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Girasole Italian Cuisine - The Plains, VA

Girasole

Authentic Regional Italian Cusine

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    • Chef Lou & Lydia
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Pantry items

Pantry

Take our pantry home with you! We are now offering local, imported, and house made specialties for you to purchase and use in your own home. Order individually or in a gift basket for yourself, a friend, or loved one. Because nothing beats the gift of good food.

    • For Your Pantry

    • Candied Green Walnuts in Syrup

      $13

      4.4oz Candied green walnuts marry beautifully with both savory and sweet dishes. Excellent as a topping for desserts or as an accompaniment for hard cheeses. Use in place of candied chestnuts as an accompaniment to roast pork or duck.

    • Morello Amarene Cherries

      $17

      11.8oz Wild cherries preserved in a rich syrup from Le Marche, Italy. A sumptuous topping or ingredient for desserts and cocktails. Mix in fruit salads or use as a topping for ice cream, panna cotta, or cheesecake. Swirl into yogurt and top with granola. Mix into a cake batter for a stunning dessert studded with cherries.

    • Fabbri Amarene Cherries

      $28

      22oz Decorative ceramic jar

    • Organic Mostagro Balsamic

      $24

      100mL A style of balsamic produced from Barbera grapes and aged 1 year in wood. Lots of body and nuance, packaged in a wonderful, individually numbered gift box with a leather tie. It is ideal for sophisticated and intense vinaigrettes, grilled vegetables, and is perfect on red meats, turnips and cabbage soups.

    • Extra virgin olive oil for cooking

      $35

      1 gallon

    • Imported Olive Oils avaialable for purchase individually or in a gift box of three

    • ColleMassari IGP Organic Extra virgin olive oil, Tuscany

      $33

      500mL Elegantly spicy and fruity, with hints of bitter greens, aromatic wild herbs, and the pronounced flavor of artichoke. Gold medalist at the World Olive Oil Competition.

    • Crudo Extra virgin olive oil, Puglia

      $30

      500 mL Robust oil made from Ogliarola olives. Flavors of artichoke heart and fresh olive, as well as a long lasting, pleasurable bitterness. Gold medalist at the New York International Competition. 

    • Laudemio Extra virgin olive oil, Tuscany

      $48

      500mL A unique and robust extra virgin olive oil made from three Italian olive varietals. Scents of freshly mown grass followed by artichoke heart and green olive notes. The flavor is remarkably balanced with a notable bitterness, sparkling spiciness, and a long-lasting fruitiness. Gold medalist at the World Olive Oil Competition.

    • Meliddu Biodynamic Extra virgin olive oil, Sardinia

      $38

      750mL Intensely fruity with a spicy finish, mild.

    • Nocellara Cutrera Extra virgin olive oil, Sicily

      $33

      500mL Medium intensity made from Nocellara del Belice olives. Herbaceous aromas, green olive flavor, and a persistent spiciness. Gold medalist at the New York and Los Angeles International Competitions. 

    • Poggio Lamentano Extra virgin olive oil, Tuscany

      $42

      750mL Organically farmed estate with beautiful views over the Tyrrhenian Sea and the islands of Elba, Capraia and Gorgona. The oil is brightly colored, with vibrant, complex, lemony-nutty flavors and peppery, rocket-like aftertaste.

    • Primo DOP Extra virgin olive oil, Sicily

      $28

      500mL Fruity aromas and well-balanced bitter and spicy flavors. Pronounced notes of green tomato, aromatic fresh herbs, and artichoke. Gold medalist at the World Olive Oil Competition.

    • Titone Organic Extra virgin olive oil, Sicily

      $32

      500 mL Decidedly herbaceous, with notes of arugula and bright green tomato. Peppery and bitter. Gold medalist at the World Olive Oil Competition.

    • For your refrigerator or freezer

    • Sprecher Craft soda (root beer, cream soda, cherry cola), Blenheim Ginger Ale

      $4.5 btl
    • Loaf of our house made bread

      $9

      Enjoy immediately or freeze and re-heat in the oven.

    • Hombre organic butter

      $9

      8oz, 83% butterfat, unsalted. Made using fresh cream from this bio-dynamic farm located in Modena.

    • Whiffletree Farm eggs

      $3.00

      One half dozen.

    • True Farms hydroponic arugula

      $10

      Enough for 2 salads.

    • House smoked salmon

      $30 per lb

      Thinly sliced

    • Pecorino Fiore Sardo DOP

      $18 per lb

      A rustic aged sheep’s milk cheese from Sardinia produced since the bronze age. Smoked by burning the bark of a gnarly looking cork tree. The flavor is powerful and distinctive with an amazing texture

    • Parmigiano Reggiano aged 30+ months

      $26 per lb

      Made using organic raw cow’s milk. The farm, located in Modena, grows the cow’s entire diet within the farm using organic agriculture. It’s longer ageing accentuates the crunch,deepens, sharpens the flavors, and makes this one of the world’s greatest tables cheeses. Ideal after a meal, pair with powerful wines to stand up to its flavors.

    • House made marinara

      $15

      Made with DOC San Marzano tomatoes. Quart size.

    • House made fettucine or chitarrini

      $20

      4 nests. Serve 3-4 people.

    • Half tray lasagna

      $125

      Serves 8. Available as a traditional meat lasagna, eggplant and goat cheese lasagna, or local mushroom lasagna.  Must be pre-ordered at least 4 days in advance.

    • Whiffletree Farm whole organic chicken

      $5 per lb

      Organic whole chicken, around 3 lb’s.

    • Guanciale

      $16 per lb

      Cured pork jowl eaten as charcuterie, but most often used in Italy’s most famous pasta dishes such as carbonara and amatriciana. More delicate texture and stronger flavor than pancetta. Thinly sliced.

    • Local, organic porterhouse steak

      $32 per lb
    • Pancetta

      $14 per lb

      Salt cured pork belly eaten as charcuterie, but more commonly used with pasta, on pizza, or cooked with soups. Thinly sliced.

    • Prosciutto di San Daniele ‘Black Label’

      $30 per lb

      Renowned throughout the world for its smoothness on the palate, fragrance, sweet taste, and leanness. San Daniele’s Black Label is air-dried and cured for over 16 months. Thinly sliced.

    • Speck

      $22 per lb

      Dry-cured, lightly smoked pork shoulder from northern Italy. Thinly sliced.

    • Pantry Desserts

    • House made gelato

      $10.50 – $18.50

      Vanilla, chocolate, or pistachio.  $10.50 for 8oz container, $18.50 for pint container

    • Must be 21 or older

    • Cocktails a Casa Tua

      $95

      Includes a bottle of Contratto vermouth Bianco, Adami Prosecco, Blenheim ginger ale, suggested cocktail recipes and garnishes packed in a re-useable cotton bag. Relax in place with our at home cocktail kit. 

    • Wine gift boxes

      $90+

      3 bottles of wine with retail pricing gift wrapped based on your price range, starting at $90. Make your own selection or ask Lydia for her recommendations.

    • Three vintages of the famed wine producer Giacomo Conterno’s Barbera d’Alba

      $195

      “The wines produced by Giovanni Conterno are monuments to Nebbiolo as well as to the glory of the Piedmont.” Robert Parker

    • Lydia’s favorite Barolo’s

      $250
    • Lydia’s favorite Brunello’s

      $250
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girasoleva

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.
View

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 💕
View

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.
View

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.
View

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!
View

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.
View

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
View

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.
View

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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