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Traditional fresh tomato and basil.
Arborio risotto balls, mozzarella and green peas.
Tender fried eggplant, garlic, oregano, ricotta salata and aged balsamic.
Sauteed jumbo prawns with capers, olives, tomato and white wine.
Calamari, shrimp, lemon zest, fennel and lemon aioli.
Seared Snake River American kobe, fried capers, Calabrian chilis, piccolo shallots, Grana Padano, Dijon aioli, arugula.
Grandview Farms tomato, imported mozzarella di bufala, basil, aged balsamic.
PEI mussels and manila clams, tomato, white wine, garlic, olive oil.
Thinly sliced Spanish octopus, citrus vinaigrette, baby arugula, Dijon aioli.
Per person. Bruschetta, caprese, arancini and melenzane.
Butter lettuce and verde vinaigrette.
Whole leaf romaine, house made focaccia croutons and grana padano.
Sweet orange, fennel, red pepper and red onion.
Heirloom beets, kale, faro, ricotta salata and cherry vinaigrette.
Spanish octopus, fingerling potatoes, oranges, baby kale, champagne vinaigrette.
Vine ripened tomatoes, red onion, green onion, chili flakes and olive oil.
Guanciale, garlic, shallots and egg yolk.
Ricotta, spinach and tomato cream sauce.
House made pomodoro sauce with mushrooms, sausage, peas and bellwether farms ricotta.
Ricotta, melenzane, pomodoro and basil.
Linguini, mussels, clams, fresh catch and pomodoro sauce.
9 oz. ground beef and pork, stuffed with mortadella, bellflower peas, mozzarella and bucatini.
Beef and pork meat sauce, besciamella, ricotta, fresh mozzarella and Parmigiano.
Clams, white wine, garlic and olive oil.
Spaghetti, garlic, crushed red pepper, Parmigiano and Italian parsley.
Sauteed sausage, charred broccolini, Calabrian chili, shallots and garlic.
slow cooked lamb shank with potato, celery and carrots.
Smoked pork belly ragu, fresh tomato red wine sauce.
Pan seared with lemon, butter and capers.
Grilled swordfish, roasted bell peppers, olives and capers.
Grilled salmon and citrus compote.
Chicken breast, marinated with fresh herbs and grilled.
Bone in beef shank, chianti braised and slow cooked.
Australian lamb rack and pistachio breadcrumbs.
Bone-in provini veal chop, porcini truffle butter.
Mary's chicken breast, porcini mushroom reduction.
Certified Angus 21-day wet-age grilled Ribeye with Verde rusticana
Pounded tender veal, prosciutto, sage, mozzarella cheese, pomegranate reduction.
San Jose Guys. Sweet ricotta-filled pastry shells.
Served with whipped mascarpone cream.
Served with creme anglaise and fresh berries. Gluten-free.
Seasonal fruit, amaretto pastry cream.
Sweet ricotta cheesecake, seasonal berries.
Lady fingers, mascarpone, espresso and amaretto.
The classic cheesecake.
A beautiful gold color illuminates the glass and aromas of lemon, honeysuckle, and pear greet the nose. The fresh palate features more citrus flavors, as well as green apple, and a clean finish. The oak influence in this wine is subtle but important, adding a note of vanilla on the nose and a pleasant roundness on the palate. Another classic vintage of trefethen chardonnay.
Deep and intense, beaulieu vineyard's 2015 Napa valley Cabernet Sauvignon reveals the superb concentration of the vintage. Opulent layers of blackberry, black cherry and juicy plum character unfold with complex nuances of violet and mocha. Ample, mature tannins provide firm structure and rich texture for the mouthfilling flavors. Nicely integrated hints of allspice, cinnamon, and caramel from toasted oak barrels lace the aromas and lingering finish. This big, generous Napa valley Cabernet Sauvignon is approachable and delicious now, yet promises cellar worthiness. Blend: 94% Cabernet Sauvignon, 2% Petit Verdot, 2% Petit Sirah 2% Merlot.
Menu for Caffe Riace provided by Allmenus.com
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