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Soup of the day.
Sliced center cut filet, capers, arugula, Parmigiano, extra virgin olive oil and lemon.
Toasted bread, fresh tomato, basil, garlic and extra virgin olive oil.
Mussels sauteed in white wine, butter, garlic, lemon, parsley and chili flakes.
Clams sauteed in white wine, butter, garlic, lemon, parsley and chili flakes.
Roasted organic red and golden beets, baby spinach, walnuts, and citrus vinaigrette.
Fried fresh Monterey calamari.
Fior di latte mozzarella, fresh tomato, basil and extra virgin olive oil.
Classic Caesar salad.
Mixed baby greens, tomato, onions and cucumber, tossed in balsamic vinaigrette.
Assorted appetizers for 2.
Organic red and gold beets, sweet onions, cherry tomato, fresh basil toasted almonds, creamy gorgonzola cheese drizzled with extra virgin olive oil saba agro dolce balsamic vinegar.
Brussels sprouts sauteed with pancetta, sweet onions, Tuscan pine nuts and Gorgonzola cheese.
Sauteed wild prawns in lemon, butter, white wine, garlic, and Italian parsley served over crostini.
Mixed baby greens, tossed with walnuts and imported goat cheese in a balsamic vinaigrette.
Radicchio, Gorgonzola and walnuts and tossed in extra virgin olive oil.
Pan seared wedges of artichoke hearts served over baby wild arucola cherry tomato with extra virgin olive oil, fresh lemon with a touch of fresh mint.
Wild baby kale leaves, roasted pine nuts, almonds, walnuts and cherry tomato in a lemon vinaigrette.
Poached Bosc pears organic baby wild greens, walnuts and Gorgonzola cheese tossed in a raspberry vinaigrette dressing.
Grilled mortadella steak with baby wild greens gorgonzola cheese extra virgin olive oil saba agro dolce balsamic vinegar.
Grilled Polenta infused with cream of gorgonzola fresh basil served with sautéed wild mushroom chopped sun dried tomato.
Imported prosciutto served with seasonal fruit.
Roasted eggplant with fontina cheese baked with marinara sauce.
Souffle of organic baby spinach served over a fondue of parmiggiano with a touch of truffle oil.
House-made lasagna, beef in a rich ragu sauce.
Angel hair pasta tossed with fresh tomato, garlic, basil and extra virgin olive oil.
Rigatoni pasta, fresh prime ground beef and Parmigiano cheese in a ragu sauce.
Linguine pasta, chicken, green and yellow squash in a creamy Parmigiano cheese sauce.
Linguine with fresh mussels sauteed with garlic, white wine, chili flakes and chopped tomato.
Linguine with fresh clams sauteed with garlic, white wine, chili flakes and chopped tomato.
Fresh homemade fettuccini with manila clams, Mediterranean black mussels, Monterey calamari and wild prawns in a white wine tomato sauce.
Homemade potato dumplings made with flour, your choice of sauce.
Fresh homemade fettuccine tossed with cream of white Truffle mushrooms from d'Alba Italy infused with Parmigiano Reggiano cheese.
Pansotti stuffed with spinach and ricotta cheese, served in brown butter and fresh sage.
Cannaroli rice with fava beans, peas, sweet onion, cherry tomato, Parmigiano and pecorino Romano cheese, slowly cooked in a vegetable stock.
Spaghetti pasta with garlic, extra virgin olive oil, Italian parsley, topped with grated Bottarga di Muggine (mullet caviar).
Spaghetti pasta with meatball in a tomato basil sauce.
Ragu of oxtail with fresh fettuccine pasta topped with pecorino and parmiggiano cheese
Ragu of oxtail with fresh fettuccine pasta topped with Pecorino and Parmigiano cheeses.
Fettuccine pasta sauteed with pancetta, peas, egg yolk and cream tossed with Parmigiano and Pecorino Romano cheese.
Fettuccine pasta sauteed with fresh sausage, red and yellow bell peppers and olives in a fresh tomato sauce.
Fresh homemade black ink calamari linguine with Manila clams, Mediterranean black mussels, Monterey calamari and wild prawns in a white wine tomato sauce.
Little ear pasta, broccoli di rabe, chili flakes and extra virgin olive oil.
Ravioli stuffed with lobster and served in a creamy tomato sauce.
Rigatoni pasta, eggplant, ricotta salata cheese and pine nuts in a fresh tomato basil sauce.
Cannaroli rice with fresh Mediterranean black mussels, Manila clams, wild prawns, baby wild arugula, cherry tomato, slowly cooked in a seafood stock.
Boneless chicken sauteed with wild mushrooms in a Marsala wine sauce.
Boneless chicken sauteed with wild mushrooms in lemon butter white wine caper sauce.
White chicken in a classic tomato, Parmigiano, Romano cheese and fior di latte mozzarella.
Lemon butter, white wine, Italian parsley.
Prawns sauteed with pancetta in fresh garlic, basil, and chopped tomato, and white wine reduction.
Layers of eggplant, Parmigiana, pecorino, Romano and fior di latte mozzarella cheese and tomato.
Wild white gulf prawns, Mediterranean black mussels, Manila clams and Monterey calamari in a light tomato shell fish bouillabaisse.
Fresh pork medallions sauteed with sweet onions, artichokes and capers in a cherry tomato basil sauce.
Chianto braised veal shank, slow cooked with vegetables and tomatoes.
Pan seared salmon with caper berry, Kalamata olives, extra virgin olive oil, garlic in a white wine tomato sauce served with potato and vegetable.
Fresh Italian sausage sauteed with broccoli di rabe, Calabrese chili peppers and extra virgin olive oil.
Caesar salad tossed with fresh fried Monterey calamari.
Caesar salad with grilled chicken.
Roasted eggplant, zucchini and peppers with lettuce, tomato and onion. Served with mixed green salad.
Crispy Pancetta, Tomato, baby wild Arugula with pesto aioli. Served with mixed green salad.
Fior di latte mozzarella with tomato, basil and extra virgin olive oil. Served with mixed green salad.
Meatball sandwich in a rich tomato sauce. Served with mixed green salad.
Chicken breast with sun-dried tomato pesto, romaine lettuce and fresh sliced tomato. Served with mixed green salad.
Fettuccini pasta with meatballs in a tomato basil sauce.
Layers of eggplant, Parmigiano, Pecorino Romano, ricotta salata and fior di latte mozzarella cheese baked in tomato sauce.
Homemade lasagna in a rich ragu sauce.
2 layers of espresso drenched sponge cake divided by mascarpone cream and dusted with cocoa powder.
Fresh backed Nutella molten lava cake served with vanilla bean gelato.
A selection of assorted Italian cookies.
Traditional New York cheesecake flavored with a hint of vanilla.
Creamy custard topped with caramelized sugar.
Chocolate gelato with a heart of zabaglione.
Scoop of vanilla gelato affogato soaked with espresso.
Custard gelato swirled together with chocolate and pistachio gelato, topped with praline pistachios.
Served with a touch of frascobaldi, Tuscan extra virgin olive oil and a pinch of Sicilian sea salt.
Homemade, traditional bread pudding with creme anglaise and bourbon royal vanilla sauce.
Menu for 888 Ristorante Italiano provided by Allmenus.com
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