle pumpkin or sunflower seed rub served with apple salad and garlic aioli.

Basted with garlic butter and topped with Parmesan cheese and chili flakes, with crostini.

Fried jumbo shrimp wrapped with pancetta and served with sautéed spinach and pesto sauce.

Fresh crab cake of sun dried tomatoes, risotto, ricotta cheese a-top our basil tomato sauce.

Tender squid tossed with arugula and cucumber in pesto sauce, topped with crispy prosciutto.

Portobello stuffed with herb-goat cheese, black truffle oil and balsamic reduction.

Watermelon, feta cheese and pumpkin seeds with extra virgin olive oil and balsamic reduction.

Mixed greens tossed with herb goat cheese, almonds, carrots in a chipotle-balsamic dressing.

Cured meats and assorted cheeses, chef's fig chutney and our house pickle with crostini.

Tenderloin beef or cured salmon with capers Parmesan, onions, truffle oil and crostini.

Pan seared fresh sea scallops with creamy mushrooms risotto topped with sautéed spinach.

Fresh salmon filet roasted on a cedar plank served with red wine sauce and vegetable medley.

Squid ink fettuccine with scallops, shrimp, salmon. Choice of sauce: garlic, pomodoro or Alfredo.

Italian sausage and jumbo shrimp over mushroom risotto in a cajun cream sauce.

Squid ink pasta stuffed with lobster, shrimp and ricotta cheese served with our cardinale sauce.

Sautéed jumbo shrimp in our white wine lemon garlic sauce tossed with bucatini pasta.

Spicy filet a-top sliced tomatoes and sautéed spinach with our shrimp lemon butter sauce.

Scallops, shrimp, salmon, mushrooms, tomatoes over risotto with our creamy jalapeno sauce.

Tri-color gnocchi, salmon, scallops and shrimp topped with old bay bread crumbs, baked with our Alfredo sauce.

Sautéed salmon filet topped with melted house mozzarella pesto, sauce and sliced tomatoes over bucatini pasta with our cardinale sauce.

Chef's crab cake duo with medley of vegetables and our cardinale sauce.

Simply grilled salmon filet with medley of vegetables served with our lemon butter sauce.

Lobster tail a-top our fresh elbow pasta sauteed in our cheddar cheese cream sauce.

Shrimp, scallops and salmon in our alfredo sauce or pomodoro sauce, tossed with broccolini.

Simply grilled chicken, shrimp, salmon or scallop served with vegetable medley.

Italian sausage, veal and spinach, chorizo in our burgundy mushroom sauce.

Chicken or veal in our marsala mushroom sauce.

Sauteed chicken or veal in our lemon caper sauce.

House fresh pasta layered with meat ragu, ricotta cheese and melted house mozzarella.

Sautéed chicken breast in our lemon caper sauce served with house capellini pasta.

Milk fed veal in our lemon caper sauce served with house capellini pasta.

House made tagliatelle pasta with chef luis' beef ragu.

Milk fed veal in our marsala wine mushroom sauce with creamy risotto.

Sauteed chicken breast in our marsala wine mushroom sauce served with our house tagliatelle.

4- cheese house tortellini with medley of vegetables with our alfredo sauce.

16 oz. grilled rib eye served with sauteed vegetables.

Bucatini pasta, Italian sausage and mixed vegetables tossed with our "angry sauce".

8 oz. cold water lobster tail served with an aged 8 oz. filet mignon, roasted vegetables and drawn butter.

House fettuccine and lab meatballs tossed with our pomodoro sauce.

Italian sausage, veal, lamb meatball, chorizo and artichokes burgundy mushroom sauce.

12oz rib eye braised with pomodoro sauce and topped with house mozzarella served with bucatini pasta.

House fettuccine, parmesan crusted chicken breast spinach, mushrooms and carrots tossed with our pomodoro sauce.