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Gavi

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Address:
6960 E. Sunrise Dr.
Tucson, AZ 85750
US

Phone: 520-615-1900
Website:

Our Hours:
Sun-Thu: 5:00PM - 9:00PM
Fri-Sat: 5:00PM - 10:00PM

Mobile Truck: No
Type: Italian

Appetizers

ARTICHOKE A LA FLORENTINE
15.00
a duo of artichoke bottoms stuffed with mushroom duxelle and set atop creamy Florentine sauce topped with lemon beurre blanc
SAUSAGE BARESE
15.00
pork sausage with Romano cheese and fresh basil on a bed of sautéed spinach
DUCK BREAST AUX CERISES
20.00
seared and baked then glazed with a cherry glace de viande and served with sautéed spinach
ESCARGOT CHORON
18.00
escargot baked in classic garlic butter topped with tomato Hollandaise sauce
SHRIMP ORIENTALE
18.00
shrimp and bacon sautéed in garlic, olive oil, and butter with a touch of cream and teriyaki sauce
MUSSELS AND CLAMS OREGANATA
15.00
large mussels and clams baked in seasoned bread crumbs
MOZZARELLA CAPRESE
14.00
breaded mozzarella grilled and served on a bed of radicchio, basil and tomato and topped with spicy crema sauce
CALAMARI MARE E TERRA
14.00
fried calamari with shrimp, olives, peas, and radicchio cooked in rosa sauce with sherry and butter and topped with fresh mozzarella
MISTO DI SALUMI AND FORMAGGI
14.00
an assortment of Italian cold nuts and cheese
CARPACCIO DI BUE
15.00
thinly sliced filet mignon lightly seared and served raw
POMME FRITE
6.00
thin cut French fries potatoes
FRIED FISH DU JOUR
14.00
ASK YOUR SERVER FOR THE FISH OF THE DAY

Salads

RED ONION, TOMATO, AND CUCUMBER SALAD
8.00
topped with Feta cheese
ENDIVE SALADE
14.00
curly endive, Belgian endive, arugula and pistachios, tossed with truffle oil vinaigrette and served with a parmesan crisp
SALADE D'ARTICHAUTS
15.00
artichoke bottoms, pancetta, radishes, fava beans and carrots, tossed with chervil, radicchio, bib lettuce, and balsamic vinaigrette
SALADE DE CHANTRELLES
14.00
walnut, chantrelles, tomato concassas, prosciutto ham, and baby greens, tossed with walnut vinaigrette
SALADE DE HARICOT VERTS
12.00
green beans, hazelnuts, crème fraiche, baby greens and tomato concassaise
SICILIAN SALAD
14.00
romaine, Greek olives, Roquefort, sun-dried tomatoes, sardines, anchovies, peperoncini, red onions, and capers dressed with lemon and olive oil
TUNA MEDITERRANIA
18.00
fresh tuna on a bed of mesculin greens with olives, tomatoes, cucumbers, carrots, and artichokes

Soup

LENTIL AND SAUSAGE
8.00
homemade lentil soup with italian sausage
FRENCH ONION SOUP AU GRANTINEE
8.00
toasted garlic baguette floated atop rich onion soup with Gueyere and Parmesan cheeses
MINESTRONE PUREE
8.00
a lighter of classic minestrone soup

Pasta

PAPPARDELLE BOSCAIOLA
16.00
wide ribbon pasta with mushrooms, olives, and peperoncini in rosa sauce
PAPPARDELLE SPINACH E FUNGHI
16.00
wide ribbon pasta with spinach and mushrooms in wine and butter sauce
PARPPARDELLE AL RAGU D'AGNELLO
20.00
wide ribbon pasta with lamb in marinara sauce with peas
FUSILLI DI TONNO
25.00
corkscrew pasta with fresh tuna, capers, olives, tomatoes, and peperoncini in wine and butter sauce with a touch of marinara
FUSILLI MONTANARA
16.00
corkscrew pasta with zucchini, pancetta, and red bell peppers cooked in butter with an added touch of cream
FUSILLI PRIMAVERA
16.00
corkscrew pasta with assorted vegetables in a choice of marinara or cream sauce
FARFALLE DI RICOTTA
14.00
butterfly pasta with ricotta cheese in marinara sauce
FARFALLE WITH FRESH BASIL AND TOMATO AND PROSCIUTTO
14.00
butterfly pasta with fresh basil, tomato and prosciutto
FETTUCINE WITH SHRIMP AND SCALLOPS SERENATA
28.00
shrimp and scallops over fettucine pasta in light cream, mushroom, spinach, butter, and parmiggiano cheese sauce
FETTUCINE AL PESTO CREMA
18.00
fettucine pasta served in fresh pesto and lght cream sauce
FETTUCINE DEL SOLE
18.00
fettucine pasta with Italian sausage and ground beef in a sauce with sun-dried tomatoes, fresh tomatoes, pine nuts, and fresh basil with a touch of cream
LASAGNA DEL MACELLAIO
18.00
lasagna layered with a mix of spinach and ricotta, seasoned ground beef and Italian sausage
SEAFOOD MANICOTTI
22.00
manicotti baked in rosa sauce and stuffed with Gavi's seafood mix

Vegetarian

BAKED EGGPLANT
16.00
in rosa sauce with peas (can be made non-vegitarian with mortadella and capicolla)
GRILLED VEGETABLE PLATTER
16.00
assortment of grilled, marinated vegetables served with a goat cheese and black olive garnish
BAKED TORTELLINI A LA NATALIA
16.00
cheese tortellini baked in rosa sauce with zuchini and mushrooms

Poultry

CHICKEN FORMAGGIO
26.00
chicken breast stuffed with spinach, topped with shrimp, and ricotta and baked in spicy fontinella sauce
CHICKEN SHERRY
20.00
sliced chicken breast sautéed with mushrooms and sage in sherry, butter, and wine sauce
CHICKEN AL'UOVO
20.00
egg battered chicken breast cooked in lemon, caper and wine sauce
ROASTED CHICKEN GRENOBLOISE
22.00
one-half roasted chicken served with lemon caper butter sauce
CHICKEN GLACE
22.00
chicken with roasted garlic sauce
DUCK A L'ORANGE
25.00
slow roasted in an orange glaze

Pork

SAUSAGE BARESE
22.00
pork sausage with Romano cheese and fresh basil on a bed of sautéed spinach, topped with mushrooms in red wine sauce and surrounded by fusilli marinara
PORK TENDERLOIN EN CROUTE
26.00
mushroom duxelle, liver pate, and spinach wrapped in puff pastry
PORK CARNAVALE
26.00
three pork tenderloin cutlets topped with ricotta and asiago cheeses and spinach and shrimp and baked in rosa sauce
BRACIOLE
26.00
pork tenderloin cutlets stuffed with Italian cold cuts and cheese, rolled, and cooked in ragu sauce and surrounded by fusilli marinara
STUFFED PORK CHOP A LA MAISON
26.00
double cut pork chop stuffed with wild mushrooms baked in red wine mushroom sauce

Veal

VEAL DORÉ
28.00
egg battered veal cutlets cooked in butter, wine, and caper sauce
VEAL CHOP
30.00
Dijonaise style, encrusted in a bread crumb mix and served with a whole-grain mustard wine sauce
VEAL PICCATA
28.00
veal cutlets cooked in a butter, caper, and wine sauce
VEAL SALTIMBOCA
26.00
veal cutlets topped with prosciutto, sage, and kasseri cheese and baked in a white and red wine sauce

Seafood

SALMON SICILIANA
26.00
large salmon fillet poached in wine sauce with peppers, peperoncini, tomatoes, olives, and capers
SALMON LEMON CREMA
27.00
large salmon fillet baked in lemon crema sauce with a touch of butter
COD BARESE
22.00
cod fillet baked with olives, oregano, peppers, peperoncini and fresh tomato
SCAMPONI DORÉ
26.00
large egg battered shrimp cooked in piccata sauce
STUFFED SCAMPONI
28.00
large shrimp stuffed with a seafood mix and topped with mozzarella cheese and baked in butter wine sauce
SHRIMP AND SCALLOP PROVENCALE
28.00
seared with tomato, garlic, butter wine sauce
SALMON MOUSSELINE
28.00
salmon stuffed with scallop mousse and baked with a fine herb wine sauce
SOLE AMANDINE
26.00
sautéed with amaretto almond butter sauce
POACHED SALMON BEURRE BLANC
26.00
salmon poached in fumet de poissoin (fish stock) with raspberry butter wine sauce

Beef

BEEF CREVETTES
35.00
tenderloin medallions topped with Bearnaise sauce and shrimp
BEEF RIB CHASSEUR
30.00
roasted ribs of beef with a classic Hunter sauce
FILET MIGNON A LA MAISON
33.00
charbroilled in mushroom red wine sauce and tomato gratinee
STEAK AU POIVRE
35.00
pepper crusted 12 oz ribeye with cognac and brandy sauce

Dessert

TIRAMISU
6.00
Gavi's homemade tiramisu
BOMBOLINI
7.00
fried pastry filled with cannoli cream and served with ice cream and chocolate
MENAGE A DEUX
7.00
a duet of tiramisu and crème brulee
CHOCOLATE MOUSEE
7.00
served in a fried crepe cup with fresh berries and crème anglaise
CREAM PUFFS
7.00
filled with fresh cream
ECLAIRS
6.00
filled with custard

DISCLAIMER: Menu items and prices are subject to change. Check with the restaurant for accurate menu items, pricing and information pertaining to the menu. OpenMenu is not responsible for the accuracy of the information provided.

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