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Fresh mussels steamed in olive oil garlic white wine and touch of tomato sauce.
Thin sliced raw filet mignon, topped with capers, lemon, arugula and parmesan cheese.
Toasted Italian bread topped with fresh chopped Roma tomatoes, onion, basil, garlic and extra virgin olive oil. Vegetarian.
Grilled eggplant topped with goat cheese and sun dried tomatoes served on a bed of fresh marinara sauce and finished with a touch of pesto. Vegetarian.
Thin sliced parma cured imported ham, over fresh ripe cantaloupe.
Shrimp sauteed in extra virgin olive oil, Sun dried tomatoes, garlic and basil, finished with a dash of white wine.
Sliced vine ripe Roma tomatoes, topped with fresh mozzarella, basil, roasted bell peppers and extra virgin oil. Vegetarian.
Fried calamari served with spicy tomato sauce.
Fresh mozzarella shell with a creamy delicate mozzarella center served over arugula and tomatoes with light balsamic vinaigrette. Vegetarian.
Bite size fried polenta served with tomato and gorgonzola sauce.
Fresh mixed greens with our homemade Italian vinaigrette. Vegetarian.
Arugula, tomatoes, crumbled gorgonzola cheese tossed with our homemade balsamic vinegar. Vegetarian.
Traditional caesar dressing with anchovies over crisp romaine lettuce, topped with herb croutons. Vegetarian.
Prosciutto and cantaloupe over spinach, topped with shaved parmesan cheese and walnuts with extra virgin olive oil and balsamic vinegar.
Fresh tomato sauce with garlic and basil. Vegetarian.
A sicilian summer sauce with fresh chopped tomato, garlic, basil and olive oil.
Fresh tomato sauce with grilled eggplant and melted mozzarella cheese. Vegetarian.
A blend of fresh basil, garlic, pine nuts, imported parmesan cheese and extra virgin oil. Vegetarian.
Traditional northern Italian meat sauce.
Fresh tomato sauce with prosciutto, scallions, herbs and a touch of cream flambe with vodka.
Light cream sauce with imported parmesan cheese and seasonings. Vegetarian.
Layers of pasta with fresh vegetables, ricotta and mozzarella cheese topped with tomato sauce and parmesan cheese. Vegetarian.
Homemade potato dumplings in a light gorgonzola cream sauce seasoned with sage. Vegetarian.
Homemade cannelloni filled with ground beef and eggplant served in a mushroom bolognese pink sauce. Vegetarian.
Sauteed zucchini, broccoli and mushrooms with extra virgin olive oil, finished in a light tomato sauce topped with fresh buffalo mozzarella cheese. Vegetarian.
Shrimps, scallops, clams, mussels, calamari and baby shrimp sauteed in olive oil with garlic, a touch of tomato sauce, lemon and basil over spaghetti pasta.
Sauteed fresh clams with roasted garlic and fresh Italian herbs in a light white wine sauce with baby clams over spaghetti pasta.
Fresh shrimp sauteed in extra virgin olive oil with garlic, basil and Sun dried tomatoes over linguini pasta.
Homemade seafood ravioli in a pink champagne cream sauce with baby shrimp and scallops.
Fresh tomato sauce, mozzarella and basil. Vegetarian.
Tomato sauce, mozzarella, Italian sausage, roasted bell peppers and garlic.
Tomato sauce and mozzarella cheese with fresh sliced tomatoes, black olives, caramelized onions and red hot peppers.
A blend of fresh vegetables over tomato sauce and mozzarella cheese. Vegetarian.
Fresh tomato sauce, mozzarella cheese, imported prosciutto, arugula and shaved parmesan cheese.
Fresh tomato, sun dried tomatoes, artichoke hearts, onions, mushrooms and gorgonzola cheese over tomato sauce with mozzarella cheese. Vegetarian.
Fresh tomato sauce Burrata cheese and arugula.
Fresh tomato sauce, mozzarella cheese and pepperoni.
Tender grilled calamari steak with sauteed sun dried tomatoes in a white wine lemon sauce served with a side of linguini and vegetables.
Grilled shrimp, scallops and calamari steak in a white wine lemon, parsley and garlic sauce, served with a side of potatoes and vegetables.
Grilled chicken breast with hot peppers, garlic and rosemary, served with a side of sauteed spinach and potatoes.
Chicken breast sauteed in olive oil with garlic, mushrooms and artichoke hearts finished in a light gorgonzola cream sauce, served with a side of linguini pasta and vegetables.
Chicken breast topped with tomato sauce, seasonings and melted mozzarella cheese, served with a side of linguini and vegetables.
Veal scaloppine topped with prosciutto and melted mozzarella in a white wine sage sauce, served with potatoes and vegetables.
Veal scaloppine sauteed with porcini mushrooms in a light cream sauce, served with a side of vegetables and potatoes.
Grilled 14oz. black angus rib eye steak topped with imported black truffle oil, served with a side of sauteed spinach and potatoes.
With vegetables on the side.
Grilled eggplant baked with tomato sauce and mozzarella cheese.
Tender grilled calamari steak layered with fresh tomato and red onions.
Grilled chicken breast with sliced tomato and caramelized onions finished with a light pesto sauce.
Grilled Italian sausage topped with caramelized onions, roasted red bell peppers and a touch of tomato sauce.
Sauteed mushrooms, fresh chopped tomato, artichoke hearts and grilled eggplant tossed with a touch of extra virgin olive oil and goat cheese. Vegetarian.
Prosciutto with fresh buffalo mozzarella cheese, slices of tomato finished with basil and extra virgin olive oil.
Fresh fish of the day with capers mayonnaise, Roma tomatoes.
Prosciutto and scallions sauteed in extra virgin olive oil with beaten eggs and a touch of cream.
Spaghetti pasta with sliced chicken breast sauteed in basil olive oil with Sun dried tomatoes, garlic, red hot peppers finished in a light marinara lemon sauce.
Red and green bell peppers, celery, carrots, red onion, zucchini and mushrooms, tossed in extra virgin olive oil with fresh Italian herbs. Vegetarian.
Italian sausage sauteed with porcini mushrooms finished in a marsala wine cream sauce.
Veal scaloppini sauteed in olive oil topped with tomato sauce and melted mozzarella cheese. Served with a side of pasta and vegetables.
Bay scallops, shrimp, mussels and calamari served over romaine lettuce in a light tomato, lemon and basil warm dressing.
Prosciutto and cantaloupe melon over spinach, topped with shaved parmesan cheese and walnuts, extra virgin olive oil and balsamic vinegar. Vegetarian.
Cold pasta salad with chicken, chopped tomato, mushrooms and artichoke hearts, in a homemade vinaigrette.
Traditional caesar salad with herb croutons and sliced grilled chicken breast.
Menu for La Dolce Vita Ristorante provided by Allmenus.com
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