KC Restaurant Week Menus

Tubular pasta filled with ricotta cheese, served in a tomato cream sauce.

Tubular pasta filled with beef, chicken, and veal. Served in a tomato cream sauce.

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

Linguini served with clams, shrimp, scallops, tomatoes, and mushrooms in a light béchamel 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}.

14-ounce KC Strip steak breaded, grilled, and topped with Amogio Sauce.

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)

Linguini served with clams, shrimp, scallops, tomatoes, and mushrooms in a light béchamel 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}.

Steak breaded, grilled, and topped with Amogio Sauce.

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)