At Milazzo's Ristorante, we take pride in offering a menu that celebrates authentic Italian cuisine while embracing your personal favorites. Our talented chef brings years of award-winning expertise to every dish, ensuring that each plate is crafted with care and precision.
If you don’t see a classic dish you love—like Chicken Parmesan or other beloved Italian staples -please let us know. Our chef is always happy to accommodate requests whenever possible, showcasing the flexibility and passion that make Milazzo's truly special.
Your satisfaction is our priority, and we’re here to make every dining experience unforgettable.
Appetizers
Crab stuffed mushrooms in a Marsala cream sauce
Oven braised baby New Zealand lamb chops over broccoli rabe
Calamari Lightly flash fried with homemade marinara
Fresh eggplant rolled with fresh mozzarella and ricotta baked with homemade tomato sauce
Assortment of fresh meat and cheeses
Salads
Fresh mozzarella, vine ripe tomatoes, balsamic reduction, extra virgin olive oil
Mixed greens, Roma tomatoes, cucumbers, tuscan peppers, house balsamic
Romaine lettuce, homemade dressing, croutons, course black pepper
Fresh watermelon, arugula, red onion, feta cheese, balsamic reduction
Iceberg Lettuce, blue cheese dressing, roma tomatoes, bacon, red onions
Entrees
Salmon over French style green beans topped with a sun-dried tomato sherry demi-glace
Seasonal vegetables, white wine garlic sauce
Boneless rib, Italian sausage, and a meatball over penne pasta, San Marzano tomato sauce
Tender shrimp pan seared in a lemon white wine garlic sauce with toasted bread crumbs
Pasta potato dumpling in a pink meat sauce topped with a homemade meatball
4 lollipop lamb chops over parpadelle pasta with green beans in a brandi mushroom sauce.
Breaded chicken cutlets with fresh mozzarella, pignoilia nuts, cremini mushrooms, fresh fig, Marsala sauce
Ricotta and semolina pasta in a white wine consume, fresh garlic, Italian sauce, and broccoli rabe
Parpadelle pasta tossed with caramelized shallots, shrimp, and Pinot Grigio, topped with blue crab meat and orregonata
Parmesan-crusted chicken over spaghetti in a dry vermouth lemon white wine sauce.
Chicken, Tuscan peppers, sausage and rosemary with potatoes in a Madeira wine sauce
Parpadelle pasta tossed with caramelized shallots, shrimp, and Pinot Grigio, topped with blue crab meat, and orregonata
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