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The biggest and freshest shrimp around. Wild caught shrimp served with our homemade cocktail sauce and a lemon wedge.
Fresh mozzarella and garlic ricotta cheese filled raviolis fried and served with a marinara dipping sauce.
Lightly battered rings and tentacles fried golden brown and served with a pepperoncini dipping sauce.
Fresh diced roma tomatoes tossed in extra virgin olive oil with fresh basil and garlic, served over oven toasted tuscan bread, garnished with scallions and melted buffalo mozzarella cheese.
A grilled red bell pepper half, filled with vegetable risotto and a blend of herbsand spices, then baked with Fontina cheese.
Fresh steamed mussels in your choice of 3 styles, tomato and scallion, rosemary Dijon cream or scampi.
An abundance of lightly battered medium shrimp sauteed with lemon and garlic. Served over angel hair pasta.
Eggplant slices breaded and pan fried layered with ricotta cheese, fresh crushed tomatoes, basiland artichoke hearts, garnished with mixed greens and drizzled with a balsamic glaze.
A jumbo quahog clam stuffed with seafood stuffing and broiled, topped with a medium shrimp and lobster cream sauce.
Lobster and ricotta filled ravioli in a lemon and caper butter.
Mushroom caps stuffed with fresh scallops, shrimpand crabmeat, then broiled and topped with lobster sauce.
Fresh large sea scallops wrapped with bacon and broiled, glazed with brandy.
Pan seared rock crab cakes with chipotle aioli. Served over mixed greens.
Ricotta and roasted butternut filled ravioli in a marsala cream sauce with prosciutto and toasted walnuts.
Lightly battered chicken tenderloins sauteed with lemon and garlic, buffalo style or sweet and spicy. Served over rice pilaf.
A regazza favorite beef and burgundy with a garlic crouton and melted mozzarella and Parmesan cheeses.
Traditional New England clam chowder topped with pancetta cracklins.
Our chef's seasonal and traditional soups made fresh daily.
Pan fried chicken tenders in sweet and spicy sauce with sun-dried cranberries and toasted walnuts over a fresh romaine, cucumber, red onion, julienne carrots and tomato salad.
Hearts of romaine blended with our housemade dressing, croutons, Parmesan cheese and anchovies.
Fresh mozzarella cheese and beefsteak tomatoes served over mixed greens and topped with a balsamic vinaigrette.
A traditional variety of vegetables, cheeses and meats and fresh greens topped with tuna fish.
Freshly shucked lobster over mesclun greens, roma tomatoes and buffalo mozzarella drizzled with balsamic glaze.
A blend of crisp romaine and iceberg tossed with cucumbers, tomatoes, red onions, julienne carrots and radishes.
Baby spinach leaves, red onions, marinated mushrooms, pancetta and toasted walnuts. Tossed with a balsamic vinaigrette.
Grilled Cajun dredged chicken breast and sirloin steak tips served over a Caesar salad garnished with garlic bread.
Your choice of grilled chicken or an 8 oz. grilled Angus burger, topped with applewood smoked bacon, iceberg, Roma tomatoes and garlic mayonnaise on grilled sourdough bread.
Cajun dredged chicken breast topped with mozzarella cheese served on a toasted roll with Caesar salad and roasted red pepper strips.
Grilled sweet Italian sausage loaded with peppers and onions. Topped with melted mozzarella cheese on grilled panini bread. 1.
Sauteed sliced eggplant, roasted red peppers, artichoke hearts, red onions, spinach, portobello mushrooms liking, topped with mozzarella cheese, caramelized onions and roasted garlic mayonnaise on grilled sourdough bread.
Pan fried chicken tenders in a sweet and spicy sauce tossed with Caesar salad in a tortilla wrap.
A 6 oz. boneless chicken breast with panko bread crumbs fried and tossed in a buffalo sauce served with lettuce, tomato and crumbled bleu cheese on a toasted crusty roll.
Veal or chicken.
Grilled sourdough bread with fontina cheese, roma tomatoes and chunk white tuna.
Grilled marinated sirloin steak tips topped with peppers, onions and Fontina cheese on a grilled sub roll with french fries.
Our famous meatballs, sliced and served on a grilled roll with fresh mozzarella cheese and marinara sauce.
Fresh haddock filet broiled or battered and fried. Served on a toasted crusty roll with lettuce, tomato, homemade tartar sauce and lemon.
Tomato sauce, 4 cheese blend, fresh mozzarella.
Sliced tiger shrimp, scallions, sun-dried tomatoes. Basil pesto cream sauce with fresh mozzarella.
Diced clams, bacon, garlic and herb sauce.
Grilled, sliced chicken breast, Caesar dressing, romaine lettuce and Parmesan cheese.
Grilled, sliced chicken breast, prosciutto, Fontina cheese, with a white wine Alfredo sauce.
Our house specialty. 3 jumbo wild shrimp lightly battered and sauteed in extra virgin olive oil with garlic, white wine and lemon. Served over linguini and garnished with shaved Parmesan cheese.
Twin 5 oz. chicken breasts rolled with prosciutto and Fontina cheese, sauteed with mushrooms in a marsala wine sauce and served over angel hair pasta.
Thinly sliced and breaded eggplant, pan fried and rolled with fresh ricotta and Parmesan cheese. Oven baked with marinara sauce and mozzarella cheese over angel hair pasta, garnished with garlic bread.
Veal medallions or chicken breast sauteed with wild mushrooms and capers in a lemon white wine sauce. Served over linguini.
Fresh ground beef, ricotta, Parmesan and mozzarella cheeses and our house marinara sauce layered with handmade lasagna noodles then baked to perfection.
Homemade pasta and top them with your choice of marinara sauce and meatballs, Alfredo style, scampi style or bolognese.
Chicken tenderloins sauteed with roasted red peppers and spinach in a chipotle Alfredo sauce, tossed with penne pasta and garnished with Parmesan cheese and garlic bread.
Sauteed chicken tenderloins and sweet Italian sausage with tomatoes, spinachand feta cheese in a roasted garlic wine sauce, tossed with penne.
Cheese tortellini, crispy pancetta and scallions tossed in a Parmesan cream sauce.
Chicken tenderloins sauteed with sun-dried tomatoes, scallions and basil in a garlic and pine nut pesto cream sauce. Served over linguini.
Lightly floured shrimp, mussels and scallops sauteed in a spicy hot tomato sauce, served over linguini pasta.
Chicken tenderloins sauteed with roasted red peppers, scallions, broccoli and artichoke hearts in a roasted garlic scampi sauce over penne pasta.
Veal medallions or chicken breast sauteed with wild mushrooms and prosciutto, finished with a marsala wine reduction and served over linguini.
Wild shrimp and sea scallops sauteed with fresh garlic and herbs in a roasted artichoke heart and red pepper sauce. Tossed with penne and garnished with shaved Parmesan cheese.
Sweet Italian sausage or sauteed chicken tenderloins with roasted red peppers, onions and mushrooms in a garlic tomato sauce, tossed with penne.
Wild salmon grilled and finished with a chipotle aioli. Served with roasted potatoes and chef's vegetable.
Marinated grilled sirloin tips and grilled shrimp topped with lemon butter. Served with roasted potatoes and chef's vegetable.
A USDA choice center cut 14 oz. New York sirloin steak, grilled to your liking then topped with Gorgonzola butter and caramelized onions. Served with roasted potatoes and bacon wrapped asparagus.
New Zealand rack of lamb marinated with roasted garlic and rosemary then slow grilled. Served with aioli, garlic mashed potatoes and chef's vegetable.
3 grilled marinated jumbo shrimp, topped with a lemon herb butter. Served with roasted potatoes and chef's vegetable.
A slow cooked jumbo pork shank in a tomato stock with garlic, celery, carrots and thyme, served over rice pilaf with asparagus.
Roasted garlic and fresh herb marinated beef tips, char-grilled and served with garlic mashed potatoes and chef's vegetable.
Fresh local haddock lightly breaded then broiled and topped with 3 medium shrimp and Newburg sauce. Served with roasted potatoes and chef's vegetable.
Fresh tender sea scallops lightly breaded and broiled with seasoned butter. Served with roasted potatoes and chef's vegetable.
Baby back pork ribs marinated in a homemade garlic and tomato barbecue sauce, slow roasted and served with rice pilaf and chef's vegetable.
Jumbo u-10 sea scallops pan seared in an extra virgin olive oil. Served over a vegetable risotto topped with a lemon butter sauce and garnished with asparagus.
Grilled garlic and herb marinated sirloin tips, 2 jumbo bacon wrapped u-10 scallops pan seared, topped with a lemon butter sauce and a seafood stuffed broiled lobster tail topped with a lobster cream sauce. Served with roasted potatoes and asparagus.
A char-grilled 12 oz. chicken breast topped with a lemon butter sauce. Served with garlic mashed potatoes and chef's vegetable.
A fresh haddock filet dusted with cracker crumbs and broiled until golden brown. Served with roasted potatoes and chef's vegetable.
Menu for Mia Regazza provided by Allmenus.com
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