Geranio

Name: Geranio
Address: 722 King St., 22314, VA, 22314
Telephone: 703-548-0088

722 King St., Alexandria, VA 22314, US

• Monday: 11:30AM-10:30PM •Tuesday: 11:30AM-10:30PM •Wednesday: 11:30AM-10:30PM •Thursday: 11:30AM-10:30PM •Friday: 11:30AM-10:30PM •Saturday: 6:00PM-10:30PM •Sunday: 5:30PM-9:30PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: Italian Northern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

Soups and Appetizers

Lobster Bisque

with Tarragon

Spring Vegetable Soup

with Pesto

Fried Calamari

with Lemon Caper Sauce

Prince Edward Island Mussles Steamed

with Garlic, Tomatoes, Orange Zest and White Wine

Crispy Duck Canneloni

with Shitaki Mushrooms, Leeks and Red Current Jus

Creamy White Polenta

with Maine Lobster, Mushrooms and Leeks

Salads

Field Green Salad

with Herb Mustard Vinaigrette with Gorgonzola and Walnuts

Salad of Vine Ripe Tomatoes and Our Own Fresh Mozzarella

with Prosciutto and Field Greens

Traditional Caesar Salad

Yellow Tomato, Goats Cheese and Arugula Salad

with Pine Nuts and Lemon Vinaigrette

Warm Salad of Duck Confit, Foie Gras and Caramelized Pears

with Frisse and Sherry Vinegar

Entrée Salads

Warm Salad of Spinach

with Seared Salmon and Warm Mushroom Dressing

Traditional Caesar Salad

with Grilled Chicken

Traditional Caesar Salad

with Seared Salmon

Side Items and Kid Stuff

Mashed Potatoes

Potato Cake

Wilted Spinach

Zucchini w/ Onions

Italian Bean Ragout

Penne or Farfalle with:

Pasta & Risotto

Lobster Risotto with a 1# Maine Lobster and Lobster Oil

Wild Mushroom Risotto

with Pancetta, English Peas, Shaved Parmesan and White Truffle Oil

Farfalle

with Smoked Salmon, Atlantic Salmon, and Fresh Pea Shoots in Parmesan Cream

Rigatoni

with a Rich Mushroom and Veal Ragu

Penne

with Seared Fresh Tuna, Black Olives, Tomatoes and Capers

Linguini

with Steamed Mussels and Clams in Traditional White or Red Sauce

Angel Hair Pasta

with Fresh Tomatoe Sauce and Basil Pesto

Our Own Homemade Lasagna

with Spinach Pasta and Traditional Bolognese

Penne with Pancetta, Rosemary and Sage

with Parmesan Butter

Main Courses

Prosciutto Wrapped Tuna

with Herbed Mushroom Risotto, Wilted Arugula and White Truffle Oil | (served medium-rare unless requested otherwise)

Grilled Atlantic Salmon

with Mashed Potatoes, Pancetta, Roasted Garlic and Shallots; Red Wine Sauce | (served med-rare unless requested otherwise)

Traditional Osso Bucco

with Italian Broccoli and Saffron Risotto

Oven Roasted Pork Loin

with Creamy Polenta, Wilted Spinach and Crispy Onions; Pancetta Jus

Seared Halibut

with Globe Artichokes, Vine Ripe Tomatoes and Fresh Basil; Basil Oil

Oven Roasted Breast of Free Range Chicken

with Porcini Risotto and Fava Beans with Chanterelles and Sage

Pan-fried Veal Scaloppini

with Mozzarella, Proscuitto, Asparagus and Sage Sauce over Fingerling Potatoes

Ragout of Beef Filet

with White Truffle Mashed Potatoes and Field Mushrooms

Dessert

Our own Tiramisu

with Homemade Mascarpone

Vanilla Bean Creme Brulee

Pear and Frangipan Tart

with Hazelnut Anglaise

Dark Chocolate Mousse

with Fresh Raspberries

Warm “Soup” of Red Fruit

with Vanilla Ice Cream

Selection of our Homemade Ice Cream or Sorbet

DINNER MENU

Soups & Hot Appetizers

Lobster Bisque

with Tarragon

Spring Vegetable Soup

with Pesto

Fried Calamari

with Lemon Caper Sauce

Crispy Duck Canneloni

with Shitaki Mushrooms, Leeks and Red Current Jus

Prince Edward Island Mussels Steamed

with Garlic, Tomatoes, Orange Zest and White Wine

Creamy White Polenta

with Maine Lobster, Mushrooms and Leeks

Appetizers & Salads

Field Green Salad

with Herb Mustard Vinaigrette, Gorgonzola and Walnuts

Salad of Vine Ripe Tomatoes and Our Own Fresh Mozzarella

with Prosciutto and Field Greens

Roasted Portobello and Arugula

with Shaved Parmesan and White Truffle Oil

Yellow Tomato, Goats Cheese and Arugula Salad

with Pinenuts and Lemon Vinaigrette

Warm Salad of Duck Confit, Foie Gras and Caramelized Pears

with Frisse and Sherry Vinegar

Traditional Caesar Salad

with Garlic Croutons

Side Items and Kid Cuisine

Mashed Potatoes

Potato Pancake

English Peas

Wilted Spinach

Italian Broccoli

Penne or Linguini with:

Pasta & Risotto

Farfalle

with Smoked Salmon, Atlantic Salmon, and Fresh Pea Shoots in Parmesan Cream

Rigatoni

with a Rich Mushroom and Veal Ragu

Linguini

with Steamed Mussels and Clams in Traditional White or Red Sauce

Penne

with Seared Fresh Tuna, Black Olives, Tomatoes and Capers

Homemade Fettuccini

with Smoked Chicken, Spinach, and Tomatoes in Parmesan Cream

Giant Free-Form Ravioli of Jumbo Lump Crab, Basil and Spinach

Lobster Risotto

with Maine Lobster and Lobster Oil

Wild Mushroom Risotto

with Pancetta, English Peas, Shaved Parmesan and White Truffle Oil

Main Courses

Oven Roasted Pork Loin

with Creamy Polenta, Wilted Spinach and Crispy Onions; Pancetta Jus

Traditional Osso Bucco

with Italian Broccoli and Saffron Risotto

Seared Halibut

with Globe Artichokes, Vine Ripe Tomatoes and Fresh Basil; Basil Oil

Oven Baked Duck Confit

with French Lentils, Wilted Pea Shoots, and Crispy Celery Root “Straw”

Seared Sea Scallops

with a Potato and Scallion Pancake; English Peas and Lemon Butter | (served medium-rare unless requested otherwise)

Grilled Atlantic Salmon

with Mashed Potatoes, Pancetta and Roasted Garlic and Shallots; Red Wine Sauce | (served medium-rare unless requested otherwise)

Pan-fried Veal Scaloppini

with Mozzarella, Proscuitto, Asparagus and Sage Sauce over Fingerling Potatoes

Prosciutto Wrapped Tuna

with Herbed Mushroom Risotto, Wilted Arugula and White Truffle Oil | (served medium-rare unless requested otherwise)

Seared Fillet of Beef

with a Potato Parmesan Gratin, Field Mushrooms, and Red Wine Jus | (served medium-rare unless requested otherwise)

Oven Roasted Breast of Free Range Chicken

with Porcini Risotto and Fava Beans with Chanterelles and Sage

Dessert

Our own Tiramisu

with Homemade Mascarpone

Vanilla Bean Creme Brulee

Pear and Frangipan Tart

with Hazelnut Anglaise

Dark Chocolate Mousse

with Fresh Raspberries

Warm “Soup” of Red Fruit

with Vanilla Ice Cream