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Piccolo Arancio Restaurant
Salad of tomatoes, fresh mozzarella, and basil, dressed with extra virgin olive oil.
Thinly sliced beef with extra virgin olive oil, lemon, arugula and shaved Parmigiano Reggiano.
Layers of roasted Portobello mushroom, roasted peppers, red onions, and Gorgonzola, warmed in our wood-burning oven and drizzled with a balsamic glaze.
Salad of arugula, haricot vertsand tomato wedges dressed with truffle oiland lemon, topped with shaved Romano cheese.
The original bruschetta, grilled garlic rubbed tuscan bread, simply topped with plum tomatoes, basil and fresh mozzarella and drizzled with extra virgin olive oil.
Of arugula, Belgian endive and radicchio tossed with a balsamic vinaigrette with shavings of Parmigiano Reggiano.
Grilled garlic rubbed tuscan bread, 1 with olive pureeand fresh mozzarella, the other with sauteed wild mushrooms.
Salad of arugula, Belgian endive and radicchio tossed with a balsamic vinaigrette.
Quid lightly dusted in flour, deep fried and served with a spicy tomato pepper sauce.
Creamy Gorgonzola vinaigrette.
House salad with balsamic vinaigrette.
Fusilli zingara homemade fusilli with grilled chicken, wild mushrooms and spinach, finished with a roasted garlic butter sauce and Parmigiano Reggiano.
Penne alla saltimbocca penne with ground veal and fresh sage tossed with a sauce of proscuitto di parma, veal glace and Parmigiano Reggiano.
Fettuccine fungi e piselli homemade fettuccine with sauteed shrimp, wild mushrooms and peas, tossed with a touch of cream and Parmigiano Reggiano.
Ravioli all'arancia homemade ravioli filled with ricotta, spinach and orange rind in a sauce of fresh orange, sage, butter and Parmigiano Reggiano.
Rigatoni alla buttera homemade rigatoni with sausage, zucchini and peas, tossed in a tomato sauce and baked in our wood-burning oven topped with mozzarella.
Pizza con proscuitto tomato sauce, mozzarella and proscuitto di parma, topped with arugula.
Pizza alla toscana mozzarella, Romano cheese, Gorgonzola, plum tomatoesand calamata olives.
Pizza asparagus mozzarella, asparagus, goat cheese, Parmigiano and fresh Italian parsley.
Pizza margherita tomato sauce, fresh mozzarella and basil.
Pizza salsiccia tomato sauce, mozzarella, hot sausage, mushrooms and roasted peppers.
Insalata di pollo grilled chicken caesar style salad with mixed greens, homemade herbed croutons and Parmigiano Reggiano.
Salad of sauteed shrimp over a bed of arugula, tomato wedgesand roasted peppers, dressed with extra virgin olive oil.
Grilled and braised veal ossobuco with fresh aromatic herbs and garlic cooked in its own natural vegetable sauce, served with sauteed mixed vegetables and mashed potatoes.
Pepper seared yellow fin tuna topped with a tomato caper pepper sauce, served over a salad of baby field greens, red onionsand calamata olives, dressed with balsamic vinaigrette.
Oven roasted asparagus and grilled onions, topped with goat cheese, freshly cracked black pepper and extra virgin olive oil.
Grilled Atlantic salmon topped with a horseradish cream sauce, served with vegetables and potato, garnished with tomato oil.
Cocktail di gamberi shrimp cocktail with spicy cocktail sauce.
Bruschetta di due tipi grilled garlic-rubbed tuscan bread, 1 with olive puree and fresh mozzarella, the other with sauteed wild mushrooms.
Carpaccio di manzo thinly sliced beef with extra virgin olive oil, lemon, arugula and shavings of Parmigiano Reggiano.
Calamari fritti squid lightly dusted in flour, deep fried and served with a spicy tomato pepper sauce.
Le lumache alle mandorle escargots with a garlic almond butter sauce, lemonand sherry, served with crispy gnocchi and mesclun greens.
Bruschetta traditionale grilled garlic rubbed tuscan bread, simply topped with plum tomatoes, basiland fresh mozzarella, drizzled with extra virgin olive oil.
Portobello al forno layers of roasted Portobello mushroom, roasted peppers, red onionsand Gorgonzola, warmed in our wood burning oven and drizzled with a balsamic glaze.
Mixed greens with a balsamic vinaigrette or creamy gorgonzola vinaigrette.
Of arugula, Belgian endive and radicchio tossed with a balsamic vinaigrette with shavings of parmigiano reggiano.
Salad of arugula, haricot vertsand tomato wedges dressed with truffle oiland lemon, topped with shaved Romano cheese.
Salad of mesclun greens, dried Michigan bing cherries, walnutsand crumbled goat cheese, dressed with a tahitian vanilla bean vinaigrette.
Salad of arugula, Belgian endive and radicchio tossed with a balsamic vinaigrette.
Salad of tomatoes, fresh mozzarella and fresh basil dressed with extra virgin olive oil.
Mozzarella, Romano cheese, gorgonzola, plum tomatoesand calamata olives.
Tomato sauce, mozzarella and prosciutto di parma topped with arugula.
Tomato sauce, mozzarella, hot sausage, mushrooms and roasted peppers.
Mozzarella, asparagus, goat cheese, Parmigiano and fresh Italian parsley.
Tomato sauce, fresh mozzarella and basil.
Lamb chops.
Veal chop.
Free range chicken breast.
Filet mignon.
Tuna.
Salmon.
Homemade fettuccine with Maine lobster, wild mushroomsand peas, finished with a touch of cream and parmigiano reggiano.
Penne with ground veal and fresh sage, tossed with a sauce of proscuitto di parma, veal glace and Parmigiano Reggiano.
Homemade ravioli filled with lobster and scallops in a lobster cream sauce, garnished with a lemon cream sauce.
Homemade ravioli filled with ricotta, spinach and orange rind in a sauce of fresh orange, sage, butterand Parmigiano Reggiano.
Homemade fusilli with grilled chicken, wild mushrooms and spinach, finished with a roasted garlic butter sauce and Parmigiano Reggiano.
Grilled and braised veal ossobuco with fresh aromatic herbs and garlic cooked in its own natural vegetable sauce, served with sauteed mixed vegetables and saffron risotto.
Crusted chicken breast with its own natural sauce, served on a bed of sauteed greens and mashed potatoes.
Grilled black Angus filet mignon topped with a green peppercorn sauce, served on a bed of sauteed mixed vegetables and mashed potatoes.
Grilled veal chop topped with a truffle porcini mushroom sauce, served with sauteed spinach and mashed potatoes.
Grilled Atlantic salmon topped with a horseradish cream sauce, served with asparagus spears, roasted potatoes and a drizzling of tomato oil.
Grilled yellow fin tuna topped with a tomato caper pepper sauce, served with sauteed haricot verts and mashed potatoes.
Pan seared aged mozzarella topped with smoked prosciutto and garnished with arugula.
Brick oven-roasted red beets, gala apple, asparagus, and Gorgonzola over field greens, dressed with walnut vinaigrette.
Poached baby artichokes roman style with virgin olive oil, garlic, Italian parsleyand white wine.
Salad of romaine, cucumbers, carrots, tomatoes, toasted almonds, and aged cheddar cheese, tossed with peppercorn and parmigiano vinaigrette.
Salad of wild arugula, corn and palm hearts with a yuzu "Japanese mandarin" vinaigrette, topped with Gouda cheese.
A sampling of oven roasted spicy gulf shrimp, clams casino, Maine crab cake and spicy marinated spicy vegetables, garnished with mesclun greens.
Salad of mesclun greens, grilled red onion, dried cranberriesand candied walnuts, dressed with a champagne vinaigrette, with goat cheese.
Seared octopus with peppers, potatoes and black olives.
Charcuterie of prosciutto di parma, bresaola and soppressata accompanied by parmigiano and Romano cheeses, olives, vegetable frittataand spicy pepper salad.
Red wine pink peppercorn sauce, mashed potatoes and sauteed spinach.
Lemon caper sauce with sauteed mashed potato cake and grilled asparagus.
Topped with red pepper butter sauce, sauteed julienne vegetables over a roasted corn salad and caramelized onions.
Homemade linguini simply tossed with butter, black pepper, parmigiano and Romano cheeses.
Homemade potato gnocchi beef and veal meatballs in a tomato garlic sauce and Romano cheese.
Slow-cooked risotto with shrimp, bay scallops, roasted peppers and peas cooked in a white wine saffron broth finished with butter and parmigiano.
With shrimp, bay scallops and calamari.
Almond cookies, biscotti and chocolate truffles.
Menu for Piccolo Arancio Restaurant provided by Allmenus.com
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