soft drinks, coffee, tea, mixed green salad, caesar salad, antipasto, tomato and mozzarella, assorted pinwheels, one large calzone per table with side of sauce, unlimited pizza with toppings ALL GRATUITY ON PARTY PACKAGES MUST BE PAID IN CASH
Add A Pasta Course (per Person)$26.00
Add A Chicken / Eggplant Entrée (per Person)$32.00
Open Bar (3) Hours Vs. Bar Tab, Add (per Person)$20.00
Beer/Wine per person$12.00
18" Dessert Platters
Grimaldi's Cannoli Platters
Combination of Junior's Cheesecake, Cannoli, Chocolate Decadence and Rice Pudding
disclaimer:pricing and availability subject to change.
Pasty Grimaldi is a purist when it comes to pizza. Patsy Learned the trade from his uncle, Patsy Lancieri, who trained with the man credited with opening the first pizzeria in America in 1905. Lancieri opened Patsy's Pizzeria in East Harlem in 1931, where Grimaldi started learning the art of coal brick oven pizza at the tender age of 10. In time Patsy was ready to open the first of his two Pizzerias in New York. Soon the smokey taste of his coal-fired brick oven pizza became a "must have" for hundreds of celebrities including Frank Sinatra and NY Mayor Guiliani. When asked, "Why coal-fired ovens?" Patsy will tell you, "Well, 75 years ago all Pizzerias and Bakeries cooked with coal because it gave the pizza a unique flavor, and a crisp crust that is just not possible from gas of convection ovens. The coal makes the taste of a Patsy Grimaldi pizza simple unbelievable."