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Imonelli Restaurant
Marinated and grilled over hardwood, topped with an infused butter sauce.
Pan sautéed shrimp with a white wine, garlic and herb butter sauce.
Large mushroom stuffed with seafood, artichokes, cheese and Italian bread crumbs, baked and finished with a tasso cream sauce.
Fried eggplant rounds with grilled shrimp and crawfish, etched with roasted peppers and a cheddar cheese cream sauce.
Jumbo lump crabmeat and artichoke hearts in a light herb cream sauce.
Dusted and fried to a golden crisp served with marinara sauce.
Served with a light cream sauce.
Fresh lump crabmeat blended with onions, olives and mixed greens, house dressing.
Hardwood grilled jumbo shrimp served with mixed greens, feta cheese and finished with a honey mustard vinaigrette.
Deboned trout encasing a seafood stuffing and dusted with black peppercorns, pan sautéed until crisp and finished with a lemon butter sauce.
Deboned trout encasing a seafood stuffing and dusted with black peppercorns, pan sautéed until crisp and finished with a lemon butter sauce.
Flaky, white filet of tilapia dusted with black peppercorns, pan sautéed until crisp and finished with a lemon butter sauce.
Served with a light cream sauce and vegetables.
Yellow fin tuna steak grilled over hardwood and etched with an infused herb butter sauce.
One 8 oz. or two 4 oz. medallions of tenderloin with either a green peppercorn and cognac cream sauce reduction or sautéed mushrooms with infused butter sauce.
12 oz. rib eye, hardwood grilled and finished with a mushroom and infused butter sauce.
Four chops grilled over hardwood and set over a bed of spaghetti al pesto, drizzled with a red wine demi glaze and garnished with grilled shrimp.
Eight ounce center cut filet stuffed with an Italian cheese and seafood mixture, hardwood grilled and finished with your choice of a mushroom and infused butter sauce or a green peppercorn and cognac cream sauce reduction.
Veal shank slow roasted in a combination red wine demi glaze and marinara sauce.
Veal cutlets, seasoned bread crumbs, pan fried in olive oil, topped with sautéed lump crabmeat and a light lemon butter sauce.
Veal cutlets in a lemon butter sauce.
Veal cutlets in butter, wine and mushrooms in a light cream sauce.
Two pounded? veal medallions rolled and stuffed with an Italian cheese and seafood mixture, pan sautéed and ladled with a seafood cream reduction.
Two pounded? veal medallions rolled and stuffed with an Italian cheese and seafood mixture, pan sautéed and ladled with a seafood cream reduction.
Classic recipe - pasta ribbons, in fresh cream sauce and Parmesan cheese.
Oysters sautéed? with garlic, olive oil, and green onions, served over spaghetti.
Pasta ribbons with crawfish tails blended in a spicy cream sauce.
Fresh pasta stuffed with crawfish and shrimp, finished with an artichoke and mushroom cream sauce.
Shrimp sautéed with garlic, green onions and Italian herbs finished with a béchamel cream sauce served over spaghetti.
Grilled over pecan wood, served with garlic mashed potatoes and finished with a mushroom and red wine demi glaze.
Boneless breast of chicken, sautéed in lemon, butter and crushed peppercorns.
Seafood stuffed chicken breast with spicy cream reduction sauce.
Menu for Imonelli Restaurant provided by Allmenus.com
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