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Cafe Venezia
Platter of prosciutto di Parma, soppressata, fresh mozzarella, roasted peppers, provolone cheese, sliced tomatoes, and green olives.
Thinly sliced raw filet mignon on a bed of arugula with shredded Parmesan cheese and truffle oil.
Slices of mozzarella and Italian bread rolled in Parmesan cheese batter and fried.
Fresh clams simmered with garlic, white wine, touch of marinara.
Jumbo shrimp, light mustard sauce, over toast.
Tuscan bean soup.
Fried calamari with homemade balsamic reduction, hot cherry peppers, sweet sausage.
Fried calamari served with a house marinara sauce.
Eggplant stuffed with ricotta cheese, fresh tomato sauce, and melted mozzarella cheese.
Sauteed mussels with a spicy marinara sauce.
Cantaloupe melon topped with prosciutto di Parma.
Fresh vegetable soup with a touch of pesto.
Fresh avocado, shrimp, arugula, diced tomatoes and onions with house light mustard dressing.
Romaine lettuce, homemade crispy croutons and topped with shaved Parmigiano.
Chopped salad, shredded Parmesan and light Italian dressing.
Arugula, radicchio, Belgian endive, sliced pear topped with goat cheese, raspberry dressing.
Sliced tomatoes, fresh mozzarella, roasted peppers, basil, and olive oil.
Mixed organic greens, onions, tomatoes, black olives, Italian dressing.
Baby greens, prosciutto, sliced apples and crumbled feta cheese in a lemon dressing.
Broccoli sauteed in olive oil and garlic.
Sauteed asparagus.
Broccoli rabe sauteed with olive oil and garlic.
Fusilli, shrimp, mushrooms, cherry tomatoes, olive oil, and garlic.
Broccoli rabe, pepper seeds, grape tomatoes and sausage, olive oil, and garlic.
Homemade cheese ravioli, ham and asparagus tips in a white cream sauce.
4 cheese gnocchi and touch of pesto.
Littleneck clams, marinara or white clam sauce.
Spicy ground sausage, porcini mushrooms, sweet peas and light marinara sauce.
Cheese tortellini in a hearty meat sauce.
Pasta quills in a pink vodka sauce with fresh peas.
2 pieces of chicken breast, wrapped with jumbo shrimp and smoked ham. Served in a light pink sauce with garden peas.
Breast of chicken, encrusted with Parmesan cheese topped with asparagus au gratin, white wine and butter.
Chicken Francese with white wine lemon and artichokes.
Pounded chicken breast, breaded, pan-fried, fresh tomato sauce, melted mozzarella cheese, over penne.
Sauteed tender chicken, mushrooms, sweet sausage, roasted pepper, hot cherry peppers and rosemary and in white wine garlic.
Pounded chicken, sauteed, served with arugula, tomato, onions and fresh mozzarella.
Chicken breast, sauteed, prosciutto, eggplant, sliced tomatoes, au gratin, white wine and garlic, touch of fresh marinara.
Sauteed chicken, topped with grilled portobello, roasted pepper, white wine sauce and melted fontina cheese.
Jumbo shrimp in a spicy marinara sauce over linguini.
Fresh Atlantic salmon in a creamy mustard sauce and asparagus.
Linguini in a homemade fra diavolo sauce, garnished with clams, mussels, shrimp, calamari, lobster tail.
Jumbo shrimp, shallot butter, sun-dried tomatoes, touch of cream, over linguini.
Mediterranean sea bass, white wine lemon, sun-dried tomatoes, artichokes.
Sauteed calamari with hot cherry peppers, white wine garlic, fresh tomato sauce over capellini.
Fresh red snapper filet, light tomato-basil sauce and garnished with diver sea scallops.
Twin lobster tails over linguini in a homemade fra diavolo sauce, garnished with clams and mussels.
Pounded pork chop on the bone, stuffed with prosciutto, mozzarella cheese, fresh sage, baked in a Marsala demi-glaze reduction, mushrooms, touch of cream.
Sauteed veal scaloppini with pancetta, wild mushrooms, sun-dried tomato in brandy demi glaze, touch of cream.
Veal scaloppini, lemon white wine and capers.
Rack of veal pounded thin, Parmigiano style.
Sauteed veal scaloppini, artichokes, asparagus, roasted peppers, white wine lemon.
Grilled rib eye steak in a light brown peppercorn sauce.
Rack of veal, butterflied and parmigiano style.
Grilled sirloin steak in a light brown peppercorn sauce.
Filet mignon, grilled with lobster tail and light butter sauce.
Warm chocolate lava cake topped with vanilla ice cream.
Served warm with raisins and topped with vanilla ice cream.
Fluffy apple bash mixed with dried cranberries and raisins and served warm with vanilla ice cream.
Mascarpone cheesecake and served with caramelized strawberries.
Traditional mascarpone cheese tiramisu, soaked in amaretto liqueur and espresso.
Homemade flan and fluffy with a light caramel sauce.
Fresh strawberries and served with homemade zabaglione custard.
Served cold with brown sugar crust on top.
Chocolate and vanilla ice cream, cherry inside and covered in a chocolate ganache.
Lemon, orange and mango.
Vanilla, chocolate, and cinnamon.
Fried calamari with homemade ginger balsamic reduction, hot cherry peppers and sweet sausage.
Fresh melon and wrapped in prosciutto di parma.
Fresh mozzarella, tomatoes, roasted peppers and olive oil.
Pan fried mozzarella, encrusted in Parmesan and cheese butter.
Mussels.
Jumbo shrimp and in light mustard reduction.
Romaine lettuce, croutons, Parmesan cheese and homemade caesar dressing.
Baby greens, sliced pear, walnuts, roasted peppers, crumbled bleu cheese and tossed in homemade balsamic reduction.
Arugula, radicchio, endive, goat cheese and slices of pear in a raspberry dressing.
Fresh tuscan bean soup.
Cheese tortellini in chicken broth.
Served in olive oil and garlic.
Sauteed in garlic and extra virgin olive oil.
Sauteed asparagus in garlic and extra virgin olive oil.
Penne quills in a vodka sauce and sweet peas.
Cheese ravioli, in a light pink sauce with peas and ham. .
Cappellini, prosciutto, in fresh tomato and basil.
Linguini in a pesto cream sauce.
Broccoli, zucchini, sun dried tomatoes, in olive oil and garlic.
Chicken breast, mushrooms, capers, olives and with fresh tomato sauce.
Lightly breaded chicken, tomato sauce and mozzarella cheese.
Pieces of chicken breast, sauteed in a white wine and garlic, with rosemary and spicy sausage.
Sauteed chicken, hot cherry and sweet peppers, onions, green olives and light marinara sauce.
Veal scaloppini, capers, topped with asparagus and meuniere style.
Medallions of veal, sauteed and in a marsala wine sauce topped with mushrooms.
Veal scaloppini, garnished with sun-dried tomatoes, gorgonzola cheese and in a white wine sauce with a touch of cream.
Lightly breaded medallions of veal, tomato sauce and mozzarella cheese.
Mediterranean sea bass, lemon white wine, sun-dried tomatoes and artichokes.
Salmon served with sauteed broccoli and accompanied with honey dijon sauce.
Shrimp, garlic, butter and tomato sauce over cappellini.
Grilled shrimp served over sauteed spinach and cherry tomatoes in a lemon and garlic white wine sauce.
Menu for Cafe Venezia provided by Allmenus.com
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