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Lightly floured and fried, finished with freshly squeezed lemon juice and garlic salt.
Tick cut mozzarella, ripe Roma tomato, and sweet basil, drizzled with salt, pepper, balsamic reduction and olive oil.
Pork sausage, fire-roasted red bell peppers, onions, and garlic, in our famous marinara sauce with Italian herbs and spices.
Seasonal melon wrapped with prosciutto ham, drizzled with balsamic reduction and gorgonzola cheese crumbles.
4 risotto balls stuffed with green peas, mozzarella, parmesan, and gorgonzola; fried and served with a side of marinara.
Green lip mussels smothered in a tomato basil seafood broth.
Drenched in a lemon butter white wine garlic sauce.
Fresh steamed clams and mussels in a garlic white wine seafood broth.
4 pan-seared tiger shrimps in a fresh tomato basil seafood sauce with rosemary, capers, white cauliflower, and kalamata olives.
Portobello mushroom, eggplant, zucchini, squash, peas, carrots, green beansand white cauliflower, in a rose sauce with marinara and a splash of cream.
Sicilian recipe of lean ground beef, peas, and carrots, slow-cooked in a marinara red wine sauce, with hints of cinnamon and nutmeg, topped with fresh ricotta cheese.
Olive oil simmered prosciutto ham, green peas, and shallots, in our homemade creamy alfredo sauce with parmesan cheese. Tossed in fettuccine pasta.
Cavatelli pasta made dried ricotta, tossed in a fresh roma tomato, garlic, basil, olive oil and marinara sauce.
Smothered in our family recipe marinara sauce.
Basil pesto cream sauce.
Capellini pasta tossed with fresh roma tomatoes, garlic, basil, olive oil, pomodora fresco sauce.
Creamy gorgonzola cheese sauce with sun dried tomatoes.
Pan seared tiger shrimp in a white wine, garlic, butter sauce, served over a bed of linguine pasta.
Shrimp, scallops and artichoke hearts in a light seafood cream sauce, served over a bed of fettuccine pasta, topped with roasted garlic and white wine sauteed spinach.
Pan-seared ruby red trout in white wine, caper and kalamata olive, puttanesca sauce. Served with bowtie pasta in a fresh pesto sauce.
Pan seared calamari, salmon, shrimp, mussels, clamsand scallops, served over a bed of linguine pasta, with choice of white or red seafood sauce.
Served over a bed of linguine pasta, with choice of white or red seafood sauce.
Pan-seared tiger shrimp in zesty marinara sauce, with jalapeno peppers and red chili flakes, tossed in linguine pasta. Spice can be modified to personal preference.
Choice of white or red seafood sauce.
Sweet butternut squash filling, served in a pesto cream sauce and then topped with yellow squash.
Ricotta cheese filling, with a choice of marinara, alfredo, or gorgonzola cream sauce.
Creamy portobello mushroom cream sauce.
Ricotta cheese and spinach filling served in a fresh Roma tomato, basil, olive oil, and marinara sauce.
Tangy white wine sauce, with capers, artichokes, and portobello mushroom. Served with fettuccine pasta in picatta sauce with vegetables on the side.
16oz aged ribeye steak, drenched in a red wine reduction sauce with hints of rosemaryand gorgonzola cheese crumbles. Served with roasted potatoesand sauteed spinach.
Sweet and lightly creamy marsala wine sauce, with prosciutto hamand portobello mushroom. Served with fettuccine pasta in marsala sauce, with vegetables on the side.
3 racks of sicilian lemon and olive oil marinated tender lamb, smothered in a red wine reduction sauce with hints of rosemary. Served with roasted potatoes and sauteed spinach.
Smothered in our home made marinara sauce, the veal or chicken then gets topped with aged provolone cheese that melts in the oven. Served with fettuccine pasta in marinara sauce, with vegetables on the side.
Sliced eggplant stuffed with mozzarella, sundried tomato and basil, that braises in the oven with a marinara sauce and melted provolone cheese on top. Served with capellini pasta in a pomodoro fresco sauce and vegetables.
Veal scallopini stuffed with mozzarella, provolone, genoa salami, prosciutto hamand spinach, that braises in the oven with a raisin marinara sauce. Served with a side of bowtie pastaand vegetables.
Creamy dijon mustard sauce, with pan seared proscuitto ham. The veal or chicken then gets topped with aged provolone cheese that melts in the oven. Served with fettuccine pasta in saltinbocca sauce, with vegetables on the side.
Very tender veal scaloppini baked with prosciutto ham, mushrooms, artichokesand gorgonzola cheese in our chianti wine reduction sauce with a side of sauteed garlic spinach.
Your choice of pan-seared mahi-mahi, blackened cajun-style, or lemon caper cream sauce accompanied with bok choy over a bed of basmati rice.
Menu for Odyssey Italian Restaurant provided by Allmenus.com
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