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Savory leek tart with pancetta and Grana Padano.
Sauteed Brussels sprouts with crushed garlic, prosciutto and pancetta.
Polenta with a ragu made of Italian tomatoes and fresh rosemary, simmered with pork bone and topped with Pecorino Romano.
Fresh tomato, onions, garlic, chili flakes and herbs, dressed in a sherry-balsamic vinaigrette. Served on toasted Tuscan bread. Vegetarian.
Pork loin sandwich with provolone, local pickles and Bomba Calabrese pepper sauce.
White Italian anchovies marinated in extra virgin olive oil and vinegar, served atop radicchio.
Seasonal vegetables, nut-free basil pesto and tomatoes, finished with Grana Padano and herbs. Vegetarian.
Brandy-intensified soup of organic free-range chicken, garlic, nutmeg and fresh herbs. Served with toasted Tuscan bread.
Local organic market greens with lemon vinaigrette and shaved Parmigiano Reggiano. Vegetarian.
Greens of the day. Served hot or chilled. Vegetarian.
Sweet and savory Sicilian eggplant relish. Vegetarian.
Chef Casella's signature salad of soft-scrambled egg, guanciale, pancetta and market greens.
Rustic mixed bean salad of Chef Casella's "Republic of Beans". Vegetarian.
Salad of escarole, spicy Calabrian anchovies and croutons.
Tomatoes, buffalo mozzarella, sea salt, olive oil, basil and balsamic vinegar. Vegetarian.
Asparagus, arugula and scallion salad with hard-boiled egg, Parmigiano Reggiano and lemon vinaigrette.
Soft and tangy, cow's milk, aged 40-50 days.
Hard cow's milk cheese, aged 24 months.
Creamy, blue-veined cow's milk cheese.
Sharp and smokey cow's milk cheese.
Creamy goat's milk cheese, aged 10 days.
Rich blend of cow, sheep and goat milk.
Our salumiere's selection of three cheeses.
Hand-rolled fresh goat cheese gnocchi with tomato sauce, Pecorino Romano and basil. Vegetarian.
Chef Casella's famous lasagna with bechamel sauce and a ragu of pork and beef.
Artisanal pasta with Chef Casella's Mamma's tomato sauce, thyme and fresh Pecorino Romano. Vegetarian.
Our version of the Roman classic with a signature blend of nine meats, onions, Italian tomatoes and artisanal pasta.
Traditional carnaroli rice cooked with white wine, onions, roasted asparagus, zucchini, fresh tomato and finished with Parmigiano Reggiano and basil. Vegetarian.
House sausage of pork, fennel and garlic, stewed with heirloom beans, tomatoes and "spezie forte".
Slow-cooked fatty Berkshire pork belly rubbed with Tuscan spices. Served with Tuscan chickpeas, greens and crispy skin.
Daily market fish prepared with seasonal sauteed vegetables and garlic. Garnished with fresh scallion.
Two spicy Tuscan spare ribs, slow-cooked with Italian tomatoes, rosemary and garlic.
Traditional honeycomb tripe stewed with Italian tomatoes and finished with Parmigiano Reggiano.
Grilled prime Angus skirt steak with heirloom beans.
Menu for Salumeria Rosi provided by Allmenus.com
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