Primo

Toasted Ravioli

Served with our Tuscan Gravy – 12

Fried Calamari

Served with Lemon Aioli and Pomodoro – 10

Fegatini

Bacon Wrapped Chicken Livers Served with Mustard Aioli and Pomodoro – 10

Tuscan Garlic Bread

French Bread with Garlic, Butter, Fresh Parsley, and Parmesan – 3

Crab Meat Francesa

Fresh Lump Crab Meat in a Quattro Formaggio Wine Sauce – 14

Risotto ala Gusi

White Wine Risotto with a Choice of Available Fresh Verdure - 12

Insalata

The Original Miss Mary’s

Iceberg Lettuce tossed in our Grisanti’s Red Wine Vinaigrette with Tomatoes, Croutons, Red Onions and Pepperoncini – 8

Classic Caesar

Romaine Lettuce, Garlic Croutons and Parmesan Cheese tossed in our Homemade Dressing – 8

Wedge

Iceberg Lettuce topped with our Homemade Bleu Cheese Dressing with Gorgonzola, Bacon, Tomatoes, and Red Onion – 9

Grisanti’s

Chopped Iceberg Lettuce tossed in Miss Mary’s Dressing with Bleu Cheese, Tomatoes, Onions, Black Olives, Pepperoncini, Salami, Mortadella, Ham, and Pepperoni - 10

Tomato Caprese

Fresh Tomato Slices topped with Buffalo Mozzarella, Pesto, and Miss Mary’s Dressing – 8

Pizza

Lobster Pizza

Lobster, Applewood Smoked Bacon, Tomatoes,

and Mozzarella topped with Spinach and

Chipotle Aioli - 18

Margarita Pizza

Sliced Tomatoes, Fresh Basil and Buffalo Mozzarella – 15

Grisanti’s Cucina Tuscanno

Elfo Special

Vermicelli Pasta tossed with Garlic, Butter, Shrimp, Mushrooms and Parmesan – 22

This is our house pasta and the famous recipe created by my father, Chef Elfo Grisanti.

Spaghetti

Pasta tossed in our Grisanti’s Tuscan Gravy – 14

Manicotti

Spinach, Beef, Italian Sausage, Cheese and Herbs baked in our Tuscan Gravy – 20

Lasagna al Forno

Pasta layered with Ricotta Cheese, Italian Sausage, Ground Beef and Herbs in our Tuscan Gravy – 20

Chicken Alfredo

Fettucine tossed in Pesto Alfredo and topped with Roasted Chicken Breast – 20

Specialita de la Casa

Baked Manicotti and Elfo Special – 22

Handmade Ravioli

Beef, Pork, Chicken, Spinach, and Herbs sautéed in our Tuscan Gravy – 18

Chicken Ravioli

Handmade Ravioli stuffed with Roasted Chicken, Garlic, Asiago Cheese in a Truffle Cream Sauce with Shitake Mushrooms and topped with Shaved Pecorino and Balsamic Vinegar – 20

Four Cheese Ravioli

Handmade Ravioli stuffed with Ricotta, Mozzarella, Parmesan and Asiago Cheese topped with our Basil Pomodoro Sauce – 18

Pollo Parmesan

Herb Breaded Chicken Breast with Mozzarella Cheese in our Pomodoro Sauce with Angel Hair Pasta – 20

Eggplant Parmesan

Lightly Battered, Pan Fried Eggplant Medallions with Mozzarella Cheese in our Pomodoro Sauce with Sautéed Tomatoes – 20

Salmon

Herb Encrusted Filet of Salmon served over Asparagus with an Orange Citrus Sauce – 22

Filet Mignon

8 oz. Center Cut Filet of Beef wrapped in Bacon topped with Sautéed Mushrooms in a Vino Rossa Demi Glaze served with Fresh Vegetables (Grilled to Order) - 30

Ronnie Grisanti's

Since 1909

The roots of the Grisanti culinary tradition date back to 1505 in the village of Valdottavo, a Northern Italian village from which Rinaldo Grisanti emigrated in 1909 in pursuit of the American Dream.

Arriving at Ellis Island with little more than a couple hundred dollars, Rinaldo made his way to Memphis, carrying with him something more precious than gold. His treasure was the Grisanti famiglia art form, Cucina Tuscanno.

Memphis was good to Rinaldo. He went to work in the food industry and met Miss Mary, the woman who would become his wife. Eventually, he opened his own restaurant, and in 1929 his eldest son, Elfo, joined him in the kitchen. Elfo’s culinary talent blossomed. When the movie star Vincent Price and his wife published the cookbook A Treasury of Great Recipes, they included two of Elfo’s creations – Elfo’s Special and Spinach Uova. With this, the culinary world became aware of the Grisanti-style of Northern Italian Cuisine.

Through the years, each Grisanti chef – Rinaldo, Elfo, John, Alex, Judd, Frank, and myself – has brought his singular touch to our famiglias legacy. Our menu includes favorites that go back generations, including handmade ravioli, lasagna al forno, mezzo-mezzo, and Miss Mary’s salad. Now that I have become Chef di Cucina of a 106-year culinary tradition, I have made it my mission to maintain the art of fine Italian dining while bringing my signature contributions to the Grisanti culinary heritage.

The flavors in our recipes, gravies, and sauces are blended with simplicity, elegance, and love. I pledge to you – our friends and guests – that Chef Rinaldo “Ronnie” Grisanti will protect the famiglia legacy of Cucina Tuscanno while continuing to refine the art form. This is my gift to our community, which allowed the original Rinaldo Grisanti and his descendants to thrive and raise our families in the greatest place in the world, our home, Memphis, Tennessee.

May our Lord and Savior Jesus Christ continue to protect and bless you and your loved ones forever.

Peace and Love,

Chef Rinaldo Grisanti, CWC, Sommelier

Monday through Saturday | 11:00a – 3:00p

Thursday through Saturday | 5:00p – 9:00p

(901)-850-0191

Make Reservations!