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gilda's portland menu

gildasitalianrestaurant.com, Is this your business? Come to Gilda's Italian Restaurant where you can be gluten-free and not miss an ounce of deliciousness. Restaurant menu, map for Gilda's Italian Restaurant located in 97205, Portland OR, 1601 Southwest Morrison Street. Favorite restaurant in Portland. Portland $14. Customize and manage this page on, Pinot Grigio-Garganega, De Canal, Veneto, IT 2008, Soave Classico, Bolla, Veneto, IT 2011 D.O.C, Chardonnay, Franciscan Estates, Napa, CA 2010, Vernaccia di San Gimignano, Le Tre Stelle, Toscana, IT D.O.C.G, Sauvignon Blanc, Kim Crawford, Marlborough, NZ 2011, Ritratto Bianco, La Vis, Trentino – Alto Adige, IT, I.G.T, Orvieto Classico Secco, “Berganorio,“ Tenuta Le Velette, IT 2009 D.O.C, Pinot Grigio, Santa Cristina, Antinori, Sicilia, IT 2009, Pinot Noir Blanc de Noir, Piluso Vineyards, Willamette Valley, OR 2009, Fiore Bianco, Piluso Vineyard, Willamette Valley, OR 2011, Barbera, Cantino di Casteggio, Oltrepo Pavese, 2010 D.O.C, Chianti Classico, Fattoria di Petroio, 2008 D.O.C.G, Montepulciano d’Abruzzo, Barone Cornacchia, 2010, Valpolicella, Classico Superiore, Ripasso, Solane, Santi, 2009, 2010 D.O.C, Syrah, Tenimenti Luigi D’Alessandro, Cortona, 2009 D.O.C, Sangiovese, Santa Cristina, Antinori, 2010, Vino Nobile di Montepulciano, Podere San Giovanni, 2009 D.O.C.G, Barbera d’Asti, Michele Chiarlo, 2009 D.O.C.G, Nebbiolo, Podere Ruggeri Corsini, 2009, D.O.C, Nero d’Avola, Nerojbleo, Gulfi di Vito, 2008, Chianti Classico, Villa Nozzole, 2007 D.O.C.G, Barbaresco, Asili, Ca’del Baio, 2008 D.O.C.G, Chianti Classico Riserva, Villa Vignamaggio Greve, 2006 D.O.C.G, Amarone della Valpolicella Classico, Cecilia Beretta, 2005 D.O.C.G, Barolo, Badarina, Bruna Grimaldi, 2005, 2006 D.O.C.G, Brunello di Montalcino, La Fortuna, 2007 D.O.C.G, Pinot Noir, Piluso Vineyards, Willamette Valley, 2007, Tempranillo, Piluso Vineyards, Willamette Valley, 2009, Cabernet Sauvignon, Parducci, Mendocino County, 2008, 2009, Ancient Vines Zinfandel, Cline, Sonoma, 2010, Asti Spumante, Martini and Rossi, Asti, D.O.C.G, Prosecco, Cantino Maschio, Veneto, D.O.C.G, Prosecco di Conegliano-Valdobbiadene, Vincenzo Toffoli, Veneto, Prosecco, Solletico, Veneto, IT 2010 D.O.C.G, Moscato d’Asti, Elio Perrone, Piemonte, D.O.C, Moscato d’Asti, Ruffino, Firenze, IT D.O.C.G, Bianco Dolce, “Ice Wine,” Piluso, Willamette Valley, OR, 2006, Pepsi, diet pepsi, sierra mist, club soda, Two Leaves and a Bud tea, ask server for flavors, Espresso with sugar, steamed milk and a pinch of cinnamon, Espresso on top of chocolate sauce with steamed milk, dusted with cocoa, Fontina, caramelized onions and rosemary, served with grilled ciabatta and topped with white truffle oil and grey salt, Roasted spaghetti squash, san marzano tomato sauce, basil, and reggiano parmesan, Fried carnaroli rice balls stuffed with mozzarella and served with pomarola, Assorted cured meats, cheeses and pickled vegetables, Artichoke and pea flan, topped with ‘fonduta’ and crispy artichoke slivers, Grandma’s meatballs, simmered in san marzano tomato sauce and topped with pecorino romano, Ahi tuna, avocado, tomato confit, chives and lemon, served with a filo cracker, Fried monterey calamari, sea scallops, tiger shrimp and lemon-caper aioli, Organic greens, cucumbers, grapes, green onions, carrots and champagne vinaigrette, Whole leaf romaine, house dressing, croutons and pecorino romano, Roasted red and gold beets, heirloom oranges, goat cheese, pistachios, micro greens and aceto balsamico riserva, Organic greens, apples, pears, candied hazelnuts, rogue creamery oregonzola and creamy blue vinaigrette, Roasted eggplant, mozzarella, roasted peppers, capers, basil and aceto balsamico riserva, Parma prosciutto, mozzarella, arugula, lemon and extra virgin olive oil, Zucchini, cauliflower, peas, basil and oil cured tomatoes, Carnaroli rice, mushrooms, chicken, house pancetta, sage and white truffle oil, Rogue creamery oregonzola, walnuts, house pancetta, cream and black pepper, Wa manila clams and mussels, tiger shrimp seas scallops and calamari, with red, white or extra virgin olive oil sauce, With lobster pacific lobster, garlic, brandy and basil, with a touch of cream and tomato sauce, Served with market vegetables and a daily starch split orders 2, ‘Draper valley’ chicken breast, pan-roasted with fennel, crimini mushrooms, capers, lemon and sherry, Grilled ahi tuna (cooked rare) or pacific swordfish, served with ‘caponata’, a mix of roasted eggplant, peppers, zucchini and castelvetrano olives, Roasted ‘tails n trotters’ pork belly stuffed with house sausage and braised pork shoulder topped with a pork demi and balsamic onion gravy, served with white truffle smashed potatoes, Grilled 22 oz. 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