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Ultra-caramelized balsamic onion bundled in thin pasta sheets and flash-fried. Served with sherry jus, thyme croutons and melted Gruyere.
Chef's selection of artisanal charcuterie, old world cheeses, crostini and select accompaniments.
Fresh burrata, marinated tomatoes, prosciutto, and lemon-dressed arugula with balsamic glaze and truffle salt.
House-made beef and sausage meatballs, marinara and ricotta mousse.
Pei mussels steamed with garlic, spinach, teardrop tomatoes, horseradish and spicy Italian sausage. Served with grilled ciabatta wedge.
Crispy calamari, artichoke hearts, cherry peppers, olives and lemon basil aioli.
Hand-rolled and filled with house panko-crusted chicken breast, marinara and fresh mozzarella.
Ahi tuna, avocado mousse, chili oil, sesame-balsamic reduction, pasta crisps and spicy aioli.
Garlic and rosemary-infused pretzels and provolone fondue.
Oven-roasted tomatoes, fresh mozzarella, Evoo and basil.
Butternut mornay, roasted beets, caramelized onions, crisp fried Brussels sprouts, goat cheese and truffle honey.
Duck confit, roasted garlic mascarpone, caramelized onion jam, mozzarella, brie and fresh sage.
Arugula, field greens, balsamic vinaigrette, Gorgonzola and candied pecans.
Romaine, traditional dressing, focaccia croutons, Parmesan and anchovies.
Italian sausage, orecchiette, garlic broccolini, chiles, lemon, butter and asiago cheese.
Northern Italian meat sauce tossed with fresh pappardelle.
resh wild mushroom ravioli, duck confit, cider butter, demi-glace, sage, crisp fried Brussels sprouts and walnuts.
Penne and Parmesan cream sauce.
House-made gnocchi, pesto Parmesan cream, crisp pancetta, cherry tomatoes and shaved Parmesan.
Grilled sirloin, pan jus and herbed vinaigrette with house-cut Parmesan truffle fries. Served with an arugula fennel salad.
Balsamic and tomato-braised short ribs with herbed Parmesan mashed potatoes, roasted cipollini and carrots.
Pan-roasted, crusted pork tenderloin, herbed vinaigrette arugula, shaved fennel, goat cheese croquettes and citrus lemon butter sauce.
Pan-seared with butternut caponata, maple sweet potato puree and apple fennel slaw.
Mango and chili-glazed, oven-roasted salmon, curried couscous, avocado yogurt drizzle and wasabi pea dust.
Prosciutto-wrapped bison meatloaf, herbed Parmesan mashed potatoes and pan jus.
Chicken breast, garlic, capers, fresh lemon, butter and linguine served with sauteed carrots and green beans.
Panko-crusted chicken breast with arugula, peaches, red onion, green beans, goat cheese, hard-boiled egg, sweet potato chips, bacon lardons, waffle croutons and maple dijon vinaigrette.
Prosciutto-wrapped chicken breast with marsala, mushrooms, cipollini onions and mascarpone. Served on a bed of herbed whipped potatoes.
Pan-fried chicken breast, marinara, mozzarella and Parmesan over linguine.
Pan-fried, roasted vegetables with mozzarella, tomato sauce and turned zucchini "pasta."
Arborio rice, kale pesto, butternut purée, toasted walnuts and shaved Parmesan.
Menu for Lago Restaurant provided by Allmenus.com
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