Gigi Trattoria Brunch Menu


Served every Sunday until 3pm.

CROQUE MADAME Bioche, ham, Gruyere, Feather Ridge Farm egg.   14

BENEDICT English Muffin, Feather Ridge Farm poached egg, Canadian Bacon, Hollandaise.   15

GARDEN FRITTATA Asparagus, Wiltbank Farm oyster mushrooms, arugula, Coach Farm goat cheese, fresh herbs.  14

THE SMASH Mashed avocado, sunny side up Feather Ridge Farm egg, Bread Alone Catskill organic wheat toast, spiced sunflower seeds.   14

FARMER’S FRITTATA Feather Ridge Farm eggs, house made bacon, with potatoes and cheddar.   13



RUGHETTA Baby arugula, Parmesan, lemon, olive oil.  11

STAGIONE Sky Farm baby greens with Gigi Sherry Shallot Vinaigrette.  9

GIGI CAESAR Mixed Romaine (red & green), Caesar dressing, Parmesan cheese, ciabatta croutons.  11

CILIEGE Arugula, frisee, dried figs, roasted cherries, Coach Farm goat cheese, toasted walnut dressing.  13

SEVILLE Arugula, shaved fennel, aged Manchego, prosciutto, toasted almonds, Seville orange vinaigrette.  12

Additional Salad Toppings (entree size proteins):
Pan seared shrimp (4 oz)  5
Roasted breast of free range chicken (6 oz) 6
Imported white anchovies (4 oz)  5

Available and individual and share portion sizes

SALUMI Imported salami, sopressata, prosciutto, coppa, mixture of Spacey Tracy’s pickeled vegetables.  10/15

VERDURE Roasted marinated seasonal vegetables olives, almonds, local & imported cheeses.  10/15   Add salumi for 5

CALAMARI Crispy squid with spicy tomato garlic sauce.   15

CHEESE PLATE Assorted Hudson Valley and Mediterranean cheeses(selections change daily).  10/16

MUSSELS PEI mussels, saffron, garlic, thyme, white wine, with crostini. 15

Crispy Gigi flatbread “pizza” topped with fresh ingredients.
Gluten-free option.   2.5
Additional vegetable options.   1
Additional protein options.   2.5

MARGHERITA Gigi tomato sauce, basil, oregano, mozzarella.   13

BIANCA Goat cheese, fig jam, pear, arugula, truffle oil.  15

RUSTICA Ricotta-roasted garlic spread, sausage, broccoli rabe, shaved Parmesan, chili flakes.  15

TRIPOLI North African spiced asparagus pesto, shrimp, mozzarella, pistachio and chick pea gremolata.  15



VEGETALE Marinated eggplant, zucchini, Roasted summer squash, mushrooms, oven dried tomatoes, Coach Farm goat cheese, fava bean pesto on pressed ciabatta.  11

CHORIZO House made pork sausage, aged Manchego, broccoli rabe, roasted red peppers, and garlic aioli on pressed ciabatta.  14

GIGI CLUB Grilled chicken, white bean spread, avocado, Romaine, tomato, house smoked bacon on Bread Alone Catskill organic wheat bread.  14



HEARTY MINESTRONE Winter vegetable soup with cannellini beans, peas and fresh herbs. 9

SOUP SPECIAL Please ask.


TUSCAN FRIES Crispy fries, herbs, salsa verde.  9  With Parmesan.  10

FIASCHETTO Braised gigandes beans, herbs, Grana Padano, extra-virgin olive oil.  8

RAPINE Sautéed broccoli rabe, garlic, extra-virgin olive oil, chili flakes.  9

ORTOLANA Seasonal roasted vegetables with herbs & extra virgin olive oil.  8

COUSCOUS Saffron Israeli couscous, chick peas, seasonal vegetables, toasted pistachios, roasted cherries.  8

ASPARAGI Grilled Lemon and herb marinated asparagus.  9

Gigi pastas are available in entrée or appetizer size portions. Hand formed gluten free gnocchi available.

PENNE ARRABBIATA Spicy tomato sauce, garlic, crushed red pepper, basil.  13/16

TAGLIATELLE Housemade fettuccine, Gigi Bolognese (Meiller Farm beef and pork ragu), fresh ricotta.  18/23

RIGATONI BUTTERA House made Meiller Farm pork sausage, peas, tomatoes, splash of cream.  17/22

LASAGNA BOLOGNESE Oven fired spinach pasta, pork ragu, Parmesan bechamel, tomato sauce.  17/22

PIZZOCHERI alla VATELLINESE Buckwheat pappardelle, braised cabbage, butternut squash, cream Fontina.  17/22

GLUTEN-FREE GNOCHETTI Hand formed gnocchetti with Gigi Pomodoro or Bolognese sauce.  15/19

ORECCHIETTE Meiller Farm lamb, broccoli rabe, chili flakes, and mint.  16/21

SPAGHETTI con ASPARAGI Whole wheat spaghetti with asparagus pesto, asparagus tips, and shaved Parmesan.   16/20


BISTRO FILET Two 3-ounce petite filets, served with wilted greens, bruleed lemon, Tuscan fries with salsa verde.  16

LAMB KEBOB Meiller Farm lamb, poblano peppers, sumac onions, fresh diced tomatoes, tzatziki sauce (HV Fresh yogurt).  12

SALMON Grilled Faroe Island salmon (4 ounces) over red quinoa salad with vegetable confetti and arugula.  15


1/2 lb. Meiller Farms ground beef topped with crispy house made bacon, herb de Provence roasted sliced tomato, house made pickle, Adirondack cheddar on brioche bun. Served with Tuscan Fries.  15

Gluten-free bun available.  2