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Trevini Restaurant
Assorted Italian antipasto.
Portobello, buttered eggplant, topped with Gorgonzola, cherry tomato, garlic, olive oil, and basil.
Mozzarella, roasted peppers, anchovies, fresh tomato, and basil pesto.
Beef carpaccio with rugola, truffle oil, and reggiano shavings.
Smoked salmon, cucumbers, radicchio, olive oil, and lemon juice.
Lightly fried calamari, garlic, crushed red pepper, tomato parsley sauce.
Prosciutto and seasonal melon.
Cold seafood salad.
Baby shrimp salad tossed in aurora dressing with celery served over radicchio and Belgian endive.
Baby mix field greens tossed with Gorgonzola, orange wedges and roasted peppers.
Rugola, radicchio, belgian endive and tomato.
Caesar salad and shaved Parmigiano.
Canellini beans and tubettini pasta sauce.
Veal tortellini in chicken broth.
Egg drops, fresh spinach parmiggiano, in a clear consomme.
Capellini, fresh tomato, and basil.
Fettucine with classic meat sauce.
Veal, chicken-filled crepes, baked with fresh spinach, bechamel tomato sauce.
Ricotta and spinach filled ravioli with wild mushroom sauce.
Penne with spinach, Portobello, fresh diced tomato and chicken with garlic and olive oil.
Veal filled tortellini with ham, peas in a reggiano cream sauce.
Linguine with red or white littleneck clam sauce.
Fresh mussels in a garlic, olive oil, chardonnay wine, and plum tomato broth.
Sauteed snapper filet with artichokes, cherry tomatoes, mushrooms, basil and pinot grigio sauce.
Lemon sole filet and Frances.
Trout sauteed with lemon juice, capers, and white wine.
Roasted sausages, rapini, polenta and marinara.
Grilled chicken breast, topped with wild mushrooms sauteed in garlic, olive oil, and parsley.
Breaded veal topped with rugola and diced tomato tossed in vinaigrette.
Assorted Italian antipasto.
Portobello, topped with gorgonzola,battered eggplant, cherry tomato, garlic, olive oil and basil.
Baked buttered eggplant, topped with tomato, garlic, basil and mozzarella.
Mozzarella, fresh tomato, roasted peppers, anchovies and basil pesto.
Parma prosciutto and seasonal melon.
Beef carpaccio with rugola and parmiggiano shavings.
Fresh Mussels in garlic, parley, pinot grigio wine, and plum tomato broth.
Lightly fried calamari, garlic, tomato and parsley sauceghtly fried calamari, garlic, tomato, and parsley sauce.
Smoked salmon, cucumbers, radicchio, olive oil and lemon juice.
Cold seafood salad.
Baby mixed field greens, tossed with gorgonzola and orange wedges, vinaigrette.
Caesar salad with reggiano shavings.
Rugola, radicchio, Belgian endive, Parmiggiano and tomato.
Garlic and olive oil.
Sauteed with garlic and olive oil.
Sauteed with garlic and olive oil.
Sauteed with garlic and olive oil.
Pommery mustard seared cornish hen.
Chicken breast sauteed with portobello and arsala sauce.
Chicken Francese topped with buttered eggplant, sliced tomato and fontina cheese.
Veal Scaloppini filled with taleggio cheese, spinach and prosciutto in a truffle-infused wild mushroom cognac sauce.
Veal scaloppini sauteed with plum tomatoes, green olives and oregano.
Veal sauteed with lemon, capers and chardonnay wine.
Beef tenderloin topped with portobello, black peppercorn cognac sauce.
Snapper filet sauteed with artichokes, cherry tomatoes, mushroom, basil and pinot grigio sauce.
Snapper filet sautted in a lemon and caper sacue.
Sauteed salmon filet with green olives, capers, onions, plum tomatoes in chardonnay wine.
Herb-crusted lemon sole filet, topped with cherry tomatoes, orange wedges tossed in lemon juice and olive oil.
Lemon sole filet Francese style.
Sauteed trout, shallots, capers, limes and orange wedges over steamed spinach.
Sauteed shrimps with garlic and fresh herbs over capellini.
Sauteed shrimps in a lightly spicy fradiavolo sauce over capellini.
Pappardelle with imported mozzarella, fresh tomato, and basil.
Fettucine wtih classic meat sauce.
Spaghetti with olive oil, garlic, anchovies, olives, pepperoncini and tomato basil sauce.
Rigatoni with roasted sausage, crushed spicy red pepper, garlic, olive oil and tomatoes.
Veal and chicken filled crepes, baked with fresh spinach, bechamel, tomato sauce and Parmiggiano.
Veal-felled tortellini with cream sauce, parmacotto ham, peas, and reggiano cheese.
Ricotta and spinach filled ravioli with wild mushroom sauce.
Canellini beans and tubettin pasta soup.
Veal filled tortellini in a chicken broth.
Eggdrop, fresh spinach, parmiggiano, in a clear consomme.
Linguine with red or white, littleneck clam sauce.
Capellini with jumbo lamp crab meat, garlic, olive oil, cherry tomato, asparagus and basil.
Potato dumplings with mushrooms and Gorgonzola sauce.
Menu for Trevini Restaurant provided by Allmenus.com
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