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Espresso with sambuca, galliano, amaretto and whipped cream.
Coffee with tia maria, brandy and whipped cream.
Yellow fin tuna tartare with diced mango, cucumber, red onions and tomatoes.
Calamari, shrimp, clams, mussels, scallops and octopus with olives oil and lemon.
Smoked salmon with capers and red onions.
Three jumbo shrimp served with cocktail sauce.
Beef carpaccio with arugola, shaved parmigiano, oil and lemons.
Clams or Mussels in a brothy marinara sauce.
Calamari and shrimps fried in olive oil with spicy sauce on the side.
Several layers of crepes with a variety of vegetable, cheese meat fillings.
Selezione oro. Cantaloupe with imported parma ham aged for 24 months.
Imported mozzarela served with tomato and basil.
Assorts appetizers from cart.
Cured beef from the alps, served with arugola, shaved parmigiano, oil and lemon.
Roasted beets, hearts of palm, gold cherry tomatoes and goat cheese.
Field greens with gorgonzola cheese, pear and almonds.
Baby arugola, cherry tomatoes and Parmigiano shavings with vinaigrette dressing.
Fresh vegetable soup.
Egg drop consomme with spinach.
Tubetti pasta with cannellini beans in a brothy tomato soup.
Smoked salmon, onions, marinara sauce and a touch of cream, flambé with vodka.
Pancetta, onions, cream, Pecorino cheese and egg yolk.
Ham, onions, cream, marinara sauce and all flame with cognac.
Homemade pasta stuffed with meat in a light creamy sauce.
White or red clam sauce.
Fresh tomatoes, Gaeta olives, capers and a touch of hot pepper.
Homemade angel hair with san marzano tomatoes, garlic and basil.
Wild mushrooms from Italy sauteed with shallots and a touch of tomato sauce.
Shrimps, scallops, calamari, clams and mussels in a light tomato sauce.
Creamy Arborio rice with black truffle.
Homemade fettuccine with meat sauce.
Fillet of snapper in a white wine sauce with garlic, rosemarry, lemon and butter.
Wild scottish salmon pan seared with mustard sauce.
Grilled snapper, prawns, salmon, sea scallops and grilled vegetables.
King size prawns with clams mussels with garlic, fresh tomato and basil.
Shrimps with connellini beans, fresh tomato and rosemarry over risotto.
Lobster tail snapper, shrimp, calamari, clams and mussels in a light tomato sauce.
Whole dover sole in a champagne sauce and deboned tableside.
Fillet of snapper in a light, fresh tomato broth with clams and mussels.
Whole mediterranean branzino overn roasted and deboned tableside.
Twin 6.5 lobster tail fra diavolo or broiled with butter.
Veal with wine sauce topped with a slice of ham and melted fontina cheese.
Veal dipped in egg batter and sauteed in white wine with lemon and butter.
Veal sauteed with marsala wine and mushrooms.
Veal with white wine sauce, lemon and butter.
Sweetbreads dipped in batter and sauteed with wine, lemon, butter and capers.
Rack of veal pounded, breaded, topped with triocolor salad.
Rack of veal chop grilled.
Veal shank served on a bed of angel hair or risotto.
N. Y. Angus strip grilled and topped with sauteed mushrooms, peppers and sweet onions.
Grilled filet mignon.
Chicken breast with peppers, mushrooms, tomato and rosemary.
Chicken breast sauteed with marsala wine and mushrooms.
Chicken breast with white wine sauce, rosemary and artichokes.
American lamb, 3 center cut chops with garlic, rosemary and wine or simply grilled.
Chicken breast, pounded and grilled with chopped salad and tomatoes.
Filet Mignon in a madeira wine sauce and mushrooms.
Veal in white wine sauce topped with sage, a slice of prosciutto and melted mozzarella cheese, served over spinach
Homemade Desserts from the rolling cart.
Homemade ice creams.
Serves 2. Hot marsala custard served on vanilla ice cream and fresh strawberries.
Serves 2. Prepared tableside and served over ice cream.
Menu for Arturo's Ristorante provided by Allmenus.com
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