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Brook House Restaurant
A dozen little neck clams tossed in a tomato basil white wine saffron sauce.
Battered & fried calamari tossed with a blend of pepper rings, fresh plum tomatoes and black olives.
Savory Italian sausage married with creamy cheeses and roasted onions with a hint of spice, wrapped in a thin egg pasta, tossed with escararole and beans.
Married with a blend of cheeses and cream over fresh fettucine.
Served with side of penne pasta.
Baked ziti with meat sauce and mozzarella.
Ziti tossed with breaded eggplant, Romano, provolone and mozzarella cheeses in our red sauce.
Linguine topped with breaded eggplant & provolone.
escarole and white beans sauteed in a garlic broth and tossed with Ziti
A blend of mozzarella, Romano and provolone cheeses tossed with shells in our red sauce.
Sauteed in a garlic broth and tossed with shells.
Homemade pasta with potato & ricotta cheese.
Topped with mozzarella cheese.
Ricotta filled topped with our red sauce.
Sauteed zucchini, sausage, mushrooms, peppers and onions with rigatoni in our red sauce and topped with Asiago cheese.
Served with side of penne pasta.
Veal and eggplant parmigiana with side of penne pasta.
Egg battered veal sauteed with margarine, lemon and sherry wine sauce with side of penne pasta.
Sauteed with fresh sage, prosciutto, olives, mushrooms and roasted red peppers in a Marsala wine sauce served over escarole.
Served with homemade bleu cheese balsamic vinaigrette.
Fresh haddock broiled with kalamata olives and fresh broccoli in an oil broth, served over a bed of escarole with a sprinkle of Asiago cheese.
A 10 oz. steak seasoned with our own herbs and served with sauteed mushrooms, grilled zucchini & baked potato.
A 12 oz. hand cut strip steak seasoned with our own herbs and served with sauteed mushrooms, grilled zucchini & baked potato.
A 12 oz. rib, hand-cut, seasoned with our own herbs and served with sauteed mushrooms, grilled zucchini & baked potato.
Shrimp, scallops, clams & haddock served with side of penne pasta.
Seared in olive oil & served over a bed of escarole with side of penne pasta.
Broiled in a lemon wine sauce and served with side of penne pasta.
Served over a bed of escarole with side of penne pasta.
Fresh shrimp in a spicy marinara sauce served with linguine.
Ten little necks, red or white sauce
Fresh shrimp sauteed in wine butter lemon sauce and served over linguine.
Fresh calamari sauteed in a spicy garlic red sauce served over linguine.
A mildly spiced Wine basil cream sauce over an 8 oz. salmon filet, accompanied with grilled zucchini, asparagus & angel hair aglio e olio.
Breaded chicken with sauce, eggplant and capicola topped with Asiago cheese and served with side of penne pasta.
Egg battered chicken breast sauteed in margarine, lemon and sherry wine sauce with side of penne pasta.
Mushrooms, tomatoes sauteed in a cajun sherry wine sauce served with escarole and side of penne pasta.
Sauteed chicken breast with fresh mushrooms and capicola in a lemon grigio Marsala wine sauce over baby spinach.
Served with side of penne pasta.
Marinated 6 oz. chicken breast grilled zucchini, asparagus and angel hair aglio e olio.
Chicken French topped with breaded eggplant and melted provolone cheese served with side of penne pasta.
Sauteed with fresh sage, prosciutto, olices, mushrooms and roasted red peppers in a Marsala wine sauce served over escarole.
Menu for Brook House Restaurant provided by Allmenus.com
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