Jimmy Neno’s Pizzeria & Taproom Menu

Figure it out. If you need a description, go to a different restaurant. With choice of ranch or blue cheese

Fried cheese. It’s exactly what you think. Dip it in sauce. Or don’t. We’re not your mom.

Onion Rings: Known to locals as "Crop Circles Made By Fryers." The design is always perfect, as if drawn by a higher intelligence. Or maybe just a slightly tipsy chef.

Smothered in Cheddar, mozzarella, and black sheep bacon pieces

With choice of ranch or bleu cheese

With marinara sauce on the side

With side of beer cheese

Our Seasoned French Fries Smothered in cheese and our house made chili.

Hot Hungarian peppers in oil with a top secret spice bland. Served with garlic bread.

Deep fried pickle spears with ranch

Spring mix, onion, tomato, banana peppers, cheese, pepperoni. It’s all you’re getting. No, we won’t add “just a little more cheese.”

Same as diner salad topped with grilled chicken and French fries

Red & green peppers, onion, mozzarella

Sauce, Meatballs and Mozzarella Cheese

Sauce, Virgina Baked Ham, Sweet Peppers, Onions and Mozzarella Cheese.

Pepperoni and Mozzarella Cheese.

Ham, Sausage, Onion, Banana Peppers and Mozzarella Cheese.

Banana Peppers, Onion and Mozzarella Cheese.

Big, meaty, cooked in beef tallow because we’re monsters. If you ask for “extra crispy” we’ll nod politely and do whatever we were gonna do anyway. We don’t split sauces on 10 wings. We don’t do all flats or drums. We do it our way. They are plenty of other places who make a subpar product by trying to pander to those who think they’re special and have 15 requests. We give you 10 great wings in any combination of drums and flats with one sauce. Can’t accept that please call the place with wings that aren’t as good as ours. They’ll do jumping jacks for your business cause their wings are more than likely junk.

This is where the magic happens… or the madness. You start with a 12” hand-stretched crust, forged fresh, baked hot, and built to survive absolutely terrible topping decisions. We lay down real Grande mozzarella (the good stuff—no plastic, no regrets), our house red sauce, and then we step back and let you take the wheel. Pile it high. Go classic. Go unhinged. Meat it up. Veg it out. Commit cheese crimes. This pizza doesn’t judge—it just delivers. Every build comes out hot, loud, and unapologetically yours, fired until the crust snaps, the cheese bubbles, and the toppings know who’s in charge. You dream it. We bake it. If it’s bad… that’s on you. If it’s legendary… we’ll take partial credit. 🍕

Seasoned mashed potatoes, Black Sheep Bacon, onions, mozzarella & cheddar cheese.

Garlic butter, sliced tomatoes, onion, mozzarella, cheddar cheese & parmesan cheese.

Onion, banana peppers, garlic butter & mozzarella cheese.

Broccoli, cauliflower, ranch, garlic, mozzarella & cheddar cheese

Breaded chicken, black sheep bacon, ranch sauce mozzarella & cheddar cheese.

Buffalo seasoned chicken, buffalo sauce, mozzarella cheese, topped with ranch sauce.

Hamburger bites, pickles, onion, tomato, mozzarella & cheddar cheese, special sauce.

Pepperoni, Sausage, Onion, Red and Green peppers & mushrooms!

Broccoli, cauliflower, tomato, onion ranch, garlic, mozzarella & cheddar cheese

Pulled pork, red onion, pineapple, cheddar cheese on a bbq base.

We start with Nonna Neno’s legendary meatballs — the ones she guarded like state secrets — sliced thick and loaded on top. Then we hit it with Uncle Lenny’s Italian peppers & oil, the exact jar he “accidentally” forgets to share every Christmas. Melted whole-milk mozzarella ties it all together in one beautiful, mouth-watering mess.

It’s like spaghetti, but cut into little tubes so you don’t have to twirl it like a maniac. For those who like their pasta to resemble edible straws.

The classic. Long, slurpable noodles drenched in our sauce. It’s what your Italian grandma would’ve made… if she worked in a pizza shop in Brookfield and had trust issues.

Little chewy dumplings of joy. Perfect for people who think spaghetti is too basic but don’t want to go full culinary explorer.