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Strawberry dijon shallot vinaigrette, burrata, pine nuts and crostini.
Thinly pounded filet mignon, dijon aioli, arugula greens and capers Parmigiano wafer.
Crispy polenta, micro greens and red wine vinaigrette.
Lightly breaded Brussels sprouts, Italian pancetta, Gorgonzola and balsamic glaze.
Toasted cornetti, sliced prosciutto, garlic cream sauce, fried egg and fresh fruit.
Mozzarella, roma tomato, basil, extra virgin olive oil and capers.
Citrus ricotta, rosemary roasted figs, grilled bread and honey drizzle.
White sauce, egg scramble, onions, peppers, spinach and tomatoes.
Fragrant limoncello, lemon marmalade and whipped cream.
Baked egg scramble layered with vegetables, cheese, sourdough and roasted potatoes.
Petite filet, Gorgonzola brandy sauce, 2 eggs over easy and roasted potatoes.
Creamy polenta, mushroom ragout, shaved asiago cheese and caramelized onions.
Roasted peppers, mushroom, caramelized onion, chipotle aioli and mixed greens.
Poached egg, fontina Parmesan sauce, grilled bread, prosciutto and roasted potatoes.
Grilled eggplant, house marinara, mozzarella, 2 eggs over easy and rosemary potatoes.
Served with italian filone bread.
Served with grilled fig toast, citrus ricotta, rosemary roasted figs and honey drizzle.
Served with lightly breaded Brussels sprouts, pancetta, Gorgonzola and balsamic glaze.
Served with crispy calamari, yellow onions, fennel, pesto aioli and marinara.
Served with creamy polenta, mushroom ragout, shaved asiago cheese and caramelized onions.
Served with lightly breaded cauliflower, orange segments, capers and lemon carrot aioli.
Served with crispy crab cakes, truffle scented couscous and chipotle lime aioli.
Served with baked prosciutto wrapped mozzarella, balsamic glaze, herbed couscous and micro greens.
Served with thinly pounded filet mignon, dijon aioli, arugula, capers and Parmigiano wafer.
Served with baked meatballs, Sicilian marinara and parmigiano.
Served with sardinian cheese plate featuring su entu pecorino, lentischio and selvaggia ricotta salata.
Eggplant caponata, fresh tomato, basil, balsamic, Parmigiano and crostini.
Prince Edward island mussels, roma tomatoes, saffron, white wine and grilled country bread.
Fresh sliced mozzarella, roma tomatoes, basil, extra virgin olive oil, salt, black pepper.
Lightly breaded zucchini fritters with paprika aioli.
Served with classic Italian vegetable soup with pasta and fava beans.
Served with burrata, beets, crispy polenta, micro greens and red wine vinaigrette.
Served with mixed organic greens, candied walnuts, Gorgonzola and balsamic vinaigrette.
Served with burrata, heirloom tomatoes, red wine vinaigrette and olive oil.
Served with classic Caesar salad with hearts of romaine, grana padano and garlic croutons.
Served with arugula and fennel, strawberry dijon shallot vinaigrette, burrata and pine nuts.
Beef steak tomatoes with mixed greens, olive oil citrenet and shaved asiago.
Sliced hearts of artichokes and fennel, micro greens, orange segments and lemon citrus vinaigrette.
Seared ahi tuna, mixed baby organic greens, balsamic vinaigrette.
Fresh sliced mozzarella, roma tomatoes, basil and extra virgin olive oil.
Fresh sliced mozzarella and Roma tomatoes sprinkled with basil, extra virgin olive oil, salt and black pepper.
Arugula greens, shaved asiago, pine nuts and sliced olives and lemon vinaigrette.
Served with citrus ricotta ravioli with strawberry marinara and micro greens.
Served with roasted butternut squash risotto, creamy Gorgonzola and kale chips.
Served with classic spaghetti with meatballs, fresh roasted plum tomatoes, basil and garlic marinara.
Served with 3 cheese tortelloni, red wine reduction, seared brussel sprouts, pancetta and crisped sage.
Served with braised short ribs, pappardelle, smoked tomatoes, wild mushroom ragout and asiago.
Fettuccine, sauteed prawns, gypsy peppers, fresh thyme, garlic and crustacean fume.
Fettuccine, roasted chicken, tomato, rosemary, oregano cream, Asiago, pine nuts and lemon zest.
Potato gnocchi, rock shrimp, asparagus, gypsy peppers and basil pesto cream.
Linguine, prawns, scallops, mussels, clams, calamari, spiced garlic marinara.
Penne, eggplant, squash, zucchini, fresh mozzarella, roasted pesto.
Penne, roasted chicken breast, tomato, lemon, rosemary, pecorino cheese, oregano cream.
Portobello mushrooms, sundried tomatoes, mushroom cream sauce, micro greens.
Crab, shrimp and scallop ravioli, roasted tomato sauce and crustacean fume.
Rigatoni, herbed ground sausage, green peas, grana padano and roasted tomato cream.
Creamy Gorgonzola risotto, trio of mushrooms, artichokes, gyspy peppers, tomatoes and saffron.
Ravioli with herb roasted pork, veal and beef, ricotta, tomato mushroom marinara and micro greens.
Served with herbed ground sausage, fettuccine, green peas, grana padano and roasted tomato cream.
Served with seafood stew with prawns, scallops, mussels, clams, calamari and garlic marinara.
Served with pan seared salmon, vegetable ragout, white wine rosetta and basil oil.
Served with seared ahi tuna, lemon white wine capers sauce, sauteed greens and garlic potato puree.
Served with jumbo scallops, roasted red and golden beets, carrots, squash, zucchini and lemon thyme juice.
Served with linguine, manila clams, roma tomatoes, garlic, white wine, parsley and butter.
Pan seared ahi tuna, lemon white wine capers sauce, sauteed asparagus and garlic potato puree.
Pan seared pacific cod, fava bean risotto, saute?d greens, cherry tomatoes, onions, shellfish reduction.
Linguine, prawns, scallops, mussels, clams, calamari and spiced garlic marinara.
Grilled pork chop marinated with mustard, apple cider and honey, soft polenta and veal rosemary demi glace.
Pesto crusted mahi mahi over braised vegetables and roasted potatoes and basil oil.
Saffron scented risotto with prawns, scallops, calamari and crustacean fume.
Saffron arborio rice risotto with porcini, oyster and shiitake mushrooms, baby artichokes and truffle oil.
Provimi veal layered with prosciutto, mozzarella and herbs, sauteed greens and garlic potato puree.
Grilled veal steak wrapped in bacon, white wine cream, gnocchi, roasted grapes.
Slow braised wild boar, wild mushroom risotto, barolo demi glaze and white truffle oil.
Herbed lamb chops, roasted golden potatoes, braised greens and brandied Gorgonzola sauce.
Grilled filet mignon, garlic potato pur?e, red wine demi glace and Gorgonzola butter.
Grilled free range chicken breast, crispy polenta, chanterelle mushrooms, lemon Marsala jus.
Crispy crostini topped with olive tapenade, fresh tomato, basil, garlic and Parmigiano.
Thinly sliced filet mignon, Dijon aioli, arugula greens, capers and Parmigiano wafer.
Prince Edward Island mussels sauteed with Roma tomatoes garlic white wine and grilled country bread.
Crispy fried calamari, yellow onions and fennel, roasted plum tomato sauce.
Ravioli stuffed with mascarpone, topped with stewed brandied cherries and Merlot reduction.
Baked prosciutto wrapped mozzarella over herbed couscous, micro greens and balsamic.
Creamy polenta with mushroom ragout, shaved Asiago cheese and caramelized onions.
Crispy crab cakes with truffle scented couscous and chipotle lime aioli.
Lamb shank, tri color orzo, saute?d greens, cherry tomatoes, onions, natural juices.
Fresh yellow fin tuna, lemon oil, black olive tapenade, quail egg, caper berries and micro greens.
Braised beef short rib, mushroom ragout polenta, shaved asiago, caramelized onions.
Cool and creamy Grand Marnier custard with a brittle caramel top.
Profiteroles filled with chocolate mousse, white chocolate sauce and milk chocolate curls.
Delicate ladyfingers with Illy espresso and Meyer's rum layered with mascarpone cream and dusted with cocoa.
Bittersweet chocolate mousse cake with chocolate wafer crust.
New York style with berry coulis.
Warm bread pudding with vanilla gelato.
Please contact restaurant for daily gelato selections.
Please contact restaurant for daily sorbet selections.
Sardinian cheese plate su entu pecorino, lentischio, selvaggia ricotta salata.
Menu for Zingari Ristorante provided by Allmenus.com
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