📱 Download the only app with the macros of over 35,000 restaurant menus.
Ronnie Grisanti's
Nutrition Facts & Calorie Information
6150 Poplar Ave #122, Memphis, TN 38119
- PawBISTECCA
A 16-ounce New York Strip, marinated in rosemary, thyme, Kosher salt, ground black pepper and extra virgin olive oil. Served with sauteed mushrooms.
TUSCAN BUTTER
A melted mascarpone and goat cheese fondue, drizzled with a rustic pomodoro sauce. Accompanied by a soft baked focaccia.
VITELLO AL PARMIGIANO
Lightly breaded and pan-fried veal scallopini, topped with mozzarella di bufala and pomodoro sauce. Accompanied by risotto con Parrmigiano-Reggiano.
Want 35,000 menus in your pocket?
Download the MacrosMap app to get the macros for this menu and over 35,000 other restaurant menus.
BISTECCA
A 16-ounce New York Strip, marinated in rosemary, thyme, Kosher salt, ground black pepper and extra virgin olive oil. Served with sauteed mushrooms.
BISTECCA
A 16-ounce New York Strip, marinated in rosemary, thyme, Kosher salt, ground black pepper and extra virgin olive oil. Served with sauteed mushrooms.
VITELLO AL PARMIGIANO
Lightly breaded and pan-fried veal scallopini, topped with mozzarella di bufala and pomodoro sauce. Accompanied by risotto con Parrmigiano-Reggiano.
LEONTINA
Fettuccine with a smooth and rich Alfredo sauce. Enhanced with grilled balsamic chicken.
VITELLO AL PARMIGIANO
Lightly breaded and pan-fried veal scallopini, topped with mozzarella di bufala and pomodoro sauce. Accompanied by risotto con Parrmigiano-Reggiano.
MEZZO MEZZO
The best of both. Spaghetti and ravioli, in traditional Tuscan gravy.
FILETTO DI MANZO CON GORGONZOLA
An 8-ounce filet of beef, garlic encrusted, bacon wrapped and stuffed with gorgonzola. Served with sauteed mushrooms.
TUSCAN BUTTER
A melted mascarpone and goat cheese fondue, drizzled with a rustic pomodoro sauce. Accompanied by a soft baked focaccia.
PISANO
Peperoni, Grisanti Signature Salsiccia, mozzarella, mushrooms, black olives and red onions.
LASAGNA
Oven baked and densely layered with Grisanti Signature Salsiccia, tender beef, Italian herbs and whipped ricotta salata.
Eat out, locked in.
Download the MacrosMap app to get the macros for this menu and over 35,000 other restaurant menus.
Download MacrosMap →LASAGNA
Oven baked and densely layered with Grisanti Signature Salsiccia, tender beef, Italian herbs and whipped ricotta salata.
FILETTO DI MANZO CON GORGONZOLA
An 8-ounce filet of beef, garlic encrusted, bacon wrapped and stuffed with gorgonzola. Served with sauteed mushrooms.
POLLO ALLA GUSI
Chicken breast stuffed with smoked mozzarella di bufala and prosciutto, pan-seared and sauteed with artichokes, cremini mushrooms, white wine and olive oil. Served with risotto con Parmigiano-Reggiano.
SALTIMBOCCA
Pan-seared veal medallions in a Marsala sauce with mozzarella di bufala, crispy prosciutto and fresh fried sage. Accompanied by risotto con Parmigiano-Reggiano.
VITELLO DI NICKI
Nicki’s veal, lightly breaded and pan-fried. Served in a lemon beurre blanc and accompanied by risotto con Parmigiano-Reggiano.
FILETTO DI MANZO CON GORGONZOLA
An 8-ounce filet of beef, garlic encrusted, bacon wrapped and stuffed with gorgonzola. Served with sauteed mushrooms.
RIGATONI
Handmade rigatoni pasta served with sausage and peppers in a spicy pomodoro sauce.
TUSCAN BUTTER
A melted mascarpone and goat cheese fondue, drizzled with a rustic pomodoro sauce. Accompanied by a soft baked focaccia.
PISANO
Peperoni, Grisanti Signature Salsiccia, mozzarella, mushrooms, black olives and red onions.
POLLO AL PARMIGIANO
Lightly breaded chicken cutlets, pan-fried until tender. Baked in mozzarella di bufala and served with a garnish of angel hair, Parmigiano-Reggiano and pomodoro sauce.
PORK CHOP DI NICO
A 14-ounce double bone-in Duroc chop, grilled and served with an Amarena cherry demi-glace. Accompanied by garlic roasted fingerling potatoes.
POLLO ALLA GUSI
Chicken breast stuffed with smoked mozzarella di bufala and prosciutto, pan-seared and sauteed with artichokes, cremini mushrooms, white wine and olive oil. Served with risotto con Parmigiano-Reggiano.
SALTIMBOCCA
Pan-seared veal medallions in a Marsala sauce with mozzarella di bufala, crispy prosciutto and fresh fried sage. Accompanied by risotto con Parmigiano-Reggiano.
PORK CHOP DI NICO
A 14-ounce double bone-in Duroc chop, grilled and served with an Amarena cherry demi-glace. Accompanied by garlic roasted fingerling potatoes.
LUPITA
Italian spinach, Alfredo sauce, grilled balsamic chicken, tri color peppers, mozzarella di bufala.
CAESAR
Black garlic and white anchovy dressing on robust romaine, garlic croutons and Parmigiano-Reggiano.
RIGATONI
Handmade rigatoni pasta served with sausage and peppers in a spicy pomodoro sauce.
FILETTO DI MANZO
A 10-ounce filet of beef, served with sauteed mushrooms.
SPAGHETTI
Served al dente, in traditional Tuscan gravy. Accompanied by meatballs.
POLLO AL PARMIGIANO
Lightly breaded chicken cutlets, pan-fried until tender. Baked in mozzarella di bufala and served with a garnish of angel hair, Parmigiano-Reggiano and pomodoro sauce.
ELFO SPECIAL
Plump shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper. Served over vermicelli with Parmigiano-Reggiano.
PICCATA DI VITELLO
Sauteed veal medallions in white wine, lemon and capers. Accompanied by risotto con Parmigiano-Reggiano.
FILETTO DI MANZO
A 10-ounce filet of beef, served with sauteed mushrooms.
RISOTTO CON PARMIGIANO-REGGIANO
MANICOTTI
Handmade tube pasta, filled with Grisanti Signature Salsiccia, tender beef, spinach and mozzarella di bufala. Served in traditional Tuscan gravy.
FILETTO DI MANZO
A 10-ounce filet of beef, served with sauteed mushrooms.
GRISANTI’S CHOPPED
Chopped greens with Roma tomatoes, gorgonzola, black olives, prosciutto, salami, capicola, red onions and peperoncini. Served with Signature Chianti Vinaigrette.
LEONTINA
Fettuccine with a smooth and rich Alfredo sauce. Enhanced with grilled balsamic chicken. Enhanced with grilled garlic shrimp.
VITELLO DI NICKI
Nicki’s veal, lightly breaded and pan-fried. Served in a lemon beurre blanc and accompanied by risotto con Parmigiano-Reggiano.
RAVIOLI DI POLLO
Herb roasted chicken ravioli in a light creme sauce with cremini mushrooms, spinach and a balsamic drizzle.
TORTELLINI
Hand shaped tortellini of mortadella, prosciutto and veal in a light creme sauce and veal demi glace. Accompanied by zucchini, squash, carrots and leeks.
MEZZO MEZZO
The best of both. Spaghetti and ravioli, in traditional Tuscan gravy.
PORK CHOP DI NICO
A 14-ounce double bone-in Duroc chop, grilled and served with an Amarena cherry demi-glace. Accompanied by garlic roasted fingerling potatoes.
LUPITA
Italian spinach, Alfredo sauce, grilled balsamic chicken, tri color peppers, mozzarella di bufala.
SPAGHETTI
Served al dente, in traditional Tuscan gravy. Accompanied by meatballs.
TUNA PUTTANESCA
Salty and sweet ahi, pan-seared with fried capers, vibrant olives and portobello mushrooms. Served over linguine al nero di seppia, cuttlefish black ink.
PICCATA DI VITELLO
Sauteed veal medallions in white wine, lemon and capers. Accompanied by risotto con Parmigiano-Reggiano.
POLLO ALLA GUSI
Chicken breast stuffed with smoked mozzarella di bufala and prosciutto, pan-seared and sauteed with artichokes, cremini mushrooms, white wine and olive oil. Served with risotto con Parmigiano-Reggiano.
SALTIMBOCCA
Pan-seared veal medallions in a Marsala sauce with mozzarella di bufala, crispy prosciutto and fresh fried sage. Accompanied by risotto con Parmigiano-Reggiano.
RAVIOLI DI POLLO
Herb roasted chicken ravioli in a light creme sauce with cremini mushrooms, spinach and a balsamic drizzle.
RIGATONI
Handmade rigatoni pasta served with sausage and peppers in a spicy pomodoro sauce.
GENOVA
Grilled balsamic chicken, ricotta salata, pesto, red onions and mushrooms.
TUNA PUTTANESCA
Salty and sweet ahi, pan-seared with fried capers, vibrant olives and portobello mushrooms. Served over linguine al nero di seppia, cuttlefish black ink.
GENOVA
Grilled balsamic chicken, ricotta salata, pesto, red onions and mushrooms.
POLLO AL PARMIGIANO
Lightly breaded chicken cutlets, pan-fried until tender. Baked in mozzarella di bufala and served with a garnish of angel hair, Parmigiano-Reggiano and pomodoro sauce.
RAVIOLI DI POLLO
Herb roasted chicken ravioli in a light creme sauce with cremini mushrooms, spinach and a balsamic drizzle.
PICCATA DI VITELLO
Sauteed veal medallions in white wine, lemon and capers. Accompanied by risotto con Parmigiano-Reggiano.
GENOVA
Grilled balsamic chicken, ricotta salata, pesto, red onions and mushrooms.
MEZZO MEZZO
The best of both. Spaghetti and ravioli, in traditional Tuscan gravy.
MANICOTTI
Handmade tube pasta, filled with Grisanti Signature Salsiccia, tender beef, spinach and mozzarella di bufala. Served in traditional Tuscan gravy.
TORTELLINI
Hand shaped tortellini of mortadella, prosciutto and veal in a light creme sauce and veal demi glace. Accompanied by zucchini, squash, carrots and leeks.
SALMONE ALL’ARANCIA
Wild salmon in a ginger and sparkling citrus white balsamic glaze. Served over roasted asparagus with a drizzle of blood orange balsamic vinegar.
LEONTINA
Fettuccine with a smooth and rich Alfredo sauce.
MANICOTTI
Handmade tube pasta, filled with Grisanti Signature Salsiccia, tender beef, spinach and mozzarella di bufala. Served in traditional Tuscan gravy.
ELFO SPECIAL
Plump shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper. Served over vermicelli with Parmigiano-Reggiano.
SALMONE ALL’ARANCIA
Wild salmon in a ginger and sparkling citrus white balsamic glaze. Served over roasted asparagus with a drizzle of blood orange balsamic vinegar.
LOBSTER
Lobster, applewood smoked bacon, mozzarella, Roma tomatoes and sriracha aioli.
RAVIOLI
Handmade with a famous blend of Italian meats, spinach and herbs. Served in traditional Tuscan gravy.
TUNA PUTTANESCA
Salty and sweet ahi, pan-seared with fried capers, vibrant olives and portobello mushrooms. Served over linguine al nero di seppia, cuttlefish black ink.
LOBSTER
Lobster, applewood smoked bacon, mozzarella, Roma tomatoes and sriracha aioli.
LASAGNA
Oven baked and densely layered with Grisanti Signature Salsiccia, tender beef, Italian herbs and whipped ricotta salata.
VITELLO DI NICKI
Nicki’s veal, lightly breaded and pan-fried. Served in a lemon beurre blanc and accompanied by risotto con Parmigiano-Reggiano.
POLPETTE TRI AMICI
Three traditional and tender meatballs stewed in rustic pomodoro sauce. Enriched with ricotta salata.
ZUPPA DI ISABELLA
Asparagus bisque with butter-poached Maine lobster.
SALMONE ALL’ARANCIA
Wild salmon in a ginger and sparkling citrus white balsamic glaze. Served over roasted asparagus with a drizzle of blood orange balsamic vinegar.
POLPETTE TRI AMICI
Three traditional and tender meatballs stewed in rustic pomodoro sauce. Enriched with ricotta salata.
PARMIGIANA DI MELANZANE
Delicately battered eggplant, pan-fried until tender. Baked in mozzarella di bufala and served with a garnish of angel hair, Parmigiano-Reggiano and pomodoro sauce.
RAVIOLI
Handmade with a famous blend of Italian meats, spinach and herbs. Served in traditional Tuscan gravy.
PEPE CRUSTED TUNA
Sesame seed and black pepper encrusted ahi carpaccio, served with Asian slaw in basil sesame vinaigrette. Finished with fried oysters.
BURRATA
A dome-shaped bundle of creamy burrata and prosciutto on a warm bed of heirloom tomato, arugula and roasted red pepper salad.
TORTELLINI
Hand shaped tortellini of mortadella, prosciutto and veal in a light creme sauce and veal demi glace. Accompanied by zucchini, squash, carrots and leeks.
RAVIOLI
Handmade with a famous blend of Italian meats, spinach and herbs. Served in traditional Tuscan gravy.
GRISANTI’S CHOPPED
Chopped greens with Roma tomatoes, gorgonzola, black olives, prosciutto, salami, capicola, red onions and peperoncini. Served with Signature Chianti Vinaigrette.
PEPE CRUSTED TUNA
Sesame seed and black pepper encrusted ahi carpaccio, served with Asian slaw in basil sesame vinaigrette. Finished with fried oysters.
BURRATA
A dome-shaped bundle of creamy burrata and prosciutto on a warm bed of heirloom tomato, arugula and roasted red pepper salad.
LUPITA
Italian spinach, Alfredo sauce, grilled balsamic chicken, tri color peppers, mozzarella di bufala.
CALAMARI FRITTI
With a delicate dusting of semolina and sizzled until crisp. Complemented by both spicy marinara and lemon aioli.
CALAMARI FRITTI
With a delicate dusting of semolina and sizzled until crisp. Complemented by both spicy marinara and lemon aioli.
PEPE CRUSTED TUNA
Sesame seed and black pepper encrusted ahi carpaccio, served with Asian slaw in basil sesame vinaigrette. Finished with fried oysters.
BURRATA
A dome-shaped bundle of creamy burrata and prosciutto on a warm bed of heirloom tomato, arugula and roasted red pepper salad.
ZUPPA DI ISABELLA
Asparagus bisque with butter-poached Maine lobster.
PARMIGIANA DI MELANZANE
Delicately battered eggplant, pan-fried until tender. Baked in mozzarella di bufala and served with a garnish of angel hair, Parmigiano-Reggiano and pomodoro sauce.
RISOTTO CON PARMIGIANO-REGGIANO
CALAMARI FRITTI
With a delicate dusting of semolina and sizzled until crisp. Complemented by both spicy marinara and lemon aioli.
GRISANTI’S ITALIAN SPINACH
TOASTED RAVIOLI
A Grisanti tradition. A famous blend of Italian meats, spinach and herbs. Toasted and served in Tuscan gravy.
PARMIGIANA DI MELANZANE
Delicately battered eggplant, pan-fried until tender. Baked in mozzarella di bufala and served with a garnish of angel hair, Parmigiano-Reggiano and pomodoro sauce.
TOASTED RAVIOLI
A Grisanti tradition. A famous blend of Italian meats, spinach and herbs. Toasted and served in Tuscan gravy.
CAESAR
Black garlic and white anchovy dressing on robust romaine, garlic croutons and Parmigiano-Reggiano.
GRISANTI’S CHOPPED
Chopped greens with Roma tomatoes, gorgonzola, black olives, prosciutto, salami, capicola, red onions and peperoncini. Served with Signature Chianti Vinaigrette.
TOASTED RAVIOLI
A Grisanti tradition. A famous blend of Italian meats, spinach and herbs. Toasted and served in Tuscan gravy.
LOBSTER
Lobster, applewood smoked bacon, mozzarella, Roma tomatoes and sriracha aioli.
ZUPPA DI ISABELLA
Asparagus bisque with butter-poached Maine lobster.
POLPETTE TRI AMICI
Three traditional and tender meatballs stewed in rustic pomodoro sauce. Enriched with ricotta salata.
ELFO SPECIAL
Plump shrimp sauteed in garlic and butter, tossed with white button mushrooms and white pepper. Served over vermicelli with Parmigiano-Reggiano.
SPAGHETTI
Served al dente, in traditional Tuscan gravy.
THE ORIGINAL MISS MARY’S
Our Signature Chianti Vinaigrette on mixed Greens with Roma tomatoes, red onions, garlic croutons and peperoncini.
PISANO
Peperoni, Grisanti Signature Salsiccia, mozzarella, mushrooms, black olives and red onions.
MARGHERITA
Melted mozzarella, Roma tomatoes and sharp basil accents.
PANE ALL AGLIO
A rustic Italian loaf toasted with garlic, butter and Parmigiano-Reggiano.
CAESAR
Black garlic and white anchovy dressing on robust romaine, garlic croutons and Parmigiano-Reggiano.
MARGHERITA
Melted mozzarella, Roma tomatoes and sharp basil accents.
PANE ALL AGLIO
A rustic Italian loaf toasted with garlic, butter and Parmigiano-Reggiano.
MARGHERITA
Melted mozzarella, Roma tomatoes and sharp basil accents.
THE ORIGINAL MISS MARY’S
Our Signature Chianti Vinaigrette on mixed Greens with Roma tomatoes, red onions, garlic croutons and peperoncini.
GRISANTI’S ITALIAN SPINACH
MINI WEDGE
A baby iceberg wedge topped with bacon, red onions and sweet grape tomatoes.
ROASTED ROSEMARY FINGERLING POTATOES
COCKTAIL DI GAMBERI
Fresh colossal shrimp served with a trio of sauces: cocktail, spicy aioli and lemon aioli.
THE ORIGINAL MISS MARY’S
Our Signature Chianti Vinaigrette on mixed Greens with Roma tomatoes, red onions, garlic croutons and peperoncini.
ROASTED ROSEMARY FINGERLING POTATOES
MINI WEDGE
A baby iceberg wedge topped with bacon, red onions and sweet grape tomatoes.
PANE ALL AGLIO
A rustic Italian loaf toasted with garlic, butter and Parmigiano-Reggiano.
MINI WEDGE
A baby iceberg wedge topped with bacon, red onions and sweet grape tomatoes.
CHARRED ASPARAGUS
CHARRED ASPARAGUS
SAUTEED BROCCOLINI
SAUTEED BROCCOLINI
People also viewed
About Ronnie Grisanti's Nutrition Information
Discover the nutritional content of menu items at Ronnie Grisanti's in Memphis, TN. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
Whether you're tracking macros, counting calories, or simply making healthier dining choices, our nutrition facts help you make informed decisions when eating out. All nutritional values are estimates based on typical ingredients and preparation methods.
How to Use This Information
- • Use the sort buttons to find items by highest/lowest calories, protein, carbs, or fat
- • Compare similar items to make the best choice for your dietary goals
- • Keep in mind that actual values may vary based on preparation and serving size
- • Consider your daily nutritional targets when making selections
Want Nutrition Facts for Any Restaurant?
Enter any restaurant menu URL at macros.menu to get instant nutritional analysis
Analyze Any Menu📚 Cite this page
Copy & paste the citation below:
Macros Menu. "Ronnie Grisanti's Menu - Nutrition Facts – Macros & Calories." https://macros.menu/ronnie-grisantis-memphis-tn. Accessed December 26, 2025.