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Roasted peppers, goat cheese, and sun-dried tomatoes.
Fresh mozzarella cheese, tomato, basil, and extra virgin olive oil.
Prosciutto, salame, mortadella, marinated artichokes, and provolone cheese.
Thinly sliced raw beef topped with arugula and shaved Parmesan cheese.
Fresh asparagus wrapped in smoked salmon. Served with goat cheese in a honey Dijon vinaigrette.
Assorted fresh grilled vegetables.
Sauteed calamari in a light tomato sauce with black olives and capers.
Large prawns sauteed in white wine, lemon, and garlic. Served with grilled tomato and arugula.
Shrimp and clams in a tomato broth with fresh herbs.
Soup of the day.
Mixed greens, tomato, fennel, and fresh mozzarella cheese.
Fresh, raw baby artichokes with Parmesan cheese, lemon and extra virgin olive oil.
Fresh spinach, toasted almonds, sun-dried tomatoes, and hard-boiled egg in a pesto vinaigrette.
Fresh arugula, pear, kiwi, and sweet corn in a lemon vinaigrette.
Mixed green salad with Roma tomatoes.
Radicchio, arugula, Belgian endive, and shaved Parmesan cheese.
Romaine, grilled shrimp, eggplant, zucchini, and onions with extra virgin olive oil and lemon.
Arugula, endive, orange segments, toasted almonds, and fresh mozzarella cheese in a lemon vinaigrette.
Kale salad, toasted pecan, celery, avocado, pomegranate seeds, shaved Parmesan, and green apple.
Pasta tubes with tomatoes, eggplant, and ricotta Romana cheese.
Angel hair pasta with fresh vegetables served in a light tomato sauce.
Potato dumplings in a tomato, pesto and cream sauce.
Pasta tubes with porcini mushrooms, served in herbs, olive oil, and a touch of marinara.
Handmade pasta layered with minced fresh vegetables, herbed ricotta cheese and marinara.
Whole grain, Omega-3 enriched pasta tossed with portobello mushrooms and goat cheese in olive oil and herbs.
Homemade flat noodles in a meat sauce of ground beef and pork with tomato and minced vegetables.
Homemade spinach pasta with free range chicken, arugula, fresh tomato, and sun-dried tomato.
Whole grain, Omega-3 enriched pasta with sausage, Kalamata olives, capers, tomato, basil, and asparagus.
Handmade pasta layered with ground beef and pork, herbed ricotta cheese and marinara sauce.
Fresh clams sauteed in white wine, garlic, and onion, and tossed with linguine.
Spinach tagliatelle with fresh bay scallops and smoked salmon in white wine with leeks and onions.
Pasta tubes with fresh salmon, vodka, and fresh tomato.
Shrimp, mussels, clams, and calamari in a light tomato sauce.
With fresh carrots, zucchini, asparagus, peas, and celery.
With sauteed free-range chicken breast, asparagus, and spinach.
With porcini mushrooms, garlic, and white wine.
With clams, mussels, calamari, and shrimp in a light tomato sauce.
Filled with ricotta cheese and spinach in pink sauce or butter and sage.
Filled with skinless chicken breast and fresh spinach. Served in a roasted Roma tomato sauce.
Filled with smoked chicken and turkey. Served in a Marsala wine sauce with sun-dried tomatoes and shiitake mushrooms.
Grilled free-range chicken breast.
Sauteed free-range chicken breast with lemon, herbs, and capers.
Free-range chicken breast sauteed with stone-ground mustard and balsamic vinegar.
Pounded free-range chicken rolled with zucchini, carrots, and ricotta cheese, then sauteed in a lemon sauce.
Free-range chicken breast, spinach, provolone cheese, and prosciutto in a white wine tomato sauce.
All-natural certified premium Angus marinated with herbs and virgin olive oil. Grilled and thinly sliced.
Grilled lamb chops marinated with rosemary and garlic.
Veal top round sauteed with lemon.
Pounded breaded veal chop. Served with chopped arugula and Roma tomato.
Pounded veal chop grilled with herbs and olive oil.
Veal top round grilled with portobello mushrooms, rosemary, and sauteed onions.
Thick-cut veal chop grilled and brushed with herbs and olive oil.
Fresh seasonal whitefish sauteed with artichoke hearts, sun-dried tomato, and peas in lemon and white wine.
Sauteed wild salmon with white wine, lemon, and capers.
Clams, mussels, shrimp, calamari, and salmon in a light tomato broth.
Ladyfinger cookies soaked in espresso and Kahlua then layered with mascarpone cream and topped with shaved chocolate.
Fresh. Served warm with a hint of lemon zest in an almond crust. Homemade.
Decadent flourless chocolate tart with chopped pecans on a thick graham cracker crust warmed and drizzled with vanilla bean sauce.
A lighter take on a classic dessert served with fresh strawberry puree.
Alternating layers of almond meringue buttercream and almond toffee crunch.
Served in fruit shell.
Chocolate gelato with a zabaglione center.
Crushed coffee meringue over cappuccino gelato covered with crushed hazelnuts with a chocolate center.
Menu for Modo Mio provided by Allmenus.com
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