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Pan-seared prosciutto and mozzarella with vine ripe tomatoes and balsamic glaze.
Garden ripe tomatoes, fresh mozzarellaand basil.
Marinated shrimp and calamari, red roasted peppers, onions, red wine vinaigrette.
Parmigiano Reggiano crusted asparagus, butter, wine, fried egg.
Jumbo veal meatball, fresh ricotta, and melted mozzarella, Sunday sauce.
Sweet, medium or hot sauce.
PEI mussels served in a sweet, medium, or hot plum tomato basil sauce.
Tossed with hot cherry pepper sauce.
Spicy. Spicy garlic wine sauce, sausage, pepperoncini peppers, onions, and potato.
Creamy ricotta-stuffed fresh mozzarella, fire-roasted red peppers, and fresh basil.
White bean, garlic bread toast.
Baby arugula and shaved bulb fennel with orange segments, lemon honey Dijon dressing.
Italian olives, celery, onions, salami, soppressata, provolone cheese, artisan blend field greens, white balsamic vinaigrette.
Romaine, red leaf, green leaf and iceberg lettuce, tomatoes, olives, red onions, with chunks of gorgonzola and homemade croutons, white balsamic dressing.
Crisp romaine with a traditional caesar dressing and homemade croutons.
Fresh arugula, creamy goat cheese, diced beets, red onions, lemon Dijon vinaigrette.
Iceberg wedge served with crispy pancetta, crumbled gorgonzola dressing.
Slow-braised short ribs pulled and finished in our Sunday tomato sauce - tossed with cavatelli pasta and Romano cheese.
Simple and delicious, traditional roman meat sauce, carrots, veal, pork, and ground beef.
Traditional Sunday sauce, bracciole, meatballand sausage, rigatoni mezzi pasta.
Boneless chicken pieces pan sauteed with imported prosciutto in an alfredo cream sauce tossed fresh fettuccine pasta.
Jumbo shrimp sauteed with crabmeat, bacon, peas, onions, white wine cream sauce, linguini.
Chicken pieces, pan sauteed with Italian plum tomato basil sauce and fresh spinach, tossed with rigatoni pasta.
Fresh broccoli rabe, pan tossed with fennel sausage, garlic, extra virgin olive oil, sweet and hot cherry peppers, orecchiette pasta.
Fresh handmade pasta, beef ragu, crumbled fennel sausage, ricotta, mozzarella (open face lasagna).
Gulf shrimp pan sauteed with fresh spiraled zucchini pasta in a lemon caper wine sauce.
Boneless chicken breast pan sauteed with cauliflower and spicy cherry peppers, garlic, wine, the touch of Italian tomato, melted mozzarella. Over capellini pasta.
Chicken breast sauteed with artichoke hearts, mushrooms, lemon white wine sauce.
Boneless chicken breast layered with eggplant, roasted peppers, melted mozzarella in a sweet marsala wine sauce.
Boneless chicken pieces, fennel sausage, potatoes with spicy pepperoncini peppers, garlic, extra virgin olive oil, wine.
Boneless chicken breast pan sauteed, garden ripe tomatoes topped with fresh mozzarella, balsamic glaze, fresh basil garnish.
Grilled chicken breast, topped with fresh spinach and fire-roasted red peppers with melted mozzarella in garlic-wine sauce.
Boneless chicken breast egg battered, finished in a lemon wine sauce.
Fresh-grilled chicken breast topped with sauteed broccoli rabe.
Fall off the bone pork shank served in a plum tomato basil sauce over risotto.
Oven braised, fork-tender, boneless short ribs au jus, served over a bed of cauliflower mash, braised carrots.
Pan-seared filet minion tips, caramelized onions, mushrooms, marsala wine with fresh marsala garnish.
Tender scallops of veal, mushrooms sauteed in a Florio marsala wine sauce.
Tender scallops of veal, breaded eggplant, tomato-based brown sauce, melted mozzarella.
Pan-seared 18 Ounces cut porterhouse veal chop, wild mushrooms, with a cabernet demi au jus.
Tender scallops of veal, fresh spinach, prosciutto, mozzarella, Florio wine reduction.
Jumbo shrimp pan sauteed in a sweet, medium, or hot plum tomato basil sauce, over linguine pasta.
Oven finished in Italian plum tomato basil sauce with sliced mushrooms and fresh spinach over a capellini nest.
Gulf shrimp, clams, mussels and scallops with seasoned breadcrumbs in a lemon white wine sauce over linguini pasta.
Shrimp, chopped clams, crabmeat, pink vodka sauce, linguini nest.
Jumbo shrimp breaded and tossed with a hot cherry pepper, Italian plum tomato sauce in a Cappellini nest - spicy and delicious.
Lemon garlic pinot grigio wine, oreganata flavored breadcrumbs toasted.
Pan-seared, sage brown butter sauce, orzo pasta infused with fresh chopped asparagus, Romano cheese.
Arborio rice, shrimp, fresh asparagus, roasted peppers, garlic, fresh herbs.
Shrimp, clams, mussels, and calamari sauteed in a red seafood broth, over linguine pasta.
Breaded eggplant, rolled with ricotta, baked with mozzarella in our Sunday tomato sauce.
Breaded chicken cutlet, oven-baked with mozzarella in our Sunday tomato sauce with a pasta side.
Jumbo cheese stuffed ravioli baked with mozzarella in our Sunday sauce.
Lightly breaded veal, baked with mozzarella in our Sunday tomato sauce with a pasta side.
Onions, garlic, prosciutto, fresh tomato sauce finished with vodka and cream.
Menu for Brunello Italian Kitchen provided by Allmenus.com