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Baby squid, lightly floured and deep fried, served with spicy marinara (830 cal).
Thinly sliced raw Certified Piedmontese beef, shaved Grana Padano, capers and wild arugula, drizzled with lemon-olive oil (210 cal).
Housemade flat bread topped with goat cheese, mozzarella, vine-ripened tomatoes, red onion, Kalamata olives, basil and oregano baked in the oven (440cal).
Grilled ciabatta rubbed with garlic and topped with marinated chopped heirloom tomatoes, basil and mixed olives (430 cal). Vegan.
A sampling of authentic Italian antipasti including prosciutto di Parma, spicy and mild Italian salami, mortadella with pistachios, caprese, bruschetta, grilled artichoke, housemade giardiniera, Grana Padano and mixesd olives (820 cal).
Raw. Seafood platter with seared ahi tuna, spicy grilled calamari, scallop and shrimp (290 cal).
Sliced heirloom tomatoes, fresh mozzarella, basil, and mixed olives. Drizzled with basil-infused extra-virgin olive oil (580 cal).
Organic red and gold beets with red wine vinegar, wild arugula, toasted walnuts, and goat cheese. Served with lemon-olive oil dressing (400 cal).
Romaine lettuce, Grana Padano, hardboiled egg and focaccia croutons. Served with housemade Caesar dressing (310 cal).
Mixed greens, garlic croutons, and shaved Grana Padano. Served with house vinaigrette (300 cal).
Seasonal vegetable soup made with vegetable stock (110 cal). Vegan.
Wild arugula salad with couscous, avocado, tomatoes, red onions, capers, raisins, lemon and extra virgin olive oil (590 cal). Vegan.
Grilled Rosso Bruno tomatoes, fresh mozzarella and basil, drizzled with extra-virgin olive oil Cal/420
Fresh mozzarella, prosciutto, shaved Grana Padano, mushrooms and wild arugula, drizzled with white truffle oil (1040 cal).
Mozzarella, Italian sausage, tomato sauce, mushrooms, bell peppers, red onions and spicy peperoncino oil (1140 cal).
Mozzarella, ham, artichokes, mushrooms, kalamata olives, oregano and tomato sauce (990 cal).
Burrata, sliced fresh heirloom tomatoes, kalamata olives, oregano, tomato sauce and pesto (1010 cal).
Mozzarella, tomato sauce, oregano and fresh basil (860 cal).
Mozzarella, tomato sauce, sliced artichokes, zucchini, eggplant, sliced tomatoes, mushrooms, fresh basil Cal/870
Large pasta tubes with bacon, vodka-cream-tomato sauce and Grana Padano (700 cal).
Thin flat pasta with clams, mussels, prawns and scallops, filetto di pomodoro sauce, crushed red pepper, garlic and Trebbiano wine (890 cal).
Shell pasta, chicken breast, broccoli, sun-dried tomatoes, pecorino cheese, roasted garlic and Trebbiano wine (950 cal).
Angel hair pasta with chopped vine-ripened tomatoes, garlic, marinara sauce and fresh basil (690 cal).
Egg pasta ribbons from Emilia-Romagna with traditional meat ragu and Grana Padano (780 cal).
Organic spinach ravioli filled with Italian sausage, ricotta, Grana Padano and fennel. Topped with fresh tomatoes, spicy tomato sauce with imported peperoncino, pecorino pepato cheese and fresh basil (880 cal).
Pasta sheets layered with meat ragu, porcini mushrooms, Grana Padano and bechamel. Baked in the oven (850 cal).
Potato dumplings with traditional meat ragu (680 cal).
Potato dumplings with filetto di pomodoro sauce, mozzarella and fresh basil (1100 cal).
Potato dumplings with housemade pesto sauce (700 cal).
Free-range chicken seasoned with rosemary. Served with sauteed seasonal vegetables and roasted Yukon Gold potatoes (980 cal).
Thinly-pounded veal sauteed with sliced fresh baby artichokes and lemon. Served with roasted Yukon Gold potatoes and sauteed seasonal vegetables (700 cal).
Mixed grill of salmon, fish fillet, calamari, scallops, and prawns, topped with lemon-olive oil sauce. Served with roasted Yukon Gold potatoes and broccolini (800 cal).
Beef tenderloin grilled rare, with balsamic vinegar and green peppercorn sauce. Served with sauteed organic spinach and roasted Yukon Gold potatoes (930 cal).
Seafood stew with shrimp, prawns, scallops, clams, mussels, fresh fish fillet, salmon and grilled garlic ciabatta (1140 cal).
Grilled free-range chicken breast, marinated with sage, rosemary, thyme, crushed red pepper, white wine, Dijon mustard, and lemon. Served with spicy pepperoncino sauce, sauteed organic spinach and roasted Yukon Gold (720 cal).
Treviso-style tiramisu with ladyfingers soaked in rum and espresso, layered with mascarpone and topped with a dusting of cocoa powder (720 cal).
Almond hazelnut chocolate cake served warm, topped with caramel-sea salt gelato (900 cal).
Cannoli filled with sheep's milk ricotta, candied orange, bittersweet chocolate and pistachios (850 cal).
Il Fornaio bread pudding made with Granny Smith apples, golden raisins, figs, and brandy. Served with bourbon chocolate sauce, creme anglaise and caramel-sea salt gelato (550 cal).
Menu for Il Fornaio (Von Karman) 3023 provided by Allmenus.com
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