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Girasole Italian Cuisine - The Plains, VA

Girasole

Authentic Regional Italian Cusine

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  • COVID-19 Operations
  • About
    • Chef Lou & Lydia
    • Private Dining
    • About the Area
  • Menus
    • Featured Specials
    • Dinner Menu
    • Beverages To Go
    • Wine List
    • Pantry
  • News and Events
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Pasta with morels

Featured Specials

February 25 – March 4, 2021

We are open for full-service dining on our patio and indoors! Reservations are recommended due to limited seating. Curbside pickup is still available. Please call us at 540-253-5501 to make a reservation or to place an order. We are offering our full dinner menu and featured chef’s specials. We also have the license to sell bottles of wine and we are doing so at competitive retail pricing. Visit the Pantry section of our website to purchase local, imported, and house made specialties for use in your own home. Order items individually or in a gift basket for yourself, a friend, or a loved one.

Wine, cocktails, and beer are still available for purchase with your curbside pickup! All wine ordered from our wine list will receive 20% off. Beer is now $4.50 a bottle. We have Moretti Lager, Moretti Red, Stella Artois, Amstel Lite, Old Bust Head IPA, and Old Bust Head Chukker pilsner. Discounts do not apply to full-service dining. Cocktails* are also available in batches of 1 for $12, 2 for $24, or 4 for $44. Our featured cocktail is the Brucia, made with cognac, Pierre Ferrand orange curacao, & dry vermouth. Shake with ice and serve in a chilled martini glass.

    • Featured Cocktail

    • North meets South

      $10.50

      Made with Rabarbaro Zucca, Liquore Strega, & fresh lemon over ice. Stir and enjoy.

    • Featured Appetizers and Salads

    • Burrata with house cured bresaola, drizzled with Saba

      $16.50
    • Casunziei all’ampezzana

      $15.50

      Beet ravioli with poppy seeds and butter, shaved pecorino Sardo

    • Cozze gratinate

      $12.50

      Baked mussels topped with breadcrumbs, garlic, and herbs

    • Stinging nettle risotto with Chesapeake Bay jumbo lump crab

      $22.50
    • Gulf Shrimp tossed with Borlotti beans and local arugula, extra virgin olive oil and lemon

      $23.50
    • Featured House made Pastas and Entrees

    • Arctic Char pan sautéed with Shiitake and Cremini mushrooms

      $34.50
    • Butternut squash ravioli

      $28.50
    • Cannelloni

      $32.50

      House made tubular pasta filled with seasoned veal

    • Salmon and leek ravioli, served in a lemon butter

      $32.50
    • Tagliata

      $38.50

      Wagyu strip loin pan sautéed and served over local arugula

    • Veal chop pan sautéed with Rapini, drizzled with Saba

      $40.50
    • Featured Desserts

    • Nocino tiramisu, Zuppa inglese, Passion fruit brulee, Chocolate gianduja, Flour-less chocolate torte with a hazelnut sauce, Ricotta cheesecake with amarena cherries, Gelato, & Sorbets

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Dining with Us

Please respect the guidelines set in place so we can continue to serve you:

  • Guests are required by the Commonwealth of Virginia to wear masks when spending time in indoor public spaces. Masks may be removed indoors “while eating or drinking”. If you do not have a mask when you arrive, we have sunflower masks for purchase for $10.
  • Hand sanitation stations will be setup near the entrance/exits of the restaurant and near the restrooms for your convenience.
  • All tables are spaced out in accordance with physical distance mandates on our patio and indoors. Please do not move the tables. We will try to accommodate any table requests as best we can, but not all requests can be met.
  • No one with a fever or symptoms of COVID-19, or known exposure to a COVID-19 case in the prior 14 days, is permitted on the patio or in the restaurant.

We will be following policies that we set in place right before the shutdown. Booths, chairs, salt and pepper shakers, bread baskets, check books, and anything else that we and you come into contact with will be disinfected thoroughly and often. We only ask your patience, as all these steps will take longer, but we believe they are necessary in maintaining the health of our customers, staff, and their families.

How to Place an Order for Carryout

Please call to place an order at 540-253-5501. Have your credit card number ready when you call. When you arrive to pick up your order, call us and let us know you have arrived and we will bring it out to you. Please have your window down or your trunk open and we will place the order in your car.

*To go cocktails are sold in Bormioli Quattro Stagioni jars and will be charged a $3 deposit. The deposit will be refunded to you when the jar and lid are returned.  Please let us know if you will be returning a jar when you place your order. Per Virginia law, each to go order must include a meal for every 2 cocktails purchased. No more than 4 cocktails can be purchased per transaction. Must be 21 or older to purchase. Must show ID upon pickup.

Menu Items are Subject to Availability

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girasoleva
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Mar 3

Open
We think the New York Times put it best when writing about the Tuscan dish ribollita, literally meaning reboiled. “Neither vegetable soup nor stale bread has ever tasted so good. When you serve it, you don't need anything else.” 

Well, a beautiful glass of Avignonesi Cantaloro Bianco wouldn’t be a bad addition. Do not miss our four course, fixed price Tuscan menu with wine pairings by the acclaimed @avignonesi winery, and the opportunity to taste some of their most prestigious wines, including their Sangiovese Grandi Annate, produced only in the best vintages from old vines. And like all of their wines, the grapes for Grandi Annate are grown, harvested, and vinified organically to express the best traits of Sangiovese from Tuscany. Menu and pairings available through Friday.
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#ribollita #organic #biodynamic #avignonesi #vinonobile #grandiannate #vinsanto #cantaloro #igt #tuscany #rustic #cucinapovera #newyorktimes #jamessuckling #vinous #wineenthusiast #winespectator #wineadvocate #nova #finedining #foodblog #dcdining #vafoodie #lacucinaitaliana
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Feb 23

Open
Like so many dishes in Italy, the origins and ingredients of zuppa inglese are highly disputed. The name zuppa inglese, literally meaning English soup, raises even more questions. The only thing we can tell you with confidence is that it is delicious and light and you will wonder why you never heard of it before.
——
Here it is. Chef Lou’s zuppa inglese. Cake soaked in brandy, layered with pastry cream, Belgian chocolate chunks, and amarena cherries, decorated with meringue. Available now on our fixed price Tuscan menu with wine pairings by Avignonesi.
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Feb 20

Open
Chocolate soufflé and vin brûlée (mulled wine) available tonight!
🍴
Start your meal with our featured cocktail, made with cognac, orange curaçao, and dry vermouth, followed by a morel sformato with a rich sheep’s milk fonduta sauce. 
🍷
Or join us tomorrow for a wine tasting at 2:30, featuring wines from Turkey, Hungary, Switzerland, Spain, and Italy.
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Feb 10

Open
Do not hesitate to book your reservation with us for Valentine’s weekend!

View our dine-in and to go options in the ‘News and Events’ section of our website (link in bio). Call to reserve or to place a to go order, 540-253-5501 💕
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Feb 6

Open
We have a very limited amount of raspberry soufflés available tonight! Make sure to reserve yours when you make your reservation, or when you arrive. 

Vin brûlée aka mulled wine available tonight as well!

A reminder that we will be closed tomorrow, Sunday, due to the Super Bowl.
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Feb 3

Open
Persimmons + Panna Cotta
——
Native to North America and Asia, the most common types of persimmon are the Fuyu and Hachiya. When ripe, they are soft and almost melt in your mouth. The taste is mild yet sweet and rich, almost honey-like in flavor, making them the perfect accompaniment to our vanilla panna cotta.
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Jan 31

Open
WE ARE OPEN! 4:00 - 7:00, Curbside pickup only. Call to order 540.253.5501. 

📷: Cozy up with veal cannelloni tonight!
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Jan 27

Open
This gnarly looking vegetable is puntarelle, or Catalonian chicory, a specialty of Roman cuisine during the winter months when you can find it in every restaurant, although it’s usually not listed on the menu. The crunchy, curly stalks are tossed in a simple lemony, garlicky vinaigrette. Although many farmers are beginning to grow Catalonia chicory for chefs, it is still quite uncommon in the US. We are fortunate to get our hands on a limited amount, but it is so difficult to share as every bite transports us to Rome. 
🥬 🥬 🥬 
Preparing puntarelle is a whole task in and of itself. The tall, bitter outer leaves are removed to reveal pale, crunchy inner stalks that look almost alien. The puntarelle hearts are separated and sliced thinly (in Italy they push the stalks through a nifty puntarelle cutter, a small grid of wires stretched across a wooden frame that slices the stalks in no time) and soaked in a bath of ice water where they will lose some of their bitterness and begin to curl. After soaking, the puntarelle are ready to be dressed and eaten. We get a little non-traditional when using the leafy stalks. Like in any professional kitchen, nothing can go to waste. We use the leafy stalks in ravioli, or pan sauteed to accompany meats.
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Jan 23

Open
When you love black pepper, you find ways to put it on everything. 

Daiquiri riff made with dark rum, fresh lime, and a Campari float, with a black pepper garnish. Currently our featured (and favorite) cocktail.
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#cocktail #bartender #finedining #daiquiri #campari #washingtonpostdiningguide #blackpepper #cheers #weekend #punchdrink #imbibe #huntcountry #middleburglife #aperitivo #rum #loveloudoun #visitfauquier
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Jan 20

Open
Burrata with peas and shaved 24-month aged Parmigiano Reggiano, with crushed cruschi peppers
🌶 🌶 🌶 
Hailing from Basilicata, a region in southern Italy, cruschi peppers are sun dried and quickly fried sweet Senise peppers that are aromatic, crisp, and nutty. To be enjoyed on winter greens, eggs, seafood and braised meat dishes, or as an aperitivo on their own. Now on our featured specials. 
🌶 🌶 🌶 
Peperone di Senise are an IGP Basilicata sweet pepper variety. They are harvested entirely by hand under the heat of the summer months. The deep red peppers are picked, placed in baskets, and carried to a large shed where they are strung into large wreaths, or serte, and placed into open walled sheds to dry for at least 20 days. After the peppers are dried, the serte are carefully dismantled and the peppers are fried in local olive oil until they turn brick red and crispy. The peppers are then stored for use throughout the winter months.
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Dec 30

Open
Today is the last day to order for curbside pickup for News Year’s Eve. We still have some availability for dine in customers as well. Full menu linked in our bio.
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Dec 27

Open
Diver scallops, shallot buerre blanc, Sicilian pistachio salad. On our specials tonight #buonappetito

#finedining #scallops #vafoodie
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Girasole Italian Cuisine - The Plains, VA

(540) 253-5501
4244 Loudoun Avenue
The Plains, VA 20198
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Hours

Monday: closed

Tuesday – Thursday: 4:30pm – 10:00pm

Friday – Sunday: 4:30pm – 10:30pm

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