What are the opening hours?

Wednesday 4:30pm - 10pm Thursday 4:30pm - 10pm Friday 4:30pm - 10pm Saturday 4:30pm - 10pm Sunday 4:30pm - 10pm

Girasole Ristorante

Name: Girasole Ristorante
Address: 4244 Loudoun Avenue, The Plains, VA, 20198, US
Telephone: +15402535501
Price range: $$$
Rating: 4.6

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Girasole Ristorante

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Chef-owned and-operated, Chef Lou and his wife Lydia have been serving authentic Italian food in a fine dining setting in The Plains, VA for over 20 years.
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Chef-owned and operated restaurant, Girasole uses only the freshest ingredients to create authentic, regional Italian menus. In the picturesque village of The Plains, Virginia, just minutes from Middleburg, Virginia, you’ll experience exceptional service, a relaxing European atmosphere, and the highest quality food and w**e. Girasole
4244 Loudoun Avenue The Plains, VA 20198
(540) 253-5501
www.girasoleva.com

10/30/2026

Fall is feeling, looking, and tasting beautiful!🍁🎃 Here are our featured specials for the week. Please call to reserve your table with us or to place a to go order, 540-253-5501.
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Featured Cocktail: Negroni Bianco, made with London dry gin, Luxardo bitter, & fennel liqueur

Appetizers & Salads
- Fields of Athenry lamb carpaccio with an herb mayo and local microgreens
- Burrata with thinly sliced speck and English peas, extra virgin olive oil
- Flounder lightly fried tempura style, garum sauce
- Shaved Brussel sprouts with roasted almonds and Pecorino Sardo, tossed with mint, extra virgin olive oil, and lemon
- Radicchio Castelfranco tossed with English peas and a citrus vinaigrette, goat cheese
- Marinated octopus, chickpeas, fresh parsley, lemon, and artisanal olive oil, served chilled

House made Pastas & Entrees
- Romanesco cauliflower ravioli served in a sage butter drizzled with aged balsamic from Modena, roasted walnuts
- Lorighittas, a braided pasta traditional to Sardinia and made by hand, with octopus simmered with tomatoes and red w**e, bone marrow
- Butternut squash ravioli served in a sage butter
- Wild Salmon pan sautéed with foraged mushrooms
- Veal tenderloin pan sautéed, with apple and a black truffle sauce

House Made Desserts
- Lemon meringue tart, Hazelnut amaretto torte, Persimmon Tiramisu, Passion fruit brulee, Almond pound cake with amarena cherries, Chocolate gianduja, Flourless chocolate torte with hazelnut stracciatella gelato, & Sorbets

10/28/2026

Our annual white truffle dinner is closer than you think! A decadent evening celebrating the 'diamonds of the kitchen', the white Alba truffle, and the captivating w**es of G.D. VAJRA of Barolo. Have you reserved your table yet for our Annual White Truffle Dinner on Sunday, November 8th?

Look under 'Events' to discover more about the famed white Alba truffle, our host and dear friend of over 20 years Giuseppe Vaira, his family's magnificent w**es, and about why this is the event we look forward to most year after year. Call to reserve, 540-253-5501.

10/23/2026

New week, new inspired seasonal specials! That's just how Chef Lou and his crew roll😂 Here are our featured specials for the week. As always, please call to reserve or to place a to go order, 540-253-5501. We hope to see you!
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Featured Cocktail: Negroni Bianco, made with London dry gin, Luxardo bitter, & Don Ciccio fennel liqueur

Appetizers & Salads
- Imported buffalo’s milk mozzarella with thinly sliced Prosciutto di San Daniele ‘Black Label’
- Long Stone Farm beef tongue sliced thinly, with a local microgreen salad tossed with a grainy mustard vinaigrette
- Risotto with mixed foraged mushrooms and Maine Lobster
- Calabrian style roasted cauliflower and Romanesco broccoli tossed with olives, capers, lemon, and extra virgin olive oil
- Radicchio Castelfranco tossed with English peas and a citrus vinaigrette, goat cheese
- Marinated octopus, chickpeas, fresh parsley, lemon, and artisanal olive oil, served chilled

House made Pastas & Entrees
- Fettuccine with Matsutake mushrooms
- Lorighittas, a braided pasta traditional to Sardinia and made by hand, with octopus simmered with tomatoes and red w**e, bone marrow
- Butternut squash ravioli served in a sage butter
- Flounder breaded and pan sautéed, served with a foraged mushroom soffritto
- Bistecca alla Fiorentina: An approximately 2 lb grass fed porterhouse steak from Long Stone Farm pan seared with herbs, salt, and pepper until medium rare, finished with La Lupinella extra virgin olive oil (suggested for 2 persons)

House Made Desserts
- Chocolate cremosa, Lemon meringue tart, Hazelnut amaretto torte, Tiramisu, Passion fruit brulee, Almond pound cake with amarena cherries, Chocolate gianduja, Flourless chocolate torte with hazelnut stracciatella gelato, & Sorbets

10/20/2026

A belated happy anniversary to these two!

Lou and Lydia met at the culinary institute of America in Hyde Park, NY, which they both attended, and married shortly after graduating. They then pursued careers as professional chefs in Pennsylvania, Iowa, and eventually Washington DC where Lydia moved to front of house management and Lou remained in the kitchen. Their first restaurant, Panino, located in Manassas, opened its doors in 1991, with Girasole to follow in 2004. Which by the way also celebrates its 22nd anniversary later this month!

10/16/2026

There are lots of exciting things going on in the area this weekend, but we feel the most exciting may be Chef Lou's featured specials! Although we may be biased😂Here are our featured specials for the week. Please call to reserve, 540-253-5501.
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Featured Cocktail: Clementine Fizz, made with London dry gin, Pierre Ferrand dry Curaçao, & Galvanina Clementine soda, over ice with wild fennel

Appetizers & Salads
- Imported buffalo’s milk mozzarella with thinly sliced Prosciutto di San Daniele ‘Black Label’
- Steamed mussels with shallots and white w**e
- A Roman soup made with wild Italian celery and organic Umbrian chickpeas
- Risotto with mixed foraged mushrooms and Maine Lobster
- Calabrian style roasted cauliflower and Romanesco broccoli tossed with olives, capers, lemon, and extra virgin olive oil
- Radicchio Castelfranco tossed with English peas and a citrus vinaigrette, goat cheese

House made Pastas & Entrees
- Fettuccine with Matsutake mushrooms
- Ricotta gnocchi served in an oxtail ragù
- Butternut squash ravioli served in a sage butter
- Grouper poached with mussels, with mixed foraged mushrooms
- Long Stone Farm heritage breed pork chop brined and pan sautéed, caramelized apple

House Made Desserts
- Hazelnut amaretto torte, Vanilla panna cotta with a blueberry compote, Tiramisu, Passion fruit brulee, Almond pound cake with amarena cherries, Chocolate gianduja, Flourless chocolate torte with fig gelato, Gelato, & Sorbets

10/09/2026

Due to a private wedding party, we will be closed Friday, October 9. We apologize for any inconvenience and we hope to see you Saturday! Here are our featured specials for the week. Please call to reserve, 540-253-5501.
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Featured Cocktail: Clementine Fizz made with London dry gin, Pierre Ferrand dry Curaçao, & Galvanina Clementine soda, over ice with wild fennel

Appetizers & Salads
- Blood orange sliced with leeks, drizzled with Lupinella extra virgin olive oil and blood orange vinegar
- Wagyu beef carpaccio with black truffle and roasted hazelnuts
- Local foraged mushrooms lightly fried tempura style, miso mayo
- A Roman soup made with wild Italian celery, Umbrian chickpeas, and herbs
- Risotto with Matsutake mushrooms
- Local micro greens and English peas tossed with a citrus vinaigrette, house made crostino and shaved pecorino Marzolino

House made Pastas & Entrees
- Fettuccine with mixed locally foraged mushrooms
- Pappardelle with Long Stone Farm chicken livers and sage
- Halibut pan sautéed with olives, tomatoes, onions, and capers
- Long Stone Farm heritage breed pork chop brined and pan sautéed, caramelized apple

House Made Desserts
- Hazelnut amaretto torte, Vanilla panna cotta with a blueberry compote, Tiramisu, Passion fruit brulee, Almond pound cake with amarena cherries, Chocolate gianduja, Flourless chocolate torte with fig gelato, Gelato, & Sorbets

10/02/2026

Cheers to another weekend! And another mouthwatering Chef's specials menu created for you by Chef Lou and his crew😋Here are our featured specials for the week. Please call to reserve or to place a to go order, 540-253-5501.
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Featured Cocktail: After Hours, made with Luxardo Del Santo herbal liqueur, Fernet Branca, & lime, served up

Appetizers & Salads
- House made heritage breed pork terrine, with cornichons and frisée tossed with a grainy mustard vinaigrette
- Mussels and saffron bisque
- Risotto with Matsutake mushrooms
- Frisée with thinly sliced prosciutto di San Daniele, house vinaigrette
- Local greens with house smoked duck, sun dried cherries, pecans, and a balsamic vinaigrette

House made Pastas & Entrees
- Fettuccine with Matsutake mushrooms
- Pappardelle with Long Stone Farm chicken livers and sage
- Halibut pan sautéed with olives, tomatoes, onions, and capers
- Long Stone Farm heritage breed pork loin chop brined and pan sautéed, caramelized figs

House Made Desserts
- Raspberry custard tart, Vanilla panna cotta with a blueberry compote, Tiramisu, Passion fruit brulee, Almond pound cake with amarena cherries, Chocolate gianduja, Flourless chocolate torte with fig gelato, Gelato, & Sorbets

Address

4244 Loudoun Avenue
The Plains, VA
20198

Opening Hours

Wednesday	4:30pm - 10pm
Thursday	4:30pm - 10pm
Friday	4:30pm - 10pm
Saturday	4:30pm - 10pm
Sunday	4:30pm - 10pm

Telephone

+15402535501

Website

http://www.girasoleva.com/

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