Garozzo's Ristorante

An order of Heaven & Hell served with baked Cannelloni

Fried calamari dusted with seasoned flour, served with Maggie’s sugo and scampi sauce

One pesto ravioli in gorgonzola cream, paired with a jumbo shrimp in diablo sauce

Breaded mozzarella, deep fried and served with Maggie’s Sugo and romano cheese

Two pesto and ricotta filled ravioli, topped with a gorgonzola cream

Olive oil with basil, garlic, crushed red pepper and romano cheese.

A fresh artichoke stuffed with shrimp, prosciutto, Italian bread crumbs, garlic butter and melted provolone cheese.

Cheese, meat or combination, served with Maggie’s sugo

Two homemade raviolis stuffed with white truffles, porcini mushrooms and ricotta cheese, finished in a butter sage and onion sauce, topped with parmesan cheese

Two 4 oz. beef tenderloin medallions grilled and topped with provolone, two jumbo shrimp, mushrooms, pimentos and basil in white wine lemon butter sauce*

Two 4 oz. beef tenderloin medallions lightly breaded, grilled, topped with provolone cheese, sautéed mushrooms and a white wine lemon butter sauce*

8 oz. filet mignon with sautéed mushrooms, garlic and onions, topped with goat cheese and finished in a spicy cognac cream reduction served with linguine in a light tomato sauce*

Romaine lettuce with homemade Caesar dressing, parmigiano and croutons. *(GFO)

Iceberg and romaine lettuce, salami, provolone, hard boiled eggs, red onions, celery, olives, tomatoes, and pepperoncini tossed with red wine vinegar and olive oil. Gluten free

Iceberg and romaine lettuce with crushed artichoke hearts, red onion, pimentos and parmigiano, tossed with red wine vinegar and olive oil. *(GF, V, VGO)

Sicilian tomatoes with red onion, basil, oregano, olive oil and a touch of red wine vinegar. Gluten free, vegetarian, vegan

Romaine lettuce, red onions, and goat cheese, tossed with a Dijon vinaigrette and topped with roasted red peppers. Gluten free, vegetarian

A wedge of iceberg lettuce with diced tomatoes, gorgonzola cheese, prosciutto, and hardboiled egg, served with creamy parmesan dressing. Gluten free

Layered with Italian sausage, beef, ricotta cheese, Maggie's sugo and provolone cheese

Tubular pasta filled with pork, beef and veal. Served in tomato cream sauce

Angel hair with crushed tomatoes, garlic, basil and olive oil topped with romano cheese *(GFO, VO)

Sautéed mushrooms, red onions, red pepper and garlic in a crushed tomato sauce, topped with romano cheese *(GFO, VGO)

Fettuccine in a creamy alfredo sauce *(GFO)

Your choice of spaghetti or any other pasta with Maggie's sugo. Add meatballs, meat sauce or Italian sausage for additional $. *(GFO,VGO)

Linguini pasta with clams, shrimp, scallops, tomatoes and mushrooms in a bechamel sauce

Tubular pasta filled with ricotta cheese and served in tomato cream sauce *(VO)

Served in Maggie's sugo

Steamed broccoli and sautéed mushrooms in tomato cream sauce with parmigiano cheese *(VO)

Sautéed with red onions, prosciutto, anchovies, capers and fresh basil in tomato cream sauce

Sautéed prosciutto, peas and mushrooms served in tomato cream sauce

The Roman twins. One cannelloni and one manicotti in tomato cream sauce

Filled with shrimp, scallops and lobster in a sherry wine sauce with roasted tomatoes, peas and italian herbs with romano cheese

Tortelloni stuffed with chicken and prosciutto, served in alfredo sauce with mushrooms and peas

Rigatoni pasta served in a vodka-tomato cream sauce topped with Romano cheese

Michael Garozzo's Office

Maximum Capacity 20. Sunday - Thursday evenings - $1200 minimum; Friday and Saturday evenings - $1500 minimum.

Maximum Capacity 75. Sunday - Thursday evenings - $2500 minimum; Friday and Saturday evenings - $3250 minimum.

Maximum Capacity 45. Sunday - Thursday evenings - $2000 minimum; Friday and Saturday evenings - $2500 minimum.

Maximum Capacity 25. Sunday - Thursday evenings - $1000 minimum; Friday and Saturday evenings - $1250 minimum.

Beef parmesan topped with Maggie's sugo and melted provel cheese on toasted Italian roll. Served with Choice of Fries, Pasta with Maggie's Sugo, or Vegetable of The Day

Italian meatballs topped with Maggie's sugo and melted provel on toasted Italian roll. Served with Choice of Fries, Pasta with Maggie's Sugo, or Vegetable of The Day

Sliced beef sautéed with onions, green peppers and mushrooms served with provel cheese on toasted Italian roll. Served with Choice of Fries, Pasta with Maggie's Sugo, or Vegetable of The Day

Grilled Italian sausage with sautéed onions, green peppers and melted provel on a toasted Italian roll. Served with Choice of Fries, Pasta with Maggie's Sugo, or Vegetable of The Day

Served with crushed tomatoes, basil, garlic, spinach and olive oil over angel hair with romano cheese *(GFO)

Topped with amogio, a blend of olive oil, garlic, lemon juice, and herbs. Served with side of pasta and Maggie's sugo

Grilled chicken breast on a bed of fettuccini, topped with carbonara sauce with sauteed prosciutto, artichoke hearts, and spinach. Gluten free

Lightly breaded, crispy and topped with fontina cheese with sautéed mushrooms, garlic and onions and finished in a sweet and spicy cognac cream reduction. Served with linguine in olive oil and garlic *(GFO)

Breaded, fried, and topped with Maggie's sugo and fontina cheese *(GFO, V)

Lightly breaded chicken breast grilled and topped with provolone cheese, sautéed shrimp, and a white wine Dijon cream sauce with onions and peas. Served with linguine in olive oil and garlic

Homemade Italian potato dumpling pasta served with your choice of vodka sauce or pesto cream sauce

Chicken breast grilled and topped with shrimp, crushed tomatoes, spinach, garlic, and basil (250 Calories). Gluten free

Seasonal catch, lightly breaded, grilled and topped with diced tomatoes, capers, oranges, celery, red onions, lemon and olive oil, served with linguine in a light tomato sauce *(GFO)

Fresh 8 oz. grilled fillet over cavatelli in tomato cream sauce with clams, spinach, pesto and toasted pine nuts *(GFO)

Lightly breaded, grilled and topped with garlic lemon butter sauce, served with linguine in olive oil and garlic. Gluten free

Grilled veal stuffed with Genoa salami, fontina cheese, pine nuts, tomatoes, red onions and bread crumbs served with your choice of amogio or marsala wine sauce with sautéed mushrooms

Our Signature Dish. Marinated chicken, skewered, rolled in Italian bread crumbs and grilled

Served over fettuccine in a spicy diablo sauce

Topped with amogio, a blend of olive oil, garlic, lemon juice and herbs. Served with side of pasta and Maggie's sugo *(GFO)

Served with crushed tomatoes, basil, garlic, spinach and olive oil over angel hair topped with romano cheese *(GFO)

Served on fettuccine with artichoke hearts and alfredo sauce *(GFO)

Sautéed