Oregano’s Menu, Prices and Location

Oregano’s Pizza Main Menu

CHiCAGO PiZZA MENU

PAN PiZZA

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.

STUFFED PiZZA

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.

 

THIN CRUST SPECIALTY PIZZA MENU

PUERTO PEÑASCO CARNE STREET PIE

This pizza will blow your cabeza! It’s got marinated carne asada (this ain’t no drive thru taco – we use lots of ribeye!), a little cilantro pesto, Wisconsin cheese, white onion, poblano peppers, a light four cheese blend, and it’s finished with Pico de Gallo, cotija cheese and cilantro. It’s even served with a bottle of Cholula Hot Sauce.

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!

O-RIVA PIZZA

A Mediterranean blend of tomatoes, artichokes, our spiced feta cheese, kalamata olives, spinach and light, imported Italian and Wisconsin cheeses over our signature thin crust. Kinda makes you feel like you’re in Greece or something.

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.

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.

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.

OREGANO’S OWN PESTO PIZZA

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!

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.

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!

 

PASTA MENU

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!

ITALIAN FLAG LASAGNA

You’ll be standing at attention when we raise this flag. We stuff sausage, meatballs, spinach, Parmesan and ricotta cheese between our fresh, roasted red pepper pasta. This kind of traditional lasagna flies high!

ROASTED GARLIC CHICKEN LASAGNA

Garlic breath is sexy. Roasted chicken is nestled among homemade fresh pasta, four cheeses, a little spinach, a pinch of fresh roasted garlic and then topped with a special marinara.

KING PARMESAN DE EGGPLANT

We take an abundance of beautiful eggplant prepared for it’s finest hour and cover it with Italian cheeses, special marinara, fresh basil and gently lay it over angel hair pasta.

‘SHROOM BOOM PASTA

Fresh Portobello mushrooms are mixed with a creamy mushroom truffle sauce and bow tie pasta. It comes with our ‘south of the border’ bread! Be the fungi at your table and order this dish.

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.

ALFREDO THE DARK

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.

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.

MOM’S SAUSAGE & PEPPERS

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!

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.

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.

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.

UNCLE FRANK’S SAUSAGE PESTO

We say pesto, you say delicious! We mix bow tie pasta with our special sausage, basil pesto, spinach, sun dried tomatoes, pine nuts and finished with shaved Parmesan.

STUFFED RIGA TONY

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!

 

TASTY WINGS MENU

LORD OF THE WiNGS

When it comes to making wings, Mrs. G doesn’t mess around. Try these kick-fanny award winners in any of four tasty flavors.

CHiCKEN NOT-WiNGS

Almost a pound of crispy battered all white meat boneless chicken with your choice of any of our four tasty wing flavors. No bones about it!

WINGS OF FIRE

These award winning wings did not pass the fire code! Medium or hot (try the HOT at your own RISK!).

ITALIAN GOLD

We’re talking 24 carat tasty! We smother our chicken wings with a very special, mouth-watering, sweet molasses mustard BBQ sauce. You gotta try these!

SWEET N’ SPICY

This tasty sauce speaks for itself! The best of both worlds – some sweetness with a kick.

BARBECUE

Your wings (err, the chicken’s wings) are doused with Oregano’s special BBQ sauce… these biggies are a barbecue fanatic’s delight.

SALADS MENU

SiZE MATTERS

These flavors will knock your socks off! Try a cool spin on one of your favorite classics. Our unique specialty salads all come with homemade Gibbilini family dressings.

PABLO PiCASSO MEXiCO SALAD

“I have to recommend the Pablo Picasso Salad. My mouth waters just thinking about it!

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!

PABLO PICASSO MEXICO 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.

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’!

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!

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.

OREGANO’S POWER GREENS

It’s like power walking but you get to sit down! We jam a bunch of healthy stuff in here, starting with kale, chopped broccoli, diced red apples, bacon, and dried cranberries. Then we top it off with toasted almonds and toss in a tasty poppy seed dressing. Try it with chicken!

 

SANDWICHES MENU

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!

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 VEGGIE WEDGIE

Our Italian roll is layered with thinly sliced and seasoned eggplant, sautéed Portobello mushrooms, provolone cheese and baked to perfection. We top it with fresh spinach, tomatoes and roasted red peppers and finish it off with our own roasted red pepper aioli.

THE O’ZONE

This family recipe goes way back. It’s stuffed with premium Italian meats, tomatoes, fresh basil and a secret sauce and then mixed with our special blend of cheeses. It’s all packed inside a tasty thin crust and baked to perfection. This one will shoot you into the stratosphere! No sides included with this big fella!

 

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 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!

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.

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.

 

MIDDAY RUSH MENU

SIMPLE HOUSE SALAD

Keep it salad stupid. Our fresh Romaine blend, red onion, sliced cucumber, sliced tomatoes, pepperoncinis, homemade croutons, and your choice of dressing. It’s a simple way to do lunch! Add lots o’chicken for a little more!

JULIUS’ CHICKEN CAESAR SALAD

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.

THE ANTIPASTO THING

What, you’re against pasta?! OK, then try our Midday Rush version of our Antipasto loaded with all your favorite Italian meats, our fresh Romaine blend, artichoke hearts, tomatoes, red peppers,
red onions, pepperoncinis, Italian cheeses and our soon to be famous cheese-tons all tossed with Italian dressing. It’s so Italian we could have named it Luigi.

ALFREDO THE DARK

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.

BIG RIG PASTA

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.

HECKUVA SLICE

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

 

TASTES MENU

BIG BRUSCHETTA AUTHENTICO

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!

GOTCH’YO NACHOS

We bake homemade potato chips topped with pinto beans and cheddar cheese, then drizzle it with a chipotle sauce. Top it off with some Pico de Gallo and jalapeños and garnish with cilantro.
Yes way, Jose.

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. Handmade to order!

TWO HUGE MEATBALLS OR 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.

PESTO BRUSCHETTA

If you like our bruschetta then you gotta try this! We top baked Italian bread with four Italian cheeses, basil pesto, minced onion and sliced tomatoes and serve with our house marinara sauce.
Let’s go pesto!

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.

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!

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!

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!

LAWRENCE’S STUFFED ‘SHROOMS

We take Portobello mushrooms and stuff them with our Italian sausage, Oregano’s marinara, thinly sliced basil, our four cheese blend, fresh diced tomatoes and a little bit of cilantro.

 

BEVERAGES MENU

DIRTY MONKEY

Don’t get too close to this funky monkey or you might fall in love. We mix Mango Rum and pomegranate liqueur with our tasty island juices to create a drink so good you’ll beg for more.

SANGRIA BLANCO

Its got white wine (the blanco part) with pomegranate liqueur, fruit and all the fixins’. It’s kinda strong, but that never stopped Grandma.

OLD-FASHIONED SANGRIA

Our homemade sangria is something the family would be proud of. All the fixins’ and enough zing to get you swinging in your chair. Pow! Your choice by the glass or by the pitcher!

THE MOSCOW MULE

The Gibbilini’s traveled all the way to Russia for this east coast drink. House vodka, ginger beer, fresh lime and a little mint served in a mason jar. You’ll wanna ride this mule.

BISTRO MARGARITAS

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 3 tasy flavors: Anita Margarita, Pom-O-Granate Margarita, and Prickly Pear Margarita

THE ORIGINAL GIBBILINI BELLINI

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.

THE ORIGINAL MOJIT-O

This cool white rum drink took a boat over and received immunity.

LAKE SHORE BOURBON SMASH

Looking for a good time? This drink does the trick. It’s made with bourbon, citrus and mint. You’ll raise a glass over and over again.

MANHATTAN

We make this American classic with bourbon, sweet vermouth and serve it with a cherry. Get it straight up or on the rocks.

THE LONG ISLAND EXPRESS

This original recipe is your ticket to the fast lane! House vodka, tequila, rum, gin and Triple Sec mixed with fresh squeezed lemon. Mrs. Gibbilini loved her spirits, and a good car ride.

THE PAINKILLER

We mix rum and cream of coconut with pineapple and orange juice and then sprinkle a dash of nutmeg on top. It’s served in a really cool tiki glass you can’t get anywhere else. Take two and call us in the morning.

O MAI TAI

In Tahiti, Mai Tai means “good.” At Oregano’s, this drink is great! We mix 3 kinds of rum, Triple Sec, fresh squeezed lime juice, pineapple juice, real cherries and pineapple chunks. It’s served in a really cool tiki glass. Light that torch!

BIG OLD-FASHIONED GREYHOUND

This is one bus you’ll want to ride. House vodka and fresh squeezed grapefruit juice make this old classic refreshingly new again. Go Greyhound and leave the drinking to us!

OREGANO’S VINTAGE MARTINI

Our martinis are hand-shaken the old-fashioned way, and made with premium vodka. Served straight up, this magic giggle juice always made Grandma blush. Try it dirty or as a Lemon Drop or Cosmopolitan.

 

DESSERT MENU

THE ORiGiNAL PiZZA COOKiE

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.

GRANDMA G’S CLASSiC CHEESECAKE

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!

 

KIDS MENU

PASTA

Angel Hair, Penne, Corkscrew, or Cheese Ravioli
Pick a Sauce:

Butter or Marinara
(Swap for Meat Sauce or add a meatball or chicken for some extra pocket change)

KID SLICE

Cheese Pizza
(Add any topping for a few quarters)

CHICKEN

In a Basket

FRUIT AND VEGGIES

Sliced Orange

Broccoli

 

SIDES MENU

BUNCH O’ CHICKEN

You’ll know why you crossed the road for a bite of this chicken. About a 1/2 lb. and perfectly seasoned.

LOTS O’ BROCCOLI

Over a 1/2 lb. of these tasty shrubs sautéed and seasoned for deliciousness. Served with a pinch of grated Parmesan.

MOM’S MAC N’ CHEESE

Spiral pasta, Alfredo sauce, cheddar cheese and chipotle pesto are topped with cotija cheese, breadcrumbs, baked in a skillet and served with our “south of the border” bread. Want it traditional style, just ask! Add bacon for a little more.

SIDE O’ FRIES

Almost 1 lb. of our Italian-fried potatoes! Try our Bistro Sweet Po’s too!

BRUSSELS SPROUTS

Over a 1/2 lb. roasted the Italian way with fresh rosemary, sautéed onions, and sprinkled with Parmesan.

TREE HUGGER SKILLET

We sauté squash, broccoli, Portobello mushroom, fresh herbs, garlic, and lots of other naturey stuff. Served with a sprinkling of fresh Parmesan.

ITALIAN WEDDING SOUP

We mix pasta, fresh spinach, and Italian meatballs in our delicious chicken broth. You’ll run to the altar for another spoonful!

 

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Oregano’s Hours

Monday	11 am – 10 pm
Tuesday	11 am – 10 pm
Wednesday	11 am – 10 pm
Thursday	11 am – 10 pm
Friday	11 am – 11 pm
Saturday	11 am – 11 pm
Sunday	11 am – 10 pm

 

Oregano’s Coupons

Who doesn’t love to save a little cash? With that in mind, we’re always rounding up as many restaurant coupons and discounts. Check the current offers below and get saving at your favorite restaurant right away.

 

About Oregano’s

On the Roman Catholic Feast Day of Corpus Christi, Spanish explorer Alonzo Alvarez de Pineda discovered a lush semi-tropical bay (Corpus Christi Bay). The bay took the name of the feast day celebrating the “Body of Christ.”

1821 Corpus Christi is known as the Old Indian Trading Grounds.

1829 Mexico gains independence from Spain. The Old Indian Trading Grounds become part of Mexico.

1836 Traders are known to have landed on the coast on the Corpus Christi Bay.

1839 Texas gains independence from Mexico. The Old Indian Trading Grounds become part of the Republic of Texas, although the area was claimed by both Texas and Mexico.

1840 Corpus Christi is known as Kinney’s Ranch or Kinney’s Trading Post which was founded by Henry Kinney.

customers needs by offering unique tastes, consistency, and exceptional service.

The year was 1976. It was the collaboration of the four brothers that gave way to the name Four Brothers Pizza Inn and its continuing success. During that same year, the famous Greek salad dressing recipe was formulated. 

 

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Also Read: Four Brothers Menu, Prices and Location