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Served in shells with fresh garlic butter.
Fresh new green lips steamed in dry white wine and herbs.
Wings backed with dizz's own delightfully spicy barbecue sauce.
Plump shrimp sauteed with olive oil, honey, ginger and garlic.
1 jumbo scallop seared lemon butter served over a bed of sauteed spinach.
Loaded with dizz's own zesty garlic butter and topped with fresh grated Parmesan cheese.
Sand dabs are seared and baked, topped with a saute of lemon butter.
A 4 oz portion of filet mignon, seared, baked and topped with a sauce of the day. Served with tomato.
Three chops rubbed with garlic, rosemary and pepper served over a lamb reduction sauce. Served with tomato.
Chicken pieces braised with white wine, onions, mushrooms and sour cream. Served over linguine.
3 pork and beef meatballs with marinara sauce. Served over linguine.
4 lobster ravioli served over a creamy pesto basil sauce.
3 seared scallops topped with a saute of lemon butter.
Medallions of beef braised with red wine, onions, mushrooms and sour cream. Served over linguine.
A 9 oz baseball cut of filet mignon. Seared and baked then topped with sauce du jour.
Sand dabs are seared then baked. Then topped with a saute of lemon and butter. Served with rice and vegetable.
A generous New Zealand rack of lamb rubbed with garlic, rosemary, and herbed breadcrumbs. The lamb is baked and served over a reduction au jus sauce. It is served with vegetables and duchess potato. Paté de maison and french sourdough bread.
The tender veal medallions are sauteed in butter with mushrooms, marsala wine, green onions, and cream. It is topped with parmesan cheese and served with vegetables and rice. Paté de maison and French sourdough bread.
A very generous portion of manicotti shells stuffed with a wonderful combination of spinach, ricotta cheese, and curbs. Served over a zesty marinara sauce and topped with mozzarella cheese. Served with vegetables. Paté de maison and French sourdough bread.
A boneless game hen stuffed with a unique combination of raisins, diced apples, currants, nuts, and rice. The hen is baked and then cooked in a delightfully sweet, ported orange currant glaze. It is served with vegetables. Paté de maison and French sourdough bread.
We begin this dish with a generous portion of linguini pasta, served with a delicious pesto sauce of cheeses, fresh basil and garlic. The pasta is topped with delectable steamed clams in the shell. Paté de maison and French sourdough bread.
We begin this dish with a generous portion of linguini pasta, served with a delicious pesto sauce of cheeses, fresh basil and garlic. The pasta is topped with huge tiger prawns, sprinkled with paprika and garlic and sauteed in butter and white wine. Paté de maison and French sourdough bread.
The turf is a tender 6 oz. Filet, seared and baked, then topped with our elegant sauce du jour. The surf is two large butterflied prawns, sprinkled with garlic and paprika, then seared in white wine and butter. Served with vegetables and duchess potato. Paté de maison and French sourdough bread. Please contact the merchant for today's sauce selection.
Dizz's version of this famous Italian seafood feast starts with a thick spicy tomato sauce filled with clams, mussels, crab legs, shrimp, scallops, lobster and fresh fish. It is served with a side of pasta. Paté de maison and French sourdough bread.
Deliciously tender veal medallions sauteed in butter with mushrooms, lemons, shallots, capers and green onions. Served with vegetables and rice. Paté de maison and French sourdough bread.
2 boneless chicken thighs which are sauteed with marsala wine, mushrooms, green onions, shallots, cream and topped with parmesan cheese. It is served over pasta with vegetables. Paté de maison and French sourdough bread.
Menu for Dizz's As Is provided by Allmenus.com
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