Garozzo's Ristorante

Meat, cheese or combination.

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

Fried calamari dusted with seasoned flour, served with Maggie's sugo and a side of scampi sauce.

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

Heaven & Hell served with baked cannelloni.

Sicilian rice balls stuffed with Italian sausage, risotto and peas, breaded, fried and served with Maggie's sugo.

Signature dish: marinated chicken rolled in Italian bread crumbs, skewered and grilled, topped with amogio (olive oil, garlic, lemon juice and herbs). Served with a side of pasta and Maggie's sugo.

Served over fettuccine in a spicy diablo sauce.

Served with crushed tomatoes, basil, garlic, spinach and olive oil over angel hair with Romano cheese.

Served over fettuccine with artichoke hearts in a creamy alfredo sauce.

Iceberg and romaine tossed with crushed artichoke hearts, red onions and pimentos in red wine vinegar and olive oil with parmigiano.

Romaine with homemade Caesar dressing, parmigiano and croutons.

A wedge of iceberg with diced tomatoes, gorgonzola, prosciutto and hardboiled egg in a creamy parmigiano dressing.

Sicilian-style tomato salad with red onions, basil, oregano, olive oil and red wine vinegar.

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

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

House-made potato pasta with your choice of vodka sauce or pesto cream sauce.

Chicken breast grilled and topped with shrimp, crushed tomatoes, spinach, garlic and basil.

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

Lightly breaded, crispy and topped with fontina cheese and Maggie's sugo.

Lightly breaded grilled chicken breast with Provel, white wine lemon butter garlic sauce, fresh mushroom and fresh broccoli.

Boneless breaded chicken sauteed and topped with lemon butter, capers, black olives and mushrooms, served with a side of linguine in olive oil and garlic.

Seasonal white fish, lightly breaded, grilled and topped with diced tomatoes, capers, oranges, celery, red onions, lemon and olive oil, served with linguine in light tomato sauce.

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

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

Clams, shrimp, scallops, tomatoes and mushrooms in a light bechamel sauce.

Filled with shrimp, scallops and lobster in a sherry wine sauce with roasted tomatoes, peas and Italian herbs with Romano cheese.

Spicy red sauce with shrimp, calamari, scallops and clams, seasoned with Calabrian chili peppers.

Rolled lobster medallions, lightly breaded and grilled on a skewer, finished with lemon butter sauce and served with linguine in olive oil and garlic.

Beef tenderloin medallions lightly breaded, grilled, topped with provolone cheese, sauteed mushrooms and a white wine lemon butter sauce.

Beef tenderloin medallions grilled and topped with provolone, two jumbo shrimp, mushrooms, pimentos and basil in white wine lemon butter sauce.

With our signature amogio.

With crushed tomatoes, basil, garlic, spinach and olive oil over angel hair with Romano cheese.

Rolled in bread crumbs, salami, fontina cheese, pine nuts, tomatoes and red onions then grilled and topped with amogio or marsala wine sauce with sauteed mushrooms.

Beef tenderloin tips sauteed with green peppers, mushrooms, tomatoes, garlic and a touch of marsala wine sauce, topped with Romano cheese.

Stuffed with chicken and prosciutto, served in alfredo sauce with mushroom and peas.

Angel hair pasta with crushed tomatoes, garlic, basil and olive oil, topped with Romano cheese.

Your choice of pasta with Maggie's sugo and meatballs or Italian sausage.

Served in a creamy alfredo sauce.

A traditional Bolognese sauce made with ground beef, Garozzo's Italian sausage, crushed tomatoes and red wine.

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

Tubular pasta filled with ricotta cheese, served in tomato cream sauce.

Steamed broccoli and sauteed mushrooms in tomato cream sauce tossed with parmigiano cheese.

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

Sauteed mushrooms, red onions, red pepper and garlic in a crushed tomato sauce, topped with Romano cheese.

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

Served in Maggie's sugo. Add meatballs or Italian sausage $7.

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