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For 2. A selection of artisanal cured meats, prosciutto San Daniele, speck, sopressata, mortadella, culatello, coppa, Tuscan pecorino and olives.
Grilled Portuguese octopus on a bed of haricot-vert and pan roasted red baby potatoes with fresh oregano and extra virgin olive oil.
2 jumbo shrimps and Tuscan style cannellini white beans, touch of tomato, fresh sage and garlic.
Oven roasted Colorado lamb meatballs in a lemony white wine sauce with fresh rosemary.
Polenta with a creamy Gorgonzola filling served with a robust Italian sweet sausage and porcini mushroom meat sauce.
Calf's sweetbreads pan seared with wild mushroom, Marsala wine, Granny Smith apples and fresh thyme.
Breaded fried eggplant, roasted peppers, roasted plum tomatoes, fresh mozzarella, ricotta cheese, fresh basil dressing and Sicilian oregano.
A rich thick Tuscan bean soup of red kidney beans and spelt.
Please contact restaurant for daily selection.
Organic mesclun salad with organic grape tomatoes with extra virgin olive oil and balsamic vinegar.
Heart of romaine lettuce, garlicky croutons and creamy anchovy dressing.
Boston Bibb lettuce, crumbled Gorgonzola, sweet red wine poached pears, walnuts and sweet fig vinaigrette.
Baby spinach salad, warm creamy stracchino cheese wrapped in Italian Parma ham, white truffle oil, crispy pancetta and Granny Smith apples.
Wide ribbon of fresh pasta with a meat sauce of marinated wild boar stew cooked slowly in red wine juniper berries and rosemary.
Ravioli stuffed with fresh ricotta and spinach in a creamy wild mushroom sauce.
Fluffy potato and spinach gnocchi in a creamy Gorgonzola cheese sauce with a hint of fresh rosemary and sweet pears.
Homemade whole wheat pasta with fresh grape tomatoes, eggplant, shaved dry Sicilian ricotta and oregano.
Creamy egg yolk sauce with crispy pancetta, Parmigiano cheese and black pepper.
Fresh cockle clams, garlic, red pepper flakes, parsley and extra virgin olive oil.
Spinach fettucini with rich ground sirloin meat sauce.
Angel hair pasta with a lobster reduction sauce with fresh lobster meat, a touch of cream and cognac.
Carnaroli rice cooked in a seafood stew of shrimps, clams, calamari, crabmeat, lobster broth, a touch tomato and fresh parsley.
Farm raised whole baby chicken marinated in a spicy white wine mixture, flattened and charred grilled with sauteed escarole, beans and mushroom polenta.
Breast of chicken filled with fontina cheese, prosciutto San Daniele, buttery spinach, shiitaki, portobello and porcini mushrooms and Marsala wine sauce.
Calve's liver sauteed with caramelized onions, white wine and red wine vinegar.
Naturally raised Berkshire pork tenderloin rolled in a blend of spices, pan roasted and served with Tuscan white beans and broccoli di rape.
Boneless breast of rabbit saddle wrapped with prosciutto, castelvetrano green olives and braised leeks pan roasted and finished in a rosemary white wine sauce over shiitaki mushrooms.
Free range semi boneless quails stuffed with Italian sweet sausages, wrapped in pancetta and roasted in a port wine reduction. Served on a bed of wild rice mushroom risotto.
Veal scaloppine and fresh sage wine sauce covered with prosciutto di Parma and melted fontina cheese over buttery spinach.
Thinly pounded veal chop breaded, pan fried and topped with arugula and grape tomato salad.
Grilled 24 oz. center cut veal chop porterhouse, white wine truffle sauce, shaved black truffles and wrapped asparagus with prosciutto and fontina.
Grilled 10 oz. filet mignon, brandy seared foie gras, buttery spinach and red wine sauce flavored with dry porcini.
Jumbo shrimps sauteed in a light cognac sauce with grape tomatoes, fresh thyme and baby spinach.
Peppered yellow fin tuna, fresh fennel mint and orange salad, eggplant caponata and balsamic glaze.
Salmon fillet pan roasted and finished in a creamy, grainy Dijon mustard sauce with shrimps and asparagus.
Polenta stuffed with creamy Gorgonzola in a hearty mushroom ragu.
Slices of breaded fried eggplant topped with fresh mozzarella and tomato sauce.
A selection of seasonal vegetables grilled to perfection.
Asparagus baked with Parmigiano cheese.
Spinach sauteed with extra virgin olive oil and garlic.
Sauteed escarole, cannellini beans and black gaeta olives.
Soft Italian cornmeal with Parmigiano cheese.
Broccoli di rape sauteed with extra virgin olive oil, garlic and red pepper flakes.
Choice of salad and entree.
Italian ricotta and mascarpone cheesecake.
Classic creme caramel custard.
Layers of crispy puff pastry, pastry cream, fresh strawberries and vanilla infused creme anglaise.
Chocolate bomb, fluffy chocolate ganache with hazelnut cream and crunchy cookie bottom.
For two. Warm grand marnier zabaglione cream with seasonal berries or ice cream, prepared at table for two.
Mixed seasonal berries.
House made classic dark chocolate cake.
Assorted fruit sorbet. Please call the restaurant for today's selection.
Vanilla ice cream.
Mixed plate of five Italian cheeses; taleggio, Parmigiano, Gorgonzola, tartufato and Tuscan pecorino.
Menu for DeGrezia Ristorante provided by Allmenus.com
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