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!
Our “pizza de resistance.” We take a deep dish, add our housemade crust and fill it with cheese and fresh ingredients (we suggest at least ONE ingredient), then cover it with a layer of thin crust and top it with our sauce.*
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.
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!
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.
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!
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.
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.
This will wake up those snoozing taste buds! We spread basil pesto on a fresh, thin crust, then top it with ripe tomatoes and Wisconsin cheese… POW!! Try it with our chicken or sausage for a little extra dough!
First, we take the finest cream and teach it Spanish! Then our poblano peppers and a special blend of Southwest cheeses are sautéed with a spiral pasta. It’s topped with diced tomatoes, a tasty jalapeño and our “south of the border” bread. There’s nothing to be “Alfredo” of. Try it with sausage, meatballs, or chicken.
These tubular rigatoni are hand stuffed with our fresh ricotta cheese, Oregano’s herbs, and covered with a slightly creamy meat sauce. It’s finished with shredded Parmesan. This “Tony” has been in hiding since the old days. Welcome home!
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.
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.
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.
Yep, it’s a secret family recipe we found in the basement. We take Oregano’s own sausage, add marinara, sliced red and green peppers, yellow onions, mix it up with our ziti pasta and finish with Parmano cheese. Thanks, Mom!
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!
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.
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.
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!
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 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!
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!
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.
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.
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.
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’!
Kale, spinach, Caesar dressing, breadcrumbs, red onion, and Parmesan. Topped with raisins and cheese-tons for a tasty combination.
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.
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.
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!
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.
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.
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!
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!
When it comes to making wings, Mrs. G doesn’t mess around. Try these kick-fanny award winners in six tasty flavors: Big Bub’s Dry Rub, Italian Gold, Marvelous Medium, Pretty Hot, Sweet N’ Spicy, Yahoo BBQ
We grill our tasty Italian bread and cover it with fresh tomatoes, basil, red onions, garlic, olive oil, oregano and a sprinkling of fresh Parmesan cheese. It’s real and big. Real Big!
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.
Over a 1/2 lb. of these tasty shrubs sauteed and seasoned for deliciousness. Served with a pinch of grated Parmesan.
Named after our swingin’ Kaboom Room, it’s a delicious concoction of spinach, artichokes and cheese served with our Italian chips for dipping. Kaboom!
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. Handmade to order!
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.
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!
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!
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.
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
You might fall in love with this funky monkey. Mango rum pomegranate liqueur and our tasty island juices.
Our homemade sangria make the family proud. They’ve got enough zing to get you swingin’ in your chair. Pow! Blanco or Old Fashioned.
Made with 100% Blue Agave Tequila and our handcrafted mix! These authentic southwestern drinks will make you feel like you’re at home. ‘Cause technically you are. Comes in 2 tasy flavors: Anita Margarita and Prickly Pear
A swingin’ frozen concoction sure to melt your thirst. Some rum, champagne, a little chianti, and a bit of peach schnapps, mixed with our secret ingredients and voila, you’ve got a Gibbilini Bellini.
Rum, cream of coconut, pineapple and orange juice. We sprinkle a dash of nutmeg on top, and serve it in a really cool tiki glass you can’t get anywhere else. Take two and call us in the morning.
Deep Eddy Ruby Red Vodka and grapefruit juice make this old classic refreshingly new again.
This Rickey’s gone south with prickly pear flare. So good even Northsiders drink it!
This original recipe is your ticket to the fast lane! Vodka, tequila, rum, gin and Triple Sec mixed with fresh squeezed lemon.
When you need a Bloody Mary done right, this drink’s got every day of your week covered. It’s the best way to shake off a bender.
You’ll jump, jive and wail for one of these light and refreshing sweet berry spritzers!
This mule speaks a few languages. Ask for it Moscow, Mexican, Kentucky or Jamaican style!
More than a 1/2 pound of Chocolate Chip, Peanut Butter Chocolate, or White Chocolate Macadamia Nut cookie dough, slightly baked in a 6-inch pizza pan and topped with three scoops of vanilla bean ice cream. This baby serves 2-4.
We serve a hunk of our creamy, delicious, old-fashioned cheesecake with a generous dusting of real graham crackers. It’s like New York cheesecake, but a lot less expensive!
Get right down to business with some seriously tasty lunch specials. Served Monday – Friday 11AM – 3PM + Add a side Caesar or green salad to any Midday Rush item for some extra dough
Julius Caesar didn’t invent this immortal salad but it surely would have gotten his attention. We add lots o’chicken, some great ambiance, and a lunch-sized price. You’ll fall for this version of an empirical classic.
Our fresh Romaine blend, roasted red peppers, spiced feta cheese, sun dried tomatoes, Kalamata olives, pine nuts and raisins are tossed with our honey vinaigrette dressing and topped with red onions.
Fajita chicken, fresh Romaine blend, cotija, cheddar and our four cheese blend are mixed with fresh cilantro, tomatoes and onion. It’s tossed in spicy chipotle ranch dressing and sprinkled with tri-colored corn strips.
It’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.
You’ll want to drive this Big Rig! We take rigatoni pasta, cover it with chipotle cream sauce, chopped basil, diced tomatoes, Parmesan, and give it a slightly spicy finish. Toot your horn for a great lunch! Try adding a big meatball or sausage link.
If you’re afraid of the dark then you’re missing one heckuva lunch dish. 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.
Our famous pan pizza comes lunch-sized with a light and flaky crust and is topped with REAL Wisconsin cheese, tomatoes and a few shakes of oregano.
A BIG slice of our Chicago-style thin crust pizza covered with cheese. Did we mention it’s BIG?! Add toppings to make it your own
Two huge homemade meatballs nestled in an Italian roll and topped with marinara and provolone cheese, then baked.
Topped with melted provolone, it’s fresh sausage made ‘the Chicago way’ (just ask our friend Rocco). Served with a side of marinara.
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.
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