Gregorios Trattoria Sumner Place - Bethesda, MD

1 lb. of fresh jumbo wings tossed in our special Buffalo sauce, with celery and ranch dressing.

Classic marinara sauce.

White wine, garlic, and lemon sauce.

Award winning meatballs on Martin's potato roll. 3 per order.

Lightly breaded and fried calamari. Served with marinara sauce.

Slices of fresh mozzarella, seasonal tomatoes, and basil served with balsamic vinaigrette.

Breaded and fried. Served with tomato jam.

House-made fried mozzarella. Served with marinara sauce.

A selection of cured meats and cheeses. Served with pickled red onions, whole grain mustard, and toasted ciabatta.

Red grape, vine ripened tomatoes, tossed with extra virgin olive oil, red onion, balsamic glaze, and garnished with basil and shaved Parmesan-Reggiano. Served with toasted ciabatta.

Romaine, croutons, and Parmesan cheese, tossed in house made Caesar dressing.

Chef specialty. Baby arugula, pears, candied walnuts, and Gorgonzola cheese tossed in sherry vinaigrette.

Romaine, Kalamata olives, pickled red onion, banana peppers, pepperoncini, cucumbers, tomatoes, and feta cheese. Servd with balsamic vinaigrette.

Healthy choice recipe. Spring greens, shredded carrots, cucumber, and cherry tomatoes. Served with balsamic vinaigrette.

Chef specialty. Chopped romaine with diced tomatoes, onions, bacon, olives, cucumbers, croutons, feta cheese, and tossed with balsamic vinaigrette.

Healthy choice recipe. Pan seared 7oz. salmon, spring greens, shredded carrots, cherry tomatoes, roasted red peppers, and pickled red onions, tossed in sherry vinaigrette.

Proscuitini, salami, capicola, provolone, artichoke hearts, and roasted red peppers over fresh salad greens. Served with balsamic vinaigrette.

Classic bean soup with prosciutto, bacon, and pasta.

Healthy choice recipe. Italian vegetable soup.

Chef specialty. Breaded and fried.

Chicken breaded and fried.

Veal medallions breaded and fried.

Jumbo shrimp breaded and fried.

Fresh shrimp and jumbo lump crab meat with asparagus. Served in a rose sauce with penne.

Healthy choice recipe. Grilled 7 oz. salmon, balsamic reduction, and seasonal vegetables. Served with pomodoro sauce.

Little neck clams in a lemon, garlic, and white wine sauce. Served over linguine.

Wild caught shrimp in spicy marinara sauce. Served over linguine.

Chef specialty. Cheese ravioli, sauteed shrimp, and jumbo lump crab meat tossed in rose sauce.

Chef specialty. Shrimp, calamari, clams, and mussels. Served over linguine in a light marinara sauce.

Wild caught shrimp in a lemon, garlic, and white wine sauce. Served over linguine.

Grilled 7oz. salmon and sauteed broccolini. Served with linguine rose.

Chef specialty. Lightly egg battered chicken breast and lemon butter sauce. Served over spaghetti.

Chef specialty. Roasted half chicken, chicken jus, herb butter, red skin mashed potatoes, and grilled asparagus.

Healthy choice recipe. Grilled chicken breast over zucchini, spinach, and tomato sauce.

Sauteed with fresh mushrooms in a Marsala wine sauce. Served over spaghetti.

Lemon and white wine sauce accented with capers. Served over spaghetti.

Topped with prosciutto and mozzarella in a Marsala wine sauce. Served over spaghetti.

16 oz. bone-in ribeye, sliced, served with roasted seasonal vegetables.

12 oz. served with red-skinned mashed potatoes and grilled asparagus.

8 oz. filet with red-skinned mashed potatoes and grilled asparagus.

Sauteed with fresh mushrooms in a Marsala wine sauce.

Topped with prosciutto and mozzarella in a Marsala wine sauce.

Lemon and white wine sauce accented with capers.

Chef specialty. Grilled 14 oz. bone-in chop over mushroom risotto and topped with crispy onions.

Chef specialty. 8oz. braised boneless beef short rib, veal jus, and braised vegetables. Served over risotto.

Meatballs, meat sauce, and grilled chicken. Served over sauteed spinach.

Thin crust and hand tossed favorite.

Pepperoni, sausage, mushrooms, ham, meatballs, onion, green peppers and black olives.

Mozzarella, fontina, Romano and Parmesan cheeses with garlic oil sauce and oregano.

Marinara sauce, fresh mozzarella and basil.

Mozzarella and fontina cheese topped with grilled chicken and BBQ sauce.

White pizza topped with a spinach and ricotta mixture and sliced tomato.

Create your own with 3 of your favorite toppings.

Caramelized Italian bacon in a cream and egg sauce.

Ground veal in tomato sauce with a hint of cream.

Prosciutto and vodka, in a creamy marinara.

Chef specialty. Sliced Italian sausage, meatballs, and meat sauce. Served over rigatoni pasta.

Chef specialty. Baked layers of ground veal, ricotta, mozzarella, and pasta topped with tomato sauce.

Our traditional tomato sauce.

Our Award winning meatballs with tomato sauce.

Hearty meat and tomato sauce.

Fettuccine tossed with creamy Alfredo sauce.

Cheese ravioli with choice of rose, Alfredo, or tomato sauce.

Oven baked penne, ricotta, tomato sauce, and topped with mozzarella.

Seasonal vegetable tossed with a light garlic oil with linguine.

Zucchini noodles and grape tomatoes in a basil pesto sauce, topped with Parmesan cheese.

Served with olive oil and garlic.

3 meatballs, tomato sauce, and Parmesan cheese.

Fresh cut mushrooms sauteed in olive oil and garlic.

Sauteed in marinara sauce.

Garlic and olive oil.

Red-skinned potatoes mashed with butter and cream. Seasoned with salt and pepper.

Served with choice of sauce.

Grilled jumbo asparagus.

Italian vegetable soup.

Slices of fresh mozzarella, seasonal tomatoes and basil served with balsamic vinaigrette.

White wine, garlic and lemon.

Classic marinara sauce.

Spring greens, shredded carrots, cucumber and cherry tomatoes served with balsamic vinaigrette.

Romaine, Kalamata olives, pickled red onion, banana peppers, pepperoncini, cucumbers, tomatoes and feta cheese with balsamic vinaigrette.

Prosciutini, salami, capicola, provolone, artichoke hearts and roasted red peppers over fresh salad greens.

Baby arugula, pears, candied walnuts and Gorgonzola cheese tossed in sherry vinaigrette.

Chopped romaine with diced tomatoes, onions, bacon, olives, cucumbers, croutons and feta cheese with balsamic vinaigrette.

Pan seared 7 oz. salmon, spring greens, shredded carrots, cherry tomatoes, roasted red peppers and pickled red onions tossed in sherry vinaigrette.

Sauteed with fresh mushrooms in a Marsala wine sauce served over spaghetti.

Lemon and white wine sauce accented with capers served over spaghetti.

Topped with prosciutto and mozzarella in a Marsala wine sauce, served over spaghetti.

Grilled chicken breast over zucchini, spinach and tomato sauce.

Roasted half chicken, chicken jus, herb butter, red skin mashed potatoes and grilled asparagus.

8 oz. braised boneless beef short rib, veal jus and braised vegetables served over mashed potatoes.

Grilled 7 oz. salmon and sauteed broccolini served with linguine rose.

Wild caught shrimp in a lemon, garlic and white wine sauce served over linguine.

Wild caught shrimp in spicy marinara sauce served over linguine. Spicy.

Littleneck clams in a lemon, garlic, white wine sauce and served over linguine.

Grilled 7oz. salmon, balsamic reduction and seasonal vegetables served with tomato sauce.

Thin crust and hand tossed.

Mozzarella, fontina, Romano and Parmesan cheeses with garlic oil sauce and oregano.

White pizza topped with a spinach and ricotta mixture and sliced tomato.

Marinara sauce, fresh mozzarella and basil.

Create with 3 of your favorite toppings.

Pepperoni, sausage, mushrooms, ham, meatballs, onion, green peppers and black olives.

Traditional tomato sauce.

Prosciutto, and vodka, in a creamy marinara.

Cheese ravioli with choice of rose, Alfredo or tomato sauce.

Hearty meat and tomato sauce.

Carmelized Italian bacon in a cream and egg sauce.

Seasonal vegetable tossed with a light garlic oil with linguine.

Cheese ravioli, sauteed shrimp, and jumbo lump crab meat tossed in rose sauce.

Garlic and olive oil.

Sauteed in marinara sauce.

With olive oil and garlic.

Breaded and fried, topped with mozzarella, tomato sauce and accompanied by spaghetti.

Lemon and white wine sauce accented with capers. Served over spaghetti.

Sauteed with fresh mushrooms in a Marsala wine sauce. Served over spaghetti.

Topped with prosciutto and mozzarella in a Marsala wine sauce. Served over spaghetti.

Grilled chicken breast over zucchini, spinach and tomato sauce.

Lightly egg battered chicken breast and lemon butter sauce served over spaghetti.

Meatballs, meat sauce, and grilled chicken. Served over sauteed spinach.

8 oz. braised boneless beef short rib, veal jus, and braised vegetables. Served over risotto.

Sliced Italian sausage, meatballs, and meat sauce. Served over rigatoni pasta.

Baked layers of ground veal, ricotta, mozzarella, and pasta topped with tomato sauce.

Traditional tomato sauce.

Meatballs with tomato sauce.

Hearty meat and tomato sauce.

Caramelized Italian bacon in a cream and egg sauce.

Fettuccine tossed with creamy Alfredo sauce.

Ground veal in tomato sauce with a hint of cream.

Prosciutto and vodka, in a creamy marinara.

Cheese ravioli with choice of rose, Alfredo or tomato sauce.

Oven baked penne, ricotta, tomato sauce and topped with mozzarella.

Seasonal vegetable tossed with a light garlic oil with linguine.

Zucchini noodles and grape tomatoes in a basil pesto sauce, topped with Parmesan cheese.

Thinly sliced Ribeye steak with onions, green peppers, and melted Mozzarella cheese on an Italian sub roll

Sliced eggplant, breaded and fried and topped with melted Mozzarella cheese and tomato sauce on Toasted Ciabatta