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Prosciutto-wrapped prawn skewer grilled on an open flame with a balsamic honey glaze, served on mixed greens and tossed in lemon vinaigrette.
A selection of prosciutto di Parma, speck ham, Finocchiona salumi, Castelvetrano olive, pickled vegetables, preserved tomato, apple butter and crostini.
Poached and chilled, tossed in a lemon vinaigrette with diced celery and parsley.
Artisan bread with lemon aioli, melted fontina cheese and Japanese eggplant with arugula tossed with tomato vinaigrette.
Manila clams with sauteed garlic, shallot, lemon, Calabrian chili and parsley in white wine broth.
Mediterranean mussels with sauteed garlic, shallot, lemon, Calabrian chili and parsley in white wine broth.
Candy striped beets slow roasted with warm spices, served with Briar Rose Creamery Fromage Blanc, arugula, spiced hazelnuts and sherry vinaigrette.
Mixed greens tossed in balsamic vinaigrette and topped with Bartlett pear, candied walnuts and Gorgonzola cheese.
Romaine lettuce tossed in Caesar dressing with Parmesan cheese and house-made croutons.
Honeycrsip apple, celery, celery root, endive, drunken raisins, tossed with a tangy cider dressing, served with Rogue River blue cheese and candied walnuts.
Fresh spinach tossed in sherry vinaigrette topped with Kalamata olives, red onion, pine nuts and feta cheese.
Fresh mozzarella with heirloom tomatoes, balsamic glaze, basil oil and sea salt.
Please ask server about tonight?s selection.
San Marzano tomato sauce simmered with beef, pork and turkey then tossed with spaghetti and topped with Parmesan cheese.
Fresh house made fettuccine tossed with a mixture of shitake, cremini and oyster mushrooms, aromatics, white wine cream sauce and porcini mushroom dust.
Sauteed prawns, pine nuts, scallions and red chili flakes in white wine butter sauce, tossed with cappellini and topped with shaved Parmesan.
Braised lamb with sauteed onions and mushrooms in creamy lamb sauce tossed with rigatoni and topped with pecorino Romano.
Traditional layers of pasta, ricotta, mozzarella and Bolognese sauce.
Chef Sam's house made saffron tagliatelle with 4 oz. of butter poached Dungeness crab, Parmesan cheese and scallion.
Marsala wine, cremini mushrooms, shallots, garlic, cream and parsley. Served with roasted fingerling potatoes and rainbow carrots.
Take on San Francisco's famous seafood stew with snap and eat Dungeness crab, mussels, clams, shrimp, calamari, whitefish and anchovy butter toast points.
Cascade natural prime cut served with garlic mashed potatoes, seasonal vegetables, with pinot noir demi glaze
Pan seared Maine diver scallops with butternut squash puree, beluga lentils, fennel ceviche and porcini beurre blanc.
Thinly sliced and fried globe eggplant, layered with our marinara sauce, mozzarella and Parmesan cheeses with basil chiffonade.
Whole Idaho trout with Sicilian and Kalamata olives, artichoke hearts, preserved tomato and potato court bouillon.
Sourced from Cascade Natural Farms and served with baby carrot and striped beet risotto, Parmesan, fresh herbs and reduced braising jus.
Served with roasted fingerling potatoes, baby rainbow carrots in a shallot, garlic and white wine caper sauce.
Rich, intense souffle topped with chocolate sauce and fresh whipped cream.
Luscious vanilla bean custard capped with caramelized sugar.
Chocolate walnut brownie, peanut butter gelato, super rich fudge, whipped cream and candied peanuts.
Crispy cream puffs filled with French vanilla ice cream, topped with chocolate sauce and fresh whipped cream.
Lady-fingers dipped in espresso and brandy, layered with mascarpone mousse and dusted with cocoa.
2 crispy praline shells filled with a sweet, creamy filling of ricotta, chocolate chunk, dried cherries, toasted pistachio and candied orange peel.
Ask your server for today?s selections.
Old-world Italian classic. Layers of chocolate, pistachio and mixed fruit and nut.
2 scoops of rich creamy vanilla ice cream topped with hot chocolate sauce.
Our version of the classic. Soft, fluffy coconut cream in a flaky crust
Menu for Bugatti's Ristorante provided by Allmenus.com
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