A spicy mix of corn, peppers and onions, cheddar cheese and a fire-roasted salsa.
$21.25
San Andrea Pizza
Sausage, fresh chopped tomato and mozzarella.
$21.25
Pizza Tre Colore
Chopped spinach, plum tomato, sun-dried tomato, red onions and feta cheese.
$21.25
Hawaiian Pizza
Ricotta, mozzarella with chopped pineapple and ham.
$21.25
Pizza Bianco
A 3 cheese pie with mozzarella, ricotta and parmesan.
$21.25
Meatball Parm Pizza
Sliced meatballs, plum tomato and fresh mozzarella.
$21.25
Pizza Arrabiata
Literally translated, it means "angry pizza" it's not angry, but it is fiery hot and spicy.
$21.25
Spinach Ricotta Pizza
Chopped spinach with ricotta, provolone and mozzarella cheese.
$21.25
Roasted Garlic & Tomato Pizza
Our own roasted garlic, plum tomato and mozzarella.
$21.25
Thick Crust Pizza
Pepper Jack Pizza
Strips of smoky chicken, grilled onion and pepper jack cheese over mozzarella and sauce.
$25.25
Special Sicilian Pizza
Our round crust Sicilian topped with sausage, pepperoni, peppers and onion and mushrooms.
$25.25
San Gennaro Pizza
Peppers, onions, roasted potatoes and sausage over mozzarella and sauce.
$25.25
Square Sicilian Pizza
Our traditional square shaped thick crust pie.
$21.25
Pizza Milano
Chopped spinach, bacon, red onion over mozzarella and sauce.
$25.25
Vegetarian Supreme Pizza
Roasted red pepper, portobello mushroom, roasted eggplant, roasted red potato and fresh garlic.
$25.25
Chicken Florentine Pizza
Diced breaded chicken, roasted garlic, spinach and plum tomato over mozzarella and sauce.
$25.25
Salads
Garden Salad
Field greens with tomato, carrots, cucumber with choice of dressing on side
$5.25
Chicken Caesar Salad
Grilled chicken, romaine, parmesan cheese with caesar dressing and croutons on side.
$7.25
Beverages
Soda
$1.75
Pizza
Onion & Peppers Pizza
$20.00
Cheese Pizza
Classic cheese or create your own pizza. Our famous thin crust, Neapolitan style pizza has been a Rutgers tradition for over 30 years. Made with real Wisconsin mozzarella cheese, and imported Italian tomatoes, this pizza is still made the same way it was 30 years ago, and that's what keeps it tasting great today.