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2 pieces of toasted garlic with tomatoes and 2 pieces of toasted garlic bread with pesto and mushrooms.
Marinated and grilled portobello mushroom, eggplant, zucchini and roasted bell peppers.
Thinly sliced raw grass-fed beef with shaved Parmesan, capers and arugula.
Grilled organic polenta with mushrooms and tomato sauce, topped with whole roasted garlic.
Sauteed clams with garlic, white wine and a touch of red pepper flakes. Served with garlic crostini.
Eggplant stuffed with pesto, mozzarella, tomatoes and sun-dried tomatoes in marinara sauce.
Mixed hors d'oeuvres.
Homemade vegetable soup. Prepared daily.
Battered eggs and spinach in chicken broth.
Tortellini in chicken broth.
Organic spring mix with organic beets and tomatoes in a balsamic vinaigrette.
Organic spring mix with white beans, radicchio and shaved Parmesan.
Organic spring mix with fresh pears, toasted walnuts and Gorgonzola dressing.
Baby spinach and sliced red onions with a warm pancetta (Italian bacon) and pine nut dressing.
Angel hair pasta with fresh tomato, garlic, olive oil and basil.
Spaghetti with grass-fed ground beef sauce.
Fettuccine with pesto sauce, wild mushrooms and cherry tomatoes.
Penne with sun-dried tomatoes, broccoli and breast of chicken in a white wine sauce.
Homemade tortelloni stuffed with ricotta, Parmigiano-Reggiano and spinach in a tomato cream sauce.
Spaghetti with sun-dried tomatoes, Kalamata olives, a touch of chili peppers, onions, white wine and Pecorino cheese with baby spinach.
Italian potato dumplings with fresh tomato, basil, mushrooms and secret spices of the chef.
Large ravioli stuffed with ricotta cheese and spinach in a fresh tomato sauce.
Spaghetti with fresh clams, garlic, white wine and a touch of chili peppers in a tomato sauce.
Penne with smoked and fresh salmon, shallots and green peas in a delicate tomato cream sauce.
Spaghetti with prawns and scallops in a white wine and garlic sauce.
Homemade fettuccine, fresh tomato, garlic, a touch of chili pepper, white wine, basil, prawns and green onions.
Traditional grass-fed ground beef sauce lasagna.
Homemade cannelloni filled with spinach and ricotta in a light meat sauce.
Mozzarella, basil and tomato sauce.
Mozzarella, Italian sausage and tomato sauce.
Mozzarella, pepperoni and tomato sauce.
1/3 margherita with fresh tomato and basil; 1/3 with 4 cheeses; and 1/3 pesto and mozzarella.
Tomato sauce, fresh mozzarella, sliced fresh tomatoes, basil, Kalamata olives and oregano.
Prosciutto, artichoke, mushrooms, olives, mozzarella and tomato sauce.
Fresh seasonal vegetables, mozzarella and pesto sauce.
Sliced fresh tomato, Kalamata olives, sun-dried tomatoes, oregano, feta cheese, mozzarella and fresh arugula.
Tomato sauce, prosciutto di Parma, fresh mozzarella, arugula and fresh basil.
Smoked and fresh salmon, mozzarella, capers, red onions and fresh tomato.
Tomato sauce, clams, mussels, shrimp, calamari, roasted bell peppers, fresh tomato and fresh basil.
Free-range, antibiotic-free chicken breast with mushrooms in a delicate cream sauce.
Free-range, antibiotic-free chicken breast with mushroom in Marsala sauce.
Free-range, antibiotic-free chicken breast stuffed with mozzarella, prosciutto and spinach in a Marsala sauce with mushrooms.
Sauteed clams, small shrimp, calamari, scallops and generous pieces of seasonal fish in a light tomato broth. Served with spaghetti and garlic crostini.
Jumbo prawns sauteed in white wine, garlic and lemon.
Grilled grass-fed tri-tip steak in a balsamic vinegar sauce.
Veal scaloppine with artichoke hearts and capers in a lemon white wine sauce.
Veal scaloppine with mushrooms in Marsala wine sauce.
Veal scaloppine topped with prosciutto, Fontina cheese and fresh sage in Marsala sauce.
New Zealand lamb chops, chicken paillard and Italian sausage in a rosemary and olive oil sauce.
Grilled New Zealand rack of lamb.
Sauteed baby spinach with garlic and olive oil.
Roasted rosemary potatoes.
Sauteed green beans with garlic and olive oil.
Sauteed or steamed.
Risotto with green peas and mushrooms.
Grass-fed beef meatballs in marinara sauce.
Caesar with mushrooms, onions, hard-boiled egg, shaved Parmesan and grilled chicken breast.
Mixed green salad with roasted peppers, tomatoes and grilled breast of chicken.
Romaine with calamari, baby shrimp, clams and vegetables in a lemon sauce.
Mixed greens with tomato, grilled zucchini and grilled fresh salmon in a balsamic vinaigrette.
Baby spinach, roasted peppers, feta cheese and grilled prawns in a light balsamic vinaigrette.
Grilled portobello with roasted peppers, baby spinach, tomatoes and mozzarella on focaccia.
Grilled breast of chicken, grilled eggplant, grilled zucchini and tomatoes on focaccia bread.
Grilled zucchini, eggplant, tomatoes, olives and fresh mozzarella cheese on focaccia bread.
Grilled salmon with roasted peppers, baby arugula and tomatoes on focaccia bread.
Omelette with mushrooms and mozzarella served with roasted potatoes.
Italian flat omelette with assorted vegetables served with roasted potatoes.
Italian flat omelette with baby shrimp, green peas and mushrooms served with roasted potatoes.
Spaghetti with meatballs, mushrooms and green peas in marinara sauce.
Spaghetti with calamari in a light marinara sauce.
Penne with fresh tomatoes, garlic, sweet basil, roasted eggplant and a touch of Romano cheese.
Spaghetti with mushrooms, garlic and green peas in a light cream sauce.
Fusilli with Italian sausage, mushrooms, onions, a touch of Romano cheese and marinara sauce.
Homemade cannelloni filled with ricotta cheese and spinach in a light bolognese sauce.
Grilled fresh rainbow trout topped with a light lemon sauce.
Grilled fresh Atlantic salmon topped with a light lemon sauce.
Grilled tender flank steak in a zesty balsamic vinegar sauce.
Roasted half chicken topped with a garlic rosemary sauce.
Menu for Spiazzo Ristorante provided by Allmenus.com
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