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Asti Ristorante & Bar
Parma prosciutto and smoked bacon sauteed, then simmered with a mirepoix of vegetables and chicken stock with ditalini pasta and white beans.
Served traditional style with a side of marinara sauce or NY style tossed with hot cherry peppers and marinara sauce.
Grilled fennel sausage and broccoli rabe sauteed in fresh garlic, extra virgin olive oiland seasoned with crushed red pepper flakes.
Assorted cured meats, imported cheeses, house made roasted red peppers, grilled artichokes, imported olives and pickled eggplant.
Prince edward island mussels sauteed a garlic tomato broth with chorizo sausage and garlic crostini.
Traditional escarole, savoy cabbage and white cannellini beans, tossed with rustic bread and extra virgin olive oil.
Shrimp, calamari and scallops chilled and served with garlic, lemon, extra virgin olive oil and herbs, served on a bed of greens.
Breaded mozzarella cheese, fried to golden perfection and topped with marinara sauce and grated romano cheese.
Old world Italian meatballs, served with tomato sauce and ricotta cheese.
Shrimp, calamari and scallops chilled and served with garlic, lemon, extra virgin olive oil and herbs, served on a bed of greens.
Assorted cured meats, imported cheeses, house made roasted red peppers, grilled artichokes, imported olives and pickled eggplant.
Served traditional style with a side of marinara sauce or NY style tossed with hot cherry peppers and marinara sauce.
Breaded mozzarella cheese, fried to golden perfectionand topped with marinara sauce and grated romano cheese.
Jumbo shrimp wrapped in prosciutto, sauteed in a light garlic tomato and white wine sauce and topped with mozzarella.
Prince edward island mussels sauteed a garlic tomato broth with chorizo sausage and garlic crostini.
Lump crab cake, lightly breadedand served over remoulade sauce.
Egg battered eggplant rolled with mozzarella and ricotta cheese, served with marinara sauce.
Warm cornmeal served with wild mushrooms and a gorgonzola sauce.
Cherry stone clams sauteed with onions, peppers, garlic, smoked baconand white wine, served with garlic toast points.
Grilled fennel sausage and broccoli rabe sauteed in fresh garlic, extra virgin olive oiland seasoned with crushed red pepper flakes.
Traditional escarole, savoy cabbageand white cannellini beans, tossed with rustic bread and extra virgin olive oil.
Old world Italian meatballs, served with tomato sauceand ricotta cheese.
Traditional escarole, savoy cabbageand white cannellini beans, tossed with rustic bread and extra virgin olive oil.
Romaine lettuce, tossed in Asti's house-made caesar dressing, topped with lightly seasoned croutons and shaved parmesan.
Seasoned and slow-roasted red beets, served with a field of greens, crumbled feta cheese, candied walnutsand dressed in Asti's house-made apple cider vinaigrette.
Cucumber, tomatoes, fresh mozzarella, crusted pepper bread, tossed with olive oil and balsamic vinegar over arugula.
Baby arugula, cherry tomatoesand red onion, tossed with Meyer lemon and extra virgin olive oil dressing, topped with toasted pistachio nuts and shaved grana padano cheese.
Fresh plum roma tomatoes, sliced with fresh mozzarella cepponelli, drizzled with extra virgin olive oil and fresh basil.
Mixed greens, feta cheese, cranberries and toasted almonds and tossed with Asti's house-made apple cider vinaigrette.
Asti's penne alla vodka tossed with chicken cutlet, served inside a wrap.
Grilled mushrooms, roasted red peppers, onion, asparagus, grilled eggplant and gorgonzola cheese with a balsamic reduction.
Grilled chicken, roasted red peppers, parma prosciutto, field greens, with fresh mozzarella.
Chicken cutlet, tossed in buffalo sauce, romaine lettuce, tomatoand bleu cheese.
Marinated and grilled steak, with gorgonzola, red onions, roasted red peppers, mesclun lettuce and chipotle aioli.
Eggplant parmesan topped with mozzarella cheese.
House made meatballs, mozzarellaand grated pecorino romano cheese.
Chicken cutlet topped with provolone cheese, arugula, tomatoes and a hint of balsamic vinaigrette.
Italian fennel sausage, broccoli rabe, hot cherry peppers and Asiago cheese.
Fresh mozzarella and vine ripened tomatoes with arugula and thinly sliced parma prosciutto.
8 oz. burger topped with caramelized onions, sauteed mushrooms and mozzarella cheese on a country roll with lettuce and tomato.
8 Ounces bur ger topped with kalamata olives, red onion, field greens and feta cheese on a country roll.
Orecchiette pasta tossed in a delicate pink cream sauce with diced shallots, prosciutto, baby peas, fresh basiland pecorino romano cheese.
Lasagna made with layers of pasta, sliced eggplant, whole milk ricotta, mozzarella cheese and sauteed ground beef.
Classic Bolognese sauce, made with ground veal, pork and beef, sauteed with finely chopped onion, celery and carrots in a red wine pomodoro sauce and tossed with pappardelle pasta.
Penne pasta tossed in a light vodka cream sauce with fresh herbs.
Penne pasta tossed in a basil pesto cream sauce with oil and garlic.
Golden fried garlic and extra virgin olive oil, served with linguiniand topped with herbs and grated pecorino romano cheese.
Golden fried garlic and extra virgin olive oil, served with linguini and topped with herbs and grated pecorino romano cheese.
Spaghetti with meatballs, served with pomodoro sauce and topped with ricotta cheese.
Rigatoni pasta tossed in pomodoro sauce, topped with a beef braciole and Italian fennel sausage.
Cheese filled tortellini smothered in a white cream sauce with crispy smoked bacon, fresh baby peas and imported parmesan cheese.
Grilled fennel sausage and broccoli rabe sauteed in fresh garlic, extra virgin olive oil, seasoned with crushed red pepper flakes and tossed with orecchiette pasta.
Potato dumplings tossed with pomodoro sauce and topped with fresh mozzarella cheese.
Penne pasta tossed with grilled chicken breast fresh asparagus, portabella mushrooms and fresh roma tomatoes in a pink light cream sauce.
Chicken, chorizo sausage and shrimp sauteed with oven roasted tomatoes, onions and peppers in a spicy cajun pan sauce tossed with linguini.
Penne pasta tossed in a basil pesto cream sauce with oil and garlic.
Spaghetti with meatballs, served with pomodoro sauceand topped with ricotta cheese.
Orecchiette pasta tossed in a delicate pink cream sauce with diced shallots, prosciutto, baby peas, fresh basiland pecorino romano cheese.
Chicken breast sauteed with white wine, wild mushrooms, baby peas, sage and topped with Asiago cheese.
Chicken breast breaded and fried to golden perfection and topped with mozzarella cheese and marinara sauce ~ served with penne pasta with pomodoro sauce.
Egg battered chicken breast sauteed, until golden, in a white and Meyer lemon reduction and served over a bed of fresh sauteed spinach.
Pan seared chicken breast served with chopped julian prosciutto, sicilian marsala wine.
Egg battered chicken breast, sauteed until golden brown with capers, in a butter, lemon and white wine sauce.
Chicken breast battered with almond flour sauteed with artichoke hearts, sun dried tomatoes, garlic and fresh herbs, in a white wine reduction paleo.
Linguini sauteed chicken breast with garlic white wine topped with sliced fresh tomatoes, spinach and fresh mozzarella, served with Asti's garlic mashed potatoes.
Sauteed chicken breast with garlic, hot cherry peppers, kalamata olives, roasted peppers in a lemon white wine sauce, served with Asti's garlic mashed potatoes.
Chicken breast sauteed with white wine, wild mushrooms, baby peas, sage and topped with Asiago cheese.
Egg battered chicken breast sauteed, until golden, in a white and Meyer lemon reduction and served over a bed of fresh sauteed spinach.
Chicken breast breaded and fried to golden perfection and topped with mozzarella cheese and marinara sauce ~ served with penne pasta with pomodoro sauce.
Tilapia filet, pan seared with wilted arugula, diced roma tomatoes, red onion, black olives, garlic fresh herbs and extra virgin olive oil paleo.
Gulf shrimp and little neck clams, sauteed with garlic white wine, butter and freshly squeezed meyer lemons, served over linguini.
Jumbo gulf shrimp and diver sea scallops sauteed with crispy bacon and plum tomatoes, served on a bed of spinach paleo.
Sauteed veal medallions, cooked with artichokes, roasted red peppers, in a sherry wine sauce, topped with Asiago cheese.
Red bell peppers, stuffed with ground beef, diced seasonal vegetables, herbs, stewed with fresh san marzano tomatoes and basil, served with a side of cauliflower mash paleo.
Seasoned and grilled sirloin steak, with balsamic glaze, red onions on top and grilled asparagus on the side paleo.
Sauteed veal medallions, cooked with artichokes, roasted red peppers, in a sherry wine sauce, topped with Asiago cheese.
Pan seared veal scaloppine topped with prosciutto, mozzarella and baby peas, in a sage wine sauce.
Egg battered veal scaloppine, sauteed until golden brown with capers, in a butter, lemon, white wine sauce, with a Meyer lemon garnish, served with Asti's garlic mashed potatoes.
14 Ounces Grilled NY strip steak, with sauteed wild mushrooms in a port wine demi glace a top, with roasted potatoes and spinach on the side.
Red bell peppers, stuffed with ground beef, diced seasonal vegetables, herbs, stewed with fresh San Marzano tomatoes and basil, served with a side of cauliflower mash paleo.
Seasoned and grilled sirloin steak, with balsamic glazed red onions on topand grilled asparagus on the side paleo.
Grilled pork chop sauteed with onions, sliced hot cherry peppers, roasted peppers and fried potatoes.
Warm dark chocolate brownie, with vanilla gelato and whipped cream and covered with chocolate chips.
Double shot of espresso poured over vanilla gelato, with a caramel swirl.
Lady fingers, soaked in espresso, kahlua and amaro meletti, layered with Mascarpone cheese and whipped cream.
Gluten free. Luscious fudge like cake covered with a rich chocolate glaze.
Festival-style fried dough balls, with a cinnamon-sugar cover, drizzled with a warm chocolate sauce.
Grilled ahi tuna served over a seaweed salad with lemon honey dressing paleo.
Tilapia filet, pan seared with wilted arugula, diced roma tomatoes, red onion, black olives, garlic fresh herbs and extra virgin olive oil paleo.
Jumbo gulf shrimp and diver sea scallops sauteed with crispy bacon and plum tomatoes, served on a bed of spinach paleo.
Pan seared sea scallops and shrimp, sauteed in a Maryland blue crab sauce, served over linguini.
Clams, mussels, shrimp, scallopsand calamari served over angel hair pasta - served red or white.
Little neck clams served with linguini, in a garlic white wine sauce.
Gulf shrimp and little neck clams, sauteed with garlic white wine, butter and freshly squeezed Meyer lemons, served over linguini.
Combination of shrimp, scallops, scrodand calamari lightly battered and fried to perfection, served over french-fried potatoes and tartar sauce.
Pan seared salmon with garlic, white wine, lemon juice, thymeand butter with diced Roma tomatoes, served over rice.
South American white fish baked with clams in a tomato broth, accompanied with capellini pasta.
Menu for Asti Ristorante & Bar provided by Allmenus.com
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