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Fresh sauteed broccoli, mushrooms, artichoke hearts, red and yellow peppers and spinach, in a garlic infused extra-virgin olive oil.
Large shrimp sauteed in olive oil, garlic, diced tomatoes in a white wine garlic butter sauce.
Fresh broccoli, dipped in egg batter, pan-fried and served with a lemon wedge.
Fresh PEI Mussels sauteed in white wine, garlic and simmered in our classic plum tomato sauce.
Toasted country-style garlic bread with fresh tomatoes, basil, garlic and extra-virgin olive oil.
Baby eggplant rolled and stuffed with fresh ricotta, baked and topped with mozzarella cheese and marinara sauce.
Fresh cheese and lobster ravioli prepared in a light marinara sauce with shrimp, a touch of cream and pecorino romano cheese.
Large shrimp dipped in egg batter, pan-seared and finished in our classic orange liqueur glaze.
Beefsteak tomatoes, fresh mozzarella cheese, onion, basil, extra virgin olive oil, salt and pepper.
Prepared to order; a variety of meats, aged provolone and iceberg & romaine lettuce with vegetables.
Fresh romaine lettuce, romano cheese and homemade croutons, tossed in our classic homemade dressing.
Homemade Italian vegetable soup.
Classic tomato sauce simmered with selected ground beef, veal and pork.
Spicy plum tomato sauce sauteed with pepperoni.
Traditional tomato sauce with fresh tomatoes, onions, garlic and white wine.
A mixture of pancetta (Italian bacon), onion, pecorino romano cheese and tomato sauce.
A cream sauce with heavy cream, butter, egg and fresh parmesan cheese.
Fresh tomato and onion in a zesty marinara sauce with vodka, a touch of red pepper, tossed with heavy cream and pecorino romano cheese.
Our homemade tomato sauce with fresh basil and an assortment of pecorino romano, mozzarella, provolone and ricotta cheeses.
A classic Genovese sauce of fresh basil, olive oil, pignoli nuts, garlic, cream and pecorino romano cheese.
Spring vegetables sauteed in a white wine garlic butter sauce or cream sauce and romano cheese.
A rich sauce of pancetta, butter, black pepper, heavy cream, egg and parmesan cheese.
A spicy plum tomato sauce, capers, anchovies, white wine and olives.
Large ricotta cheese ravioli, in our homemade marinara sauce.
Boneless chicken scalloping breast sauteed with fresh mushrooms and ham in a Marsala wine sauce.
Boneless breaded cutlet pan-fried, baked in our homemade marinara sauce and topped with fresh mozzarella cheese.
Boneless medallions simmered with red and yellow peppers, sweet onions, fresh mushrooms, white wine and rosemary in a plum tomato sauce.
Boneless breast lightly dipped in egg batter, pan-fried and sauteed in white wine lemon butter sauce.
Classic boneless medallions, sauteed with fresh broccoli florets, and penned pasta in a white wine garlic butter or cream sauce.
Fresh PEI mussels sauteed with white wine, garlic, and simmered in our classic marinara sauce over linguine.
Fresh fusilli pasta with sauteed shrimp in a garlic white wine butter sauce, with fresh diced tomatoes.
Fresh swordfish, lightly egg-battered, pan-fried and baked. Topped with fresh julienne vegetables in a lemon caper sauce, served over risotto.
Large shrimp sauteed in olive oil and tossed with fresh broccoli florets, penne pasta, and romano cheese in a white wine garlic butter or cream sauce.
Fresh count neck and chopped clams sauteed with white wine and garlic with choice of red or white sauce, served over linguine.
Fresh countnecks, PEI mussels, shrimp, scallops and chopped clams, white wine, garlic and simmered in our classic marinara sauce served over fettucine.
Veal scallopini sauteed with fresh mushrooms and ham in a Marsala wine sauce.
Breaded cutlet pan-fried, baked in our homemade marinara sauce and topped with fresh mozzarella cheese.
Veal scallopini layered with prosciutto and mozzarella cheese, spinach, mushrooms and sage in a white wine garlic butter sauce.
Veal scallopini layered with prosciutto and mozzarella cheese with artichoke hearts and mushrooms in a marsala wine sauce.
Veal scallopini dipped in egg batter, pan-fried and simmered in a white wine lemon butter sauce.
Veal scallopini layered with eggplant, prosciutto and mozzarella cheese in a dry vermouth mushroom sauce
Sauteed scallopini of veal, chicken and shrimp, fresh broccoli florets, mushrooms, red and yellow peppers and artichoke hearts in a white wine garlic butter sauce, served over choice of pasta.
Fresh potato gnocchi tossed in a plum tomato sauce with sundried tomatoes, capers, basil, pecorino romano cheese and parmesan cheese, mushrooms and white wine.
Fresh, tender veal stuffed with prosciutto, roasted red pepper, mozzarella cheese and garlic, rolled, breaded and panfried, served in a white wine mushroom pink sauce and roasted red pepper risotto.
Large shrimp and sea scallops sauteed in olive oil and served with homemade fusilli in our classic vodka sauce.
Boneless breast layered with prosciutto and fresh mozzarella, spinach, mushrooms and sage in a white wine butter sauce.
Fresh cheese and lobster ravioli prepared in a light marinara sauce with shrimp, a touch of cream, pecorino romano and parmesan cheese.
Chilean sea bass pan seared and baked with sundried tomatoes, capers, mushrooms, fresh herbs and white wine, served over risotto.
Honey walnut crusted pork tenderloin, lightly seasoned, pan-seared, baked in a madeira prune sauce and served with spinach and mashed potatoes.
Large shrimp and calamari, sauteed in olive oil, served in a spicy marinara sauce, white wine and served over linguine.
Fresh calamari, little neck clams, mussels, shrimp and scallops sauteed in olive oil, simmered in white wine and garlic, served over risotto.
Boneless chicken stuffed with prosciutto, fresh mozzarella, spinach, roasted red peppers and garlic, rolled and pan-seared, served over roasted red pepper risotto in a gorgonzola cream sauce.
Menu for Al Dente Ristorante provided by Allmenus.com
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