Family recipes, authentic Italian dishes and Chicago style thin crust pizza among other classic favorites.
Kindly note that menu items, prices and availability are subject to change without notice.
Scornavacco Chicago Style Thin Crust Pizza
Since 1944, the first pizza to grace the tables of Chicago’s North Shore.
+$1.00 per topping
+$1.00 per topping
Original Scornavacco Recipe or Whole Wheat
Original Recipe Tomato Sauce or Smokey BBQ Sauce
|MEAT TOPPING OPTIONS|
- Italian Sausage
- Ground Beef
- Italian Beef
- Canadian Bacon
- Grilled Chicken
- Blackened Chicken
|VEGGIE TOPPING OPTIONS|
- Fresh Mushroom
- Green Pepper
- Yellow Onion
- Red Onion
- Fresh Spinach
- Sliced Tomato
- Black Olive
- Green Olive
|SEASONING TOPPING OPTIONS|
- Fresh Garlic
- Garlic Powder
- Fresh Basil
- Mild Giardiniera
- Hot Giardiniera
- Dried Oregano
- Red Pepper Flake
Sourced from Prince Edward Island, Canada. Steamed in Our Famous Wine, Tomato, Herb and Garlic Broth.
Fresh sliced calamari breaded with housemade Italian Bread Crumbs and served with marinara and lemon wedges.
Seasoned and grilled sausage patty served with dollops of goat cheese and flavorful Tuscan white beans.
Your choice: Dusted in garlic and flour and pan sauteed -or- breaded with Italian bread crumbs and flash fried.
Served with homemade cocktail sauce and lemon.
|SHRIMP DE JONGHE||$14.00|
Baked in a Scornavacco family recipe.
Add-ons: Chicken $6, Shrimp $12, Salmon $14, Calamari $14
Mix of Romaine and Iceberg lettuces with tomato, cucumber, scallion, egg and a choice of dressings.
|THE GARDEN’S SPECIAL CHOPPED SALAD||$14.00|
Classic chopped salad with mix of romaine and iceberg lettuces, chopped with tomato, scallions, cucumber, roasted red peppers, hearts of palm, with blue cheese crumbles and Tony’s (Alex’s Father)Italian House Vinaigrette Dressing.
|ROASTED RED BEET||$13.00|
Roasted red beets with fresh crisp pear slices, house made glazed walnuts, balsamic vinaigrette and your choice of Blue or Goat cheese over spring mixed greens.
Slices of Fresh Mozzarella, Tomato, Avacado and fresh basil with a drizzle of pesto sauce.
|TOMATO AND ONION||$8.00|
Layers of red tomato and sweet red onion with Tony’s Italian Vinaigrette dressing.
Cold crisp romaine lettuce spears with our house made crunchy croutons and our zesty family recipe caesar dressing.
Your choice of soup or salad served with full orders.
Pasta tossed with fresh portobello slices, garlic, sage and spinach, tomato strips, Tuscan white beans and evoo. **Vegan Option
Fresh chopped garlic, basil and scallions, tomato strips, green peas and evoo. **Vegan Option
|SPINACH AND CHEESE RAVIOLI||$18.00|
Housemade Tortellacci. Servied with marinara or our recommended tomato cream sauce. (Half $11)
Our spinach and cheese tortellacci baked in tomato cream sauce and topped with mild cheddar cheese.
With marinara, tomato cream, meat sauces. Whole wheat and gluten-free penne pasta also available. (Half $7)
Housemade gnocchi pasta in vodka sauce.
Scornavacco recipe alfredo sauce and fresh mushrooms served over Asiago and veal filled pasta.
A Washington Gardens favorite with homemade pasta sheets topped with tomato cream sauce, or marinara, or Bolognese meat sauce.
|HAY & STRAW||$22.00|
Spinach and egg pastas tossed with prosciutto and fresh mushrooms in our popular alfredo sauce.
|RIGATONI AL AMATRICIANA||$21.00|
Hand cut Pancetta sauteed in extra virgin olive oil and garlic to bring out the robust flavors, then tossed with tomato strips, marinara, Cannelini beans, fresh spinach and a touch of red pepper flake, then topped with a sprinkle of asiago cheese.
Served with side pasta, veggie of the day and your choice of soup or salad.
Fresh boneless breasts pounded flat and sauteed with mushrooms in butter, spices and dry Marsala wine.
Hand carved boneless breasts pounded flat and, breaded with housemade Italian breadcrumbs, flash fried, and then baked with a light marinara sauce topped with melted mozzarella.
Boneless breasts baked in lemon, white wine, and extra virgin olive oil with Italian herbs.
Hand Carved boneless breasts pounded flat and sauteed in lemon, white wine and butter. (Add capers to make piccata.)
Marinated in white wine, olive oil, rosemary, fresh garlic, fresh ground black pepper, then broiled and served with roasted Vesuvio potatoes.
Boneless breasts pounded flat and wrapped around imported cheeses, fresh sweet basil and parsley, lightly sauteed in Pomodoro sauce and served over angel hair pasta.
Tender veal cutlets pounded flat and sauteed with mushrooms in butter, spices and dry Marsala wine.
Tender veal cutlets pounded flat and sauteed in lemon, white wine and butter. (Add capers to make piccata.)
Hand carved tender veal cutlets pounded flat and, breaded with housemade Italian breadcrumbs, flash fried, and then baked with a light marinara sauce topped with melted mozzarella.
Served with rice, veggie of the day and your choice of soup or salad.
Fresh chunks of lobster tail with fresh zucchini, plum tomato, parsley and fresh garlic, sauteed with white wine, extra virgin olive oil and a dash of fresh creme and served over pasta. Substitute shrimp, subtract $4.00.
Fresh filet of Salmon marinated in garlic, lemon juice and teriyaki, then broiled to perfection with a little extra virgin olive oil.
|MIMI’S BBQ SALMON||$27.00|
Fresh hand cut filet broiled and seasoned to Mimi’s liking with our chef’s own tangy sauce.
Mediterranean style preparation broiled with fresh garlic, tomato strips, Italian seasonings, and capers.
A unique preparation sauteed with celery, red onion, orange and lemon juices, white wine and red wine vinegar.
|WHITEFISH DE JONGHE||$27.00|
Fresh Door County whitefish baked with a classic family recipe with butter, garlic, and seasoned breadcrumbs.
|CAJUN MARTINI WHITEFISH||$27.00|
Broiled with cajun spices then sauteed with dry vermouth, shallots, and lemon topped with fresh spinach and sliced almonds.
Sauteed with fresh spinach, white wine, fresh tarragon, lemon and a touch of cream.
|BLACKENED AHI TUNA||$26.00|
Seared rare with house made cajun blackening spices and served with wasabi sesame teriyaki sauce.
Linguine tossed with tender hand cut sliced calamari, extra virgin olive oil, fresh basil, tomato strips and red pepper flakes.
|SHRIMP FRA DIAVOLO||$25.00|
Fresh Shrimp sauteed in a spicy marinara sauce, served over pasta. Substitute lobster, add $4.00.
Served with choice of soup or salad.
|MY FAVORITE INN’S NEW YORK STRIP STEAK AL FORNO||$34.00|
USDA Choice Hand Cut Steak prepared with Willie’s recipe, served with veggies and oven roasted potatoes.
|SICILIAN STYLE PORK CHOPS||$25.00|
Broiled with evoo, fresh garlic, a variety of sweet peppers and served with roasted potatoes.
|SPINACH WITH GARLIC & OLIVE OIL||$6.00|
|GRANDMA ANGELINA’S MEATBALLS (3)||$9.00|
|GRANDMA ANGELINA’S MEATBALLS (2)||$6.00|
|SOUP OF THE DAY||$5.00|