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Da Edoardo
Pan fried squid.
Tossed with Peppers in a light Lemon Cream Sauce.
Sliced Bread with Tomatoes, Basil, Fresh Garlic and Extra Virgin Olive Oil, Toasted.
Seared with Garlic and Butter with a touch of Barolo Wine.
Topped with Goat Cheese and Red Bell Peppers.
Roasted Peppers, with Extra Virgin Olive Oil.
Sautéed Spinach with Fresh Garlic and Extra Virgin Olive Oil.
Large Shrimp sautéed in a Sherry Wine Sauce, Touch of Cream, Baby Artichoke Hearts.
Steamed Mussels served in a Spicy Tomato Sauce.
Fresh Mozzarella, Tomatoes, Balsamic Vinaigrette.
Small Potato Dumplings, Fresh Tomato Sauce.
French Fries, Sea Salt, Rosemary.
Boneless Breast of Chicken sautéed with White Wine, served with Fresh Mushrooms in a Lemon Butter Sauce.
Two Chicken Breasts baked in the oven with Bolognese Sauce, Provolone and Prosciutto, served with Penne Pasta.
Roasted Airline Chicken Breast served with Rosemary Roasted Potatoes and sautéed Spinach.
Medallions of Veal, sautéed in White Wine topped with Prosciutto & Cheese.
Medallions of Veal sautéed with White Wine & Baby Artichoke Hearts.
Cannelloni Filled with Chicken & Veal, Oven-Baked.
Cannelloni (Spinach Pasta) filled with Ricotta Cheese, served in Tomato Cream Sauce.
Chicken and Veal Tortellini tossed with Light Cream, Prosciutto & Peas.
Fettuccine with Meat Sauce.
Wide Egg Noodle served with Fresh Tomato Sauce.
Oven-Baked Lasagna, alla Bolognese.
Fettuccine Tossed with Shrimp and Baby Artichoke Hearts in Lobster Cream Sauce.
Linguine served in a Fresh White Clam Sauce, with Shrimp, Squid & Mussels.
Thick Spaghetti noodle tossed with Prosciutto, Onion, Butter and a touch of Cream. Finished with an Egg Yolk.
Shell pasta tossed with Fresh Tomato Sauce, topped with Ricotta and two Meatballs.
4 Ravioli stuffed with Ricotta Cheese and Spinach tossed with Light Cream Sauce and Butter.
Jumbo Tortellini stuffed with Chicken and Veal tossed with Butter and Bolognese Sauce.
Vecchia Modena.
Salad of Mixed Greens.
Served with Creamy Crumbled Bleu Cheese and Bacon Bits.
Salad of Mixed Greens with Breaded Breast of Chicken
Mixed Greens with Tomatoes and Artichokes tossed in a Lemon Vinaigrette .
Tomatoes, Buffalo Mozzarella, Fresh Basil, Olive Oil and Balsamic Vinegar.
Caesar Salad.
Served with a barolo wine sauce.
Served with a barolo wine sauce with a fresh sautéed mushroom cap.
Served with potato and vegetable.
Chargrilled Tuna, brushed with Garlic.
Large Shrimp sautéed in White Wine, Baby Artichoke Hearts and Lobster Sauce.
Served with French Fries.
Served with a lobster cream sauce.
Potato Encrusted Halibut served in a Lemon Dill Cream Sauce.
Tomato & mozzarella cheese.
Tomato, pepperoni, mushrooms & mozzarella cheese.
Olive oil, garlic, fresh & sun-dried tomatoes, fresh basil & mozzarella cheese.
Tomato, cheese, prosciutto, mushrooms & capers.
Olive oil, garlic, spinach & parmigiano cheese.
Garlic . olive oil, shrimp, artichoke hearts & capers.
Tomato, mushrooms, Italian sausage, green olives & mozzarella cheese.
Olive oil, garlic, thyme and crushed red peppers - buffalo mozzarella, goat and fontina cheeses, topped with arugula tossed in olive oil and fresh lemon.
Fresh tomato and light mozzarella tossed with arugula & prosciutto.
Da Edoardo House Salad, 1 Quart Minestrone and Bread
Menu for Da Edoardo provided by Allmenus.com
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