Our own rendition of this classic has a light, flaky crust, topped with REAL Wisconsin cheese, tomatoes and a few shakes of oregano. Add any ingredients from the toppings below and make it your own!
THiN CRUST
Build your own or try one of our specialty pizzas! Less can be so much more! Try our famous Chicago-Style Thin Crust Pizza – made with REAL Wisconsin cheese (not the fake stuff!) and custom-cut into tasty, awesome squares.
THiN CRUST SPECiALTY PiZZA
NUMERO ONE-O
The name says it all. A traditional combo of housemade sausage, pepperoni, mushrooms, onions, green peppers and Wisconsin cheese makes one really tasty pizza. It’s a must-have.
LAWRENCE’S ORIGINAL
Grandpa G couldn’t eat meat so Grandma made him this pie. Spinach, mushrooms, roasted garlic and Wisconsin cheese combine to make an absolute HIT! He loved it and you will, too! A must see… two thumbs way up!
BISTRO CLASSIC
An Old-World favorite – and you don’t have to go to Rome to get it. This white pizza is brushed with garlic sauce, dusted with Parmesan and topped with tomatoes, diced red onion, thinly sliced basil, and four Italian cheeses.
THE YAHOO BARBECUE CHICKEN PIZZA
Who doesn’t like a good barbecue? We pile on our tasty chicken (what else?), cotija, cheddar and Wisconsin cheeses, red onions, scallions, diced tomatoes, and Oregano’s own BBQ sauce. This pizza will leave a mark on you. Get branded!
CLARK STREET MEAT PIZZA
It’s the spicy meat pizza that keeps on giving. It’s loaded with our Chicago sausage, capicola, salami, garlic, oregano, chili flakes, Wisconsin, Parmesan and Parmano cheeses, then finished with fresh basil.
AUNT MARGHERITA PIZZA
If the Queen of Savoy would eat this pizza then it’s good enough for your Aunt. Our signature thin crust is lightly sauced and topped with fresh mozzarella, fresh cut tomatoes, and fresh thinly sliced basil. This thing is royalty.
BiG RiG PASTA
ALFREDO THE DARK
We mix poblanos, cream, a special blend of Southwest cheeses and saute with a spiral pasta. Then we top it with diced tomatoes, cotija cheese, a tasty jalapeño and our “south of the border” bread. Don’t be Alfredo this! Try adding a big meatball or sausage link.
LADY IS A SCAMPI
It’s like a taste of high society from the very first bite. We take nearly a 1/2 lb. of BIG, tail-on shrimp and mix it with spiral pasta, diced tomatoes, fresh cilantro, and imported Parmesan cheese, all swimming happily in our chipotle garlic sauce. Try it with chicken for a little less.
ITALIAN FLAG LASAGNA
Pasta stuffed with our meat sauce, spinach, Italian cheeses and topped with marinara, then baked to perfection. Made daily, so served until there ain’t no more!
BIG RIG PASTA
A huge bowl of rigatoni pasta (BIG RIG, get it?) covered with a tasty tomato chipotle cream sauce, chopped basil, diced tomatoes, Parmesan and a spicy finish. You’ll want to form your own convoy! Try it with sausage, meatballs, or chicken.
ZANY ZITI
Ziti pasta, meat sauce, and four Italian cheeses. Topped with Wisconsin cheese, baked in a bread bowl and sprinkled with oregano. Get crazy! Try it with sausage, meatballs, or chicken.
HAKUNA PICCATA
Two large chicken breasts lightly breaded and baked to perfection, served over fettuccini pasta with a delicious lemon butter sauce and those cool little capers. Try this and have no worries for the rest of your night.
RAGIN’ CAJUN CHICKEN PASTA
We cook an all-natural, lightly breaded chicken breast to perfection, then mix with mushrooms, green peppers, roasted red peppers, caramelized onions, and our house Cajun seasoning and house sauces. We top with a sprinkle of cotija cheese and Pico de Gallo.
THE ORIGINAL BOLLO PASTA
It’s pronounced ”BOWL O’ PASTA” and it’s a neighborhood favorite. Our delicious angel hair pasta topped with Oregano’s homemade marinara sauce. All you can eat. Try it with meat sauce, sausage, chicken, or meatballs.
EL DIABLO SHRIMP PASTA
You won’t need a firehose but this dish definitely has a kick! We toss nearly a 1/2 lb. of BIG, tail-on shrimp in a special chipotle cream sauce and mix with a fettuccine pasta, cotija cheese, and Pico de Gallo. Sound the alarm! Try it with chicken for a little less.
THE COOP DE VILLE JUMBO CHICK PARM
This model rolls off our assembly line and into your stomach with a HUGE all natural chicken breast served on a bed of fettuccine and topped with our homemade marinara, provolone and our four cheese blend. Hop in!
SHRIMPLY CAPRESE
This shrimp dish is anything but small! We start with 6 HUGE, tail-on shrimp layered over spaghetti, then finish with melted mozzarella, parmesan cheese, basil and tomatoes in our aromatic garlic sauce.
THE PABLO SALAD
OREGANO’S FAVORITE
And soon to be yours! Fresh Romaine blend, roasted red peppers, our spiced feta cheese, combined with a medley of sundried tomatoes, Kalamata olives, pine nuts and raisins, tossed with our tasty honey vinaigrette dressing and topped with red onions. Are you drooling yet? Try it with chicken too!
JULIUS CAESAR SALAD
Julius would have marched all the way to Arizona for this rendition of his immortal salad: Fresh Romaine blend, our special dressing, homemade croutons and shaved and shredded Parmesan cheese. Order it Big or Real Big – try it with chicken too!
THE ANTIPASTO THING
You got something against pasta?! Then try this salad that’s loaded with all your favorite Italian meats, fresh Romaine blend, artichoke hearts, tomatoes, red peppers, red onions, pepperoncinis, Italian cheeses, our cheese-tons and tossed with Italian dressing. Mamma Mia!
THE PABLO SALAD
Fajita chicken, fresh Romaine blend, cotija, cheddar and a four cheese blend, all mixed with fresh cilantro, tomatoes and onion and tossed in a slightly spicy chipotle ranch dressing and mixed with tri-colored corn strips. Veg Heads, try pinto beans instead of chicken.
SIMPLE HOUSE SALAD
Fresh Romaine blend, red onion, sliced cucumber, sliced tomatoes, pepperoncinis, homemade croutons, and your choice of dressing. It’s a great addition to the main course! Order it Big or Real Big.
THE BIG BEEFSTRO SALAD
Belly up! We start with a LARGE amount of our tasty shaved ribeye, add jalapeños, cotija cheese, tomatoes, spinach, fresh Romaine blend, a little onion, dashes of cilantro, and topped with crispy sweet onions. It’s served with our sweet serrano pepper fat-free dressing. It’s kinda low fat, has a kick, and great for you high protein nuts! Moo.
VINO BAMBINO
Batter up! Fresh Romaine blend tossed with Caesar dressing, a mix of tri-colored pasta & black olives, pinto beans, scallions, Parmesan cheese and fresh cilantro. We top it with our wine-marinated chicken, red bell peppers and sundried tomatoes. This Babe comes out swingin’!
OUR SANDWiCHES ARE SUPER HEROES
THE BIG BEEF SANDWICH
Back up the trailer because we got over a 1/2 lb. of shaved ribeye beef in here. Then we add roasted poblano peppers, red onions, havarti cheese and our chef’s special sauce. Careful, there’s a little kick to this cow.
THE TURKEY STUFFED
An Italian roll with a pile of real oven-roasted turkey, topped with provolone and then baked. We add lettuce, tomato, onions, green peppers, black olives, and oil & vinegar dressing sprinkled with some dried oregano. Gobble.
CHICK PARM SANDWICH
This Parm will turn your head! It’s a BIG chicken breast with our homemade marinara topped with provolone and our four cheese blend on a perfect Italian roll rubbed with a special garlic spread. Get it fresh, Parm to table!
THE ORIGINAL ITALIAN STUFFED
We stuff about a 1/2 lb. of pepperoni, capicolla and salami into an Italian roll, add provolone, and bake this baby to perfection! Then we add lettuce, tomatoes, onions, green peppers, black olives and oil & vinegar dressing sprinkled with some dried oregano.
VEGGIE STUFFED SANDWICH
A classic baguette baked with provolone, pesto, sliced tomatoes, mushrooms, black olives, green peppers, red onion, lettuce, and finished with a shake of oregano and Italian dressing. Live life on the veg.
THE BIG MEATBALL SANDWICH
Weighing in at over a 1/2 lb., our three HUGE homemade meatballs are nestled in an Italian roll and topped with marinara and provolone cheese, then baked. Get It!
OUR CHICAGO ITALIAN SAUSAGE
This recipe is like an old family friend. Over a 1/2 lb. of our fresh sausage made “the Chicago way” (we’d tell you, but you don’t want to meet our friend Rocco). It’s topped with melted provolone cheese and served with a side of marinara… a bit hot and spicy. Yow!
HUGE GUACA-TONY
BISTRO CALAMARI
We cook scrumptious strips of calamari and serve them with our house marinara sauce for dipping. We like to call them the onion rings of the sea. An Oregano’s favorite, try ’em!
ITALIAN FRIED ZUCCHINI
These skinny zucchinis are lightly battered and fried to a golden perfection. Whoever thought being naughty would feel so good?! Served with a side of ranch for your dipping pleasure. Get some!
MOM’S MAC N’ CHEESE
Spiral pasta, Alfredo sauce, blended chipotle peppers, and cheddar cheese topped with cotija cheese, bread crumbs, baked in a skillet, and served with our ‘south of the border’ bread.
KICK BUTT GARLIC BREAD
A family favorite, our garlic bread is a BIG tear-off loaf. It’s one of Mrs. Gibbilini’s kick fanny recipes. Try it with cheese and side of homemade marinara for a little more.
CHEESE CHOMPS
We coat Wisconsin cheese bites with breadcrumbs and cook them to golden perfection. Choose one of two house-made seasonings or have them plain Jane just the same!
SIX PACK SHRIMP
Six BIG tail-on shrimp sautéed in a spicy chipotle garlic butter with a pinch of parsley. Served with our “south of the border” bread
BOOM DIP
Named after our swingin’ Kaboom Room, it’s a delicious concoction of spinach, artichokes and cheese served with our Italian chips for dipping. Kaboom!
HUGE GUACA-TONY
A very tasty Italian guacamole made with basil, garlic, fresh avocado, red onions, and a little tomato all surrounded with our pizza crust chips. It’s Grrreat!! Sorry, that’s a different Tony.
TWO HUGE MEATBALLS
When we say something’s big, we mean it. Get these Oregano’s classics hot, fresh and served with marinara and cheese and you’ll know why these are so popular.
SAUSAGES
When we say something’s big, we mean it. Get these Oregano’s classics hot, fresh and served with marinara and cheese and you’ll know why these are so popular.
LOTS O’ BROCCOLI
Over a 1/2 lb. of these tasty shrubs sauteed and seasoned for deliciousness. Served with a pinch of grated Parmesan.
