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With marinara sauce. Fried in peanut oil.
Lemon garlic-parsley butter, topped with puff pastry.
Jumbo shrimp, white scampi sauce and toasted bruschetta.
Sous-vide cold water lobster tail, deglazed with Highland scotch.
Amarena Cherry sauce, toasted brioche.
A soft pillow of burrata mozzarella cheese, breaded and flash fried until crispy and golden brown. Served over out Bolognese meat sauce.
Parmigiano crisp and white anchovy.
Smoked pancetta vinaigrette, hardboiled farmstead egg, sliced mushrooms, Bermuda onions and Gorgonzola dolce.
Bermuda onions, shaved Parmigiano reggiano and aged balsamic vinaigrette.
Campari tomatoes, burrata mozzarella, house pickled sweet peppers, extra virgin olive oil and basil.
Mixed greens, Gorgonzola, walnuts and champagne vinaigrette.
White balsamic vinaigrette.
Slow braised veal shank and Parmigiano risotto.
Grilled aged filet mignon, seared Hudson Valley foie gras and sauteed wild mushrooms.
Milk-fed veal and cruelty-free veal with spinach and sage, parma prosciutto, mozzarella and white port sauce.
12 oz. of milk-fed veal and cruelty-free veal, simply marinated and grilled. Served with a side of wild mushroom polenta galetti and wild mushroom sauce.
6 oz. cold water lobster tail, breaded in panko crumbs and flash fried, topped with burrata mozzarella and served over marinara sauce.
Milk-fed and cruelty-free veal, egg battered and pan fried with lemon chardonnay sauce and wilted spinach.
8 oz. filet mignon served with roasted Bermuda onions over creamy Gorgonzola polenta with a light brush of housemade little Italy steak sauce.
Served with sauteed broccoli di rapa.
Butterflied, pounded thin, breaded and pan fried. Served with tomato concasse and arugula.
Texas-ranched wild boar with red wine and herbs until fork tender to form a rich ragu that is tossed with ribbon noodles. Topped with grated Parmigiano.
Sauteed guanciale and red onions, marinara, chili flakes, and pecorino.
Sauteed broccoli rabe, crumbled Italian sausage, garlic, and pecorino.
Clams shelled, garlic, chili flakes, and extra virgin olive oil.
Sous vide maine lobster tail and cognac tomato cream sauce.
Hand cut pappardelle, slow cooked veal, pork, beef and dollop of ricotta.
Semolina pasta layered with fresh mozzarella, ground beef, sauteed diced mushrooms and onions, tomato-cream sauce, and Parmigiano Reggiano cheese.
Made with Stolichnaya vodka, sauteed diced onions, tomato cream sauce, finished with grated Parmigiano cheese.
2 baked large classic meatballs served with tomato sauce and grated pecorino Romano.
European baguette, 2 oz. of plain extra virgin olive oil for dipping, and 4 oz. of our house cured blend of pitted mixed Mediterranean olives, garlic and herbs.
Fresh housemade spaghettoni served with 2 baked large classic meatballs, served with tomato sauce and grated pecorino Romano cheese.
Sauteed with mushrooms served over Parmigiano risotto.
6 ravioli served in truffled mushroom cream sauce, grated Parmigiano.
Sauteed in garlic oil.
Sauteed with sliced garlic and oil.
European baguette, 2 oz. of plain extra virgin olive oil for dipping, and 4 oz. of our house cured blend of pitted mixed mediterranean olives, garlic and herbs.
Ladyfinger cookies dipped in espresso coffee layered with a luscious combination of mascarpone cream cheese and liqueur.
Served warm with vanilla gelato.
Served warm with vanilla gelato.
Menu for Aldo's Italian Restaurant provided by Allmenus.com
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