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Double shot espresso. Lillo's espresso blend.
A mix of chocolate and coffee.
Cup of 100% pure hot chocolate.
Fried calamari with spicy tomato sauce.
Italian white sardines, baked seasoned tomato, and mozzarella cube served on toasted bread and escarole sauce.
Octopus carpaccio in an olive oil and orange peel dressing.
Tuna tartar with avocado mousse (olive oil and lemon) with a thin base of chopped black olives.
"King of Prosciutto" served with a cheese souffle and zucchini gratin filled with ricotta cheese.
Assortment of Italian cured dry meats: prosciutto, salami, culatello and bresaola.
Includes taleggio, stagionato, castelmagno, canestrato, pugliese and ragusano.
A variety of seasonal garden vegetables simmered in a traditional Italian style.
Puree served with whipped burrata cheese, sweet shrimp and black "venus" rice.
Baby spinach, tomatoes, almonds and goat cheese in a mild lemon dressing.
Sliced raw baby artichokes, mixed baby lettuce and shaved Parmesan cheese in a lemon balsamic dressing.
Grilled white shrimp, garlic marinated, served on a bed of Belgium endives, arugula and tomato in a mustard vinegar dressing.
Grilled jumbo sea scallops served with baby spinach, chopped tomatoes, walnuts and avocado in a mild lemon dressing.
Seared tuna on a bed of mixed baby lettuce, French beans, black olives and anchovies with cooked eggs and olive oil lemon dressing.
Homemade pasta filled with eggplant and ricotta, sauteed with cherry tomatoes and basil sauce.
Homemade pasta filled with ricotta and marjoram, sauteed with sliced asparagus and sliced orange peels.
Sauteed in bolognese meat sauce.
Homemade spinach and potato dumplings sauteed with pecorino cheese and thyme.
Sauteed with carrot sauce, with diced fresh tuna and bottarga of branzino.
Organic rice with saffron sauce, topped with raw tuna tartar.
Tomato and mozzarella.
Tomato, mozzarella, spicy Italian and salami.
Tomato, mozzarella, oregano and anchovies.
Vegetarian. Tomato, mozzarella, asparagus, grilled and marinated eggplant and zucchini.
Mozzarella, pancetta, burrata, cheese and yellow pumpkin.
Mozzarella, tomato, baby arugula and sliced Parma ham.
Tomato, mozzarella, burrata cheese and sliced Parma ham.
Shrimp, calamari, octopus, clams and mussels with artichokes, diced fresh tomato, lemon and olive oil.
Grouper steak pan saute with cherry tomato and anchovies sauce served with baked caper bread.
Pan sauteed fresh salmon lightly sprinkled with "Fleur du Sel' sea salt from France, served with wild arugula and marinated tomato with garlic and thyme.
Breaded sole filet, pan fried, served with apple flavored potato mousse with shallots marmalade, sage and anchovies fritters.
Baked with mozzarella, basil and tomato sauce.
With a zucchini and potato cake.
Two grilled lamb chops, served with a side of vegetables.
Chicken pailard, grilled and served with arugula, shaved parmigiano and lemon dressing.
Sliced grilled NY beef with arugula and sliced baby artichokes, sauteed with marjoram.
Light extra virgin. 5 liters.
Tomato and basil sauce. 16 oz.
Spicy garlic and tomato sauce. 16 oz.
Meat and tomato sauce. 16 oz.
White chocolate and rum sauce.
Cherry and green peppercorn sauce.
Caramel - balsamic sauce.
With raspberry sauce.
With a mixed berries sauce.
Menu for Il Moro Ristorante provided by Allmenus.com
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