Pizza 
10" New York Style Pizza Crust - very thin and crispy

Margherita - tomato sauce, Provolone and fresh basil.

Three Cheese - tomato sauce, Parmigiano, Fontina and Provolone.

Meat - tomato sauce, pepperoni, Italian sausage, Prosciutto and Provolone.

Chicken & Pesto - grilled chicken, homemade pesto, mushrooms and Fontina cheese.

Philly Cheese Steak - beef strips, sauteed onions, bell peppers and mushrooms with Fontina cheese and Alfredo sauce.

"Build Your Own Tower of Pizza" - Mushrooms - Roasted Peppers - Black & Green Olives - Artichokes - Zucchini - Peperoncino Peppers - Onions - Sundried Tomatoes - Spinach - Roasted Garlic - Parmigiano - Provolone - Fontina - Pepperoni - Salami - Italian Sausage - Prosciutto

Pasta
Our pasta is cooked al dente - "to the tooth" tender but firm to the bite.

Capellini (Angel Hair), Spaghetti, Fettuccine, Penne, or Whole Wheat Pasta with choice of:

Ruffino Sauce - A richly seasoned Italian red gravy.

Marinara Sauce - our own rich, flavorful sauce -- not too sweet, not too tart -- just right.

Tomato Basil Sauce - imported San Marzano tomatoes, garlic and fresh basil.

Meatballs - Ruffino's famous meatballs, flavorful, tender and moist.

Bolognese (Meat Sauce) - fresh ground beef and Italian sausage blended with Ruffino's sauce.

Alfredo Sauce - cream, butter, and Parmigiano cheese - a Roman classic.

Flat Noodle - a Chicago favorite - homemade large pasta squares served with a vodka and fresh tomato cream sauce with Parmigiano and Romano cheese.

Seafood

Fish Katie - a Ruffino's exclusive - pan-sautéed fresh Gulf fillet topped with lump crabmeat set in a Creole Meuniere sauce garnished with Hollandaise.  Served with rosemary and garlic roasted potatoes.

Fish Pomodoro - fresh Gulf fillet topped with sliced cherry tomatoes, sun-dried tomatoes, basil, garlic & olive oil. Baked in Parchment paper. Served with sauteed zucchini

Grilled Fish - fish of the day served with garlic and rosemary roasted potatoes.

Shrimp Sorrento - pan-sautéed jumbo shrimp in our famous vodka and tomato cream sauce with Parmigiano and Romano cheeses, tossed with Capellini pasta.

Shrimp Scampi - large fresh Gulf shrimp sauteed in garlic, white wine and butter. Tossed with Capellini pasta.

Ruffino's Specialties

Cedar Plank Baked Redfish - from our wood burning brick oven - farm raised redfish topped with tomatoes, pesto and balsalmic reduction - baked on a cedar plank. Served with rosemary and garlic roasted potatoes.

Capellini Gamberi - fresh Gulf shrimp, sun-dried tomatoes, garlic and olive oil tossed with Capellini pasta.

Eggplant Parmesan - eggplant slices coated with Italian breadcrumbs and pan-fried, topped with Ruffino Sauce, Parmigiano and Provolone cheeses.  Served with Capellini and Ruffino sauce.

Tenderloin Parmesan - pork tenderloin medallions coated with Italian breadcrumbs and pan-fried, topped with Marinara, Parmigiano and Provolone cheeses.  Served with Capellini and Marinara sauce.

Cannelloni - fresh ground beef and Mortadella stuffed and rolled in pasta sheets with Ruffino sauce and cream cheese.

Manicotti - pasta sheets stuffed and rolled with Ricotta, Pecorino, Romano and Provolone cheeses and topped with Ruffino sauce.

Lasagna - tender fresh pasta sheets layered with meat sauce, Ricotta, Parmigiano and Provolone cheeses topped with Ruffino sauce.

Served with a Sensation salad.

Chicken

Garlic & Rosemary Roasted Chicken - broiled with fresh garlic, rosemary and olive oil.  Served with rosemary and garlic roasted potatoes.

Chicken Parmesan - boneless, skinless chicken breast coated with Italian breadcrumbs and pan-fried, topped with Marinara, Parmigiano and Provolone cheeses.  Served with Capellini and Marinara sauce.

Chicken Marsala - sautéed boneless, skinless chicken breast topped with sautéed mushrooms set in a Marsala demi-glace.  Served with Capellini and Ruffino sauce.

Entrees served with a Sensation salad.

Veal

Veal Michael - pan-sautéed veal medallions, topped with imperial sauce and lump crabmeat - a Ruffino exclusive!  Served with Capellini and Ruffino sauce.

Veal Picatta - pan-sautéed veal medallions set in a sauce of veal stock, lemon juice, white wine, capers and butter.  Served with Capellini and Ruffino sauce.

Veal Parmesan - veal medallions coated with Italian breadcrumbs and pan-fried, topped with Marinara, Parmigiano and Provolone cheeses.  Served with Capellini and Marinara sauce.

Veal Marsala - pan-sautéed veal medallions topped with sautéed mushrooms set in a Marsala demi-glace.  Served with Capellini and Ruffino sauce.

Steaks and Chops

(USDA Choice; all weights are prior to cooking)

Pork Tchoupitoulas - two marinated bone-in center cut chops broiled and topped with New Orleans style Barbecue Shrimp. Served with Steamed Asparagus

Pork Chops - two 8oz bone-in center cut chops broiled and served with applewood smoked bacon mashed potatoes and baby green beans.