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Vivace Restaurant
4 u-12 size guaymas shrimp with balsamic vinegar dressing, potato sticks and romano cheese.
Over mixed greens with balsamic vinegar and light shavings of parmigiano reggiano.
In a soy ginger sesame vinaigrette topped with crispy potato sticks & romano cheese.
Half with fresh tomato and basil oil, half over roasted beets with pistachio vinaigrette over an arugula garnish.
Tossed with traditional Caesar dressing, garlic croutons and light shavings of parmigiano reggiano.
Mixed greens with Gorgonzola cheese crumbles & vinaigrette with alfonso walnut oil.
Marinated artichoke hearts, prosciutto, roasted red peppers, herb goat cheese mousse, grilled asparagus, marinated olives, sauteed spinach & garlic toast.
Baked with parmigiano cream sauce.
With mushrooms, shallots, breadcrumbs and parmigiano cheese stuffing. Lemon oil garnish.
Over mixed greens with balsamic vinegar and light shavings of parmigiano reggiano.
With asparagus aioli and arugula.
Marinated artichoke hearts, prosciutto ham, roasted red peppers, herb goat cheese mouse, grilled asparagus, marinated olives, sauteed spinach and garlic toast.
Half with fresh tomato and basil oil, half over roasted beets with pistachio vinaigrette over an arugula garnish.
Baked in Gorgonzola cheese - garlic butter.
Pesto and fresh tomatoes with mixed greens salad.
Served open faced over garlic toast, with burrata cheese and fresh tomato- basil topping with mixed greens salad.
Over toasted croissant and sauteed spinach with mixed greens salad.
With crispy prosciutto, roasted pine nuts, romano cheese and port wine dressing.
Vinaigrette, crispy potato sticks and romano cheese.
Butter lettuce with Gorgonzola crumbles & walnut vinaigrette with alfonso oil.
Vinaigrette, ?crispy potato sticks and romano cheese.
Roasted red peppers and tomato sauce, baked with fontina cheese.
Handmade pasta with both seafood and spinach fillings. Fresh tomato-basil broth.
Sauteed red onion, kalamta olives, capers and tomatoes tossed with basil oil.
Scallops, shrimp, rock shrimp and salmon in a red-pepper-tomato broth, served over fettuccine.
Asparagus and parmigiano cheese risotto, topped with grilled chicken and touch of demi glace.
Handmade pasta, filled with ricotta, fontina, pecorino romano and parmigiano cheese. Tomato- mushroom sauce.
Delicate meatballs in tomato sauce over angel hair pasta.
Roasted red peppers and tomato sauce, baked with fontina cheese.
Scallops, shrimp, rock shrimp and salmon in a red-pepper-tomato broth, served over fettuccine.
Handmade pasta, filled with ricotta, fontina, pecorino romano and parmigiano cheese. Tomato- mushroom sauce.
Sauteed red onion, kalamta olives, capers and tomatoes tossed with basil oil.
Red bird farms chicken with grilled eggplant, portabella mushrooms, balsamic reduction with vegetable pasta.
Thin? slices of veal (shell loin cut) sautéed in mushroom marsala wine sauce with vegetable pasta on side.
Breaded pork tenderloin with tomato, light demi glace sauce, baked with fontina cheese with vegetable pasta.
5 u-12 size guaymas shrimp served in a very light lemon sauce with vegetable rice.
Served with lemon-butter sauce over sautéed spinach.
Demi glace cream sauce with vegetable rice.
Marsala wine sauce and grilled asparagus with garlic potato puree.
Porcini mushroom rub, pan seared with madeira demi glace over sauteed spinach and creamy polenta.
Veal shanks in a vegetable - tomato sauce over rice.
Center cut pork chop, breaded with spinach-fontina cheese filling and marsala wine sauce with garlic potato puree.
Filled with ricotta cheese baked with tomato-basil sauce with vegetable pasta.
With green peppercorn cream sauce with garlic potato puree.
With mushrooms, shallots, bread crumbs and parmigiano cheese stuffing with mixed greens salad.
Baked with a parmigiano cream sauce, served with mixed greens in a vinaigrette.
With asparagus aioli and arugula with mixed greens salad.
Filled with ricotta cheese and baked with tomato-basil sauce with vegetable pasta on side.
Breaded pork tenderloin with tomato sauce, light demi glace, baked fontina cheese with mixed greens salad.
Fresh fruit and white chocolate gelato scoops rolled in coconut and hazelnuts.
Crisp almond wafers layered with lemon mousse and fresh fruit, raspberry sauce.
Espresso soaked lady fingers layered with marscarpone custard, dusted with cocoa powder and side of fresh fruit.
Made with croissants and apples in a tuaca caramel sauce.
3 layers of ice cream, creme de cacao-walnut, brandy-chocolate and strawberry.
Chocolate cake with chocolate truffle center, baked to order, side of spumoni ice cream.
Made with croissants and apples in a tuaca caramel sauce.
Crisp almond wafers layered with lemon mousse and fresh fruit, raspberry sauce.
Espresso soaked lady fingers layered with marscarpone custard, dusted with cocoa powder and side of fresh fruit.
Menu for Vivace Restaurant provided by Allmenus.com
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