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Our Menu

Chef Richie Frederick has reimagined the original Lonzerotti’s menu created by the Goldasich’s in 1987, while staying true to the restaurant’s traditional Italian roots. Richie is focused on using the finest seasonal produce and sourcing high quality, sustainable proteins.

John Whitney, who proudly worked under the previous owners’ , is devoted to providing the highest quality of customer service for new and long time customers alike. John is also focused on providing an improved beverage program with an extensive wine and beer selection, alongside hand-crafted specialty drinks exclusive to Lonzerotti’s.

A service charge of 20% may be added for parties of 8 or more and for parties with 4 or more separate checks. Of that amount, 100% will be paid directly to the employee or service staff of our guests.
Shared entrée charge – 4
Extra sauce – 2
Pasta / Rice

Pasta / Rice

All of the following pasta and rice entrées include Lonzerotti’s breadsticks.
Add a house salad or cup of soup – 2.5
Upgrade your salad to Caesar, Lonzerotti’s, or Wedge – 3

Pasta Su Misura

Choose your pasta, choose your sauce(s), and create your meal from our selection of fresh ingredients
 
Indicates VegetarianIndicates Vegan
Oven Baked Pasta

Oven Baked

Indicates Vegetarian
Chicken, Steak, Pork

Chicken and Steaks

All of the following entrées include Lonzerotti’s breadsticks and choice of grilled asparagus, baked potato, spaghetti, fettuccine, five-grain blend, or garlic potato planks.
Add a house salad or cup of soup – 2.5
Upgrade your salad to Caesar, Lonzerotti’s, or Wedge – 3
Seafood

Seafood

Drinks

Drinks

 

 

Desserts