Maggiano's Little Italy

Maggianos Little Italy
3333 Bristol St
Costa Mesa, CA. 92626
Phone: 714.546.9550
Website | Map

Lunch $15 / Dinner $30
Online Reservations

Lunch $15
~ Please Select One Item From Each Course ~

First Course

Maggiano’s Salad
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Caesar Salad
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Italian Tossed Salad
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Chicken and Potato Soup
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Sausage and Orzo Soup
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Minestrone

Second Course

Chicken Parmesan with Spaghetti Marinara
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Salmon Lemon & Herb with Aglio Spinach and Crispy Potatoes
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Famous Rigatoni “D”
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Shaved Italian Beef Sandwich
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Johnny’s Italian Hero Sandwich

Third Course
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N.Y. Cheesecake
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Apple Crostada
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Tiramisu

No Substitutions

Dinner $30
~ Please Select One Item From Each Course ~

First Course

Calamari with Marinara
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Zucchini with Lemon Aioli
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Stuffed Mushroom

Second Course

Maggiano’s salad
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Caesar Salad
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Italian Tossed Salad
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Chicken and Potato Soup
-
Sausage and Orzo Soup
-
Minestrone

Third Course

Chicken Parmesan with Spaghetti Marinara
-
Famous Rigatoni “D”
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Baked Sausage Ziti
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Beef Medallions
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Parmesan Crusted Tilapia
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KB’s Lobster Carbonara

Forth Course

Cheesecake
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Apple Crostada
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Tiramisu

No Substitutions

Chef Iris Imelda Pacoli Hernandez


Question: How long have you been a chef?
Answer:  15 years

Question: How long have you been at this restaurant?
Answer: I began working at Maggiano's in 2002, 5 of those years I have been with our South Coast Plaza location.

Question: Who or what inspired you to become a chef?
Answer: My family ;  especially my mom and dad.  Both my parents are wonderful and very creative chefs. They are great at creating something out of nothing into something that is  a mouth   watering  dish.

Question: What do you enjoy most about your profession?
Answer: That every day is a different day. That what I love to do can put a smile on someone’s face.

Question: When you’re not in the kitchen what are you doing?
Answer: Spending time with my family.

Question: What is your most popular dish?
Answer:  Rigatoni “D”.  If you come in I’ll tell you what the “D” stands for.

Question: Your last meal on Earth would be??
Answer:  Appetizer: Crispy dry lightly breaded chicken wings with ranch on the side
Salad: Mix lettuce with hard boiled eggs, cucumber, croutons, grapes, carrots and brocollini with ranch
Entrée: A 22oz bone in medium rare char  crust  rib eye, side a side of plain white rice.
Dessert: Chocolate soufflé with vanilla bean ice cream

Question: What's your favorite item on the Restaurant Week Menu?
Answer:  All are great but if I had to pick it would be hands down. Rigatoni “D”.  Rigatoni pasta tossed in marsala cream sauce, herb roasted hand pulled chicken, button roasted mushrooms,  caramelized     onions, chopped basil parsley and a little love. Who wouldn’t love it !!!