Oregano's Menu

“Mmm mmm! Get the guac-a-tony. I know what you’re thinking. Italians? Pizza? Guacamole? Really? Yes, really. You get a large pizza crust topped with a thin layer of Parmesan cheese to scoop up all of the avocado-y goodness. Salivating yet? You should be. Beware! It’s a HUGE portion!” – Lynn F.

We cook scrumptious strips of calamari and serve them with our house marinara sauce for dipping. We like to call them the onion rings of the sea. An Oregano’s favorite, try ’em!

These skinny zucchinis are lightly battered and fried to a golden perfection. Whoever thought being naughty would feel so good?! Served with a side of ranch for your dipping pleasure. Get some!

Spiral pasta, Alfredo sauce, blended chipotle peppers, and cheddar cheese topped with cotija cheese, bread crumbs, baked in a skillet, and served with our ‘south of the border’ bread.

A family favorite, our garlic bread is a BIG tear-off loaf. It’s one of Mrs. Gibbilini’s kick fanny recipes. Try it with cheese and side of homemade marinara for a little more.

have them plain Jane just the same!We coat Wisconsin cheese bites with breadcrumbs and cook them to golden perfection. Choose one of two house-made seasonings

Six BIG tail-on shrimp sautéed in a spicy chipotle garlic butter with a pinch of parsley. Served with our “south of the border” bread

Named after our swingin’ Kaboom Room, it’s a delicious concoction of spinach, artichokes and cheese served with our Italian chips for dipping. Kaboom!

A very tasty Italian guacamole made with basil, garlic, fresh avocado, red onions, and a little tomato all surrounded with our pizza crust chips. It’s Grrreat!! Sorry, that’s a different Tony.

When we say something’s big, we mean it. Get these Oregano’s classics hot, fresh and served with marinara and cheese and you’ll know why these are so popular.

When we say something’s big, we mean it. Get these Oregano’s classics hot, fresh and served with marinara and cheese and you’ll know why these are so popular.

Over a 1/2 lb. of these tasty shrubs sauteed and seasoned for deliciousness. Served with a pinch of grated Parmesan.

Back up the trailer because we got over a 1/2 lb. of shaved ribeye beef in here. Then we add roasted poblano peppers, red onions, havarti cheese and our chef’s special sauce. Careful, there’s a little kick to this cow.

An Italian roll with a pile of real oven-roasted turkey, topped with provolone and then baked. We add lettuce, tomato, onions, green peppers, black olives, and oil & vinegar dressing sprinkled with some dried oregano. Gobble.

This Parm will turn your head! It’s a BIG chicken breast with our homemade marinara topped with provolone and our four cheese blend on a perfect Italian roll rubbed with a special garlic spread. Get it fresh, Parm to table!

We stuff about a 1/2 lb. of pepperoni, capicolla and salami into an Italian roll, add provolone, and bake this baby to perfection! Then we add lettuce, tomatoes, onions, green peppers, black olives and oil & vinegar dressing sprinkled with some dried oregano.

A classic baguette baked with provolone, pesto, sliced tomatoes, mushrooms, black olives, green peppers, red onion, lettuce, and finished with a shake of oregano and Italian dressing. Live life on the veg.

Weighing in at over a 1/2 lb., our three HUGE homemade meatballs are nestled in an Italian roll and topped with marinara and provolone cheese, then baked. Get It!

This recipe is like an old family friend. Over a 1/2 lb. of our fresh sausage made “the Chicago way” (we’d tell you, but you don’t want to meet our friend Rocco). It’s topped with melted provolone cheese and served with a side of marinara… a bit hot and spicy. Yow!