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Osteria D'Assisi
Organic mixed baby greens, julienned carrots, tomatoes, and balsamic vinaigrette.
Oven roasted butternut squash, cauliflower, Brussel's sprouts, cannellini beans, dried cranberry, and horseradish vinaigrette.
Maryland crab cake, parsley in a light yogurt-chive remoulade, and arugula greens.
Mixed greens, seven herbs, roasted chicken, asparagus, tomato, and honey mustard vinaigrette.
1/2 dozen fresh Blue Point oysters, mignonette, cocktail, and horseradish.
Chopped baby romaine hearts, croutons, Parmesan cheese, and Pertusini Caesar dressing.
Avocado, cherry tomatoes, olives, mozzarella, onions, cucumber, and basil salad with red wine vinegar and croutons.
Golden crispy calamari served with pesto aioli and spicy marinara.
Choice of a cup of soup or mixed green salad with half-portion of osteria panino or fettuccine Carolina.
House-made egg pasta, prime choice meat ragout, marinara, bechamel, and Parmigiana.
Spinach fettuccine with chicken, spinach, sun-dried tomatoes, and cream sauce.
House-made ravioli stuffed with veal in porcini cream sauce.
Linguine tossed with shrimp, clams, and mussels in a garlic lemon white wine sauce.
Grilled sliced eggplant, portobello mushroom, mozzarella, and tomatoes with marinara and pesto.
Fresh basil, tomatoes, and mozzarella.
Grilled mixed ground beef and Italian sausage, rosemary,melted mozzarella cheese, arugula, tomato,and roasted sweet potatoes.
Lightly breaded chicken breast topped with mozzarella, Parmesan, and side.
Braised duck leg, orange and blueberry sauce, vegetables, and purple rice.
Filet of tilapia crusted with parsley, lightly seasoned, sauteed in lemon butter sauce with cucumber and mixed green salad.
Seasoned turkey breast, fontina cheese, romaine, tomato, avocado, mustard, and mayonnaise on ciabatta bread with beer battered fries.
Mixed cremini, wild mushrooms, and three cheeses.
Mixed greens salad, cucumbers, artichokes, cherry tomatoes, and carrots with balsamic vinaigrette.
Chopped baby romaine hearts, croutons, Parmesan cheese, and Pertusini Caesar dressing.
Lemon flour, golden crisp calamari served with pesto aioli and spicy marinara.
Roasted beets, prosciutto wrapped mixed greens, and goat cheese with a honey mustard vinaigrette.
Fresh mussels steamed in a garlic, onion, carrot, bay leaf, white wine, and parsley broth topped with garlic crostini.
Mixed greens, arugula, sliced fresh tomatoes, basil, olive oil and balsamic reduction.
Half dozen wild Long Island fresh Blue Point oysters, Mignonette, cocktail and horseradish sauce.
Nested grilled polenta squares topped with a sautee of mixed mushrooms with marsala drizzled with truffle oil.
Thin sliced smoked top sirloin drizzled with lemon aioli, red wine vinegar and Dijon mustard, topped with arugula, capers and shaved Parmesan.
Artichoke, grilled peppers, zucchini, marinated onion, olives, cornichons, Artisan cheese, and apricot marmalade.
Spinach fettuccine with sundried tomatoes, spinach in a cream sauce.
Egg pasta with meat ragout marinara, bechamel and Parmesan cheese.
Stuffed cannelloni with butternut squash and ricotta cheese in a sage, mushroom, and shallot bechamel cream sauce.
Fresh pasta with sauteed shrimp, mussels, clams, fresh fish, and calamari in a rich seafood sauce of tomato, tarragon, and garlic.
Ravioli filled with veal in a porcini mushroom cream sauce.
Potato dumplings and organic sausage sauteed in butter with fennel seed and sage in tomato sauce over grilled zucchini.
Red wine marinated with wild boar ragout served with pappardelle and topped with grilled zucchini and shaved Pecorino.
Pan seared wild Alaskan halibut encrusted with walnut, Dijon and focaccia bread crumbs topped with lemon and parsley, served with Italian purple rice.
Mixed shrimp, mussels, clams, fresh fish, and calamari with white wine, garlic, and lemon saffron garnished with crostini.
Chicken breast lightly coated with housemade seven-aroma bread crumbs and herbs, oven roasted eggplant topped with fontina cheese, and fresh Roma tomato.
Free-range veal loin scaloppini in a veal stock, lemon, caper and white wine sauce.
All natural veal shank slow-braised with celery, carrots, onion, and fresh herbs topped with gremolata and Parmesan risotto.
Breaded, sliced eggplant, portobello mushrooms, mozzarella and tomatoes, baked and served on a bed of marinara and pesto.
Traditional Italian pizza with tomato sauce, basil, and mozzarella cheese.
Mozzarella cheese, fontina cheese and mixed mushrooms with black truffle oil.
Crispy crust pizza topped with spinach, ricotta, sun-dried tomatoes, butternut squash, red onion, and crumbled walnuts.
Menu for Osteria D'Assisi provided by Allmenus.com
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