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Otello
Selection of cold marinated appetizers.
Fried zucchini.
Slices of fresh made mozzarella, basil and tomato.
Grilled crusty bread topped tomato, basil and fresh mozzarella.
Steamed escarole, pine nuts and raisins.
Deep-fried mozzarella topped with garlic and parsley butter.
Italian prosciutto thinly sliced, served over cold melon.
Grilled peppers with black olives.
Romaine and tomato salad.
Traditional pasta and bean soup.
Individual.
Linguini, artichokes, olives and tomato.
Linguini with clam sauce, white or red.
Linguini with calamari, shrimp, and mussels in a light tomato sauce.
Angel hair pasta with peas, cheese, tomato and cream sauce.
Spaghetti with fresh vegetables, cream and tomato sauce.
Spaghetti with meat and tomato sauce.
Cheese ravioli with tomato and basil sauce.
Italian dumplings stuffed with meat, served with cream and cheese sauce.
Tortellini with mushroom and cream sauce.
Green tortellini with light tomato sauce, seasoned with basil.
Penne with Italian sausage, spinach and a touch of tomato.
Fettuccine with cream butter and cheese sauce.
penne with capers, olives and tomato.
Penne with tomato and fresh mozzarella.
Rigatoni with cultivated and wild mushrooms, dash of cream.
Rigatoni with Italian sausage, mushrooms, tomato and cream.
Veal scaloppini topped with prosciutto, fresh sage and white wine.
Veal scaloppini, in bread crumbs topped with mozzarella and herbs.
Chicken breast stuffed with mortadella, mushrooms and mozzarella.
Chicken breast sauteed with white wine and sweet peppers.
veal scaloppini with white wine and lemon butter sauce.
Veal scaloppini stuffed with mushrooms, mozzarella and herbs.
Calamari rings crisply fried or stewed, with tomato and white wine.
Mixed fish and shellfish stewed in tomato sauce, served with garlic bread.
Sea scallops in a spicy tomato sauce with a dash of cream, served with angel hair pasta.
Fresh rainbow trout with tomato, capers and black olive sauce.
Sole fillet topped with spinach.
Codfish fillet in a tomato, white wine, baby shrimp and mussels sauce.
Salmon fillet topped with fresh tomato and basil.
Tartufo or spumone.
Regular or decaffeinated.
Regular or decaffeinated.
Regular or decaffeinated.
Selection of cold marinated appetizers.
Fried zucchini.
Slices of fresh made mozzarella, basil and tomato.
Grilled crusty bread topped tomato, basil and fresh mozzarella.
Steamed escarole, pine nuts and raisins.
Italian prosciutto thinly sliced, served over cold melon.
Romaine and tomato salad.
Individual.
Heart of palm, mozzarella, tomatoes and black olives.
Grilled peppers with black olives.
Traditional pasta and bean soup.
Traditional pasta and bean soup.
Beans and escarole soup.
Egg, spinach and Italian sausage.
Spinach and egg drops in chicken broth.
Linguini with clam sauce, white or red.
Linguini with basil, garlic, pine nuts and olive oil sauce.
Angel hair pasta with peas, cheese, tomato, and cream sauce.
Pasta twists with meat and tomato sauce.
Pasta twists with Italian sausage, dash of cream and tomato sauce.
Meat ravioli with peas, bacon in a light tomato sauce.
Green tortellini with light tomato sauce, seasoned with basil.
Penne with tomato, oregano and garlic sauce.
Pancake stuffed with veal and spinach, topped with white sauce.
An Italian classic.
Linguini, artichokes, olives, and tomato.
Tortellini with mushroom and cream sauce
Rigatoni with cultivated and wild mushrooms and a dash of cream.
Cheese ravioli with tomato and basil sauce.
Linguini with calamari, shrimpand mussels in a light tomato sauce.
Penne with tomato and fresh mozzarella.
Italian dumplings stuffed with meat, served with cream and cheese sauce.
Spaghetti with fresh vegetables, cream and tomato sauce.
Rigatoni with Italian sausage, mushrooms, tomato and cream.
Penne with capers, olives and tomato.
Penne with Italian sausage, spinach and a touch of tomato.
Veal sauteed with marsala wine and mushrooms.
Italian sausage cooked with white wine and topped with mozzarella cheese.
Chicken breast stuffed with mortadella, mushrooms and mozzarella.
Chicken breast in parsley, basil and garlic.
Chicken breast topped with spinach and white sauce.
Chicken breast topped with eggplant and mozzarella cheese.
Veal scaloppini stuffed with mushrooms, mozzarella, and herbs.
Veal scaloppini topped with prosciutto, fresh sage, and white wine.
Veal scaloppini with white wine and lemon butter sauce.
Chicken breast sauteed with white wine and sweet peppers.
Calamari rings crisply deep-fried.
Calamari rings stewed in tomato, garlic, and white wine.
Mixed fish and shellfish stewed in tomato sauce, served with garlic bread.
Boneless fresh rainbow trout with mushrooms and scallions.
Sole filet with capers, baby shrimp, and butter sauce.
Codfish filet sauteed in white wine with black olives, tomato sauce, and capers.
Cod fish fillet in a tomato, white wine, baby shrimp and mussels sauce.
Calamari rings crisply fried or stewed with tomato and white wine.
Sea scallops in a spicy tomato sauce with a dash of cream served with angel hair pasta.
Salmon filet topped with fresh tomato and basil.
Sole filet topped with spinach.
Fresh rainbow trout with tomato, capers and black olive sauce.
Tartufo or spumone.
Regular or decaffeinated.
Regular or decaffeinated.
Regular or decaffeinated.
Menu for Otello provided by Allmenus.com
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