3 Giovani

Italian restaurant, 548 LaGuardia Pl, New York, NY

VeganScore 80 · 3 vegan main dishes

Menu

Mains

• Vegetariano — With mixed grilled vegetables. Vegan
• Spaghetti "Rustica" — Calabrian chiles, caramelized onions, fresh basil, rosé sauce. Vegan
• Cavatelli "Contadina" — 'Little hollows' with tomatoes, arugula, garlic, olive oil. Vegan
• Margherita — Fior di latte, San Marzano tomatoes, basil.
• Bianca Al Crudo — White pizza, prosciutto, arugula, shaved parmesan.
• Quattro Formaggi — Fior di latte, goat cheese, ricotta, gorgonzola, truffle tartufata.
• Paccheri "Vegetariana" — With chickpeas, spinach, tomatoes, mushrooms, parmigiano.
• Taglierini "Pesto" — With a basil-pine nut pesto sauce.
• Rigatoni "Buttera" — With hot & sweet sausage, green peas, tomato-cream sauce.
• Ravioli "Funghetto" — Our signature ravioli in a blended mushroom cream sauce.
• Penne "Rosé Carobonara" — With prosciutto in a tomato-cream sauce.
• Pappardelle "Ragu" — Wide rag pasta with a roasted veal ragu.
• Linguine "Nero" — Squid ink pasta, calamari, mussels, shrimp, spicy marinara sauce.
• Cozze — Bistro style pot of steamed mussels with white wine, fennel and thyme.
• Pollo "Parmigiana" — The classic- served with a side of pasta al pomodoro.
• Salmon — Pan-seared fillet topped with asparagus, avocado, red onion and tomatoes.
• Branzino — Mediterranean sea bass fillet baked 'al cartoccio' with seasonal vegetables.
• Confit D'Anatra — Roasted duck legs with a brandied mushroom medley & cranberry sauce.
• Steak Fiorentina — 'Florentine style' rosemary steak served sliced with fagioli and lemon.
• Vitello Capriciossa — Rack of veal 'milanese' topped with fresh mozzarella, tomatoes, and arugula.

Starters

• Melanzane Al Forno — Layered eggplant baked with tomato and mozzarella.
• Calamari — Fresh whole grilled jumbo squid with salsa verde (olive oil, lemon, garlic, parsley).
• Burrata — Cream stuffed fresh mozzarella served with grilled vegetables and fresh basil.
• Crab Tartare — Jumbo lump crab meat, avocado, mango, pickled ginger, and frisée.
• Beef Carpaccio — Thinly sliced filet mignon topped with arugula and shaved parmesan.
• Polpo — Grilled Mediterranean baby octopus with cherry tomatoes, asparagus, onions, olives.
• Antipasto — Thinly sliced prosciutto crudu, Parmigiano Reggiano cheese, bruschetta, olives.
• Rucola — Arugula salad with lemon, olive oil, and shaved parmesan cheese.
• Pera — Mesclun greens, sliced pear, candied walnuts, dried cranberries, fried chévre.
• Mediterraneo — Chopped tomatoes, peppers, cucumbers, red onions, olives, feta.
• Baby Gem — Grilled baby gem lettuce topped with gorgonzola cheese, toasted almonds & pomegranate.

Desserts

• Tiramisu — Espresso soaked lady fingers layered with mascarpone, dusted with cocoa powder.
• Panna Cotta — Traditional chilled vanilla bean custard served with a seasonal berry compote.
• Dark Chocolate Mousse Cake — Fleur de Sel and Chantilly cream.
• New York Cheesecake — Graham cracker crust, fresh berry coulis.
• Macedonia Di Frutta — Italian fruit salad with lemon, mint and Chantilly cream.
• Affogato — Vanilla ice cream topped with a shot of Miscela D'Oro Sicilian espresso.
• Biscotti Con Vinsanto — A plate of tuscan cookies served with vinsanto wine for dipping.
• Gelato E Sorbetto — Gelato: pistachio, vanilla, chocolate; Sorbet: lemon, mango, coconut.
• Pizza Con Nutella — Thin crust pizza topped with Nutella, sliced banana, chopped walnuts.
• Assiette Di Formaggi — Chefs assortment of fine cheeses.

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