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Traditional Italian meatballs in a San Marzano tomato sauce, topped with fresh ricotta.
Lamb meatballs in a fresh rosemary, lemon and white wine sauce with mushroom polenta crostini.
Grilled Portuguese octopus served with potatoes, black Gaeta and green Castelvetrano olives, celery and red pepper flakes.
Sliced eggplant fried in a light egg batter, rolled and stuffed with seasoned spinach, ricotta and mascarpone cheese topped with melted mozzarella and tomato sauce.
Diced sushi grade ahi tuna, plum tomatoes and avocado, marinated in sesame oil, on a bed of alfalfa sprouts with a creamy chili pepper and balsamic glaze dressing, topped with black sesame seeds and a side of sliced cucumbers and kiwi.
Golden fried domestic Rhode Island loligo calamari, house made marinara sauce, roasted garlic aioli, sea salt sprinkle.
Vine ripened beefsteak tomatoes, fresh house made mozzarella cheese, micro basil, cold pressed extra virgin olive oil drizzle, blood orange balsamic reduction. Add roasted peppers, baby artichokes and prosciutto for an additional charge.
Romaine hearts in a garlic and Parmigiana dressing.
Roasted red and golden beets, micro greens, toasted almonds, crumbled goat cheese and chia lemon oil dressing.
Baby kale, romaine, bean sprouts, butternut squash, beets, apples, dried cranberry, feta and white balsamic vinaigrette.
Creamy burrata cheese paired with a selection of marinated, roasted and grilled seasonal vegetables.
Parmigiano-Reggiano, black truffle pecorino, pecorino toscano, creamy dolcelatte Gorgonzola served with sides of truffle honey and walnuts.
Prosciutto di Parma, speck (smoked prosciutto), spicy capicola, sweet sopressata, mortadella, mixed olives, sweet and savory onion jam.
Parmigiano-Reggiano crusted Bell and Evans chicken breast in a lemon and white wine sauce on a bed of spinach.
Pan roasted wild caught sockeye salmon pan roasted with haricot vert in a creamy Dijon mustard sauce.
Bell and Evans all natural chicken breast stuffed with fontina cheese, spinach, Parma prosciutto, forest mushrooms, Marsala wine demi reduction and asparagus Parmigiana.
Pan fried panko crusted thinly pounded veal chop, baked with fresh tomato sauce and fresh mozzarella.
Pan roasted 16 oz. pork chop with sweet and mild vinegar peppers, cipollini onions and broccoli rabe.
Grilled New York sirloin served sliced over a bed of arugula, grape tomatoes, red onions, topped with shaved Parmigiano-Reggiano cheese and blood orange balsamic drizzle.
Pan seared almond crusted branzino fillets, saffron risotto and citrus beurre blanc.
Ricotta filled beggar's purse shaped pasta and white truffle infused cream sauce.
House-made fresh fusilli pasta with plum tomato sauce, Italian black Gaeta and green Castelvetrano olives and capers topped with smoked mozzarella.
House-made traditional meat lasagna, bechamel sauce and Parmigiano-Reggiano cheese.
Homemade tonnarelli pasta, fresh lobster meat and brandy cream lobster reduction.
House-made pappardelle with braised wild boar, red wine, juniper berries and fresh herbs.
Orecchiette pasta with Italian sweet sausage, broccoli rabe, toasted bread crumbs and fennel pollen.
Homemade tube shaped shells of fried pastry dough, with a sweet, creamy filling.
Homemade fresh and creamy Italian ricotta layered cake.
Menu for Tableside Italian Cook Shoppe provided by Allmenus.com
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