GENEVA ON THE LAKE
All Day Menu
DICIANNOVE DIECI 1910 features a new twist of old-world charm. The sleek atmosphere complements the contemporary cuisine featuring innovative, creative and seasonal dishes. Executive Chef Carl Bray, an emerging talent in his own right, brilliantly brings this DICIANNOVE DIECI 1910 menu to life with a fusion of flavors.
All Day Dining Menu Served Monday – Saturday 12 – 9 pm & Sunday 5 – 9 pm
WALK IN’S WELCOME. PLEASE CALL 315-789-7190.
Applewood Smoked Wings $19.10
Served with house made gorgonzola dressing and your Choice of – Chipotle and maple, Sriracha hot honey, Classic Buffalo, or Natural and delicious.
Corn Fritters and BBQ Pork Belly $15
Served with Smoked chili infused “Late cook” “Ember Rising” Maple syrup, locally grown corn shoots featuring “Mush-love greens
1910 Board $23
Imported Italian cured meats, Sicilian olives married with Finger Lakes cheeses from our artisan neighbors.
Cast Iron Vegetables $18
Medley of local chef selected vegetables & herbs cooked in a hot cast iron skillet to achieve both color and texture, Served with our favorite creamy pecorino dressing.
Baguette – Flat Bread – Buns
“Available daily from 12 to 4pm”
Salumi Burger $20
A proprietary blend of aged short rib topped with scamorza cheese, piled with thin slices of crispy pancetta and Finished with a house made basil aioli and baby arugula on a butter toasted brioche roll, Served with house cut fries and pickles
Caprese Flatbread $18
Farm stand tomatoes, fresh mozzarella, and garden picked basil served Over a pesto, Drizzled with olive oil and balsamic glaze
Sicilian Club $23
House made baguette Showcasing Schrader Farm smoked bacon and thinly sliced assortment of imported Italian meats and cheese, crispy lettuce, and farm market tomatoes, drizzled with our house made sub oil
Served with chips and pickles.
Italian Goat Flatbread $19
House made flatbread toasted with fig preserves and chevre goat cheese, rounded out with thinly sliced prosciutto di parma and baby arugula, Completed with a drizzle of sriracha spiced honey
Fancy Bologna and Sausage $23
imported Italian mortadella and local Bostrom Farm Italian sausage on a toasted house made baguette. Served with a basil aioli, sauteed onions, and bianco cheese,
Served with chips and pickles.
For the Love of Greens
Farmers Salad $12
Add salmon (4 oz)/ $10
Ribeye (8 oz)/ $15
“Whatever is fresh at the farm” Local produce tossed in a bright lemon and basil vinaigrette,
Antipasto Iceberg $14
Shredded iceberg lettuce served with bocconcini, genoa salami, tangy pepperoncini and Sicilian olives, Tossed with house made tapenade
Layers of thick slices of local farm stand tomatoes and fresh mozzarella with garden picked basil, dressed with olive oil and balsamic glaze, Finished with freshly ground black pepper and a pinch of salt.
Hand Rolled Gnocchi $23
Pan fried and Tossed in a gorgonzola cream, accompanied by grilled Romaine dressed with champagne vinaigrette.
Shaved Truffle Garganelli $30
Cooked in hot pan with mushrooms, leeks, garlic and butter De-glazed with a splash of white wine and fresh tarragon, tossed with fresh pasta and pecorino with truffles imported from alba, Italy and shaved tableside
Frutti di Mare with Puttanesca $38
Bucatini with chefs selected seafood married with a rich red sauce boasting flavors of capers, olives and garlic.
Caesar Perogies $25
Farmers cheese perogies, pan seared then tossed in a house made Caesar dressing, sauteed romaine and finished with pecorino and seasoned croutons.
Served with homemade fresh bread
“Available daily from 5pm to 9pm”
Cast Iron Duck Breast $36
Duck breast marinated to the sweet acidity of the berries and port served with root local greens
Dry Aged Ribeye $60
18oz bone in 28-day pat lafrieds dry aged ribeye marinated in salt, pepper and a high quality olive oil Served with Rapini in garlic confit, and rosemary malt vinegar roasted, cracked red potatoes.
Vegetable Napoleon Pastry $32
Assortment of Chef selected vegetables prepared several ways, layered with creamy Chevre and baked in a flaky puff pastry, Served over a basil pesto cream. Garnished with flavorful micro greens
Lamb Shank braised in red wine, tomato and herbs $40
The tomatoes and red wine adds to the perfect amount of acidity while the flavors of , fresh herbs, onions and garlic, Served with chefs choice of vegetable and rosemary buttered roasted potato work in unity.
Blackened Salmon with crispy skin $30
A quick sear on the top in a cast iron skillet, and a few minutes sizzle on the skin side resulted in the most flavorful, moist, and flakey salmon with shatteringly crispy skin Served over a bed of cast iron vegetables and sweet corn steeped cream.
Espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone
Chocolate Decadence $12
A flourless and truly decadent chocolate cake topped with layers of raspberry preserve, almond paste and chocolate ganache
Crème Brule $10
Creamy vanilla custard crowned with a crisp layer of caramelized sugar
Note: For Tables of 7 or more a 20% Gratuity will be added. For room service 20% gratuity will be added. Please Inform Server of any dietary needs or food allergies. Note though, that in preparing dishes, even with great care trace amounts could be present without our knowledge. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Menu subject to change.