KC Restaurant Week Menus

Seasoned rice ball stuffed with your choice of Italian sausage and cheese or provolone cheese. Breaded, fried, and served with Maggie’s Sugo.

Iceberg and Romaine lettuce with crushed artichoke hearts, red onion, pimentos, and Parmigiano, tossed in red wine vinegar and olive oil. (GF)

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

Marinated Chicken Breast Rolled in Italian Bread Crumbs, Skewered and Grilled. Topped with your choice of GAROZZO {Amogio, a blend of olive oil, garlic lemon juice, and herbs.} OR GABRIELLA {Spicy Diablo sauce.}, OR SAMANTHA {Creamy Alfredo sauce}.

Sautéed shrimp in a white wine lemon butter garlic sauce, fresh mushrooms, and fresh broccoli, served on a bed of linguine.

Our handmade cannoli shell is filled with Garozzo’s secret filling

One scoop of Belafonte's Spumoni with almonds and fruits blended in cherry-flavored ice cream, surrounded by pistachio and chocolate ice cream, with rum sauce. (GF)

Iceberg and Romaine lettuce with crushed artichoke hearts, red onion, pimentos, and Parmigiano, tossed in red wine vinegar and olive oil. (GF)

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

Marinated Chicken Breast Rolled in Italian Bread Crumbs, Skewered and Grilled. Topped with your choice of GAROZZO {Amogio, a blend of olive oil, garlic lemon juice, and herbs.} OR GABRIELLA {Spicy Diablo sauce.}, OR SAMANTHA {Creamy Alfredo sauce}.

Sautéed shrimp in a whine wine lemon butter garlic sauce, fresh mushroom, and fresh broccoli, served on a bed of linguine.

Our handmade cannoli shell is filled with Garozzo’s secret filling.

One scoop of Belafonte's Spumoni with almonds and fruits blended in cherry-flavored ice cream, surrounded by pistachio and chocolate ice cream, with rum sauce. (GF)