Are you smitten by our Stuffed Pastas features? Daniel O., from our Perimeter, GA restaurant, took things to another level, so we’ll let him tell you why you have to try these dishes.
Dishes you’ll enjoy on our “Stuffed Pastas” menu now through December 4th: Our new Stuffed Pastas come with an On The House Classic Pasta to take home.* Learn more about the dishes and receive an exclusive offer you won’t want to miss!
Fresh Burrata Heirloom Tomatoes, Arugula, Olive Oil, Black Pepper
Burrata Ravioli “The Earth’s Best Cheese” Jumbo Half Moon Ravioli stuffed with Fresh Mozzarella Curd, Grana Padano Parmesan Broth, Heirloom Tomatoes, Balsamic and Fresh Basil
Spinach Tortellacci† “A Roman Celebratory Dish” Tomato Pesto Broth, Grana Padano Parmesan, Sun-Dried Tomatoes
Paccheri Amatriciana (Pa-Ker-Ee Ah-Ma-Tree-She-Ana) “The Garlic Smuggler” Cannelloni filled with Cheese, Smoked Italian Ham, Tomato Ragu, Italian Sausage and Swiss Chard
Chicken & Mushroom Stuffed Shells “Rigatoni ‘D’ in a Shell” Jumbo Shells baked with Grana Padano Parmesan, Spinach, Sage, Sun-Dried Tomatoes and Marsala Cream Sauce
by Jeff Mann, Dallas, TX | Written on December 1, 2011
The holiday season is here, which means it’s time for indulgent entrées and decadent desserts while spending quality time with family and friends! Come in and try our new Little Italy Favorites that will be available until January 4. Our Peppermint Profiteroles are a favorite, so you better hurry in and get a taste while supplies last! Below you can find a complete description for each dish a short video showing the preparation of our Grilled Chicken Cacciatore. We hope you enjoy our new features and Happy Holidays!
Appetizer Crab & Shrimp Fondue
Alfredo, Chives, Roasted Red & Yellow Peppers, Focaccia Crisps Created by Chef Johnny Poché, Maggiano’s Willow Bend – Plano, TX
Entrées Mushroom Ravioli with Braised Veal
Marsala Cream Sauce, Spinach, Sun-dried Tomatoes,Toasted Herb Breadcrumbs Created by Chef Jeff Mann, Maggiano’s – Dallas, TX
Grilled Chicken Cacciatore
Pappardelle Pasta, Roasted Red & Yellow Peppers, Mushrooms, Pesto Created by Chef Michael Rodgers, Maggiano’s – Dallas, TX
Crab & Shrimp Imperial
Lobster Cream Sauce, Herb Breadcrumbs, Orzo Pasta Created by Chef Daniel Grice, Maggiano’s – Oak Brook, IL
Desserts Peppermint Profiteroles
Chocolate Pastry Shells, Peppermint Ice Cream,
Hot Fudge, Peppermints, Whipped Cream Created by Chef Keith Brunell, Maggiano’s – Dallas, TX
White Chocolate & Maple Bread Pudding
Maple Icing & Candied Cranberries Created by Chef Chris Kokoras, Maggiano’s Tyson’s Corner, VA
Maggiano’s Little Italy will donate to the Make-A-Wish Foundation a minimum
of $1 from each feature dessert sale with a minimum guarantee of $150,000 for
all in-restaurant promotions. For more information, visit wish.org.
by Jeff Mann, Dallas, TX | Written on August 17, 2011
We recently launched a new menu with some innovation around our classic dishes. Here is a sneak peek at our NEW Gnocchi and how it is prepared. Comment below for a chance to win dinner on us!
We added sliced Italian sausage to our original gnocchi with tomato vodka sauce…for a chance to win a FREE dinner on us, tell us how you would like to see Gnocchi on our menu. Give us your favorite combination of gnocchi with herbs, sauces, vegetables or meat! Winners will be randomly chosen and you could even see your ideas featured next.