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Tutti Santi - Phoenix
Slices of cantaloupe topped with prosciutto di parma.
Thin slices of smoked salmon topped with extra virgin olive oil and fresh lemon juice garnished with toasted crostini.
Thinly sliced raw filet mignon topped with diced tomatoes, capers, basil, provolone shavings and olive oil.
Fresh sliced homemade mozzarella with tomatoes, basil and olive oil.
Ricotta cheese and spinach filled ravioli sauteed in a touch of cream, topped with a fresh tomato sauce or quattro formaggi cheese sauce.
Stuffed mushroom caps with sausage meat, ricotta cheese, parmigianoand diced onions served in a garlic, lemon juice veal stock sauce.
Shrimp sauteed in a delicate lemon butter white wine sauce.
Fresh mussels (sauteed in your choice of a white wine garlic or tomato marinara sauce).
Ricotta cheese and spinach filled ravioli sauteed in a touch of cream, topped with a fresh tomato sauce or quattro formaggi cheese sauce.
Rolled with ricotta cheese and ground sirloin topped with mozzarella cheese.
Sauteed in your choice of red or white sauce.
Shrimp sauteed in brandy served in a creamy tomato sauce with shallots, served on a bed of spaghetti.
Fettuccine in a creamy cognac sauce with shrimp and wild mushrooms.
Penne pasta with artichoke hearts, mushrooms, escarole and sun dried tomatoes sautéed in a garlic and olive oil topped with romano cheese.
Filled with meat and sautéed in a creamy tomato sauce with mushrooms, peas, leeks, ham and a splash of brandy.
Homemade potato dumplings served in a touch of cream, topped with a fresh tomato sauce.
Spaghetti pasta topped with a homemade meat sauce.
Fresh clams, mussels, calamari and shrimp sautéed in a light tomato sauce served on a bed of linguine. Traditional or fra diavola (spicy) style.
Breast of chicken topped with spinach and mozzarella cheese sauteed in a creamy cognac cream sauce served with penne pasta.
Breast of chicken topped with fontina cheese, prosciutto sauteed in a brandy cream sauce with asparagus and porcini mushrooms served with a side of penne pasta.
Our Chef's creation! Lightly breaded breast of chicken stuffed with fresh crab meat, baby shrimp and topped with a light mushroom sauce served with sauteed mixed vegetables.
Strips of chicken sauteed in a fresh tomato sauce with bell peppers, onions, mushrooms and black olives served on a bed of spaghetti.
Veal scaloppine sauteed in a lemon butter sauce with mushrooms, capers and artichoke hearts served with fusilli pasta.
Veal scaloppine sauteed in a marsala wine sauce with mushrooms served with a side of fettuccine alfredo.
Veal scaloppine topped with eggplant, spinach and mozzarella in a light tomato sauce served with spaghetti pomodoro.
Lamb shank braised in a vegetable veal stock sauce with fettuccine.
Fresh filet of orange roughy pan seared in a lemon butter white wine sauce with capers and artichoke hearts served with penne in garlic and olive oil.
Fresh fillet of red snapper in a tangy white wine tomato sauce with red onions, shallotsand capers served with linguine.
Fresh filet of salmon sauteed in a lemon butter piccata sauce with capers served with mixed vegetables.
Menu for Tutti Santi - Phoenix provided by Allmenus.com
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