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Primavera
Baked clams, grilled shrimp, stuffed eggplant with ricotta cheese and mozzarella.
Pan fried fresh calamari with a fresh mild tomato sauce.
Pan fried fresh mozzarella served with light American marinara sauce.
With grand marnier sauce.
With garlic, oil, Gorgonzola and roasted peppers.
Thin sliced filet mignon with arugula, extra virgin olive oil, lemon and shaved reggiano Parmigiano cheese.
Jumbo shrimp cocktail.
Baked clams, grilled shrimp, stuffed eggplant with ricotta cheese and mozzarella.
Pan fried fresh mozzarella served with light marinara sauce.
Fried zucchini with marinara sauce on the side.
Baked stuffed clams with bread crumbs and garlic.
Jumbo shrimp cocktail sauce.
With garlic, oil, Gorgonzola and roasted peppers.
Thinly sliced filet mignon with arugula, extra virgin olive oil, lemon and shaved reggiano Parmigiano cheese.
Pasta and bean soup.
Vegetable soup.
Vegetable soup.
A hearty pasta and bean soup.
Mixed greens, tomato, onions, peppers and mozzarella.
With Gorgonzola.
With lemon, extra virgin olive oil, pears and walnuts.
Romaine lettuce topped with romano cheese, croutons and classic dressing.
Traditional Caesar salad with shaved Parmigiano.
Traditional Cesare salad with shaved Parmigiano.
Arugula, endive radicchio, beats and avocado with balsamic reduction dressing.
Diced baby vegetables and baby greens with fresh mozzarella, roasted Holland peppers and tomato.
Mixed baby greens with sliced tomato and Gorgonzola cheese.
With red or white clam sauce.
Rigatoni pasta, grilled chicken, broccoli, sundried tomatoes, brown sauce and romano cheese.
With fresh eggplant and mozzarella in a light tomato sauce.
With basil in a fresh tomato sauce.
In a light pink sauce.
Rigatoni bologanese with a touch of cream, tomatoes and green peas.
Spiral pasta with eggplant, fresh tomato, basil, olive oil and garlic topped with fresh mozzarella.
Penne with shallots, fresh tomato with a touch of cream and a splash of vodka.
Rigatoni bologanese with a touch of cream, tomatoes and green peas.
Linguine with white or red clam sauce.
Homemade cheese ravioli in a light tomato sauce.
Squid ink linguini with lobster meat, crab meat and shrimp in a cognac sauce with a touch of tomato.
Fresh homemade pasta filled with duck, leeks and asparagus finished in a roasted pepper walnut sauce with a touch of grand marnier.
Fresh homemade pasta filled with spinach and ricotta finished in a pink sauce.
Homemade potato dumplings with a classic veal bolognese sauce.
Fresh homemade pasta filled with duck, leeks and asparagus finished in a roasted pepper walnut sauce with a touch of grand marnier.
Fresh homemade pasta filled with spinach and ricotta finished in a pink sauce.
Homemade potato dumplings with a classic veal bolognese sauce.
Squid ink linguini with lobster meat, crab meat and shrimp in a cognac sauce with a touch of tomato.
Breast of chicken over a bed of spinach topped with fresh tomato.
Breast of chicken with roasted peppers, topped with fontina cheese and cognac in a light brown sauce on a bed of sauteed spinach.
Boneless breast of chicken with melted mozzarella with fresh tomato.
In a white wine sauce with garlic and rosemary.
Breast of chicken with hearts of artichoke, fontina cheese, crab meat, in pernod sauce with asparagus rissoto.
Veal scaloppine dipped in egg butter, topped with crab meat, fontina cheese, asparagus tips in a pernod sauce with rissoto.
Veal scallopine with Parmigano cheese crust with artichoke hearts in a lemon white wine sauce.
Veal scaloppine topped with prosciutto, spinach and melted mozzarella in a shrimp sauce.
Veal scaloppine with porcini, shitake and portobello mushrooms in a cognac and light brown sauce.
Veal medallions with proscuitto, spinach, fresh mozzarella and shrimp in a light red sauce.
Veal with white wine, lemon and capers.
Veal scaloppine dipped in egg butter, topped with crab meat, fontina cheese, asparagus tips in a pernod sauce with rissoto.
Veal scaloppine with porcini, shitake and portobello mushrooms in a cognac and light brown sauce.
Boneless breast of chicken with fresh tomato and melted mozzarella.
Breast of chicken with roasted peppers, topped with fontina cheese and cognac in a light brown sauce on a bed of sauteed spinach.
Boneless dark meat, garlic, white wine, lemon with cherry peppers.
Grilled boneless breast of chicken topped vidalia onions, fresh diced tomato and basil, served on a bed of spinach.
Breast of chicken with hearts of artichoke, fontina cheese, crab meat, in pernod sauce with asparagus risotto.
Shrimp, clams, calamari, mussels, in a light red sauce over linguini.
Jumbo shrimp with linguine.
Jumbo shrimp over any salad.
Jumbo shrimp with garlic, herbs and lemon served with risotto.
Jumbo shrimp with fresh tomato and melted mozzarella.
On a bed or arugula, tomatoes, onions and olive oil in a lemon sauce.
Pan seared over risotto in a champagne sauce.
USDA prime aged shell steak.
Roasted rack of lamb.
Grilled double cut veal chop.
Pounded veal chop, pan fried topped with arugula, onions and cherry tomato.
Grilled scottish salmon.
Jumbo shrimp egg battered with white wine and lemon.
Jumbo shrimp in a spicy marinara sauce.
Pan seared over rissoto in a champagne sauce.
Grilled jumbo shrimp with garlic, herbs and lemon served with risotto.
Jumbo shrimp pan fried served with fresh tomatoes topped with mozzarella.
Talapia with asparagus and roasted peppers in a pernod sauce served with asparagus rissoto.
Menu for Primavera provided by Allmenus.com
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