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house cocktail sauce
Endive, lemon butter and aleppo.
Black garlic, pickled kumquats, and watercress.
Aged Parmesan, olive oil, and smoked sea salt.
Green pepperoncini and rosemary.
Served with seasonal fruit and grilled ciabatta.
Grapes, honey goat cheese and bacon vinaigrette.
Kabocha squash, pomegranate, pumpkin seeds and herb bread.
With walnut-raisin bread crostone, strachini cheese and frisse.
With apples, Gorgonzola, dates and lemon vinaigrette.
Blue cheese vinaigrette, pears, dates and slice almonds.
Avocado, radish, and Calabrian pepper.
With shaved Parmesan, croutons, anchovy and poached egg.
Semolina, saffron feta cheese, and lime.
Calamari, baby fish, prawn, and chipotle-lime aioli.
With Mandarin, crispy bread and honey vinaigrette.
Heirloom potatoes, baby greens, urfa, and olives.
Giardiniera and anchovy.
Poached egg, avocado and pesto vinaigrette.
Served with artichokes, olives, and whole grain mustard.
Toasted quinoa, apples, Greek yogurt and watercress.
With quinoa, citrus and house made ricotta.
Grilled peaches, arugula and pickled kumquats.
Soft polenta, lemon zest and olio verde.
Shrimp, grilled bread, zucchini and basil.
Potatoes and cipollini agrodolce.
Cured Meats, Pickled Vegetables, olive,charcuterie
arugula,stone fruit,pumpkin seed
pine nuts, spinach, currant
preserved fruits, acme walnut bread
Wild arugula, Asian pear, heirloom quinoa, and mint creme fraiche.
Kabocha squash, carrots, and vinocotto.
5 minute egg, Parmesan, croutons, and lemon-anchovy vinaigrette.
Baby garden lettuces, radish, levain crisp, and honey vinaigrette.
Midnight moon, MT ham, and Morbier.
With butternut squash and pomegranate.
Potato, pickled ramps and watermelon radish.
Blue cheese, avocado, and Marcona almonds.
Blue cheese, avocado and marcona almonds.
Frisse, citrus, red onions and cabernet aioli.
Pickled vegetables, olives, pepperonata, and almonds.
Caper berries, Calabrian chile, fine herbs and avocado.
Raw spring vegetables and red mullet botarga.
With zucchini and herbs.
With bagna cauda.
Calamari, green beans, potato and tomato aioli.
Potatoes, green beans and radishes.
Basil, apple vinegar and pesto.
Crispy quinoa, watercress and herb yogurt.
Orange, rosemary and California extra virgin olive oil.
With cippollin onion and mustard.
With caper aioli and lemon.
Watermelon, feta cheese, red onion and mint.
Persimmon and red wine.
Pickled kumquats, black garlic mousse, and arugula.
5-minute egg, bagna brusca, and prosciutto.
English peas, pear onions and potatoes.
Kalamata olive,onion,blue cheese,vinaigrette
anchovy,broccoli pesto,spring onion,olive
Truffle cream,bacon,caramelized onions.
Stracchino cheese, Asian pear, and caramelized onions.
Artichokes, prosciutto cotto and jalapeno.
Pancetta, kale, farm egg and Parmesan.
Cresenza cheese, summer figs and truffle oil.
Shaved red onions and padron peppers.
Bufala mozzarella, spring garlic, tomato, and basil.
Rock shrimp, caper berries, anchovies, chili and olives.
Tomato, squash and mozzarella.
Italian sausage, bell peppers and onions.
Parmesan, mozzarella, tomato, and rucola.
Fresh Mozzarella, basil, cherry tomato
Marinara, mozzarella cheese, pepperoni
squid ink, seafood, escabeche.
garlic, heirloom tomato, basil, cream, crab
short rib, mushrooms, parmesan
Quatro formaggi, asparagus, egg yolk and guanciale.
Veal bolognese, swish chard, cheddar cheese.
Farro, sofrito, feta cheese and turnips.
With tarragon cream sauce.
Veal, marinara and pecorino toscano.
With chicken ragu and cauliflower and tomato.
Chef Pablo's special recipe for meatballs and marinara.
With seafood sauce.
Salmon, spicy tomato broth and saffron.
Veal bolognese, marinara and pecorino toscano.
Parsley puree, prawns and peppercorn aioli.
With clams, mussels, chorizo, sofrito and aioli.
Genovese pesto, haricot verts and cherry tomato.
Braised oxtail, cauliflower, and truffle butter.
Crispy bacon, tomato and pepproncini peppers.
With spinach and saffron tomato broth.
Pablo's meatballs and marinara.
Crab, tomato cream, and fino basil.
Tomato cream, dungeness crab meat and basil.
Brown butter, kale, and sage.
Mushrooms, spinach and truffle cheese.
Butternut squash brodo and Brussels sprouts.
Wild mushrooms, spinach and fiscallini cheese.
Scallop, sea urchin butter, and broccoli.
With beef meatballs and fresh herbs.
Seafood, chorizo, spicy tomato, saffron, and squid ink.
Seafood sauce and lemon oil.
Romano beans and cherry tomatoes.
Toasted black garlic, broccoli and Calabrian chile.
With wild mushrooms.
Summer corn succotash and chicken jus.
Lamb rack, chicken leg and meat ball.
White beans, sweet 100 tomatoes and agliatta verde.
Corn meal polenta, squash relish and lemon.
Chickpea-lentil cake and caponnata.
With lemon Brussels sprouts.
Dry-age rib-eye, confit potatoes, broccoli, and veal jus. Served flambe style.
Brussels sprouts, lemon, and house-made A1.
Scallops, sweet chickpeas, roma tomato and zucchini ragu.
Pineapple quince, kale and couscous.
Cabbage, bi-color potatoes, carrots, and agliatta verde.
Tomato brodetto, harissa, shrimp, calamari, snapper, and clams.
With winter squash, kale and pomegranate syrup.
Mozzarella, sage, prosciutto, soft polenta and carrots.
With fall vegetables and parsley butter.
With quince, farro and chicories salad.
Trio cauliflower and barolo reduction.
With broccoli di ciccio and lemon.
Whole fish, clams, scallops, fresh water prawns, and New Zealand mussels.
With soft polenta and gremolata.
Buckwheat polenta, radish relish, and lemon.
Winter panzanella and salsa verde.
summer squash gratin,lamb sauce
trio of potatoes
tuscany panzanella salad,salsa verde
succotash,day boat scallop,prawns
farmers market vegetables platter
Calamari, shellfish, prawn, snapper, and grilled bread.
Spring vegetables, radish relish and lemon.
heirloom pole beans & sweet squash
61 days dry-aged rib eye,potato,pole beans,veal jus
sweet tomato-garlic confit,urfa,pickle cucumber
Currants and pine nuts.
Kennebec potatoes, garlic and Parmesan.
Bread crumbs, butter and lemon.
Yellow wax, purple, green beans and caramelized onion.
Thyme and butter.
Sea salt and parsley.
With peppers, olives and mostarda.
With shaved fennel, lemon butter and aleppo pepper.
pimenton de la vera aioli.
poached egg, croutons
Mozzarella, basil, pesto
With bufala mozzarella, marinara and basil.
With speck prosciutto wild mushrooms, garlic and shaved Parmesan.
With calabrese sausage, bell peppers, caramelized onion and capers.
Marinara and Parmesan.
With tomato sauce and sage.
With clams, broccoli, white wine and lemon oil.
With octopus, rock shrimp, calamari and snapper.
Please call restaurant for catch of the day.
With provolone, onion rings and pickles.
With wild mushrooms and Brussels sprouts.
Mango gelee and cannoli shell.
Cocoa nib crisp and creme anglaise.
Mixed berries and cigarello.
Menu for Fattoria E Mare provided by Allmenus.com
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