We’ve partnered with the Cheesecake Factory Bakery to make the greatest dessert for the fall season. It’s their legendary pumpkin cheesecake made with a secret blend of spices. Garnished with a rosette of whipped cream and drizzled with Ghirardelli salted caramel sauce. The blend of sweet, salty, and pumpkin… Read More
We start with gemelli (jay-MEL-lee) pasta. This is a pasta shape that looks like two tubes wrapped around each other. The name comes from the Italian word for twins. We top the gemelli with our rich and creamy Alfredo sauce and mozzarella and provolone cheeses. It is baked with a… Read More
Here’s one for any cheese lover… The Three-Cheese Crusted Chicken Pasta. We take two house-roasted chicken breasts rubbed with garlic and black pepper and simmer them in a smoked marinara sauce. We top the chicken with mozzarella, provolone, and parmesan panko breadcrumbs. After that we bake the chicken in our… Read More
Here is a delicious twist on Shrimp Alfredo! For each order, you will get fifteen tender shrimp that are simmered in a black pepper Parmesan Florentine sauce (fancy term for a creamy spinach sauce inspired by the cooking of Florence, Italy). We then toss the shrimp and sauce with fire-roasted… Read More
Our guests love our Italian ice. We wanted to put add a new flavor for the warmer weather. We are introducing a new white peach Italian ice. The sweet and refreshing flavors of white peach are blended with lemon to make a refreshing frozen beverage, perfect for warmer weather (or… Read More
We make our new Spicy Baked Ziti with our spicy Italian pepper sauce. The spicy Italian pepper sauce is made in-house by blending Alfredo sauce, marinara sauce, Parmesan cheese, and crushed Calabrian pepper. Calabrian pepper is named after the region it is imported from, Calabria. If you look at a… Read More
Our OREO® Cheesecake is made with a chocolate cookie crust which is topped with NY-style cheesecake mixed with whole OREO® cookies. It is then topped OREO® cookies and cream mousse, chocolate ganache and a chocolate rosette. If that wasn’t good enough already, we finish it off with a drizzle of… Read More
Get 2 slices of our cheese or pepperoni pizza along with breadsticks. That’s 38 square inches of pizza. After we bake our pizza in our 490° oven we brush the crust with the same garlic butter that makes our breadsticks so craveable and delicious. Read More
Fettuccine Alfredo with five-cheese ravioli with marinara topped with mozzarella and provolone cheeses and baked in our 490° oven until golden brown. Our ravioli are mezzaluna shaped, which means “half moon” in Italian (half = mezza, luna = moon). They are filled with five cheeses: Imported Romano cheese, parmesan, mozzarella,… Read More
This is a smaller version of our Fettuccine Alfredo. We top ours with imported shaved Parmesan cheese and Italian herbs. The name of Alfredo sauce comes from the Roman restaurateur, Alfredo di Lelio. In the 1900s, he made Fettuccine Alfredo famous. The original recipe was just butter and Parmesan cheese. … Read More