Papa's Special Pizza Combos

Hawaiian Brunch

canadian bacon, pineapple chunks & mozzarells cheese

Small $12.10

Medium $16.90

Large $19.35

Big Meat

ham, pepperoni, italian sausage, fresh mushrooms, onions, bell peppers, black olives & mozzarella cheese

Small $16.25

Medium $25.95

Large $29.65

Garden Fresh

peppers, onions, mushrooms, tomatoes, black olives & mozzarella cheese

Small $14.15

Medium $21.95

Large $25.15

Bright White Garlic Delight

triple cheese blend, fresh garlic, olive oil, selected seasonings & no red sauce

Small $11.95

Medium $15.20

Large $17.25

Buffalo Wing Pizza (no Bones)

ranch dressing, marinated chicken breast, texas pete hot sauce &crumbled bleu cheese

Small $11.90

Medium $15.20

Large $17.25

Bbq Chicken Pizza

chicken breast, onions & mozzarella cheese on a bed of papa's bbq sauce

Small $11.90

Medium $17.15

Large $19.90

Pasta

We Make All Of Our Pasta Fresh, Using Only The Egg Whites And Not The Yolks, Therefore, Providing You A Pasta That Is Full-flavored And Virtually Fat And Cholesterol Free. Being Fresh Pasta, It Will Cook Very Fast. For Example; Angel Hair Will Cook In 60 Seconds Or Less.

Spaghetti

Fettuccini

Lunguini

Angel Hair

Rigatoni

Spirals And Wheels

Lasagna

Meat Lasagna

we make the sauce from scratch, the pasta from scratch, use five different cheeses, ground beef, italian sausage, and spinach with herbs and spices. note, the meats are not simply layered into the lasagna for visual presentation but are cooked into the sauce for a full robust flavor

Veggy Lasagna

the veggy lasagna uses our five cheese blend, our fresh pasta, and spinach we do not, however, keep the veggy lasagna made up in advance. if you would like veggy lasagna, just let us know ahead of time so that we can specifically prepare one just for you

White Lasagna

traditionally white lasagna is made with a bechamel sauce. to me, a bechamel sauce in this application is boring. so we make our white lasagna with our alfredo sauce. this lasagna is as decadent as they come, very rich and flavorful. it is the outstanding complement to a fine dinner party

Other Great Dishes

Manicotti

manicotti is tubes of fresh pasta filled with our five cheese and spinach blend, covered in a meatless red sauce and smothered in grande mozzarella cheese. there are 9 pieces of manicotti in our small three pound container feeding 3-4 people. our large manicotti holds 27+ pieces of manicotti and should feed 9-10 people. the manicotti is kept in-stock, made in the three pound container

Eggplant Parmesan

very lightly battered and fried eggplant slices covered in a rich tomato sauce and covered with grande mozzarella and parmesan cheeses. this is not a heavy dish of deep fried batter-coated eggplant. it is a refreshing complement to the glory of this majestic vegetable. the three pound size feed 3-4 as a side-dish or two to three as a main course. it is also available in our large 9 pound dish or can be prepared in your own dish.

Chicken Parmesan

two lightly breaded chicken breast fillets smothered in our homemade marinara sauce, and then covered with a smoked provolone and grande mozzarella blend. included in the price are two servings of our fresh pasta

Chicken Alfredo

our rich alfredo sauce oven two servings of lightly breaded chicken breasts fillets, and covered with smoked provolone and grande mozzarella. included in the price are two servings of our fresh pasta.

Spinach Artichoke Chicken Casserole

two lightly breaded chicken breast filets prepared with a rich and creamy sauce, loaded with hearty artichokes and laced with baby spinach.

Ravioli

Cheese Ravioli

a large square ravioli made with striped pasta in the colors of the italian flag. impastata ricotta , pecorino romano, parmesan and provolone cheeses, garlic, spices and olive oil.

Spinach And Cheese Ravioli

a large square ravioli made with spinach pasta. impastata ricotta, whole milk ricotta, parmesan and grande mozzarella cheeses, sauteed baby spinach, garlic oil, white pepper, spices and nutmeg

Wild Mushroom Ravioli

a smaller sized round ravioli with a porcini stripe for accent. shitake and white mushrooms are sauteed to diminish their water while adding the flavors of the sauteed shallots and garlic oil. spices, herbs and romano cheese are the only fillers used. please do not use a red sauce on this ravioli. it is too good plain. even guests that are not fond of mushrooms will fall in love with this ravioli.

King Crab Ravioli

or, the king of crab raviolis. all you need is a love of crab to go wild over this one. ricotta cheese, egg whites, cream, scallions, roasted red peppers, sherry, spices and herbs bring the flavor of the crab to a heightened crescendo. no, there are no bread crumbs, etc. to stretch this product; it is just crab, crab and more crab. i do not recommend a red sauce on this ravioli either. however, if a red sauce is a must, use only our roasted tomato sauce as a light coating to compliment the dish.

Pumpkin Ravioli

a small pumpkin colored ravioli with a green sage stripe. pumpkin is not just for carving or pies; it is a versatile fruit, full of flavor to spice up a meal. pumpkin, ricotta, egg whites, fresh sage, roasted red peppers, and nutmeg spark the flavor of the pumpkin in this ravioli. dont be timid, youll be very happy that you tried it.

Gorganzola And Baby Spinach Ravioli

gorgonzola is italys oldest blue cheese. it is soft and creamy, stronger than a stilton but beautifully balanced, appealing to those who find a roquefort a little difficult. we make a half moon shaped ravioli with spinach pasta.

Artichoke And Spinach Ravioli

california artichoke hearts are combined with baby spinach that is sauteed in garlic oil and seasoned with a hint of nutmeg. once the roasted pine nuts are cooled they are added to the impastata ricotta, which is then combined with the artichoke hearts and baby spinach. this is a round ravioli of egg pasta with two green spinach stripes.

Goat Cheese And Fresh Basil Ravioli

the lovers of young to aged goat cheese never diminish. the varieties and uses seem endless. we start with saint maure or log style goat cheese that is creamy on the edge and chalky in the center

Portobello Mushroom Ravioli

portobello mushrooms are slow roasted. the red inions are sauteed in olive oil until caramelized and then mixed with mascarpone cheese that is seasoned with garlic, thyme, sage, and parsley

Sauces

Our Fresh Sauces Are The Compliment To The Italian Feast. We Use The Finest Ingredients Beginning With Stanislaus Fresh Packed Tomatoes Of California. We Do Not Cook Our Sauces Hour After Hour. The Overcooking Of The Tomatoes Simply Evaporates Its Water Content Making A Pasty Product Of Scorched Diluted Flavors. Intense Flavors That You Are Anticipating.

Marinara Sauce

the standard of the italian pasta sauces. fresh packed roma tomatoes, fresh garlic, olive oil, ripe olives, limited spices and herbs with a kiss of mediterranean anchovies.

Meat Sauce

italian sausage and ground beef are cooked to remove the unnecessary fat. the meats are then combined with the roma tomatoes that are lightly seasoned to heighten their flavor. cooking continues until the proper temperature is sustained. now, the herbs are added and cooked just long enough so that they release their natural oils that will infuse flavor throughout the sauce.

Roasted Tomato Sauce

the flavor of the freshest summer tomatoes. roma tomatoes are blanched in hot water to remove their skins. instead of cooking them in the traditional manner they are roasted in the oven with fresh garlic, fresh carrots, fresh rosemary and a little olive oil. the slow roasting of the tomatoes intensifies their flavor. it is almost magical. this light fresh tasting sauce will not mask the delicacy of your entree but will enhance it.

Red Artichoke Sauce

a more complicated sauce than it sounds, but you may simply think of it as a marinara sauce loaded with artichoke hearts. wonderful on pasta but originally designed for another dish, altogether, by ms. donnas kitchen of collinsville, virginia. first, saute fresh garlic in olive oil to infuse the flavor of the garlic into the oil.

Alfredo Sauce

everything your doctor told you not to have. cream, cheese, cheese and more cream. the sauce that put fettuccine on the map. to make a wonderful straw in hay simply add cooked crumbled italian sausage, sweet peas, diced ham and mushrooms to the alfredo sauce and heat to a simmer.

Garlic Butter Sauce

the staff of life, the curer of ills. fresh garlic briefly sauteed in olive oil with a pinch of coarse salt, melded into creamery butter with a hint of parsley.

White Clam Sauce

not quite the new england style of a white clam sauce that can be heavy with cream and chopped cohog clams. this is an italian style clam sauce that is made with sweet delicate baby clams.

Pesto Sauce

always in demand with the fresh basil of our warm summers. it takes a whole lot of basil leaves, not stems, to create a flavor that cannot be overstated.

Pizza Sauce

fresh packed tomatoes, fresh basil, olive oil, spices and herbs. a light, smooth tomato sauce specifically designed for one purpose, to compliment the pizza. this sauce, along with our meatballs, create the perfect meatball sub.

Breads

Sicilian Loaf

similar to an italian loaf, but because its made with semolina it is a little fluffier on the inside

Roasted Garlic Loaf

not your typical garlic bread because this loaf contains whole roasted cloves of garlic

Ciabatta Loaf

a flat loaf of italian bread that is wonderful with soups and salads and even better sliced for sandwiches

Rosemary Loaf

similar to the ciabatta loaf, but with rosemary added for a wonderful extra flavor and fragrance.

Multi-grain Loaf

this is the candy of breads and of so good for you. the flavor is fantastic! youll never know youre eating healthy.

Award Winning Breadstix

they are made to order using our fresh dough, fresh garlic, and seasoning covered with a crunchy dough topping. breadstix are prepared on our oven safe dish and served with garlic dipping sauce

Papa Petrones Take and Bake

Main Menu