Our Menu
We do not split guest checks. There is a $3.00 split charge for all dinners • *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness • A ROUND OF BEERS FOR THE KITCHEN STAFF (They work hard making your food, so if you liked what you had and want a way to say "thanks" to our Kitchen Staff, this is how you can do it!) - $12.00
Appetizers
Voted Wisconsin's #1 Crispy Eggplant!
Soups, Salads & Sides
Salad Dressing Choice: Homemade Italian (add $0.25), Ranch, French, Creamy Bleu Cheese, Extra Virgin Olive Oil, and Balsamic Vinegar • Add chicken to any salad for $7.95 or Shrimp for $8.95 • Dressing packets are an additional $0.75 each
Chopped chicken, corn, peas, carrots, and potatoes in a creamy tomato soup base.
Spring mix, Romaine lettuce, carrots, tomato, and cucumber.
Romaine lettuce, mozzarella cheese, pepperoncini, tomato, mushrooms, black olives, and artichokes.
Romaine lettuce mixed with homemade croutons, grated Parmesan cheese and Caesar dressing.
Fresh tomatoes mixed with onions, fresh basil, garlic, jalapeño peppers, and olive oil.
Romaine lettuce, mozzarella cheese, pepperoncini, tomato, mushrooms, black olives, artichokes, and pepperoni.
Fresh tomatoes sliced and topped with fresh mozzarella cheese, basil, and olive oil.
Romaine lettuce, mozzarella cheese, pepperoncini, tomato, mushrooms, black olives, artichokes, pepperoni, and onions.
Marinara sauce and olive oil.
Sandwiches
All sandwiches are served on a French roll and your choice of french fries or pasta marinara (no pasta substitutions).
#1 Meatballs in MKE - MKE Meatball Challenge 2012 • My Mama’s homemade meatballs, smothered with mozzarella cheese and marinara sauce.
Chicken breast pounded flat, breaded, and topped with cheese and marinara sauce.
Strauss Veal pounded thin, breaded, and topped with cheese and marinara sauce.
Named after my son, this hamburger is flame-broiled and topped with lettuce, tomato, and sweet red onions.
Veal Dishes
Lightly breaded veal, baked in marinara sauce, and topped with mozzarella cheese.
Thinly sliced veal, sautéed with white wine, sherry, Italian seasonings, garlic, and fresh mushrooms.
Lightly floured veal, sautéed with marsala wine, Italian seasonings, and fresh mushrooms.
Lightly floured veal, sautéed in white wine with garlic, capers, and lemon juice.
Chicken Dishes
Two chicken breasts sautéed in marsala wine and served with fresh mushrooms.
Two chicken breasts lightly breaded and baked in marinara sauce, topped with mozzarella cheese.
My mother, Rosa, made this popular at our restaurant on the East Side. Chicken breast flattened, lightly seasoned, and stuffed with mozzarella cheese, basil, and pepperoni. Breaded and baked with garlic butter and wine sauce.
Low-carb choice! Chopped chicken, peas, mushrooms, and onions sautéed in white wine and garlic.
Veggie
Thinly sliced eggplant dipped in flour, then baked with mozzarella cheese and marinara sauce.
Seafood
Lightly breaded and broiled in white wine, olive oil, oregano, and other Italian seasonings. Served with fresh mushrooms and grilled onions.
Sauteed in white wine, lemon, garlic, and butter. Served with grilled onions and sauteed mushrooms.
Farm-raised salmon fillet grilled to perfection, seasoned with salt, pepper, lemon, and garlic.
Friday Night Fish Fry
Traditional recipe with clams, potatoes, and carrots.
Served with hot Italian bread, french fries, homemade coleslaw, and tartar sauce.
Specialty Pasta
My mother made this dish at our original East Side restaurant. Tender noodles, meat, and mozzarella cheese.
A light pasta dish made with crushed tomatoes, onions, fresh basil, garlic, and olive oil.
Pasta tube stuffed with ricotta cheese and topped with mozzarella cheese and marinara sauce, then baked in the oven.
Fresh sea clams sauteed with garlic and white wine.
Penne pasta in a tomato cream sauce with spicy sausage.
Seafood sauce made with bay shrimp, calamari, whitefish, clams, and mussels.
Tortellini pasta filled with cheese in a tomato cream sauce with fresh mushrooms.
Fettucini pasta in an alfredo cream sauce | Add Chicken (7 oz.) for $7.95 | Add Shrimp for $9.95
Classic! Spaghetti in Mama Rosa’s homemade marinara sauce with award-winning meatballs.
Served with a sherry mushroom cream sauce.
Served with a tomato cream sauce.
Served with an Alfredo sauce.
Steaks
New York strip lightly breaded and baked with fresh mushrooms.
8 oz Filet Mignon, seasoned and grilled on an open flame served with sautéed mushrooms.
12 oz New York Strip, seasoned and grilled on an open flame served with sautéed mushrooms.
Thinly choice-cut beef pounded flat, stuffed with mozzarella cheese, basil, parsley, and pepperoni. Lightly breaded and baked with cheese and marinara.
17 oz bone-in ribeye served with a sherry cream mushroom sauce.
Calzoni
Mama’s homemade meatballs, basil, and mozzarella cheese.
Sausage, pepperoni, spicy soppressata, and mozzarella cheese.
Fresh tomatoes, onions, mushrooms, and mozzarella cheese.
Pizza Crusts
Our traditional Neapolitan thin-crust pizza is from the same Old World Third Ward Caradero Club recipe dating back to 1947, making in the oldest, and we think the best, pizza recipe in Wisconsin. When my father, Antonio, bought the Caradero Club in 1969, this recipe was passed down into the family.
Available in 12" only.
Our Favorite Pizzas
No substitutions, please.
Mozzarella cheese, Italian sausage, mushrooms, black olives, and onions. • Junior $14.50 | Medium $21.75 | Large $26.25 | Party $30.75
Mozzarella cheese, Italian sausage, pepperoni, mushrooms, black olives, onions, and bell peppers. • Junior $16.50 | Medium $23.75 | Large $29.50 | Party $34.95
Mozzarella cheese, mushrooms, black olives, onions, and bell peppers. • Junior $14.00 | Medium $22.00 | Large $26.25 | Party $29.95
San Marzano tomato sauce, "Fior di Latte" mozzarella, Parmigiano, fresh basil, and extra virgin olive oil. • Junior $17.50 | Medium (14" Round) $25.75 | Large (18") $30.00
Olive oil, tomatoes, basil, and shaved parmesan cheese made with Pinza Romana crust.
Create Your Own Pizza
Italian Sausage. Pepperoni, Fresh Mushrooms, California Black Olives, Onions, Bell Peppers, Roma Tomatoes, Garden Fresh Basil, Fresh Garlic, Parmigiano Reggiano, Anchovies, Fresh Spinach
San Daniele Prosciutto di Parma, Fresh "Fior di Latte" Mozzarella, Marinated Artichokes
10" round with mozzarella cheese. • Add $2.50 for each Standard Topping | Add $4.50 for each Artisan Topping
16" x 11" with mozzarella cheese. • Add $4.25 for each Standard Topping | Add $5.50 for each Artisan Topping
20" x 14" with mozzarella cheese. • Add $5.25 for each Standard Topping | Add $7.00 for each Artisan Topping
24" x 16" with mozzarella cheese. • Add $6.50 for each Standard Topping | Add $8.50 for each Artisan Topping • Party size is available for dine-in only!