Russo's New York Pizzeria and Italian Kitchen - League City Menu

(840 cal) Fresh pasta made with Sicilian extra-virgin olive oil stuffed with chicken, fresh spinach, and ricotta cheese and topped with Russo’s Alfredo sauce or bolognese sauce, and Wisconsin mozzarella.

(1,100 cal) Tender chicken breast lightly seasoned with Italian bread crumbs, topped with Russo’s homemade marinara sauce, and Wisconsin mozzarella cheese. Served on freshly prepared spaghetti with Sicilian extra-virgin olive oil.

(730 cal) Fresh penne pasta made with Sicilian extra-virgin olive oil tossed in Russo’s homemade marinara sauce and ricotta cheese topped with Wisconsin mozzarella and baked.

(960 cal) Fresh pasta made with Sicilian extra-virgin olive oil layered with braised beef, Italian cheeses, and Russo’s Chianti-braised meat sauce.

(1,110 cal) Homemade fettuccine pasta made with Sicilian extra-virgin olive oil swirled in Russo's homemade Pecorino Romano cream sauce.

(710 cal) Campanelle pasta made with Sicilian extra-virgin olive oil and mushrooms tossed in a truffle mushroom cream sauce and topped with Pecorino Romano cheese and arugula.

(690 cal) Handmade ricotta cheese ravioli made with Sicilian extra-virgin olive oil topped with fresh basil, served with Russo’s homemade marinara or Alfredo sauce.

(734 cal) (Contain Nuts) Al dente campanelle pasta made with Sicilian extra-virgin olive oil, with artichoke hearts, grilled chicken, tomatoes, tossed in freshly prepared pistachio pesto cream sauce.

(620 cal) Jumbo Gulf shrimp sautéed with Pinot Grigio lemon and garlic sauce, capers, and tomatoes over fettuccine pasta made with Sicilian extra-virgin olive oil.

(890 cal) Jumbo Gulf shrimp sautéed with spicy hot chili pepper marinara sauce and fresh basil on a generous portion of fresh spaghetti, made with Sicilian extra-virgin olive oil.

(1,070 cal) Hand-knotted pizza dough tossed with truffle olive oil, fresh garlic, and Pecorino Romano cheese. Served with a side of Russo’s homemade marinara sauce

(490 cal) Two large all-natural beef homemade Italian-style meatballs in Russo’s Chianti-braised meat sauce.

(780-980 cal) Our traditional family recipe. With Cheese for an extra charge

(940 cal) Thin crust pizzatti with fresh diced Roma tomato, burrata cheese, and fresh avocado with basil tossed in Sicilian extra-virgin olive oil.

(900 cal) Gluten Free. Perfectly ripened Roma tomatoes, fresh mozzarella, and garden-fresh basil, drizzled with balsamic glaze and Sicilian extra-virgin olive oil.

(1,340 cal) Stuffed eggplant with ricotta, Wisconsin mozzarella, and basil, lightly breaded and fried served in a tomato cream sauce.

Fresh Roma tomatoes, fresh garlic, Pecorino Romano cheese, Sicilian extra-virgin olive oil, and fresh basil.

(1,090 cal) Breaded chicken breast, Russo’s marinara sauce, sweet basil, and Wisconsin mozzarella.

(675–1,375 cal) Your choice of sandwich with a side Greek, Caesar, or House salad.

(1,300 cal) Chicken sautéed with fresh spinach, mushrooms, Sicilian extra-virgin olive oil, garlic, and Wisconsin mozzarella.

(1,250 cal) Pepperoni, Italian sausage, fresh mushrooms, black olives, bell peppers, Wisconsin mozzarella, and Russo’s pizza sauce.

(1,210 cal) Ricotta cheese, Canadian bacon, and Wisconsin mozzarella.

(1,280 cal) Ricotta, pepperoni, jalapeño, and Wisconsin mozzarella cheese. Served with Russo’s marinara sauce.

(820 cal) Sweet cream cake with coconut, pecans, and cream cheese frosting.

(1000 cal) Red velvet cake layered with chocolate ganache filling, and toasted with a tangy cream cheese icing.

(540 cal) Studded with raisins, walnuts, and pineapple, finished with a smooth cream cheese icing.

(480 cal) Creamy and smooth, made in New York!

(492 cal) House-made with ladyfingers soaked in espresso and Kahlúa, layered with fresh mascarpone cheese.

(374 cal) An Italian handcrafted pastry shell filled with fresh ricotta cheese and chocolate.

This Turtle Cheesecake is made with a graham cracker crust and plenty of caramel, chocolate and pecans on top. It’s rich and creamy.

(330/540 cal) Gluten Free. Crunchy fresh garden vegetables, tomatoes, artichoke hearts, Dolce Gorgonzola cheese, pepperoncinis, and Romaine lettuce lightly tossed with Russo’s balsamic vinaigrette dressing.

(190/380 cal) Gluten Free. Sliced organic cucumbers with feta cheese, juicy Roma tomatoes, onions, rich Kalamata olives, and fresh garlic, tossed with Sicilian extra-virgin olive oil.

(180/265 cal) Gluten Free. Fresh arugula and shaved Pecorino Romano cheese tossed in a light lemon and Sicilian extra-virgin olive oil dressing

(240/340 cal) Gluten Free. Garden-fresh vegetables, Kalamata olives, and fresh Romaine lettuce sprinkled with feta cheese and Russo’s balsamic vinaigrette dressing.

(480/740 cal) Crisp Romaine lettuce, croutons, and shaved Pecorino Romano cheese, lightly tossed in Russo’s homemade Caesar anchovy dressing.

(290/560 cal) Gluten Free. Roasted Roma tomatoes and fresh basil, simmered in a creamy tomato bisque.

(220-770 cal) Select your cup of soup and a side Greek, Caesar, or house salad.

(120 cal) Serves 2. Additional charge for Cauliflower Crust (Gluten Free) (83 cal)

(240 cal) Serves 4

(170-800 cal) Grilled chicken, Canadian bacon, Gorgonzola cheese, Wisconsin mozzarella, and Alfredo sauce.

(190-870 cal) Campanelle pasta, Alfredo sauce, Wisconsin mozzarella cheese, arugula, and prosciutto.

(960-1780 cal) Braised Chianti beef with homemade pizza sauce, ricotta cheese, and house-made mozzarella cheese.

(170–830 cal) Roma tomatoes, fresh basil, garlic, Wisconsin mozzarella, and Sicilian extra-virgin olive oil.

(190–870 cal) Grilled chicken with fresh spinach, basil, feta cheese, Roma tomatoes, Wisconsin mozzarella, fresh garlic, and Sicilian extra-virgin olive oil. Additional charge for GF Cauliflower Medium 12” crust

(190–870 cal) Grilled chicken with fresh spinach, basil, feta cheese, Roma tomatoes, Wisconsin mozzarella, fresh garlic, and Sicilian extra-virgin olive oil.

(170–800 cal) Fresh spinach, Roma tomatoes, feta cheese, Wisconsin mozzarella, black olives, and Sicilian extra-virgin olive oil garlic sauce. Additional charge for GF Cauliflower Medium 12” crust

(170–800 cal) Fresh spinach, Roma tomatoes, feta cheese, Wisconsin mozzarella, black olives, and Sicilian extra-virgin olive oil garlic sauce

(245–990 cal) Sliced Italian sausage, roasted red peppers, white onions, ricotta cheese, Sicilian extra-virgin olive oil garlic sauce, and Wisconsin mozzarella. Additional charge for GF Cauliflower Medium 12” crust

(245–990 cal) Sliced Italian sausage, roasted red peppers, white onions, ricotta cheese, Sicilian extra-virgin olive oil garlic sauce, and Wisconsin mozzarella.

(180–840 cal) Fresh spinach, artichokes, white onions, mushrooms, Roma tomatoes, basil, and Wisconsin mozzarella with Sicilian extra virgin olive oil, and garlic sauce. Additional charge for GF Cauliflower Medium 12” crust

(180–840 cal) Fresh spinach, artichokes, white onions, mushrooms, Roma tomatoes, basil, and Wisconsin mozzarella with Sicilian extra virgin olive oil, and garlic sauce.

(160–290 cal) Fresh mushrooms, Wisconsin mozzarella, and truffle mushroom olive oil sauce topped with fresh arugula

(170-300 cal) Prosciutto di Parma, arugula, basil, fig spread, Sicilian extra-virgin olive oil, Wisconsin mozzarella, and balsamic glaze. Additional charge for GF Cauliflower Medium 12” crust

(170-300 cal) Prosciutto di Parma, arugula, basil, fig spread, Sicilian extra-virgin olive oil, Wisconsin mozzarella, and balsamic glaze.

(155–275 cal) Fresh basil, burrata cheese, Sicilian extra-virgin olive oil garlic sauce, and fresh marinara sauce. Additional charge for GF Cauliflower Medium 12” crust

(155–275 cal) Fresh basil, burrata cheese, Sicilian extra-virgin olive oil garlic sauce, and fresh marinara sauce.

(295–424 cal) Prosciutto di Parma, burrata, and Wisconsin mozzarella cheese topped with fresh arugula and a drizzle of Sicilian extra-virgin olive oil. Additional charge for GF Cauliflower Medium 12” crust

(295–424 cal) Prosciutto di Parma, burrata, and Wisconsin mozzarella cheese topped with fresh arugula and a drizzle of Sicilian extra-virgin olive oil.

(200–830 cal) Crumbled Italian sausage, cured pepperoni, Canadian bacon, beef, mushrooms, black olives, roasted peppers, and Wisconsin mozzarella, with Russo’s pizza sauce.

(140–800 cal) Jalapeño peppers, double pepperoni, ricotta cheese, Russo’s pizza sauce, and Wisconsin mozzarella. Additional charge for GF Cauliflower Medium 12” crust

(140–800 cal) Jalapeño peppers, double pepperoni, ricotta cheese, Russo’s pizza sauce, and Wisconsin mozzarella.

(180–810 cal) Crumbled Italian sausage, pepperoni, Canadian bacon, beef, and Wisconsin mozzarella, with Russo’s pizza sauce. Additional charge for GF Cauliflower Medium 12” crust

(180–810 cal) Crumbled Italian sausage, pepperoni, Canadian bacon, beef, and Wisconsin mozzarella, with Russo’s pizza sauce.

(180–810 cal) Pineapple, Canadian bacon, Wisconsin mozzarella, and Russo’s pizza sauce. Additional charge for GF Cauliflower Medium 12” crust

(180–810 cal) Pineapple, Canadian bacon, Wisconsin mozzarella, and Russo’s pizza sauce.

(140–760 cal) Fresh spinach, bell peppers, black olives, white onions, Roma tomatoes, mushrooms, garlic, and Wisconsin mozzarella with Russo’s pizza sauce. Additional charge for GF Cauliflower Medium 12” crust

(140–760 cal) Fresh spinach, bell peppers, black olives, white onions, Roma tomatoes, mushrooms, garlic, and Wisconsin mozzarella with Russo’s pizza sauce.

(260–1000 cal) Prosciutto di Parma, ricotta cheese, pepperoni, red onions, Wisconsin mozzarella, and Russo’s pizza sauce, drizzled with pesto sauce Additional charge for GF Cauliflower Medium 12” crust

(260–1000 cal) Prosciutto di Parma, ricotta cheese, pepperoni, red onions, Wisconsin mozzarella, and Russo’s pizza sauce, drizzled with pesto sauce

(160–790 cal) Sliced Italian sausage, pepperoni, roasted peppers, and Wisconsin mozzarella, with Russo’s pizza sauce. Additional charge for GF Cauliflower Medium 12” crust

(160–790 cal) Sliced Italian sausage, pepperoni, roasted peppers, and Wisconsin mozzarella, with Russo’s pizza sauce.

(140–770 cal) Spicy hot chicken, red onions, Wisconsin mozzarella, with Russo’s pizza sauce, drizzled with ranch sauce. Additional charge for GF Cauliflower Medium 12” crust

(140–770 cal) Spicy hot chicken, red onions, Wisconsin mozzarella, with Russo’s pizza sauce, drizzled with ranch sauce.

(185–815 cal) BBQ grilled chicken, red onions, mozzarella cheese, pineapple and zesty BBQ sauce. Additional charge for GF Cauliflower Medium 12” crust

(185–815 cal) BBQ grilled chicken, red onions, mozzarella cheese, pineapple and zesty BBQ sauce.

(240 cal) Pepperoni, sliced sausage, roasted peppers, red onions, Pecorino Romano cheese, Sicilian extra-virgin olive oil, and fresh garlic on a large 16x16” Brooklyn square crust.