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Thinly sliced certified Angus beef with watercress, truffle oil and shaved Parmesan cheese.
House-made goat cheese ravioli in tomato-basil, pancetta broth.
Zucchini strips with tomato-saffron vinaigrette on a bed of sauteed spinach.
Lightly breaded, fried Italian rice balls filled with seasoned beef and vegetables.
Creamy herbed polenta with mushrooms, Italian sausage and truffle oil.
With fresh tomatoes, balsamic-basil-shallot relish and Asiago cheese.
With white beans, arugula, roasted peppers and lemon aioli.
With scallions and fresh tomatoes.
Oldani salami, sienna prosciutto, marinated olives, grilled zucchini, asparagus and portobello mushrooms.
Seasonal greens with pistachios, crispy prosciutto, Asiago cheese and balsamic vinaigrette.
Tomato and fresh mozzarella with red onions, capers, Kalamata olives, fresh basil and red wine vinaigrette.
With oldani salami, mortadella, Parmesan croutons, red onions and sweet vidalia onion dressing.
Call restaurant for the daily soup selection.
Grilled certified Angus beef bistro tender filet with wild mushroom-potato basket and asparagus in a red wine reduction.
Grilled barramundi with polenta, spinach, tomatoes, Kalamata olives and caper berries.
Braised ossobuco with saffron risotto and orange gremolata.
Grilled salmon with portabella mushrooms, spinach tortellini and lemon dressing.
Catelli veal picatta with portabella mushrooms, capers and sun-dried tomatoes with pappardelle and spinach.
Sauteed provimi calves liver with caramelized pearl onions, crispy pancetta, balsamic reduction and creamy herbed polenta.
Grilled pork flat iron with truffle tomato bread pudding and green beans in Marsala wine sauce.
Chicken spedini stuffed with spinach and pancetta served with asparagus and linguine in garlic-tomato-mushroom broth.
Linguine with fish, fresh seafood (mussels, shrimp, scallops) in white wine-basil-mushroom-garlic sauce.
Roasted portabella mushroom tortellini with prosciutto, roasted red peppers and peas in cream sauce.
Risotto served with chicken, grilled asparagus and fresh tomatoes.
House-made spinach gnocchi with portabellas, pine nuts and olive oil-poached tomatoes.
Fettuccine Alfredo with grilled chicken and truffle oil.
Risotto with veal and chanterelle mushrooms.
Penne with eggplant, capers, Kalamata olives, fresh mozzarella in tomato sauce.
Risotto with shrimp, calamari and scallops in mushroom ragu.
House-made potato gnocchi with luganiga and arugula in Gorgonzola, fontina and Parmesan sauce.
Spaghetti in beef Bolognese.
Angel hair pasta with fresh tomato sauce, basil and shaved Parmesan cheese.
Roasted garlic, pepperoni and black olives.
Grilled chicken with pesto, red onions and fresh tomatoes.
Italian sausage, roasted peppers and balsamic onions.
Prosciutto, mushroom and sage.
Fresh tomatoes, basil, roasted garlic and 4 cheeses.
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Dean W.(via Yelp)
September 3, 2018
Lorenzo's calls itself the only northern Italian place on The Hill, which means the menu is not lasagna, spaghetti and meatballs. It's quite a unique and...
Menu for Lorenzo's Trattoria provided by Allmenus.com
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