Garozzo's Overland Park Menu

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

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

A fresh artichoke stuffed with shrimp, prosciutto, Italian breadcrumbs, garlic butter and melted provolone cheese

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

An order of Heaven & Hell served with baked Cannelloni

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 pesto and ricotta filled ravioli, topped with a gorgonzola cream

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

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

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

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

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

Served over fettuccine in a spicy diablo sauce

Served over fettuccine with artichoke hearts and alfredo sauce

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 (GF, 250 calories)

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 (GFO)

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

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

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

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 pasta with Maggie’s sugo. Add meatballs, meat sauce or Italian sausage

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

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. Add meatballs, meat sauce or Italian sausage

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

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

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 (GF, 300 calories)

Lightly breaded, grilled & 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

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

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

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

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 béchamel sauce

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

With our signature amogio

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

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*

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

Sautéed, baked and topped with prosciutto, sage and melted fontina cheese in a brown wine sauce*

Lightly breaded and sautéed in Maggie’s sugo with melted fontina 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

Sautéed prosciutto, peas and mushrooms served in tomato cream sauce

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 sautéed mushrooms in tomato cream sauce tossed with parmigiano cheese

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

Fresh organic Swiss chard, kalamata and Castelvetrano olives, sliced pepperoncini, and capers

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

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

Served in Maggie’s sugo. Add meatballs, meat sauce or sausage