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Verona Ristorante
Romaine hearts, ciabatta croutons, shaved Parmigiano and Caesar dressing.
Grilled shrimp, iceberg lettuce, guacamole, toasted almonds, cherry tomatoes, cherry peppers and lime dressing.
Baby arugula, sun-dried cranberries, toasted walnuts, goat cheese, citrus vinaigrette.
Grilled chicken, romaine, avocado, cherry peppers, red onion, toasted almonds, cherry tomatoes, balsamic vinaigrette.
Grilled shrimp, mixed greens, wasabi peas, cherry tomatoes, shredded mozzarella and orange dressing.
Roasted salmon, mixed greens, guacamole, roasted corn and lime dressing.
Mesclun greens, roma plum tomatoes, eggplant, red onions, balsamic vinaigrette.
Breaded chicken, baby arugula, fresh mozzarella, tomatoes, olives, roasted red peppers, toasted almonds and balsamic vinaigrette.
Baby spinach, goat cheese, sauteed mushrooms, red onion, crispy bacon, balsamic vinaigrette.
Mixed greens, sun-dried tomatoes, gaeta olives, avocado, grilled calamari and lime dressing.
Radicchio, baby arugula, endive, olives, shaved Parmigiano, balsamic vinaigrette.
Roasted salmon, mixed greens, red pears, toasted walnuts, cherry tomatoes, roasted beets, raspberry vinaigrette.
Mixed greens, red pears, Gorgonzola, toasted pecans, balsamic vinaigrette.
Mushrooms filled with eggplant caponata over a tomato demi-glace.
Tender calamari lightly fried with spicy or mild marinara sauce.
Mushrooms filled with shrimp and crabmeat over a lobster sauce.
Little neck clams topped with seasoned breadcrumbs and baked to perfection.
Homemade rice balls filled with meat and peas, over a peeled tomato sauce.
Thin sliced eggplant rolled with ricotta, mozzarella and Parmigiano, baked in a light tomato sauce.
Little neck clams baked with pimento peppers and bacon in a lemon, white wine sauce.
Chef's choice of cured meats, cheeses and fresh marinated vegetables.
Homemade mozzarella, fresh tomato and basil, drizzled with extra virgin olive oil and balsamic.
Handmade mozzarella ball with a creamy mozzarella filling over tomatoes with a pesto drizzle.
Deep water shrimp poached to perfection, chilled, served with a cocktail dipping sauce.
Tender steamed scungilli, tossed with celery and red peppers, in an extra virgin olive oil and lemon dressing, served over radicchio.
Avocado stuffed with shrimp and crabmeat, drizzled with lime cilantro dressing.
Sauteed sausage, prosciutto and onions in a pomodoro sauce, baked with melted mozzarella.
Sauteed onions, pancetta, mushrooms and peas, in a cream sauce.
Ricotta filled rigatoni in a bolognese sauce, baked with melted mozzarella.
Capellini with shrimp, arugula, sun-dried tomatoes, roasted garlic, extra virgin olive oil and a touch of grappa di brunello.
Arborio rice with 4 mushrooms and truffle oil.
Cheese filled tortellini with garden vegetables, in a lite tomato sauce with a touch of cream.
Arborio rice with shrimp, clams, mussels, calamari, in a lobster sauce.
Homemade lobster ravioli, sauteed with fresh shrimp, in a lobster sauce.
Shallots, prosciutto and vodka, in a tomato basil sauce, with a touch of cream.
Homemade portobello filled ravioli, sauteed in a porcini mushroom sauce.
Cavatelli sauteed with pancetta and onions, in a tomato cream sauce, topped with fresh mozzarella.
Rigatoni, eggplant, fresh basil and ricotta salata, in a roma style tomato sauce.
Linguine with Manilla clams, garlic and oil or marinara.
Imported pasta sauteed with sausage, sun-dried tomatoes, chick peas and rapini, garlic and oil.
Fresh mozzarella, tomato, basil, balsamic, extra virgin olive oil.
Grilled shrimp, broccoli rabe, fresh mozzarella, cherry pepper.
Fried eggplant, fresh mozzarella, roasted peppers.
Grilled chicken, broccoli rabe, fresh mozzarella, balsamic glaze.
Fried eggplant, mixed greens, fresh mozzarella, thinly sliced cherry pepper, tomato.
Prosciutto di parma, fresh mozzarella, red onion, thinly sliced cherry peppers, mixed greens.
Grilled chicken, grilled zucchini, fresh mozzarella, roasted pepper, roasted red onion.
Grilled shrimp, baby arugula, guacamole, red onion.
Fresh mozzarella, roasted red peppers, basil, extra virgin olive oil, balsamic glaze.
Sweet sausage, fresh mozzarella, roasted peppers.
Prosciutto di parma, provolone, mixed greens.
Breaded chicken, guacamole, roasted red onion, tomato.
Grilled or breaded.
Roasted portobello, grilled zucchini, fresh mozzarella and roasted peppers.
Breaded chicken, mixed greens, fresh mozzarella, thinly sliced cherry pepper, tomato.
Grilled chicken, fresh mozzarella, baby arugula.
Prosciutto di parma, fresh mozzarella, tomato, roasted peppers, balsamic glaze.
Sliced steak, sauteed onion, fresh mozzarella.
Prosciutto di parma, fresh mozzarella, baby arugula.
Mozzarella, tomato, onions, spicy peppers, mushrooms, hot Italian sausage.
Broccoli di rabe, grilled chicken, garlic, hot cherry peppers, extra virgin olive oil.
Hot sausage, fresh mozzarella, broccoli rabe.
Ricotta cheese, sauteed spinach.
Prosciutto di parma, mozzarella, baby arugula.
Shrimp, garlic, mozzarella, basil tomato sauce.
San marzano pelati tomatoes, homemade mozzarella, fresh basil.
Mozzarella, tomato sauce, black olives, sun-dried tomatoes, baby spinach, oven roasted zucchini.
Breast of chicken topped with prosciutto, roasted peppersand mozzarella, in a demi glace.
Parmesan crusted breast of chicken in a tomato demi-glace.
Lightly breaded breast of chicken topped with sauteed diced tomatoes, red onions and melted fresh mozzarella.
Breast of chicken sauteed with lemon, white wine, capers and artichoke hearts.
Breast of chicken topped with prosciutto, spinach, in a sage demi glace.
Pieces of chicken on or off the bone, mushrooms oven roasted with sausage, peppers and rosemary.
Semolina dusted wild salmon pan seared, served over a bed of spinach with lemon beurre blanc.
Fresh salmon sauteed in a saffron sauce, served with seasonal vegetables.
Fresh red snapper in a lemon beurre blanc, with capers over sauteed escarole.
Mixed seafood in a marinara sauce.
Lightly breaded shrimp in a red mushroom sauce, with a touch of chardonnay and melted fresh mozzarella, served with seasonal vegetables.
Deep water shrimp with garlic, butter, white wine and lemon, served over rice, served with seasonal vegetables.
Fresh deep water filet of sole, horseradish crusted, in a lemon white wine sauce, served with seasonal vegetables.
Fresh tilapia in a light tomato broth with clams and mussels, served with seasonal vegetables.
Veal scallopine sauteed with porcini mushrooms, roasted peppers in a demi glace, sauteed spinach and mashed potatoes.
Parmesan crusted veal in a lemon white wine sauce with artichoke hearts, red peppers and seasonal vegetables.
Scallopine of veal sauteed with mushrooms, roasted peppers, garlic and plum tomato sauce, served with seasonal vegetables.
Veal scallopine topped with imported prosciutto, eggplant and fresh mozzarella in a light tomato sauce, served with seasonal vegetables.
Breaded veal scallopine, topped with baby arugula, diced tomatoes, red onions and fresh mozzarella, drizzled with balsamic vinaigrette.
Paillard of veal topped with grilled seasonal vegetables and truffle oil.
Mixed greens, red pears, toasted walnuts, cherry tomatoes, roasted beets, raspberry vinaigrette.
Romaine, avocado, cherry peppers, red onion, cherry tomatoes, toasted almonds, balsamic vinaigrette.
Romaine hearts, ciabatta croutons, shaved Parmigiano, Caesar dressing.
Mesclun greens, roma plum tomatoes, eggplant, red onions, balsamic vinaigrette.
Baby arugula, sun-dried cranberries, toasted walnuts, goat cheese, citrus vinaigrette.
Baby spinach, goat cheese, sauteed mushrooms, red onion, crispy bacon, balsamic vinaigrette.
Homemade rice balls filled with meat and peas, over a peeled tomato sauce.
Mushrooms filled with eggplant caponata over a tomato demi-glace.
Little neck clams baked with pimento peppers and bacon in a lemon, white wine sauce.
Mushrooms filled with shrimp and crabmeat, over a lobster sauce.
Little neck clams topped with seasoned breadcrumbs and baked to perfection.
Tenderized baby octopus charcoal grilled, served over mixed greens with lemon dressing.
Tender calamari lightly fried with spicy or mild marinara sauce.
Thin sliced eggplant rolled with ricotta, mozzarella and Parmigiano, baked in a light tomato sauce.
Homemade mozzarella, fresh tomato and basil, drizzled with extra virgin olive oil and balsamic.
Handmade mozzarella ball with a creamy mozzarella filling over tomatoes with a pesto drizzle.
Chef's choice of cured meats, cheeses and fresh marinated vegetables.
Deep water shrimp poached to perfection, chilled, served with a cocktail dipping sauce.
Avocado stuffed with shrimp and crabmeat, drizzled with lime cilantro dressing.
Tender steamed scungilli, tossed with celery and red peppers, in an extra virgin olive oil and lemon dressing, served over radicchio.
Rigatoni, eggplant, fresh basil and ricotta salata, in a roma style tomato sauce.
Imported pasta sauteed with sausage, sun-dried tomatoes, chick peas and rapini, garlic and oil.
Shallots, prosciutto and vodka, in a tomato basil sauce, with a touch of cream.
Homemade portobello filled ravioli, in a porcini mushroom sauce.
Capellini with shrimp, arugula, sun-dried tomatoes, roasted garlic, extra virgin olive oil and a touch of grappa di brunello.
Arborio rice with 4 mushrooms and truffle oil.
Arborio rice with shrimp, clams, mussels, calamari and fish of the day, in a lobster sauce.
Sauteed onions, pancetta, mushrooms and peas, in a cream sauce.
Linguine with manilla clams, garlic and oil or marinara.
Homemade lobster ravioli, sauteed with fresh shrimp, in a lobster sauce.
Ricotta filled rigatoni in a bolognese sauce, baked with melted mozzarella.
Sauteed sausage, prosciutto and onions in a pomodoro sauce, baked with melted mozzarella.
Breast of chicken topped with prosciutto and spinach, in a sage demi glace.
Pieces of chicken on or off the bone, oven roasted with sausage, peppers, mushrooms and rosemary.
Breast of chicken topped with prosciutto, roasted peppers and mozzarella, in a demi glace.
Breast of chicken sauteed with lemon, white wine, capers and artichoke hearts.
Parmesan crusted breast of chicken in a tomato demi-glace.
Lightly breaded breast of chicken topped with sauteed diced tomatoes, red onions and melted fresh mozzarella.
Mixed seafood in a marinara sauce.
Fresh deep water filet of sole, horseradish crusted, in a lemon white wine sauce, served with seasonal vegetables.
Fresh salmon sauteed in a saffron sauce, served with seasonal vegetables.
Lightly breaded shrimp in a red mushroom sauce, with a touch of chardonnay and melted fresh mozzarella, served with seasonal vegetables.
Fresh red snapper in a lemon beurre blanc, with capers over sauteed escarole.
Deep water shrimp with garlic, butter, white wine and lemon, served over rice, served with seasonal vegetables.
Fresh tilapia in a light tomato broth with clams and mussels, served with seasonal vegetables.
Semolina dusted wild salmon pan seared, served over a bed of spinach in a lemon beurre blanc.
Fresh mediterranean sea bass egg battered, in a lemon burre blanc with shrimp, served with spinach and roasted potatoes.
Breaded veal scallopine, topped with baby arugula, diced tomatoes, red onions and fresh mozzarella, drizzled with balsamic vinaigrette.
Veal scallopine topped with imported prosciutto, eggplant and fresh mozzarella in a light tomato sauce, served with seasonal vegetables.
Scallopine of veal sauteed with mushrooms, roasted peppers, garlic and plum tomato sauce, served with seasonal vegetables.
Paillard of veal topped with grilled seasonal vegetables and truffle oil.
Parmesan crusted veal in a lemon white wine sauce with artichoke hearts, red peppers and seasonal vegetables.
Veal scallopine sauteed with porcini mushrooms, roasted peppers in a demi glace, sauteed spinach and mashed potatoes.
16 oz. sirloin steak.
Rack of lamb.
Veal chop.
Pork chop.
Marinated skirt steak.
Menu for Verona Ristorante provided by Allmenus.com
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