Menu

Mozzarella, seasoned chopped tomato, e.v.o.o., balsamic

Sautéed Hungarian peppers, onion, garlic, lemon, wine

Breaded eggplant, seasoned ricotta, tomato basil sauce, baked with mozzarella

Nonna Leonilda’s recipe traces back to the picturesque village of Castelluccio, Umbria. Topped with tomato basil sauce, and baked cheese

Fried Brussel sprouts, bacon and carrot, tossed in honey-orange glaze 15

Roma tomato, fresh mozzarella, basil, e.v.o.o., balsamic

Grilled Rinaldi Detroit sausage, ammoglio, garlic, sautéed onions and peppers

Fried parmesan and truffle polenta sticks tossed with fresh herbs and parmesan, served with lemon-truffle ailoi

Mixture of cured Italian meats and cheese, nuts, dried fruit, olives, jam, toast

Mixed greens, almond chicken, dried cherries, almonds, tomato, cucumber, three-berry vinaigrette. Substitute grilled chicken for GF

romaine, ham, provolone, salami, pepperoncini, kalamata olives, tomato, red onion, house vinaigrette ...17GF

Romaine, croutons, parmesan, caesar 6 ...14 anchovies 2, chicken 5, 5 shrimp 10, salmon 15.

mixed greens, garbanzo, tomato, cucumber 5...12 V, GF | chicken 5, 5 shrimp 10, salmon 15. Dressing: tomato basil vinaigrette, buttermilk ranch, three berry vinaigrette

Mini meatballs, chicken broth, spinach, parmesan, acini di pepe

Ask your server for today’s soup feature

Fresh mozzarella, tomato, basil, light pizza sauce, e.v.o.o. Add balsamic 1

Extra pepperoni, mozzarella, pizza sauce

Pepperoni, sausage, hot peppers, mozzarella, ammoglio

Chicken, garlic, parmesan, mozzarella, Alfredo sauce

Capicollo, banana peppers, kalamata, fresh mozzarella, Pirate’s Bite, pizza sauce

Artichoke, tomato, kalamata olives, capicollo, basil pesto

Breaded eggplant, spinach, ricotta, mozzarella, pizza sauce

Ham, bacon, pineapple, red onion, mozzarella, pizza sauce

Pepperoni, ham, sausage, ground beef, mozzarella, pizza sauce

Choose your favorite pasta and homemade sauce. toppings extra

Penne bolognese, meatballs, sausage, baked cheese

Ground beef and veal, tomato basil sauce

Ricotta stuffed pasta ovals, tomato basil sauce

Spaghetti, bacon, onion, peas, Parmesan, cream, parsley, egg yolk

Pasta sheets, ricotta, parmesan, ground meats, tomato basil, mozzarella

Cream, garlic, and parmesan. Add: chicken $5, 5 shrimp $10, salmon $15

Parmesan breaded chicken, wild mushrooms, asparagus, shallots, light cream sauce

Grilled Italian sausage over rigatoni with grilled zucchini and mushrooms tossed in a truffle palomino sauce, baked with mozzarella and parmesan, topped with fresh basil

Potato-flour dumpling with choice of tomato basil, bolognese or palomino sauce

sautéed shrimp over gnocchi tossed in house made pesto with asparagus and spinach, topped with sun-dried tomato jam

Almond-crusted chicken, dried cherries, mushrooms, cherry brandy cream sauce, chef vegetable

Breaded chicken, tomato basil, baked cheese, over pasta

Sautéed mushrooms, sweet Marsala wine, chef's vegetable

Artichokes, capers, garlic, lemon Chablis wine, chef vegetable

herb grilled chicken over capellini pasta with olives, artichokes, tossed in a white wine-tomato sauce with fresh basil and shaved parmesan

pistachio crusted salmon over grilled asparagus, wild rice with lemon beurre blanc

grilled salmon with Old Bay seasoned butter over smashed Yukon gold potatoes and creamed leeks, topped with lemon aioli

pan seared red snapper filet over linguine with cherry tomatoes tossed in a lemon-garlic sauce. Topped with Italian salsa verde and fried capers

Penne with garlic, white wine, sautéed shrimp, mozzarella balls and basil, ammoglio sauce

espresso dipped lady fingers layered with sweet mascarpone cheese and cocoa.

cake layered with sweet lemon mascarpone cheese

mini pastry shell filled with lemon ricotta, dipped in dark chocolate and pistachio

large chocolate dipped pastry shell filled with lemon ricotta, dipped in dark chocolate and pistachio

with choice of Tomato Basil, Bolognese, Palomino, Mac and Cheese or Alfredo sauce.

meat, vegetable, or mushroom

veal and beef jumbo ravioli with tomato basil sauce

seasoned ricotta, tomato basil

salami, domestic cheese cubes, olives, artichoke, toast points

assorted gourmet toppings served over toast points

a colorful blend of seasonal char-grilled vegetables lightly seasoned and drizzled with EVOO.

Caprese: mozz, basil, tomato, e.v.o.o., balsamic. GF | Antipasto Kabob: provolone, salami, tomato, black olive GF

breaded, grilled, ammoglio

breaded, fried, lemon sauce

breaded, tomato basil, baked cheese

lemon, white wine, capers, artichokes

mushrooms, sweet marsala wine

coconut crusted, honey cream

almond breaded, mushrooms, dried cherries, cherry brandy cream sauce

mix of breast legs, thighs, wings. Bread Crumb Sprinkle OR Crispy Herb Marinated, Roasted Peppers GF

in tomato basil sauce

Grilled spicy sausage, bell peppers, onion, ammoglio

breaded grilled steak, ammoglio

over grilled zucchini and squash, balsamic

lemon beurre blanc, sauteed parmesan-garlic spinach

toasted almonds, roasted red pepper, butter, seasoning

zucchini, squash, broccoli, cherry tomato, evoo, butter, herbs

oven roasted, bacon, walnuts, apple, onion, maple syrup

fried, seasoning, goat cheese, red onion, balsamic glaze

seasoned redskins, caramelized onion

mashed skin-on redskins, garlic

breaded eggplant, ricotta, tomato basil, mozzarella

mixed greens, tomato, cucumber, garbonzo bean. Dressing Choices: Tomato Basil Vinaigrette or Ranch. Small $30 | Medium 40 | Large 55

romaine, parmesan, seasoned croutons, lemon, Caesar dressing. Add grilled or blackened chicken $14

mixed greens, salami, ham, Italian cheese, kalamata olives, pepperoncini, red onion, tomato. House dressing. Small $45 | Medium 70 | Large 85

mixed greens, dried cherries, toasted almond, tomato, cucumber, almond chicken, Three Berry Vinaigrette

romaine, beets, feta, tomato, cucumber, red onion, kalamata olives, pepperoncini, Greek dressing

Kale, shredded brussels sprouts, candied walnuts, crumbled bleu cheese, dried cherries, apples. Three Berry dressing

farfalle (bowtie) pasta with provolone, salami, pepperoncini, tomato, red onion, kalamata olives. House Vinaigrette

orzo, feta, chopped kalamata olives, red onion, raisins, walnuts, basil, evoo, lemon, oregano

served cold, great warmed up. Yukon gold potatoes, bacon, onion, cider vinegar, herbs

selection of fresh seasonal fruit. serves 10

selection of grapes, strawberries and domestic cheese cubes.

cream filled mini pastry shells, walnuts, chocolate chips

house baked bread

knotted rolls with butter tabs

infused with roasted garlic and evoo

Choose your favorite chicken (marsala, picatta, siciliano, chicken parmesan or eggplant parmesan). Served with house or caesar salad, penne tomato basil, bread and mini cannoli | serves 4.

Large 16” cheese pizza, large penne bolognese, large antipasto salad, and bread | toppings extra

Large pasta with your choice sauce, served with large house salad or quart soup and bread. serves 2-3 | toppings extra

Breaded eggplant, ricotta, tomato basil sauce, baked mozzarella.

Mozzarella, seasoned tomato, EVOO, balsamic.

Grilled, sauteed peppers, onions, ammoglio, garlic.

Traditional hand rolled recipe from Umbria. Original tomato basil sauce, ricotta garnish.

Thick cut calamari, breaded fried, onion, banana peppers, lemon wine sauce.

Fresh mozzarella, tomato, basil, EVOO, balsamic glaze.

Mixed greens, garbanzo, tomato, cucumber, tomato basil vinaigrette.

Romaine, cured Italian meats, mozzarella, kalamata olives, tomato, red onion, tomato basil vinaigrette.

Romaine, croutons, parmesan, Caesar | Anchovy $2.00, Chicken $5.00, 5 Shrimp $9.00, Salmon $15.00

Mixed greens, almond chicken, Michigan dried cherries, toasted almond, tomato, cucumber, three berry vinaigrette | *Sub grilled chicken for GF

Chicken broth, acini de pepe, mini meatballs, carrot, celery, spinach, parmesan.

Premium plum tomatoes, fresh basil.

Hearty, tomato, fennel, ground meats.

Cucina plum tomato, cream.

Heavy cream, butter, garlic, parmesan.

Diced tomato, garlic, scallions, fresh basil, Italian seasoning, E.V.O.O.

Chunky tomato, banana pepper.

House made, fresh daily.

Gluten Free cracker crust.

EVOO with seasoning.

EVOO with grated parmesan, seasonings, balsamic.

Four cream filled pastry dipped in walnuts, chocolate chips.

Layers of sweet mascarpone cheese, coffee dipped lady fingers, sweet marsala and cocoa.

We often have limoncello, cheesecake, chocolate cake and more.

Choose your favorite pasta and homemade sauce | toppings extra.

Penne bolognese, meatballs, Italian sausage, baked mozzarella. Single or Double

Pasta sheets, ricotta, parmesan, ground meats, tomato basil, mozz. Single or Double

Stuffed ground beef & veal, tomato basil.

Ricotta, Romano and parmesan stuffed pasta ovals, tomato basil sauce.

Cream, garlic, parmesan | Chicken $5.00, 5 Shrimp $9.00, Salmon $15.00

Spaghetti, bacon, onion, peas, garlic, black pepper, pecorino, cream, egg yolk.

Potato-flour dumpling, tomato basil, creamy tomato basil, or bolognese meat sauce.

Breaded eggplant, tomato basil sauce, mozzarella, over spaghetti.

Hand tossed dough, sesame seed crust, sauce and cheese | toppings extra.

Double pepperoni, extra mozzarella, pizza sauce.

Fresh mozzarella, chopped tomato, basil, light sauce • Add Balsamic Glaze $1.00 / $2.00

Breaded eggplant, spinach, ricotta, grated mozzarella, pizza sauce.

Pepperoni, ham, sausage, bacon, mozzarella, sauce.

Ham, pineapple, red onion, bacon, mozzarella, pizza sauce.

Chicken, garlic, parmesan, mozzarella, Alfredo.

Seasoned tomato, sausage, banana pepper, garlic, mozzarella, parmesan.

Capicollo, banana peppers, kalamata olives, fresh mozzarella, Pirate Bite, pizza sauce.

Penne with tomato basil sauce, bolognese meat sauce, palomino sauce, garlic & oil, or Alfredo | See pasta sides, add-ons for upgrades.

Chicken piccata, marsala, parmesan, lemon breaded, siciliano.

Roasted red skin, garlic whipped, upgrade to Potato Anna +$2.00 | Green bean almondine, sautéed garden vegetables, broccoli.

Mixed greens, tomato, cucumber, garbanzo beans, house vinaigrette dressing.

Romaine, Parmesan, Croutons add +$2.00

Chicken broth, mini meatballs, acini de pepe, spinach, parmesan.

Vegetable soup.

Grilled to medium, zip sauce.

One style: Toscana, grilled, piccata, or Modena.

Minestrone or Italian Wedding

Romaine, croutons, parmesan, grilled chicken.

Almond chicken, dried cherries, toasted almonds, grape tomato, cucumber, 3 berry dressing.

Spinach, avocado, citrus, bacon, toasted almonds, grape tomato, citrus mayo.

Grilled chicken, apple, spiced walnut, grapes, mixed greens, apple cider mayo.

Cubed salami, provolone, ham, olive, tomato, red onion, house dressing.

Choose one salad, pasta, vegetable, potato, and chicken entree | Luncheon Monday-Friday until 3pm, $25/person Dinner $32/person

House Garden, Caesar, or Pasta Salad

Penne with Tomato Basil, Bolognese, Palomino or Alfredo Sauce

Green Bean Almondine or Seasonal Chef Vegetable

Herb Roasted Redskin or Creamy Mashed Potato

Siciliano, Traverse, Parmesan, Picatta or Marsala | Bone-In Chicken: Roasted Marinated or Lightly Breaded

Includes the following: House Garden Salad with two types of dressing | Garlic Knots | Cheese & Pepperoni, House Special and Vegetarian Pizza | Coke, Diet Coke & Sprite Pop | Luncheon Monday-Friday until 3pm $18/person Dinner $25/person

This buffet includes everything listed in Pizza Buffet Party above and a never ending pasta bowl with your choice of sauce | Penne with tomato basil, Bolognese, Palomino or Alfredo | Luncheon Monday-Friday until 3pm $21/person Dinner $28/person

2 each toast

Sausage

Imported Italian meats, imported cheeses, olives, artichoke.

2 each mt ball

2 each shell

2 each shell

This is a very special event for the wine and food connoisseurs that wants more than just a meal for their guests. Our chef will interview you to determine your preferences and then plan the food pairings according to your wine selections. You can purchase wine at wholesale from us or may carry in your own special selections. This type of party is served in courses. Your guests will be entertained and enjoy a special menu. This is a formal four, five or six course dinner and starts at $150.00/pp.

Our professional staff will solicit orders from your guests. Nonalcoholic beverages typically cost between $3.50-6.50/item. For alcohol you can choose “Open Bar” and add the cost to your tab or you can offer a “Cash Bar” where your guest pays.

Unlimited Glass Decanter with your choice of one of the following: Cucumber and fresh herbs, citrus and rosemary, ginger and cucumber, grape and citrus spa water, pineapple and mint $2.00/pp.

Served in a champagne flute.

Champagne & orange Juice $7.00 or Unlimited $16.00/pp

Red or White, peach schnapps, brandy, citrus.

Vodka, amaretto, cranberry juice and lime.

Zonin Prosecco

5 bottles prosecco, flutes, oj, mango, cranberry, peach juice, with blueberries, strawberries, raspberries. serves 30.

Hire our professional chef to entertain your guests by serving any one of the following for one hour cooking show alongside your buffet foods:

Small fryer, burners, Hungarian peppers, onions, garlic, white wine, lemon. Add $12.00/per person, $250.00 setup fee

Individual burners, choice of three sauces, 2 noodles, meats, veggies sautéed per guest request. Add $12.00/pp, $150.00 setup fee.

Individual burners, whipped eggs, shredded cheese, ham, sausage, mushroom, spinach, tomato, onion sautéed per guest request. add $10.00/pp $150.00 setup fee.

Want grilled sausage or burgers? We bring the grill, setup in a safe place in the driveway or yard, supply the buns, condiments, etc. Add $17.00/pp $250.00 setup fee.

Joe’s famous buffet at your place starts at $18.95/person | Includes bread, salad, pasta, vegetable, potato and entree.

Knotted rolls with butter tabs or garlic knots.

House Garden Salad, Caesar Salad, or Italian Pasta Salad. Upgrade $2.00/pp: Antipasto Salad or Greek Salad.

Penne Pasta with your choice of Tomato Basil, Bolognese meat, or creamy Palomino.

Green Bean Almondine or Mixed Seasonal Vegetable | Upgrade $5.00/pp: Roasted Root Vegetables, or Maple Bacon Walnut Roasted Brussels Sprouts.

Herb roasted redskin, creamy mashed potato, boiled baby red skin.

Breaded, grilled, ammoglio.

Breaded, fried, lemon sauce.

Breaded, tomato basil, baked cheese.

Lemon, white wine, capers, artichokes.

Mushrooms, sweet marsala wine.

Coconut crusted, honey cream.

Almond breaded, mushrooms, dried cherries, cherry brandy cream.

Roasted, marinated, peppers.

Roasted, lightly breaded.

2 each mt ball

2 each shell

2 each shell

Preheat convection oven to 400*F. reheat time 25-35 minutes or internal temp reaches 165*F • Step one: remove aluminum lid and place in PREHEATED oven for 20-25 minutes • Step two: flip chicken, pour sauce over and let warm for 5-10 more minutes (or heat sauce on low on stove and pour over top)

Preheat oven to 400ºF. reheat time 23-25 minutes or internal temp reaches 165*F • Add 1 tbls water to the small aluminum pan (2 tbls water if full pan). • Reheat with lid on for 15 minutes • Remove lid and finish baking for 8-10 more minutes or cheese is melted to your liking

Preheat convection oven to 400*f. Reheat time 25-35 minutes or internal temp reaches 165*f • Step one: remove aluminum lid and place in preheated oven for 20 minutes • Step two: flip chicken, pour sauce* and let warm for 5-10 more minutes. *do not add ammoglio sauce to siciliano. Ammoglio is best at room temp poured overthe chicken just before you eat it.

Preheat convection oven to 375*F. reheat time 35-40 minutes or internal temp reaches 165*F. Long and slow reheat method works best not to dry the potatoes • Place in an oven safe baking dish, drizzle with 1/4 cup heavy cream (or milk or water) and top with 4 tbls *butter cubes (*optional), COVER with lid and foil or double aluminum foil. Place in a preheated oven for 35-40 minutes or until steamy hot.

Preheat convection oven to 375*F. reheat time 35-45 minutes or internal temp reaches 165*F • Step one: place in PREHEATED oven for 25 minutes • Step two: remove lid, stir and put back in oven for 10-15 more minutes without lid

Preheat convection oven to 350*F. reheat time 20-25 minutes or internal temp reaches 165*F • Reheat with lid on for 20-25 minutes.

Preheat convection oven to 375*F. reheat time 30-35 minutes or internal temp reaches 165*F • Step one: place in PREHEATED oven for 25 minutes • Step two: remove lid, stir and put back in oven for 5-10 more minutes without lid

Preheat convection oven to 375*F. reheat time 40-45 minutes or internal temp reaches 165*F • Drizzle with 2 tbls heavy cream (or milk or water), COVER with lid and place aluminum pan in preheated oven for 35 minutes • Remove lid, continue to bake for 5-10 more minutes until cheese is melted to your liking • Optional, water bath method. put the baking dish in a water bath and then follow the above instructions so not to scorch or burn the pasta. It’s how I would reheat it!

Preheat oven to 400ºF. reheat time 35-40 minutes or internal temp reaches 165*F • Add 1 tbls water to the small aluminum pan (2 tbls water if full pan) • Reheat with lid on for 25 minutes • Remove lid and finish baking for 10-15 more minutes or cheese is melted to your liking

Preheat oven to 350ºF. reheat time 25-30 minutes or internal temp reaches 165*F • Optional: bake in a water bath for an extra special no burn cooking method • Add 1tbls water to the small aluminum pan (3 tbls water if full pan) • Reheat with lid on for 20 minutes • Remove lid, stir, and finish baking for 5-10 more minutes

Preheat oven to 375ºF. cooking time 75 minutes. if frozen, thaw in fridge overnight ● Remove saran wrap, leave foil lid on. Bake with lid on for 60 minutes. (optional: bake in a water bath for an extra special no burn cooking method) ● Remove lid, take baking paper off and finish baking for 15 minutes to golden brown the cheese to your liking and until the internal temperature reaches 160ºF ● After fully cooked let rest on the counter for 5 minutes before cutting.

Preheat oven to 375ºF. cooking time 40 minutes. if frozen, thaw in fridge overnight ● Bake with lid on for 30 minutes. (optional: bake in a water bath for an extra special no burn cooking method) ● Remove lid and finish baking for 10 minutes to crisp the top to your liking and the internal temperature reaches 160ºF

Preheat oven to 375ºF. cooking time 30-40 minutes. if frozen, thaw in fridge overnight ● Bake with lid on for 30-40 minutes. (optional: bake in a water bath for an extra special no burn cooking method). the internal temperature reaches 160ºF.

● Preheat oven to 375ºF. cooking time 35-40 minutes ● Pour cold tomato basil sauce on top, sprinkle with grated mozzarella ● Bake with lid on for 25 minutes. (optional: bake in a water bath for an extra special no burn cooking method). ● Remove lid and finish baking for 10-15 minutes to crisp the top to your liking and the internal temperature reaches 160ºF.

Preheat oven to 400ºF. cooking time 45-60 minutes ● Baked without lid for 45-60 minutes or until top is crispy to your liking. optional: bake in a water bath for an extra special no burn bottom method. internal temperature reaches 160ºF

● Preheat oven to 275ºF. cooking time 11-15 minutes ● Put in a preheated oven. Warm for 11-15 minutes without lid on, until the internal temperature reaches 125 to 130 F. (heat sauce on stove and pour over top when fish is ready)

● Remove dough ball from pizza kit box or refrigerator and bring to rest at room temperature for one hour before baking, until ready to roll and stretch. freeze if not using within 24 hrs ● Preheat oven to 450ºF and grease your baking (sheet or stone) pan with oil or cooking spray ● Remove dough ball from plastic bag and flour generously. Begin to stretch - punch down, use a rolling pin, pull edges with both hands gently, turning often, until your pie is either 8-10” (small) or 16-18” (large). Have fun! It takes years to make a perfect circle! GF dough is parbaked (skip this step). ● Place stretched dough (or par baked GF) on the pan and add your toppings. Joe Bologna recommends putting the sauce first, then 80% of the cheese, next the toppings, and finish with more cheese, but you can be creative! ● Bake at 450ºF, check after 10 minutes, may want to turn once and check the bottom using a spatula to lift a corner making sure it doesn’t underbake or overbake. Check again after 5 minutes. Cooking time varies: Small 12-18 minutes, GF 5-10 minutes, Large 15-25 minutes ● Remove from the oven, let pizza cool for a few minutes before cutting. Enjoy!

● Preheat oven to 450ºF. ● To finish place on pizza stone (or leave on parchment paper and place on a cookie sheet pan) ● Cooking time varies: Small 8-11 minutes, GF 5 minutes, Large 10-14 minutes ● Remove from the oven, let pizza cool for a few minutes before cutting. Enjoy!