Maggiano's Little Italy

crispy calamari coated in egg whites and seasoned flour, deep fried and served with our marinara sauce

strips of zucchini hand battered and fried, served with a zesty lemon aioli cream sauce

homemade ravioli stuffed with ricotta cheese, cream cheese, mozzarella, and provolone filling sprinkled with house cheese, then browned in the oven and served in pesto-alfredo cream sauce with a touch of marinara

delicious lump crabmeat served with a side of mustard sauce

whole milk mozzarella cheese breaded and fried, topped with provolone cheese and marinara sauce

ravioli stuffed with mushrooms, marsala wine, parmesan cheese and baked with alfredo sauce until golden brown

marinated shrimp, baked with gratin batter, roasted tomatoes, and basil; served with a white wine chicken sauce

a traditional caesar salad of romaine lettuce tossed with caesar dressing, croutons and shaved parmesan cheese

tender leaf spinach tossed with roasted red peppers, sweet roasted onions, gorgonzola cheese, pancetta dressing and topped with bacon and toasted pine nuts

a chef's seasonal selection of cream or broth based soups. monday - emilia's onion tuesday - tuscan bean and sausage; wednesday - beef and barley; thursday - broccoli asiago; friday - new england clam chowder; saturday - mushroom marsala; daily - minestr

romaine and iceberg lettuce, grape tomatoes, red onions, croutons, and Italian vinaigrette

arugula, spinach, walnuts and bleu cheese vinai

tomatoes, cucumbers and white balsamic vinaigrette

angel hair pasta served with a chunky plum tomato sauce with roasted garlic, white wine and fresh basil

bowtie pasta tossed with broccoli, spinach, asparagus, caramelized onions, and sun-dried tomatoes finished with a zesty tomato pesto broth

linguine pasta tossed with fresh manilla clams, basil, tomatoes and chopped clams in a red clam sauce

linguine pasta tossed with fresh manilla clams, basil and chopped clams in a white clam sauce

rigatoni pasta, herb roasted boneless chicken, mushrooms and onions, tossed in a light marsala cream sauce

spaghetti served with our classic blend of tomatoes, basil, oregano and olive oil, slightly sweet

spaghetti served with our Italian meat sauce

broccoli sauteed with garlic and olive oil

asparagus sauteed with garlic and olive oil

potatoes mashed to perfection with heavy cream and roasted garlic

crab cake on a brioche bun with arugula, tomato and crispy onion strings and mustard mayonnaise

our signature meatballs on a toasted onion roll with melted provolone cheese and marinara sauce

breaded chicken breast, melted provolone, and marinara sauce on ciabatta bread

chicken breast thinly sliced, layered on a toasted onion roll with sliced sauteed peppers, red onions, mushrooms, pepperoncinis, and melted provolone cheese. served with chicken sauce

lightly breaded chicken breasts fried and topped with provolone cheese and marinara sauce

chicken breasts lightly breaded and topped with fresh sage, prosciutto and provolone cheese; served in a light veal sauce with caramelized onions

chicken breasts sautéed with marsala wine, veal sauce, mushrooms, onions and basil

10 oz. center cut filet, broiled and served with veal sauce and topped with crisp onion rings. marinated in herbs marinade and finished with garlic butter

medallions of beef served with roasted garlic mashed potatoes and a portabella tomato sauce

16 oz. broiled, prime, aged center cut new york strip steak, served with veal sauce. marinated in herb marinade, topped with crisp onion rings and finished with garlic butter

veal rib chop marinated in herbs, garlic and broiled; served with a light veal sauce

savory crepes filled with chicken, ricotta cheese, fresh spinach and asiago cheese; topped with alfredo and baked until bubbling and golden

savory crepes filled with chicken, ricotta cheese, fresh spinach and asiago cheese; topped with alfredo and baked until bubbling and golden

sliced eggplant, breaded and fried, layered with provolone cheese and marinara sauce

homemade ravioli stuffed with ricotta cheese, cream cheese, mozzarella, and provolone filling sprinkled with house cheese, then browned in the oven and served in pesto-alfredo cream sauce with a touch of marinara

angel hair tossed with a blend of our diavolo sauce with sauteed shrimp, roasted garlic and crushed red pepper for a touch of spice

marinated shrimp, baked with gratin batter, roasted tomatoes, and basil; served with a white wine chicken sauce

steamed prince edward island mussels in the shell served tuscan or diavolo style; served with garlic crostinis

salmon scaloppine lightly breaded and sauteed; served on a bed of aglio spinach, and finished with our traditional picatta sauce with a touch of sherry wine

linguine pasta tossed with sautéed gulf shrimp and roasted garlic, white wine, fresh tomatoes and basil in a flavorful shrimp sauce

italian sausage, pomodoro sauce and ziti topped with a layer of melted provolone and parmesan cheeses

fresh pasta stuffed with braised beef, asiago and parmesan cheeses

chocolate cake layered with sambucca chocolate mousse; iced with chocolate frosting and dusted with cocoa powder

new york style ricotta cheesecake topped with fresh berries and whipped cream

pound cake toasted and served with caramelized bananas and our own hot fudge sauce. vanilla bean ice cream

cheese-stuffed raviolis topped with marinara sauce

strips of breaded and fried chicken served with garlic mashed potatoes and broccoli florettes

a bowl of spaghetti and marinara sauce; topped with our famous giant meatball

bowtie pasta tossed with your choice of butter, alfredo, marinara or meat sauce