Ronnie Grisanti's 6150 Poplar Avenue #122

Grilled shrimp prepared Gremolata-style. Served atop bruschetta with mozzarella and a charred lemon vinaigrette.

Fresh colossal shrimp served with a trio of sauces: cocktail, remoulade and lemon aioli.

A rustic Italian loaf with garlic, butter and Parmigiano-Reggiano served with olive oil, balsamic vinegar and pesto.

Three traditional meatballs in rustic Pomodoro sauce with ricotta salata.

A famous blend of Italian meats, spinach and herbs. Toasted and served with Tuscan gravy.

Garlic and white anchovy dressing with garlic croutons and Parmigiano-Reggiano.

Lightly fried green heirloom tomatoes stacked with jumbo lump crabmeat and arugula frisse. Drizzled with a balsamic glaze.

Heirloom tomatoes served with mozzarella, pesto and a balsamic reduction.

Grilled balsamic chicken and gorgonzola with mixed greens, hard boiled eggs, tomatoes, bacon and red onions.

Our Signature Chianti Vinaigrette on mixed greens with Parmigiano-Reggiano, Roma tomatoes, red onions, garlic croutons and pepperoncini.

Asparagus bisque topped with butter-poached Maine lobster.

Lightly breaded and baked in mozzarella. Served in pomodoro sauce on ciabatta. Accompanied by Parmesan fries.

Four traditional meatballs in pomodoro sauce on a toasted hoagie roll with a blend of melted mozzarella and provolone. Accompanied by Parmesan fries.

Grilled salmon with bacon, romaine, tomatoes, avocado and garlic aioli on ciabatta. Accompanied by Parmesan fries.

Grilled balsamic chicken with red peppers, sun-dried tomatoes, mozzarella and pesto on ciabatta. Accompanied by Parmesan fries.

Spinach, Alfredo sauce, chicken, tri-color peppers and mozzarella

mozzarella, tomatoes and basil

Pepperoni, sausage, mozzarella, mushrooms, olives and red onions.

Plump shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper. Served over vermicelli with Parmigiano-Reggiano.

Filled with sausage, tender beef, spinach and mozzarella. Served in Tuscan gravy.

The best of both. Spaghetti and ravioli served in traditional Tuscan gravy.

Delicately battered eggplant baked in mozzarella and pomodoro sauce.

Sauteed chicken scallopini with lemon, white wine and capers. Accompanied by risotto with Parmigiano-Reggiano.

Chicken scallopini served in a Marsala reduction with mushrooms and tomatoes. Baked in mozzarella and accompanied by risotto with Parmigiano-Reggiano.

Handmade and stuffed with a famous blend of Italian meats, herbs and spinach. Served in traditional Tuscan gravy.

Herb roasted chicken ravioli in a light creme sauce with cremini mushrooms, spinach and a balsamic drizzle.

Served al dente in traditional Tuscan gravy.

A famous blend of Italian meats, spinach and herbs. Toasted and served with Tuscan gravy.

Three traditional meatballs in rustic Pomodoro sauce with ricotta salata.

Grilled shrimp prepared Gremolata-style. Served atop bruschetta with mozzarella and a charred lemon vinaigrette.

Fresh colossal shrimp served with a trio of sauces: cocktail, remoulade and lemon aioli.

A rustic Italian loaf with garlic, butter and Parmigiano-Reggiano served with olive oil, balsamic vinegar and pesto.

Garlic and white anchovy dressing with garlic croutons and Parmigiano-Reggiano.

Our Signature Chianti Vinaigrette on mixed greens with Parmigiano-Reggiano, Roma tomatoes, red onions, garlic croutons and pepperoncini.

Lightly fried green heirloom tomatoes stacked with jumbo lump crabmeat and arugula frisse. Drizzled with a balsamic glaze.

Heirloom tomatoes served with mozzarella, pesto and a balsamic reduction.

Grilled balsamic chicken and gorgonzola with mixed greens, hard boiled eggs, tomatoes, bacon and red onions.

Asparagus bisque topped with butter-poached Maine lobster.

Lightly breaded and baked in mozzarella. Served in pomodoro sauce on ciabatta. Accompanied by Parmesan fries.

Grilled balsamic chicken with red peppers, sun-dried tomatoes, mozzarella and pesto on ciabatta. Accompanied by Parmesan fries.

Grilled salmon with bacon, romaine, tomatoes, avocado and garlic aioli on ciabatta. Accompanied by Parmesan fries.

Four traditional meatballs in pomodoro sauce on a toasted hoagie roll with a blend of melted mozzarella and provolone. Accompanied by Parmesan fries.

Lobster, bacon, mozzarella, tomatoes, spinach, and sriracha aioli

Pepperoni, sausage, mozzarella, mushrooms, olives and red onions.

Spinach, Alfredo sauce, chicken, tri-color peppers and mozzarella

Chicken, ricotta, pesto, red onions and mushrooms

mozzarella, tomatoes and basil

Plump shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper. Served over vermicelli with Parmigiano-Reggiano.

Filled with sausage, tender beef, spinach and mozzarella. Served in Tuscan gravy.

The best of both. Spaghetti and ravioli served in traditional Tuscan gravy.

Delicately battered eggplant baked in mozzarella and pomodoro sauce.

Sauteed chicken scallopini with lemon, white wine and capers. Accompanied by risotto with Parmigiano-Reggiano.

Chicken scallopini served in a Marsala reduction with mushrooms and tomatoes. Baked in mozzarella and accompanied by risotto with Parmigiano-Reggiano.

Handmade and stuffed with a famous blend of Italian meats, herbs and spinach. Served in traditional Tuscan gravy.

Herb roasted chicken ravioli in a light creme sauce with cremini mushrooms, spinach and a balsamic drizzle.

Served al dente in traditional Tuscan gravy.

A rustic Italian loaf served with olive oil, balsamic vinegar, pesto and Parmesan.

Three traditional and tender meatballs served in Pomodoro sauce with ricotta salata.

Six jumbo shrimp served with a trio of sauces: cocktail, lemon aioli and remoulade.

Asparagus bisque topped with butter-poached Maine lobster, chopped asparagus and chili oil.

Asparagus bisque topped with butter-poached Maine lobster, chopped asparagus and chili oil.

Our Signature Chianti Vinaigrette on mixed Greens with Roma tomatoes, red onions, garlic croutons and peperoncini.

Black garlic and white anchovy dressing on robust romaine, garlic croutons and Parmigiano-Reggiano.

Chopped greens with Roma tomatoes, gorgonzola, black olives, prosciutto, salami, capicola, red onions and peperoncini. Served with Signature Chianti Vinaigrette.

A baby iceberg wedge topped with bacon, red onions and sweet grape tomatoes.

A dome-shaped bundle of creamy burrata and prosciutto on a warm bed of heirloom tomato, arugula and roasted red pepper salad.

Lightly breaded chicken cutlet, pan-fried until tender.
Baked in mozzarella di bufala and served with a garnish of angel hair, Parmigiano-Reggiano and pomodoro sauce.

Oven baked and densely layered with Grisanti Signature sausage, tender beef, Italian herbs and whipped ricotta salata.

Oven baked and densely layered with roasted chicken, prosciutto, spinach, whipped ricotta and Italian herbs.

Grilled balsamic chicken served over penne pasta in a spicy Pomodoro sauce. Topped with roasted tri-color peppers.

Filled with Grisanti Signature sausage, tender beef, spinach and mozzarella. Served in Pomodoro sauce.

Rotini pasta in a smooth and rich Alfredo sauce. Topped with grilled balsamic chicken and Parmesan.

Rigatoni pasta served in Tuscan gravy with traditional meatballs. Topped with Parmesan.