Garozzo's Ristorante Downtown menu

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

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

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

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

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

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

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

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

Romaine lettuce with homemade Caesar dressing, parmigiano and croutons.

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

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

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

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

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

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

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

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

Your choice of spaghetti or any other pasta with Maggie’s sugo. Add meatballs, meat sauce or Italian sausage for additional.

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

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

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

Fettuccine in a creamy alfredo sauce.

Sautéed prosciutto, peas and mushrooms served in tomato cream sauce.

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

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

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

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

Served in Maggie’s sugo.

Grilled Italian sausage with sautéed onions, green peppers and melted provel on a toasted Italian roll.

Beef parmesan topped with Maggie’s sugo and melted provel cheese on toasted Italian roll.

Italian meatballs topped with Maggie’s sugo and melted provel on toasted Italian roll.

Sliced beef sautéed with onions, green peppers and mushrooms served with provel cheese on toasted Italian roll.

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.

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.

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

Breaded, fried, and topped with Maggie’s sugo and fontina cheese.

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

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.

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

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

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.

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