Gravy Italian-American Kitchen

House made and fried until golden then tossed in a blend of grated Parmesan cheese, salt, and pepper then drizzled with white truffle oil, served with garlic aioli

Deep-fried calamari, lightly seasoned with sea salt and Parmesan cheese, finished with banana peppers and lemon

Served on a bed of arugula and basil with with house gravy dip, balsamic reduction and bruschetta

Four creamy saffron risotto balls, filled with fontina cheese and herbs, rolled in Italian bread crumbs and deep fried to perfection and served over our house gravy

Freshly crafted soups by our chefs featuring local ingredients

Four grilled baguette slices topped with fresh tomato, basil, ricotta, finished with olive oil, balsamic reduction

Chef’s selection of two cheeses

Chef’s selection of two meats

Order both The Creamery and The Land for

Loaded with berries, burrata cheese, spiced walnuts, spinach, and arugula, with garlic and honey vinaigrette dressing

Mixed greens, grape tomatoes, cucumbers, red onions, shaved cheese blend, balsamic drizzle with house-made Italian dressing

Cucumber, cherry tomatoes, mozzarella, olives, salami, and red onions, balsamic drizzle over romaine heart lettuce with house-made Italian dressing

Romaine, shaved cheese blend, croûtons and our house-made Caesar dressing

Ciabatta bun topped with fresh house-made mozzarella, provolone, basil, tomato, drizzled with balsamic glaze and garnished with basil pesto

Grilled 6-ounce burger patty, Gravy’s zesty Italian seasoning, melted provolone, Roma tomato, arugula, roasted garlic and truffle aioli on a brioche bun

The classic house-made meatball and 3-cheese melt with mozzarella, provolone, Parmesan and gravy on hoagie roll

House-breaded chicken cutlet and gravy with melted mozzarella on a brioche bun

Prosciutto, coppa, aged provolone, tomatoes, lettuce, banana peppers, oregano and Italian vinaigrette on a hoagie roll

Grilled local balsamic-marinated chicken, topped with romaine, tomato, hand-stretched mozzarella, and garlic-basil aioli on a brioche bun

Grilled steak topped with roasted garlic cream sauce, paired with roasted rosemary fingerling potatoes and a spring mixed greens, cucumber, tomato, red onion salad with merlot cheese and a red wine vinaigrette dressing

Parmesan-breaded chicken cutlet and shredded mozzarella served over spaghetti and gravy

Thinly sliced breaded eggplant baked with gravy and finished with Parmesan

Mascarpone, ricotta, Parmesan, mozzarella, ground beef Bolognese

House bruschetta, garlic schmear, mozzarella, balsamic reduction, and pesto grilled chicken baked on a personal flatbread

House-made beef meatballs served with Spaghetti and gravy

Golden-fried chicken breast cutlet paired with a fresh arugula, red onion, shaved Parmesan cheese, and cherry tomato salad, drizzled with olive oil and balsamic vinegar

Arborio rice with Fox Farm and Forage mushrooms, fresh sautéed asparagus tips in a creamy white sauce, topped with grilled shrimp

Pan-seared salmon filet atop a bed of sautéed fresh spinach, garlic, local mushrooms, house-made spaghetti, and a creamy Florentine sauce

Grilled chicken breast with sautéed capers, garlic, cherry tomatoes, and shallot served over spaghetti tossed in a white wine lemon butter sauce, topped with grated Parmesan and fresh parsley

Potato gnocchi, local mixed mushrooms, roasted red peppers, leek cream sauce, finished with truffle oil drizzle

Grilled chicken and broccolini over tagliatelle pasta in a creamy Alfredo sauce

Thinly sliced tagliatelle with beef Bolognese and ricotta

Ask about our current selections

Served with whip cream and microplaned chocolate espresso beans

Chef's current cheesecake creation

Two cannoli shells filled with ricotta, mascarpone, and dark chocolate

Amaretto-vanilla mascarpone cream, chocolate shavings, espresso-dipped ladyfingers, chocolate covered espresso beans

Deep-fried calamari, lightly seasoned with sea salt and Parmesan cheese, finished with banana peppers and lemon

Served on a bed of arugula and basil with with house gravy dip, balsamic reduction and bruschetta

Four creamy saffron risotto balls, filled with fontina cheese and herbs, rolled in Italian bread crumbs and deep fried to perfection and served over our house gravy

Freshly crafted soups by our chefs featuring local ingredients

Four grilled baguette slices topped with fresh tomato, basil, ricotta, finished with olive oil, balsamic reduction

Chef’s selection of two cheeses

Chef’s selection of two meats

Order both The Creamery and The Land for

Loaded with berries, burrata cheese, spiced walnuts, spinach, and arugula, with garlic and honey vinaigrette dressing

Mixed greens, grape tomatoes, cucumbers, red onions, shaved cheese blend, balsamic drizzle with house-made Italian dressing

Cucumber, cherry tomatoes, mozzarella, olives, salami, and red onions, balsamic drizzle over romaine heart lettuce with house-made Italian dressing

Romaine, shaved cheese blend, croûtons and our house-made Caesar dressing

Grilled steak topped with roasted garlic cream sauce, paired with roasted rosemary fingerling potatoes and a spring mixed greens, cucumber, tomato, red onion salad with merlot cheese and a red wine vinaigrette dressing

House-made beef meatballs served with Spaghetti and gravy

Mascarpone, ricotta, Parmesan, mozzarella, ground beef Bolognese

Thinly sliced breaded eggplant baked with gravy and finished with Parmesan

Parmesan-breaded chicken cutlet and shredded mozzarella served over spaghetti and gravy

Golden-fried chicken breast cutlet paired with a fresh arugula, red onion, shaved Parmesan cheese, and cherry tomato salad, drizzled with olive oil and balsamic vinegar

Arborio rice with Fox Farm and Forage mushrooms, fresh sautéed asparagus tips in a creamy white sauce, topped with grilled shrimp

Pan-seared salmon filet atop a bed of sautéed fresh spinach, garlic, local mushrooms, house-made spaghetti, and a creamy Florentine sauce

Spaghetti, pancetta, local mushrooms, shallots, peas and white wine tossed in a creamy parmesan and egg sauce topped with our pepper blend

Grilled chicken breast with sautéed capers, garlic, cherry tomatoes, and shallot served over spaghetti tossed in a white wine lemon butter sauce, topped with grated Parmesan and fresh parsley

Potato gnocchi, local mixed mushrooms, roasted red peppers, leek cream sauce, finished with truffle oil drizzle

Grilled chicken and broccolini over tagliatelle pasta in a creamy Alfredo sauce

Thinly sliced tagliatelle with beef Bolognese and ricotta

Ask about our current selections

Served with whip cream and microplaned chocolate espresso beans

Chef's current cheesecake creation

Two cannoli shells filled with ricotta, mascarpone, and dark chocolate

Amaretto-vanilla mascarpone cream, chocolate shavings, espresso-dipped ladyfingers, chocolate covered espresso beans