Dinner Menu



  • Bruschetta
    Grilled garlic bread with olive oil, tomatoes, fresh basil and parmigiana.
  • Chicken Strips
    Fresh hand breaded chicken tenderloins.
  • Caprese
    Fresh mozzarella, tomato and basil drizzled with olive oil.
  • Cozze all' Arrabbiata
    Mussels, white wine and a spicy San Marzano tomato sauce.
  • Fristo Misto
    Fried calamari, zucchini and gulf shrimp with fresh marinara sauce.
  • Italian Sausage Peperonati
    Grilled house made Italian sausage, roasted potato and sautéed peppers.
  • Calamari Peperonata
    Calamari tossed with sautéed Italian peppers.
  • Shrimp Crostini Scampi
    Fresh crostini with cherry tomatoes, ground olives, capers and lemon garlic scampi sauce.
  • Spiedini alla Romana
    Fried cheese and bread with olive caper sauce.


  • Magdaleno
    Crisp chopped greens, hearts of palm, crispy pancetta, egg, tomato, cucumber, ceci beans, onion, gorgonzola with Dijon vinaigrette.
  • Caesar
    Crisp romaine lettuce, parmesan, croutons topped with traditional Caesar dressing. Add Chicken $6.00, Add Shrimp $9.00
  • Mista
    Spring Mix, Baby Arugula, Cucumbers, Cherry Tomatoes, Red Onions, Shaved Parmesan and Balsamic Dressing.
  • Berry Delight
    Mixed greens, sun dried cherries, fresh strawberries, onions, toasted walnuts, gorgonzola with a raspberry balsamic vinaigrette.


  • Fettuccine Alfredo
    House made pasta with traditional parmesan cream sauce. Add chicken... 6.00 Add shrimp... 9.00
  • Ravioli di Pollo
    House made chicken ravioli in tomato cream palomino sauce.
  • Ravioli di Ricotta
    House made ricotta filled ravioli, marinara sauce and fresh basil.
  • Ravioli di Carne
    House made beef filled ravioli with meat sauce.
  • Gemelli Norcina
    Imported gemelli pasta, house made Italian sausage, truffle oil and tomato cream sauce.
  • Lasagna
    House made pasta baked with meat sauce, ricotta and parmesan cheeses.
  • Penne all' Arrabbiata
    Imported penne pasta served with spicy tomato sauce.
  • Tagliatelle alla Bolognese
    House made pasta with meat sauce. Add meatballs OR sausage ... 3.50
  • Penne alla Romano
    Penne pasta, roasted baby eggplant, fresh basil, pillows of mozzarella and marinara sauce.
  • Signature Pasta Split
    Chef Ernesto's specialty pastas - half gemelli norcina and half cavatelli funghi.
  • Spaghetti Carbonara
    Imported pasta, pancetta, eggs and parmesan cream sauce.
  • Shrimp Scampi
    7 Shrimp in garlic white butter sauce, cherry tomatoes and asparagus tossed with tagliolini pasta.
  • Tortellini alla Emiliana
    Pasta stuffed with ricotta cheese, tossed in a light cream sauce with fresh peas, green onions and Italian bacon.
  • Melanzane Parmesan
    Baby eggplant very lightly breaded and baked with parmesan cheese and marinara sauce. Served with a side of pasta.
  • Cavatelli Funghi
    House made pasta tossed with porcini and wild mushroom ragu.
  • Tagliolini alla Vongole
    Fresh manilla clams tossed with house made pasta, garlic and fresh herbs. Choice of red or white sauce.
  • Frutti di Mare
    Scallops, shrimp, mussels, clams, fish fume, tomato sauce, white wine and fresh herbs tossed and tossed with spaghetti.


  • Zuppa di Pesce
    House made seafood broth with salmon, shrimp, mussels, clams, calamari, garlic, tomatoes, olive oil and fresh herbs.
  • Grilled Salmon
    Fresh grilled salmon served with a baby cherry tomato balsamic sauce.

House Specialties 


  • Chicken Marsala
    Tender chicken breast with sautéed mushrooms in a marsala wine and demiglace sauce.
  • Chicken Picatta
    Tender chicken breast with lemon, capers, artichokes and white wine sauce.
  • Chicken Parmesan
    Tender chicken breast lightly breaded and baked with marinara, mozzarella and parmesan cheeses.
  • Chicken Di La Nonna
    Egg-washed chicken breast stuffed with fontina cheese, pan-seared, served atop spaghetti with pancetta, sundried tomatoes, fresh herbs and garlic in a butter wine sauce.

Steaks & Chops

  • Filet Mignon*
    8 oz. classic filet cooked to your desired temperature and served with mushroom demiglace.
  • Grilled Lamb Chops*
    Tender lamb chops seasoned and grilled to perfection.
  • Chef Ernesto's Signature Sirloin
    12 oz. of slow-roasted, herb encrusted sliced sirloin in a mushroom demi-glace.


  • Veal Marsala
    Tender scallopine of veal with sautéed mushrooms in a marsala wine and demiglace sauce.
  • Veal Parmesan
    Tender scallopine of veal, lightly breaded and baked with marinara, mozzarella and parmesan cheeses.
  • Veal Picatta
    Tender scallopine of veal with lemon, capers, artichokes and white wine sauce.
  • Veal Milanese
    Scallopine of veal, lightly breaded and fried, topped with fresh baby arugula, chopped tomato, garlic and olive oil.
  • Veal Saltimbocca
    Scallopine of veal atop a demiglace with fresh sage, topped with prosciutto ham and fontina cheese.


  • Ask us for the Dessert of the Day!


  • Umberto Fiore Moscato
    Piedmont, Italy - Tiny Bubbles dancing on your tongue!
  • Serena Moscato
    Piedmont, Italy - Fresh grapes in a glass! Crisp sweet frizzante, a perfect balance of raspberries and rose petals.
  • Oak Vineyards White Zinfandel
    Fresh strawberries, melon, rose petals, refreshing melon fruit flavors, crisp with a hint of sweet spritz.
  • Voga Pinot Grigio, Italy
    Soft aromatic flavors of peaches and cream with soft honeysuckle, refreshing and crisp.
  • Geyser Peak Sauvignon Blanc, California
    Refreshing, zesty citrus aromatics and ripe grapefruit and nectarine flavors.
  • J. Lohr Riverstone Chardonnay, Paso Robles, California
    Full-bodied, balanced with flavors of pear, apple and cream, lingering toasty oak finish.
  • Josh Cellars Chardonnay, Central Coast, California
    Juicy white peaches, rich pineapple and delicate white honeysuckle flowers.
  • Castello di Querceto Chianti, Tuscany, Italy
    Layers of blackberry, raspberry and cranberry with hints of licorices, plums and vanilla.
  • Valpolicella Classic, Luigi Righetti, Tuscany
    Enticing aromas of black currants and plum. Richly textured wines, velvety tannins, and a long elegant finish.
  • Amarone, Righetti, Tuscany
    Deep ruby red with a complex nose that emphasis dried fruit and almonds with a hint of anise.
  • Shiraz, Coppola, California
    Ripe lush characteristics of a true Shiraz, bursting with berry and a soft spice.
  • Pinot Noir, Votre Sante, Coppola, California
    Fresh raspberries, juicy pomegranate, & cherries. Finished with a dried herb and vanilla spice.
  • Josh Cellars Merlot, Napa, California
    Big bing cherries, baked plums, and mocha, luxurious raspberry and cocoa powder finish.
  • J.Lohr Seven Oaks Cabernet Sauvignon, Monterey, California
    Black plum and high toned cherry notes with a lovely bouquet of toasted pastry, anise and vanilla.
  • Josh Cellars, Cabernet Sauvignon, Napa, California
    Rich, complex and yet approachable, ripe black currant, plum and berry fruit with a long cigar finish.
  • Sparkling Asti Zonin, Italy
    Fizzy, fresh, fragrant bouquet of sweet peaches and crisp apricots.
  • Brut, Rotari, Italy
    Vibrant aromas of creamy apple, cinnamon and hazelnut.
  • Prosecco, Zonin, Italy
    Made from the grape GLERA. Fresh fruity citrus and racy!
  • J. Lohr Baymist Riesling
    Refreshing layers of Honeydew, Pineapple, Peach and Apple with a vanilla cream finish.


  • Soft Drinks
    Coke, Diet Coke, Vernors, Sprite, Mt. Dew, orange, lemonade *free refills*
  • Cappuccino
    Add flavor .50 French vanilla, hazelnut, caramel or mocha
  • Coffee/Specialty Teas
  • Espresso


  • Monday - Closed
  • Tuesday - 11:00 AM - 9:00 PM
  • Wednesday - 11:00 AM - 9:00 PM
  • Thursday - 11:00 AM - 9:00 PM
  • Friday - 11:00 AM - 10:00 PM
  • Saturday - 3:00 PM - 10:00 PM
  • Sunday - 10:30 AM - 8:00 PM


  • Closed Christmas Eve & Christmas Day
  • Open New Years Eve @ 2:00 PM
  • Closed New Year Day
  • Open Mondays for Private Parties


Head Chef Ernesto Magdaleno has been in love with the art of preparing Italian Cuisine since 1999.
He trained in Little Italy in New York.

He was the Chef at Bacco's in Southfield for 7 years.
Chef Ernesto uses only the freshest foods and shops daily, you will be able to taste the difference!!

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  • 152 Elm Street, Wyandotte MI 48192
  • (734) 283-8200
  • magdalenoitalianrestaurant@gmail.com
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