Ristorante Ciao Menus


Owner and Executive Chef, Gianfranco Loreti, a native Italian and a master of his craft, emphasizes the use of fresh and seasonal ingredients to prepare timeless culinary traditions—Asparagi in Camicia, Osso Buco, & Tiramisu--from Northern and Central Italy.

“To me, being an Italian chef is more than heritage or training. It's a daily opportunity to explore, learn, and create shared experiences for people of all walks of life.”

At Ciao, experience the joy of classic Italian dining.
 

Summer Dining Special

Available Tuesday - Saturday 5:00 – 6:30 PM * $25 per person
PRIMO
INSALATA RUSTICHELLA
Artisan greens, sliced pear and shaved parmesan cheese with creamy vinaigrette
ENTREE
(All Entrees served with Potato and Vegetable except Manicotti)
NONNA TERESA MANICOTTI
Homemade manicotti filled with three cheeses served with marinara sauce and topped with mozzarella
CHICKEN PICCATA
Chicken scaloppini, sautéed onions, lemon, capers, butter and white wine
CHICKEN MARSALA
Chicken scaloppini with mixed mushrooms and Marsala wine sauce
FEGATO DI VITELLO AL BALSAMICO
Sauteed Calf’s Liver with caramelized onions, balsamic glaze
BASA ALMONDINA
White fish, dipped in egg batter, sautéed in lemon, butter, white wine and a touch of cream, topped with slivered almonds
WINE
(1 bottle shared by 2 people)
LA FIERA MONTEPULCIANO or PINOT GRIGIO
SWEETEN YOUR DINNER
Add a dessert for $5
VANILLA GELATO
with strawberries and whipped cream
~or~
FRUTTI DI BOSCO
Pastry shell filled with wild berries, whipped cream
No Substitutions, Please
* Order must be placed by 5:30 to 6:30
** Special cannot be combined with Coupons, Promotions or Other Discounts
 

Dinner Menu

Antipasti
 
 
CALAMARI AL PARMIGIANO
Pan-fried calamari coated with parmesan, served with capers & a lemon cream sauce
 
15
 
 
 
ASPARAGI IN CAMICIA
Asparagus wrapped in prosciutto & provolone, served with crumbled gorgonzola & pesto sauce
 
14
 
 
 
 
CARPACCIO DI BUE ALL'ALBESE
Thinly sliced raw filet mignon, with arugula, shaved parmesan, olive oil, lemon & capers
 
15
 
 
 
PROSCIUTTO E MELONE
Prosciutto Di Parma and cantaloupe
 
14
 
 
 
 
BRUSCHETTA POMODORO
Grilled ciabatta bread topped with fresh tomatoes, garlic, basil & mozzarella
 
8
 
 
 
Insalata di Campo
 
 
CIAO
Romaine lettuce with Chef Gianfranco's Caesar dressing & parmesan cheese
 
10

 
 
 
CAPRESE
Imported Italian Mozzarella di Bufala cheese, tomato wedges, & fresh basil are drizzled with extra virgin olive oil & balsamic glace
 
14
 
 
 
 
TUSCAN BEET SALAD
Slices of roasted red beets, orange, fennel & red onion, with extra virgin olive oil & lemon juice
 
12
 
 
 
ARUGULA
Arugula tossed with extra virgin olive oil, lemon, pine nuts & shaved parmesan
 
10
 
 
Zuppe
 
 
ZUPPA DEL GIORNO
Soup of the day
 
5/8
 
 
 
ZUPPA D'ASTICE
Lobster bisque with sherry
 
6/10
 
 
Contorni
 
 
ASPARAGUS
 
8
 
 
 
SPINACH, SAUTEED
 
8
 
 
 
 
STRING BEANS, SAUTEED IN GARLIC AND OIL
 
8
 
 
 
 
Pasta
Whole Wheat and Gluten-free pasta are available upon request
 
 
FETTUCCINE CIAO
Lobster, asparagus, & mushrooms tossed with fettuccine and pink cream sauce
 
36
 
 
 
FUSILLI CORTONA
Fusilli, asparagus, tomatoes, mushrooms, arugula,olives & pine nuts sautéed with olive oil and garlic
 
26
 
 
 
 
SHRIMP SCAMPI
Jumbo shrimp sauteed in garlic, parsley & fresh chopped tomato, served over capellini pasta
 
28
 
 
 
RAVIOLI DI CARNE ALLA BOLOGNESE
Veal-stuffed ravioli, served with Bolognese sauce
 
26
 
 
 
 
RISOTTO LUISANA
Risotto with shrimp, asparagus, onions and a spicy pink sauce
 
28
 
 
 
SACCHETTINI AL TARTUFO
Satchel-shaped pasta filled with ricotta and minced black truffles served with an Alfredo sauce and shaved black truffles
 
36
 
 
Carne e Pesce
Entrees served with potato and vegetables unless otherwise noted
 
 
COSTARELLE DI MANZO IN UMIDO
Short ribs braised in red wine and served with pappardelle or vegetables
 
30
 
 
 
VITELLO PERUGINA
Veal scaloppini sauteed with chicken livers, onions, pancetta & red wine sauce
 
28

 
 
 
 
MARI E MONTE
Veal tenderloin, lobster, and shrimp with sauteed shallots & sherry cream sauce
 
38
 
 
 
VEAL MARSALA
Veal tenderloin scaloppini with mixed mushrooms and Marsala wine sauce
 
26
 
 
 
 
VEAL PARMIGIANA
Breaded veal cutlet, topped with fresh chopped tomato and cheese and spaghetti, marinara sauce
 
28
 
 
 
VEAL CHOP MILANESE
Veal chop, pounded, breaded served with arugula, tomatoes and shaved parmesan
 
38
 
 
 
 
Osso Buco
Braised veal shank, served with saffron risotto
 
40
 
 
 
LEMON SOLE FRANCESE
Filet of lemon sole, dipped in egg batter, sauteed in lemon, butter and white wine
 
28
 
 
 
 
DOVER SOLE
Dover Sole, filleted tableside, served with a lemon butter sauce
 
54
 
 
 
Please advise your server of any known food allergies in your party.

There is a $7 charge for shared entrees.
 
 
 
 
 

Libations

Wine

Ciao's wine list boasts over 90 hand-selected wines from all over Italy and more than a dozen Italian wines by the glass--further distinguishing Ciao from neighboring Italian eateries. Ciao strives to represent all of the wine-producing regions of Italy in their finest expression, at affordable prices

Bar

In addition to carefully selected wines and hand-crafted cocktails Ciao offers an extensive collection of specialty liquors imported from Italy, France, and beyond. From Italian aperitivos to oak-aged liqueur, Ciao has a unique libation for every step of your dining journey.

Wine Dinners

Sample great Italian wines with expertly paired bites. Sit at our table and let us intrigue your palate with something beyond the basic.

For more information about Ciao Wine Dinners, check our events page.

Corkage Fee

Ciao is happy to provide corkage and decanting for $20 per 750ml bottle. We respectfully request that the bottle you bring not be on our list.

Please contact us for more details (239) 263-3889.