Create a Sampler ItalianoChoose from: calamari, stuffed mushrooms,fried zucchini, chicken fingers, fried mozzarellaor toasted beef and pork ravioli.Three Choices 00.00 Two Choices 00.00Stuffed mushrooms prepared with clams.BruschettaA traditional topping of roma tomatoes, freshbasil and extra-virgin olive oil. Served withtoasted ciabatta bread. 00.00Caprese FlatbreadMozzarella cheese, tomatoes and basil onflatbread crust with garlic spread. 00.00Grilled Chicken FlatbreadGrilled chicken, mozzarella cheese, roasted redpeppers and basil on flatbread crust with alfredosauce and garlic spread. 00.00Mussels di NapoliMussels in the shell, simmered with wine,garlic-butter and onions. 00.00Hot Artichoke-Spinach DipA blend of artichokes, spinach and creamcheese. Served with Tuscan bread. 00.00Chicken & GnocchiA creamy soup made with roasted chicken,traditional Italian dumplings and spinach. 00.00Pasta e FagioliWhite and red beans, ground beef, tomatoesand pasta in a savory broth. 00.00Grilled Chicken CaesarGrilled chicken over romaine in a creamyCaesar dressing topped with importedparmesan cheese and croutons. 00.00We proudly serve Italian specialties inspiredby our Culinary Institute of Tuscany. SMOlive Garden chefs train at this cookingschool located at Riserva di Fizzano, aneleventh century village in the heartof Italy’s Tuscany region.Antipasti (Appetizers)Lasagna FrittaParmesan-breaded lasagna pieces, fried andserved over alfredo sauce, topped withparmesan cheese and marinara sauce. 00.00Smoked Mozzarella FondutaOven-baked smoked mozzarella, provolone,parmesan and romano cheese. Served withTuscan bread. 00.00Dipping Sauces for BreadsticksFreshly prepared alfredo or marinara sauce,served warm. 00.00Sicilian ScampiLarge shrimp sautéed in extra-virgin olive oilwith white wine, garlic and lemon. 00.00Stuffed MushroomsParmesan, romano and mozzarella cheese,clams and herb breadcrumbs baked inmushroom caps. 00.00CalamariTender calamari, lightly breaded and fried.Served with parmesan-peppercorn andmarinara sauces. 00.00Zuppe e Insalate (Soups & Salads)MinestroneFresh vegetables, beans and pasta in a lighttomato broth – a vegetarian classic. 00.00Zuppa ToscanaSpicy sausage, russet potatoes and cavologreens in a creamy broth. 00.00Garden-Fresh SaladOur famous house salad, tossed with oursignature Italian dressing. 00.00(Unlimited refills!)Lasagna ClassicoLayers of pasta, meat sauce and mozzarella,ricotta, parmesan and romano cheese.** 00.00Five Cheese Ziti al FornoZiti pasta in a five cheese marinara sauce, bakedwith a layer of melted Italian cheeses. 00.00Spaghetti with Meat SauceTraditional meat sauce seasoned with garlicand herbs over spaghetti.** 00.00Spaghetti & MeatballsTraditional meat sauce over spaghetti withmeatballs (or Italian sausage).** 00.00Chicken ParmigianaParmesan-breaded chicken breasts, fried andtopped with marinara sauce and mozzarellacheese. Served with spaghetti. 00.00Braised Beef & TortelloniTender sliced short ribs and portobellomushrooms tossed with asiago-filledtortelloni in a basil-marsala sauce. 00.00Ravioli di PortobelloPortobello mushroom-filled ravioli ina creamy smoked cheese and sun-driedtomato sauce. 00.00Cucina Classica (Classic Recipes)Pork MilanesePan-seared pork scaloppini crusted with Italianherb breadcrumbs, served with asiago cheese-filledtortelloni pasta tossed in a garlic-butter saucewith fresh spinach. 00.00Mixed Grill*Skewers of grilled marinated steak and chickenwith a rosemary demi-glace, served with grilledvegetables and Tuscan potatoes. 00.00Steak prepared medium unless otherwise requested.Steak Toscano*Grilled 12 oz choice center cut Strip steak brushedwith Italian herbs and extra-virgin olive oil. Servedwith Tuscan potatoes and bell peppers. 00.00Carne (Beef & Pork)Fettuccine AlfredoParmesan cream sauce with a hint of garlic,served over fettuccine. 00.00Eggplant ParmigianaLightly breaded eggplant, fried and toppedwith marinara sauce, mozzarella and parmesancheese. Served with spaghetti. 00.00Capellini PomodoroRoma tomatoes, garlic, fresh basiland extra-virgin olive oil tossed withcapellini. 00.00Tour of ItalyHomemade lasagna, lightly breadedchicken parmigiana and creamyfettuccine alfredo.** 00.00Pasta Ripiena (Filled Pastas)Steak Gorgonzola-Alfredo*Grilled beef medallions drizzled with balsamicglaze, served over fettuccine tossed withspinach and gorgonzola-alfredo sauce. 00.00Steak prepared medium unless otherwise requested.Chianti Braised Short RibsTender boneless beef short ribs slow cookedin a chianti wine sauce. Served with portobellomushroom risotto and steamed vegetables. 00.00Parmesan Crusted Bistecca*Grilled 8 oz center cut sirloin topped withparmesan-herb breading, baked golden brown.Served with garlic parmesan mashed potatoes andasparagus drizzled with balsamic glaze. 00.00Cheese RavioliCheese-filled ravioli topped with marinara ormeat sauce and melted Italian cheeses.** 00.00Lasagna Rollata al FornoLasagna rolls stuffed with ricotta, mozzarella,asiago, parmesan and romano cheese. Toppedwith mozzarella and seasoned breadcrumbs,baked in five cheese marinara. 00.00Venetian Apricot ChickenGrilled chicken breasts in an apricot citrussauce. Served with broccoli, asparagusand diced tomatoes. 00.00Chicken AlfredoGrilled chicken tossed with fettuccine andfresh alfredo sauce. 00.00Garlic-Herb Chicken con BroccoliRosemary-seasoned chicken breasts sautéedwith fresh broccoli in a garlic cream sauceover orecchiette pasta. 00.00Chicken & Shrimp CarbonaraChicken and shrimp with bucatini pasta in aparmesan cream sauce with pancetta baconand roasted red peppers, baked and toppedwith seasoned breadcrumbs. 00.00Shrimp PrimaveraShrimp, bell peppers, onions and mushroomsin a bold arrabbiata sauce over penne. 00.00Seafood AlfredoSautéed shrimp and scallops tossed withcreamy fettuccine alfredo. 00.00Capellini di MareShrimp, clams and mussels sautéed in whitewine, garlic and a zesty marinara sauce.Served over capellini and topped withfresh basil. 00.00Grilled Shrimp CapreseGrilled marinated shrimp served over angelhair pasta with melted mozzarella, fresh basiland tomatoes in a garlic-butter sauce. 00.00Seafood PortofinoMussels, scallops, shrimp and mushrooms withlinguine in a garlic-butter wine sauce. 00.00Pollo (Chicken)Pesce (Fish & Seafood)Chicken MarsalaSautéed chicken breasts in a savory sauce ofmushrooms, garlic and marsala wine. Servedwith Tuscan potatoes and bell peppers. 00.00Chicken ScampiChicken breast tenderloins sautéed withbell peppers, roasted garlic and onions ina garlic cream sauce over angel hair. 00.00Stuffed Chicken MarsalaOven-roasted chicken breast stuffed with Italiancheeses and sun-dried tomatoes, topped withmushrooms and a creamy marsala sauce. Servedwith garlic parmesan mashed potatoes. 00.00Shrimp & Crab Tortelli RomanaShrimp, crab and smoked mozzarella-filled ravioli,topped with sautéed shrimp in a three cheese andsun-dried tomato sauce. 00.00Herb-Grilled SalmonSalmon filet brushed with Italian herbs andextra-virgin olive oil. Served with seasonedbroccoli. 00.00Seafood BrodettoScallops, shrimp and delicate tilapia with spinachand mushrooms simmered in a light white wineand marinara-saffron broth. Served with toastedciabatta bread. 00.00Parmesan Crusted TilapiaOven-baked delicate white fish crustedwith parmesan cheese. Served with Italianvegetables over angel hair tossed in a lightgarlic-butter sauce. 00.00This olive branch highlights our delicious low fat entrées.For our Garden Fare® Guide, which includes our low fat and gluten free selections,or for our complete Nutrition Information Guide, please ask your server.Pizze (Pizzas)Enjoy our freshly baked garlic breadsticks and your choice ofhomemade soup or garden-fresh salad with any entrée.Create Your Own PizzaEnjoy your pizza entrée with unlimitedhomemade soup or garden-fresh salad.Choose up to four toppings. 00.00Pepperoni, bell peppers, Italian sausage, onions,mushrooms, black olives or roma tomatoes.Chicken Alfredo PizzaPizza topped with grilled chicken, Italiancheeses, alfredo sauce and scallions.Served with unlimited homemade soupor garden-fresh salad. 00.00Pizzas are also available as an appetizer. 00.00*These menu items are cooked to order. Consuming raw orundercooked meats may increase your risk of foodborne illness.**Our meat sauce is made with pan-seared beef and Italian sausage.When sharing an entrée and salad, there will be an additional charge for salad refills.An optional 18% gratuity will be added to parties of 8 or more.D$00 012411
<strong>OLIVE</strong> <strong>GARDEN</strong> CORPORATE FACT SHEETOlive Garden is committed to its purpose of Hospitaliano! – providing 100 percent guest delight throughthe genuine Italian dining experience. This passion is continuing to advance Olive Garden’s leadershipposition in the highly competitive, full‐service Italian segment of the casual dining industry.BACKGROUND:Founded in 1982, Olive Garden is owned by <strong>Darden</strong> <strong>Restaurants</strong>, Inc. (NYSE:DRI), the world’s largestcompany‐owned and operated full‐service restaurant company. Olive Garden is the leading restaurantin the Italian dining segment with more than 700 restaurants, more than 86, 000 employees and morethan $3 billion in annual sales.GUEST EXPERIENCE:At Olive Garden, “When you’re here, you’re family,” is more than a tag line. Olive Garden teammembers, like the Italians, have a passion for sharing genuine hospitality with family and friends. Therestaurant delights more than 3.3 million guests every week with fresh, simple and delicious Italianfood; award‐winning wine and beverage choices; service in a comfortable home‐like Italian setting; andthe experience of being treated like family.EMPLOYEE CULTURE:Olive Garden attributes much of its success to its commitment to training and developing restaurantteam members with initiatives, such as weeklong manager visits to Olive Garden’s Culinary Institute ofTuscany in Italy and more than 500,000 training hours invested in wine education.AWARDS:Olive Garden’s award‐winning culinary, beverage and training teams have garnered national recognitionfor their innovation, program execution and industry leadership from top trade publications and foodservice organizations.Page #1 Last Updated March 2011