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Bosco's Italian Cafe
Italian, BBQ, Buffalo, mango habanera or naked.
Romaine lettuce mixed with feta cheese, red onion, black olives, Roma tomatoes, pepperoncini, and our house-made dressing.
Romaine lettuce, salami, cheeses, olives, tomatoes, and artichoke hearts, and olive salad with a house vinaigrette.
Romaine lettuce, freshly grated Romano cheese and homemade croutons.
Ricotta cheese and 5 of your favorite toppings, for an additional charge.
Large stuffed pizza with pepperoni, meatball crumbles, Italian sausage, mushroom, and mozzarella cheese.
Choose any 4 of your favorite toppings, for an additional charge fresh mozzarella and for an additional topping after four 4.
Traditional red sauce with pepperoni, Italian sausage, and meatball crumbles.
Traditional red sauce with pepperoni, Italian sausage, meatball crumbles, onion, bell pepper, mushroom, tomato, and black olives.
Alfredo sauce with spinach, chicken, artichoke, and feta cheese.
Alfredo sauce with spinach, chicken, artichoke, and feta cheese.
Olive oil and garlic sauce with ham, salami, olive salad, and prosciutto.
BBQ sauce base, marinated chicken, bacon, red onion, and cheddar cheese.
Pinot Grigio an assortment of cheeses, deli meats, olives, and marinated artichoke hearts.
Chianti, cheese stuffed pasta blended in a tomato cream sauce topped with provolone cheese and then baked.
Homemade sausage sliced thin and sauteed with peppers and onions in extra virgin olive oil.
Chianti, layers of baked eggplant, provolone cheese baked together then topped with tomato sauce.
A blend of eggplant, crabmeat, and shrimp casserole topped with romano cheese and baked.
Large shrimp sauteed in a blend of butter, cream, rosemary, and BBQ spice.
Romaine lettuce tossed in tony's house vinaigrette topped with salami, cheeses, olives, tomatoes, and artichoke hearts.
Romaine lettuce mixed with tony's caesar dressing, freshly grated romano cheese, homemade croutons, and anchovy fillets.
Romaine's hearts served with tomatoes, crispy pancetta, homemade croutons and topped with a creamy gorgonzola dressing.
Layers of tomatoes and fresh mozzarella, topped with a light balsamic vinaigrette, and fresh basil pesto.
Romaine Lettuce and tomatoes with tony's homemade bleu cheese dressing.
Romaine Lettuce and tomatoes with tony's house vinaigrette.
Served with choice of pasta.
Bottled water.
Chianti, tony's grandparents' recipe piled high on a bed of pasta topped with tomato sauce and romano cheese.
Sausage grilled with peppers and onions served with pasta Aglio olio.
2 large pasta tubes stuffed with ground veal, spinach, and cheese, one is topped with a tomato sauce and the other with tomato cream sauce.
Lightly breaded veal, pan-fried until golden brown.
Cabernet, veal pane layered with provolone cheese, baked and topped with tomato sauce.
Lightly breaded baby veal, pan-fried until golden brown and topped with a mushroom marsala sauce.
Cabernet, layers of pane veal, baked eggplant, and Provolone cheese baked and then topped with tomato sauce.
16oz. bone-in veal chop cooked to the desired temperature.
Louisiana shrimp sautéed in olive oil, garlic, green onions, white wine, and lemon juice then served over pasta.
Sauvignon Blanc, large shrimp in an Alfredo or pesto sauce tossed with penne pasta.
Chianti, louisiana shrimp in a spicy red cream sauce served over penne pasta.
Lightly breaded chicken, pan fried until golden brown.
Sauvignon blanc, sliced grilled chicken in an alfredo or pesto sauce tossed with penne pasta.
Chianti or blend, chicken pane layered with provolone cheese, baked and topped with tomato sauce.
Merlot or blend, lightly breaded chicken, pan-fried until golden brown and topped with a mushroom marsala sauce.
Cabernet, layers of pane chicken, baked eggplant, and provolone cheese baked and then topped with tomato sauce.
Tony's grandparents' recipe piled high on a bed of pasta topped with tomato sauce and Romano cheese.
Sausage in a spicy red cream sauce served over penne pasta.
Five cheese, meat, and pasta baked in a light tomato basil sauce.
Cheese stuffed pasta blended in a tomato cream sauce topped with provolone cheese and a meatball.
Layers of baked eggplant, provolone cheese baked together then topped with tomato sauce.
A blend of eggplant, crabmeat, and shrimp casserole topped with romano cheese and baked.
One large pasta tube stuffed with ground veal, spinach, and cheese, all topped with a tomato sauce and the other half with tomato cream sauce.
Lightly breaded baby veal, pan-fried until golden brown.
Veal pane layered with Provolone cheese, baked and topped with tomato sauce.
Louisiana shrimp sauteed in olive oil, garlic, green onions, white wine, and lemon juice then served over pasta.
Large shrimp in an alfredo or pesto sauce tossed with penne pasta.
Louisiana shrimp sauteed in spicy red cream sauce and served over penne pasta.
Lightly breaded chicken breast, pan-fried until golden brow.
Sliced grilled chicken in an alfredo or pesto sauce tossed with penne pasta.
Chicken pane layered with provolone cheese, baked and topped with tomato sauce.
Romaine lettuce tossed in tony's house vinaigrette topped with salami, cheeses, olives, tomatoes, and artichoke hearts.
Romaine lettuce mixed with tony's caesar dressing, freshly grated romano cheese, homemade croutons, and anchovy fillets.
Romaine lettuce and tomatoes with tony's homemade bleu cheese dressing.
Romaine Lettuce and tomatoes with tony's house vinaigrette.
Romaine's hearts served with tomatoes, crispy pancetta, homemade croutons and topped with a creamy gorgonzola dressing.
Layers of tomatoes and fresh mozzarella, topped with a light Balsamic vinaigrette and basil pesto.
Menu for Bosco's Italian Cafe provided by Allmenus.com
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