Serving home-style Italian classics for over 25 years, Biagio’s offers a welcoming ambience with terracotta walls and a glowing fireplace for a romantic evening or family gathering.¬† Along with traditional fare, seasonal menus feature sustainable foods, small plates, and pasta made in-house with imported Italian flour. A lunch menu‚Äîfeaturing salads, panino, burgers, pizza, pasta, sandwiches, and more‚Äîis available every day until 3pm. Happy hour is offered Monday through Friday. Biagio’s introduces the newest addition to the Biagio’s family, The Terrace, a premier wedding venue located in Paramus. With over 25 years in the food service industry, this family owned and operated restaurant and banquet hall brings its intimate ambience and attention to detail to a grand scale. The color-lit waterfalls and unique rooftop terrace is perfect for photos and ceremonies. The stunning venue also includes a 28-foot-high entryway, magnificent Italian marble, a bridal suite, a separate cocktail room, and a grand ballroom accommodating up to 500 guests or 700 without a dance floor.
Sample menu:
appetizers:
Chef’s Board – Proscuitto, homemade fresh mozzarella, roasted peppers, kalamata olives
Shrimp Cocktail – With cocktail sauce
Mozzarella Milanese – Breaded, with plum tomato sauce, basil
Eggplant Rollatini – Ricotta stuffing, melted mozzarella cheese, marinara sauce
“PEI” Mussels – Tomato, scallion, basil, marinara
insalata:
Spinach – Applewood bacon, walnuts, dried cranberries, goat cheese, raspberry vinaigrette
Beets & Ricotta – Roasted red beets, fresh ricotta, and candied walnuts
Caprese – Housemade mozzarella, vine ripe tomato, red onion, basil, and balsamic glaze
crostini:
Toasted & Grilled Breads – Ricotta (truffle and honey), Lobster (tomato and scallions), Caponata (feta cheese), and Seasonal (varies)
pasta:
Rigatoni Ala Vodka – Rigatoni Mezzi with our signature vodka sauce
Cavatelli Salsiccia Rabe – Crumbled sausage, broccoli rabe, cherry peppers, garlic, olive oil
Fettuccini Carbonara – Crisp pancetta, peas
Homemade Lobster Ravioli – Spinach, lobster meat, and saffron cream
sandwiches & burgers:
Chicken Tuscan – Mozzarella, sundried tomato, and pesto panini
Short Rib Grilled Cheese – Pickled onions, smoked gouda, on an onion brioche
Reuben – Sauerkraut, Swiss, Russian dressing on marble rye
Lobster Roll – Scallions and lemon aïoli on long brioche
Truffle Burger – Truffeto Provolone – Grilled Balsamic Portabella – Caramelized Onion
Bacon & Egg Burger – Vermont white cheddar, fried onion, applewood bacon
entrées:
Chicken Francese – Egg battered with lemon white wine sauce
Seared Scallops – Risotto, asparagus, and honey
Scottish Organic Salmon – Spinach, lemon, and extra-virgin olive oil
Chicken Giambotta – Italian sausage, potatoes, onions, sweet and hot peppers, garlic, and white wine
Filet Mignon Medallions – In a port wine reduction
24oz. Porterhouse Steak – Homemade steak sauce, onion rings
