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Di Valletta Restaurant
Choice of: Swiss Cheese, Cheddar Cheese, Bacon, Ham, Tomatoes, Bell Peppers, Onions, Mushrooms
With Two Eggs-Any Style, Hash Brown Potatoes or Grits, Toast or Biscuit, Butter and Preserves.
With Two Eggs-Any Style, Toast or Biscuit, Butter and Preserves.
With Two Eggs-Any Style, Hash Brown Potatoes or Grits, Toast or Biscuit, Butter and Preserves.
Eggs, Sausage, Peppers, Onions, and Cheddar. Served with Salsa and Fresh Fruit.
Choice of Bacon, Ham, or Sausage and Fresh Fruit.
With Tasso Ham, Tomatoes and Scallions, Toast or Biscuit, Butter and Preserves.
Egg Benedict with side dish of Hash Brown Potatoes or Grits.
Smoked Salmon with Bagel and Cram Cheese.
Ask your server for availability. Eggs cooked to order, Sausage Patties, Sausage Links, Applewood Smoked Bacon, Hash Brown Potatoes, Grits, Waffles, Biscuits; Breakfast Pastries: Croissants, Muffins, Danish, Bagels, Toast, Cold Cereals and Granola, Fresh Sliced Fruit, Fresh Berries, Fruit Yogurts, Whole Fruit, Includes Breakfast Beverage and Choice of Juice.
Ask your Server for Availability. Fresh Sliced Fruit, Fresh Berries, Fruit Yogurts, Whole Fruit, Cold Cereal and Granola; Breakfast Pastries: Croissants, Muffins, Danish, Bagels, Toast, Includes Breakfast Beverage and Choice of Juice.
Assorted Breakfast Pastries (3 pieces) Butter and Preserves, Includes breakfast beverage and choice of juice.
A tender tri-tip steak, served with southern potato salad featuring Benton's smoked bacon.
Over farro medio with spicy candied pecans, fire roasted granny smith apples and heirloom tomatoes.
Sauteed chicken breast over tortellini with sun-dried tomatoes in a Danish blue cheese cream sauce or zesty red sauce with baby spinach.
8oz. Meyer's All Natural Angus burger on a brioche bun with bacon, "My Three Sons" pimento cheese, lettuce, tomato and herb mayonnaise.
served open faced on homemade artisan loaf, thinly sliced corned beef, house made sauerkraut, Lusty Monk mustard, aged swiss and thousand island dressing.
Fresh roasted turkey breast, habanero mayonnaise, butter leaf lettuce, slow roasted sweet peppers, and dill havarti on a warm focaccia roll.
Prosciutto de parma, fig jam, caramelized onions and Goat Lady chevre cheese on a jumbo croissant.
All breast chicken salad with lettuce and tomato on a toasted onion roll.
Seared rare, shredded romaine, diced tomatoes, wasabi mayonnaise, avocado and seaweed salad.
Herb marinated chicken breast, heirloom tomatoes, pickled onions, dill havarti cheese and Stilton creme fraiche on a toasted everything brioche roll.
Toasted sourdough, smoked ham, havarti cheese, arugula, spicy pepper jelly.
Romaine hearts, garlic croutons and creamy parmesan dressing.
Field greens with belgian endive tossed in a vanilla champagne vinaigrette with candied pecans, crumbled chevre, red onions, dried cherries and roasted plum tomatoes.
Romaine, feta cheese, olives, pepperoncini, artichokes, red onions, grape tomatoes and roasted oregano vinaigrette.
Iceberg lettuce, jalapeño bacon, diced tomatoes, green onions and Maytag blue cheese crumbles.
Fresh fruit and berries with tuna salad, chicken salad, and cottage cheese served with a honey yogurt sauce.
Mixed greens, spinach, candied pecans, roasted new potatoes, bacon, avocado, smoked gouda, sweet red onions and sunny side up egg.
Pastrami smoked salmon, local fig jam, fresh buffalo mozzarella, capers, balsamic reduction and extra virgin olive oil.
Grilled flatbread, olive oil, heirloom tomatoes, buffalo mozzarella, fresh basil and balsamic drizzle.
House braised short rib, crispy flatbread, shredded lettuce, Goat Lady chevre cheese, caramelized onions.
Over Geechie Boy heirloom forbidden rice with blistered peppers and sun gold tomato relish.
Yukon gold crispy smashed potatoes, charred okra and merlot demi glace.
A cajun seasoned and grilled filet over Anson Mills petite rouge peas, spinach and tomato relish preserve.
Stuffed with asparagus and Goat Lady chevre cheese, wrapped in prosciutto di parma served on a bed of forbidden rice and roasted heirloom tomato cream sauce.
Hand cut grilled tenderloin, chevre mashed potatoes, Carolina succotash and grain mustard peppercorn demi glace.
Truffled pomme frittes, crab stuffed baby heirloom tomatoes, garlic asparagus and madeira demi glace reduction.
Gluten free red lentil penne tossed in roasted heirloom tomato and charred leek cream sauce.
Baked and stuffed with wild mushroom and truffle risotto, smoked chipotle cream and sautéed golden beets.
Espresso rubbed and braised with bourbon and ancho peppers, chevre mashed potatoes, Carolina succotash, local oyster mushrooms and natural pan reduction.
Featuring local summer and fall vegetables, heirloom forbidden rice, Anson Mills petite rouge peas, roasted okra and Lebanese hummus, warm pita.
Grilled portobello and cremini mushroom stuffed pasta, charred local heirloom tomato and cilantro cream with grilled artichoke hearts.
Cumin and smoked paprika crusted, tomato risotto, charred okra with mango and fresh chili relish. Chef Richard's signature dish.
A selection of soft and hard cheeses, Cheshire Farms cured meats, house pickled vegetables and dried apricots, served with red pepper bourbon jelly and rosemary roasted garlic crackers from the Accidental Baker.
Teary Eyes cocktail sauce and Old Greensborough Boar and Castle dip.
Watercress salad, charred corn, habañero oil drizzle and fried leeks.
Roasted local okra with classic Lebanese and pimento hummus with warm pita.
Slow roasted with Chef Richard's famous dry rub, creamy Goat Lady chevre cheese blue grits and hot chili oil.
A local favorite for over 15 years.
Anson Mills cornmeal dusted fried chevre cheese, raspberry and chambord chutney with cucumber heirloom tomato salad.
Cast iron blackened over black lentils with chimichurri sauce.
Romaine hearts, garlic croutons and creamy parmesan dressing.
Golden raisins, South Carolina spicy pecans, blueberries and ruby red grapefruit, citrus vinaigrette.
Field greens with Belgian endive tossed in vanilla champagne vinaigrette with candied pecans, Goat Lady chevre, red onions, dried cherries and roasted plum tomatoes.
Iceberg lettuce, jalapeño bacon, green onions and Maytag blue cheese.
Heirloom tomatoes, baby arugula, Stilton blue cheese, sweet red onion, blackberries and balsamic reduction.
For years, Carol has been making this breakfast pizza for our staff meal. It's so special we decided to put it on the menu. Topped with scrambled eggs, baby spinach, bacon, sausage, cheddar and cream cheese.
Pan Seared Salmon Filet topped with Poached Eggs, Sautéed Asparagus and Hollandaise.
Brie & Asparagus Omelet over Seared and Glazed Pork Belly with Old Mill stone ground grits.
Poached Eggs, Sautéed Spinach, Heirloom Tomatoes and Hollandaise Sauce on our signature Crab Cake with Hash Browns.
We know it's boring but everybody likes it. Two Eggs any style, Applewood Smoked Bacon, Silver Dollar Pancakes and Hash Browns.
Baby Spinach, Goat Cheese, Chick Peas, Dried Cherries and Bermuda Onions tossed in a Vanilla Vinaigrette with Cajun Remoulade.
One of the most popular items on our Dinner Menu. A great starter. Romano, Gruyere and Cream Cheeses with Onion and Fresh Basil. Served with Fried Pita Chips.
Stone Ground Grits, Tasso Cream Sauce, Red and Green Peppers and Cheddar Cheese.
Tenderloin, Scrambled or Fried Eggs and Pomme Frites on Grilled Heirloom Tomato.
Poached Eggs, Spinach and Hollandaise on Toasted English Muffins with Hash Browns.
For those with a sweet tooth. A fluffy waffle, Candied Pecans, Fresh Blueberries and Whipped Cream.
Grilled Romaine Lettuce topped with Smoked Salmon, Caesar Dressing, Hard Boiled Eggs, Bermuda Onions and Roasted Sweet Beets.
Asiago cheese, smoked bacon, heirloom tomatoes, lettuce on a brioche roll... and the same skinny fries that the burger has.
It's on the menu because you gotta have a burger on your menu. Served on a brioche roll with heirloom tomatoes, herbed mayonnaise and pomme frites (really "skinny" fries for those of us who don't speak french).
Cookie Butter Shortbread Tart, House-made Rice Pudding with Dried Cherries and a Smoked Maple Bourbon Ice Cream.
Greensboro's iconic "Cheesecakes by Alex" made solely for Grandover, Chocolate Cake with Chopped Bing Cherries and Chocolate Shavings.
Pecan Cobbler served in a Mini Dutch Oven with Cinnamon Ice Cream.
House-made Bread Pudding with Marinated Peaches, Toasted Pecans with Caramel Sauce and Cinnamon Ice Cream.
Ask your server for Today's Special, made fresh by "Cheesecakes By Alex".
Menu for Di Valletta Restaurant provided by Allmenus.com
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