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Choose any two - chicken, beef, pork. Served with pico de gallo.
Sauteed in a white wine tomato broth, served with herb butter garlic toast.
Shrimp, calamari, and scallops tossed with avocado, tomato, cucumber and red onion in lime juice with cilantro, served with crispy plantain chips.
Served with a black purée and pico de gallo.
Breaded and lightly fried fritters with pancetta and cheddar cheese served with house-made mango-mustard aioli.
Seared and sprinkled with citrus zest and sea salt.
Assorted cheeses, cured meats, toasted nuts, grapes, quince, and olive oil crostini.
Slow-cooked pulled pork, sliced smoked ham, melted swiss, sweet pickles, whole grain mustard on toasted slider rolls.
Braised, then seared, served over white bean and fennel salad, drizzled with cold pressed olive oil, sea salt and preserved lemon.
Grilled on a skewer with a spicy garlic sauce.
Veal, chorizo, and pork meatballs with a fresh tomato confit and a sprinkle of shredded parmesan.
Topped with potato bravos and spicy cream.
Panko-crusted medallion over our signature orange sauce.
House-made guacamole served with a side of thin, crisp plantain chips.
Seared crispy pork belly over sweet potato miso glaze and served pickled spicy cherry peppers.
Served with paprika aioli.
Grilled, drizzled with a rosemary balsamic reduction atop a bed of arugula dressed in a sherry vinaigrette.
Slow-cooked, wrapped in pappardelle, and topped a port wine beef reduction.
Served with vegetables and sticky rice.
Crispy wings tossed in our own za'taar dry rub served with house-made bleu cheese, and carrots & celery sticks.
Pounded thin, breaded and fried, topped with tomato confit, arugula, and ricotta salada.
Grilled on a skewer with drawn butter and lemon.
Sushi-grade tuna, rolled in pretzel bread crumbs, pan-seared and served atop our housemade Zaragoza aioli.
Sushi-grade tuna served with mango, avocado, and cilantro.
Lightly fried, tossed with fresh watermelon and our sweet & spicy chili-garlic sauce, sprinkled with sesame seeds and cilantro.
Stuffed with mascarpone cheese, wrapped in prosciutto, served over our orange sauce.
Sautéed with fresh garlic and cannellini beans in white wine and sherry broth, served Italian garlic & herb butter toast.
Roasted and parmesan-herb crusted, drizzled with preserved lemon, cold-pressed olive oil.
Tossed with red onion, feta cheese, black olives, chopped dates, cherry tomatoes, cilantro, olive oil and lemon,served with grilled pita bread.
Sautéed with edamame, pine nuts, tossed in a sweet balsamic reduction.
Breaded and fried medallions, topped with tomato confit and manchego cheese.
Grilled Italian herb & garlic butter toast, topped with roasted tomato, burrata, prosciutto, and an arugula-asparagus salad, dressed with olive oil vinaigrette.
Roasted beets served over spinach, tomato, avocado, red onion, and goat cheese, tossed in a creamy tamarind vinaigrette.
Chopped romaine lettuce, feta cheese, grapes, candied almonds, chopped bacon, cucumber, grape tomatoes, red onion, and tossed in a mustard vinaigrette.
Grilled romaine heart drizzled with house-made caesar dressing and topped with shredded parmesan and Spanish anchovies.
Crisp iceberg wedge topped with bacon, crumbled bleu cheese, and cherry tomatoes, served with house-made chipotle-ranch dressing.
A trio of beef, pork, and veal in a house-made tomato sauce and a sprinkle of shredded parmesan.
Tossed in a pink lobster cream sauce.
House-made ribbon pasta tossed in a mushroom-sherry cream sauce, topped with wilted arugula and toasted pine nuts.
Tossed with shrimp, sliced chorizo, dams, cherry tomatoes, pepperoncini, in a white wine sauce, with fresh parsley.
Grilled 120z NY strip steak, served with roasted garlic mashed potatoes and roasted vegetables.
Drizzled with a rosemary balsamic reduction, served grilled asparagus and mashed potatoes.
Grilled 12 oz Porterhouse pork chop served with apple chutney, roasted garlic mashed potatoes, and roasted vegetables.
Pounded thin, breaded and fried, topped with tomato confit, arugula salad with shaved Ricotta Salata, served over linguine.
Served our signature orange rosemary reduction, saffron and English pea risotto, and roasted vegetables.
Grilled chicken, sticky rice and roasted vegetables, mushrooms, tossed in our curry coconut milk sauce, topped with scallions.
Served over coconut rice grilled asparagus, topped with scallions.
Pan-seared and parmesan-herb crusted, served over our creamy lobster sauce, with sticky rice and vegetables.
Pan-seared and served with saffron English pea risotto, a touch of creamy lobster sauce and roasted vegetables.
Breaded and fried medallions topped with tomato confit and manchego cheese, served over linguine.
Menu for Zaragoza Restaurant provided by Allmenus.com
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