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Prince edward island mussels steamed in a white wine, garlic butter.
Toasted tuscan bread topped with marinated tomatoes, parmesan cheese, garlic, extra virgin olive oil and fresh basil.
Tuscan seafood stew with fish, shrimp, mussels, clamsand calamari in a spicy garlic, white wine, tomato broth.
A baked goat cheese pie served with a rosemary cream sauce garnished with red peppers and our house made crostini.
Large gulf shrimp wrapped with prosciutto served over field greens tossed with herb-infused olive oil, garlic and tomatoes.
Lightly floured and fried.
Sauteed calamari rings over field greens and tomatoes with a garlic, caper, caramelized onion and pinot grigio, parsley sauce.
A variety of cured meats, vegetables and Italian cheeses drizzled with herb-infused olive oil.
Marinated roma tomatoes tossed with fresh mozzarella cheese and red onions in a basil-infused olive oil.
Iceberg wedge served with marinated tomatoes and blue cheese dressing, topped with crumbled gorgonzola.
Grilled blackened salmon served over field greens and vegetables tossed in an herb-infused olive oil and crumbled blue cheese.
Roasted tomato bisque garnished with blue fin lump crab meat.
Crisp romaine lettuce with parmesan cheese and croutons, tossed in a traditional caesar dressing.
Mixed field greens topped with marinated tomatoes and crumbled gorgonzola finished with our creamy balsamic vinaigrette.
Spaghetti served with sauteed gulf shrimp in a spicy garlic tomato cream sauce.
Linguini tossed with shrimp, calamari, mussels and clams in a spicy garlic white wine tomato sauce.
Penne served with a sauteed Italian sausage, prosciutto and caramelized red onions in a tomato and butter sauce.
A sangiovese favorite! handcrafted lasagna with both bechamel and marinara sauce.
Penne with garlic marinated chicken breast sauteed in olive oil with capers, sun dried tomatoes, crushed red pepper and artichoke hearts.
Bowtie pasta with assorted wild mushrooms, sweet peas and fresh basil in an herb-infused olive oil.
Fettuccini tossed with sauteed chicken in a parmesan cream sauce.
Tricolor cheese tortellini sauteed with shrimp and spinach finished in a vodka tomato cream sauce.
Angel hair pasta in our pomodoro sauce with fresh basil.
Linguini sauteed with baby clams and peeled tomatoes in a spicy white wine butter sauce. Red or white sauce available.
Fettuccini tossed in our classic bolognese sauce.
Linguini tossed with gulf shrimp, shiitake mushrooms and peeled tomatoes in a basil, garlic olive oil.
Grilled 6 ounce filet served over portabella mushroom finished with a marsala cream sauce.
Tenderized veal served with sauteed mushrooms in a traditional marsala wine sauce (available with chicken).
Roasted half chicken marinated in fresh rosemary, lemon and garlicinfused olive oil.
Tenderized chicken breast with seasoned bread crumbs and melted parmesan cheese served with our spaghetti pomodoro and fresh mozzarella.
Grilled atlantic salmon topped with tomatoes, fresh basil and olive oil finished with a pinot grigio reduction.
Sauteed pork loin stuffed with mortadella, Italian sausage, fennel and provolone topped with a gorgonzola cream sauce.
Chicken breast sauteed with capers, kalamata olives, peeled tomatoesand fresh mozzarella in a garlic white wine sauce.
Grilled 6 ounce filet served over wilted spinach topped with a gorgonzola cream sauce.
Tender sliced veal sauteed with capers in a white wine lemon butter sauce.
Menu for Sangiovese Ristorante provided by Allmenus.com
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