Jianna

Traditional Tuesday goes to everyone’s favorite Potato Gnocchi. One of our dishes that is truly a labor of love with scratch Gnocchi, smoked bacon, blistered cherry tomatoes and Parmesan brodo. Some guests even order a double portion for their entree. Cheers!
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Tonight we say Farewell to one of our Talented Servers, Fernando. Born and raised here in Greenville, he is off to pursue his music career in Florida. He is a Jianna family member who has made a huge impression and will be sorely missed. Good luck Fernando. Cheers!
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You know it’s going to be a good day at Jianna when our lunch Feature is our New York Strip Burger! Roasted Sweet Pepper Aioli, Fontina Cheese, Caramelized Pearl Onions, Spinach and Roasted Cherry Tomatoes. Cheers!
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In Honor of National Toasted Marshmallow Day Chef Alison has made a Chocolate Cake with Toasted Marshmallow Sorbet, Peanut Butter Chocolate Sauce and Graham Crackers. This dessert is the perfect way to say goodbye to summer. Cheers!
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Tonight’s Fish Feature is Pan Roasted Grouper with Yellow Squash, Shish*to Peppers, Mango and Mint Pesto. Cheers!
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Conniption Gin is raising $100,000 to benefit the James Beard Foundation Women’s Leadership Programs and you have Two more months to buy a “Classic Negroni” at Jianna and get $1 donated. Cheers!
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The Scallops have been a guest favorite during this Restaurant Week. It’s always nice to be recognized not only for our delicious pastas, but also our uniquely crafted large plates as well. Cheers!
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We are all thinking the same thing Greenville, this weather calls for drinks and dinner on the Patio at Jianna. Come enjoy the last weekend of Restaurant Week with us and Cheers to the end of summer. Cheers!
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Greenville, we could not be more excited to start week two of Restaurant Week with you. Whether joining us as a first time guest or returning for another visit, our menu is perfectly curated to give you a taste of what Jianna is all about. *Do not forget about our $35 per person Wine Pairing. Cheers!
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Restaurant week is only two days in and we have been having a blast. Thank you for supporting us and keeping us busy. We would love to hear your feedback and what you have been enjoying! Please tell us your favorites in the comments.Cheers!
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Greenville, we can’t thank you enough for the full house last night for the first night of Restaurant week. We hope to keep that momentum up all weekend long. Keep in mind we have full service at our wrap around bar as well. See you all you and thank you for the continued support. Cheers!
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Greenville! Restaurant Week Kicks off today and runs through the 25th, we hope to have the privilege of seeing you. Whether as a return guest or first time diner we look forward to showing you what Jianna is all about. Cheers!
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What better way to start the week is there than $5 glasses of Prosecco at Jianna?! Happy National Prosecco Day for all of those who celebrate… who we know is all of you. Cheers!
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#$5prosecco

Restaurant Week is an opportunity for everyone to experience the culinary wonders that Greenville and the Upstate has to offer. It would be our privilege if you would join us from August 15 -25 to enjoy the menu our team has created as a representation of what Jianna has to offer. Cheers!
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When I say our Pastry Chef Alison is a Master at her craft I’m not embellishing. Tonight she has created a dessert that embodies the flavors of summer and keeps you craving bite after bite. Grilled local peach with mascarpone mouse, caramelized walnuts and spiced honey. Will you be lucky enough to enjoy one? Cheers!
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Will you choose surf or turf tonight? We have a delicious Sautéed Snapper and a melt in your mouth Grilled Filet. Don’t let the weather keep you in, come and join us for dinner. We hope to see you soon. Cheers!
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We all know our Mussels are a guest favorite when we have them as a Starter Feature. Tonight they are in a broth consisting of Bacon, Calabrian chilis and Parmesan accompanied by garlic toast for dipping. Cheers!
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Sundays are for 1/2 off Oysters at Jianna! Join us from 11am to 3pm for half off oysters, $4 Bloody Mary’s and $4 Mimosas. Cheers!
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Tonight’s Starter Feature is one you will be talking about for days to come. An abundance of delicious ingredients creating one well composed dish. Three cheese spinach raviolo filled with chive, citrus zest and cured egg yolk with a sweet corn, black truffle and Parmesan brodo. Cheers!
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Our pasta feature tonight is Campanelle with Salmon, Halibut and Mussels, Red Bell Peppers, Snap Peas, Preserved Lemon, Breadcrumbs and Goat Cheese. Cheers!
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Tonight’s starter feature is the perfect way to start your meal. Spinach Cavatelli with prosciutto cream sauce, sweet corn and chives. Cheers!
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Nothing says summertime like a mouthwatering watermelon salad. Tomato and Watermelon Salad with citrus crema, herb vinaigrette and fresh basil. Cheers!
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Tonight’s Pasta Feature is bursting with flavor! Tagliolini Pasta with swordfish, salmon and clams, white wine butter sauce, red chili flakes, breadcrumbs and chives. Cheers!
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Traditional Tuesday is for a guest favorite our Char Grilled Octopus. We Sous Vide the Octopus for 5 hours in orange and lemon to let the acidity break it down and tenderize it. Accompanied by fingerling potatoes, guanciale, pistachio and an arugula and fennel salad. This dish has the ability to make anyone enjoy Octopus! Cheers!
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Chef Alison out did herself with her dessert feature tonight. During Team Tasting staff members even said it was their favorite dessert she has ever created. Opera Torte with almond sponge cake, coffee buttercream, chocolate ganache, nutella gelato and hazelnut biscotti crumb. Cheers!
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Tonight we have a Starter Feature that blew us away when we tried it. Grilled Shrimp with a Smoked Paprika Risotto with a Poppyseed Ricotta Crema topped with Cucumber Salad. Cheers!
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Traditional Tuesday goes to our Spaghetti TBG. I call it the “don’t fix it if it ain’t broke” dish. There are regulars who have a hard time dining with us and ordering anything else. Spaghetti, roasted tomatoes, basil, garlic and grana padano. This pasta is the definition of simply delicious. Cheers!
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Today’s Sandwich Feature for lunch service is everyone’s favorite NY Strip Burger. Arugula, Crispy Bacon, Garlic Aioli, Fontina Cheese and a Watermelon Rind Relish. I know what I’m having for lunch. Cheers!
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One of tonight’s features is Confit Duck Leg with lentils, shish*to peppers, dried apricots, cauliflower purée and fresh basil. Cheers!
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Which of our new desserts is your favorite? The Dark Chocolate Mousse, Basil Panna Cotta or the Peach Ricotta Cannolis?! Mine is the Dark Chocolate Mousse with Tart Cherry Compote. Cheers!
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