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On Kaiser roll with spinach and provolone cheese.
Salami, capicola, roasted peppers and melted provolone cheese on French bread.
Topped with bacon and bleu cheese.
Served on Kaiser roll with roasted peppers and melted provolone cheese.
Breaded strips of tender filets served with fries.
On Kaiser roll with lettuce and tomato.
On French bread topped with sauce and provolone cheese.
Served on a Kaiser roll.
Roasted beef on French bread with roasted peppers.
Breaded tomato stuffed with gorgonzola, Asiago and feta cheese, finished with white wine and herb shrimp sauce.
Topped with a dill and lemon cream sauce.
Steamed and finished in a light roasted red pepper cream sauce.
Sliced sirloin, layered with gorgonzola cheese and fresh mushrooms, finished with a seasoned beef demi-glaze.
New York strip steak sauteed with Jovi's famous roasted hot peppers in a brandy wine sauce.
Cut from our prime and top choice loins.
An Italian classic served in our own marinara sauce.
Cheese-filled tortellini with peas tossed in a sherry con vodka sauce.
Stuffed with ricotta cheese and served with 2 meatballs.
Pasta crepes filled with a mixture of ricotta cheese, topped with provolone cheese, finished with our red sauce and served with 2 meatballs.
Ziti and greens sauteed in olive oil with fresh tomatoes, garlic and shallots.
An Italian classic that needs no description, but our recipe is just a little better with sausage and special cheeses.
Pork tenderloin layered with capicola, ground sirloin, and egg, rolled and baked in our homemade red sauce served with a side of pasta.
A generous portion of veal, lightly breaded and sauteed to perfection.
Boneless breast of chicken sauteed with butter, fresh mushrooms, garlic, shallotsand marsala wine.
Sauteed chicken and broccoli in a roasted red pepper sauce tossed with ziti, finished with fontinella cheese.
Boneless breast of chicken dipped in egg batter with fresh herbs and Romano cheese, then sauteed in a lemon butter and white wine sauce.
Breaded veal cutlet sauteed in olive oil with garlic and shallots, fresh mushrooms, artichoke hearts, port wine and topped with provolone cheese.
Medallions of veal sauteed with butter, fresh mushrooms, garlic, shallotsand marsala wine.
Sauteed veal cutlet topped with an artichoke and Romano cream sauce and finished with melted provolone.
Boneless breast of chicken wrapped in a puff pastry, topped with a brandy and vanilla cream sauce finished with peaches and red pepper.
Sauteed veal and shrimp with sun-dried tomatoes, artichoke hearts topped with a caper, olive oiland white wine sauce served over angel hair pasta.
Sauteed strips of chicken with fresh and sun-dried tomatoes, blackand green olives, in a garlic and olive oil sauce finished with Romano cheese.
Sauteed shrimp, tomato, kalamata olives, and fresh spinach in an olive oil herb sauce over angel hair pasta and finished with fontinella cheese.
Sauteed in olive oil, tossed with Italian greens, basil, garlic, and shallots, served over angel hair pasta.
Sauteed shrimp and scallops with spinach and artichoke hearts in a sherry con vodka sauce tossed with ziti and finished with Asiago cheese.
Menu for Jovi's Italian Grille & Bistro provided by Allmenus.com
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