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Ristorante San Marco
Toast topped with fresh tomato and basil.
Deep fried calamari.
Soup of mussels and clams - red or white.
Prosciutto di parma and fresh melon in season.
Tuna and salmon in a fresh lemon caper vinaigrette.
Served with lemon vinaigrette and shaved parmigiano.
Romaine lettuce with our Caesar dressing.
Baby spinach tossed with orange vinaigrette, goat cheese, walnuts, and orange wedges.
Fresh Mozzarella, tomatoesand basil served with a vinaigrette dressing.
Organic mixed green salad.
Rigatoni served with plum tomatoes and fresh basil.
Rigatoni served with plum tomatoes and fresh basil.
Homemade pasta with meat sauce.
Wide pasta topped with a porcini mushroom brown sauce.
Half-moon shaped ravioli with vegetable filling in a tomato concasse.
Mussels, clams, shrimpand scallops in a red or white sauce.
Black ravioli stuffed and topped with lobster in a creamy tomato sauce.
Fresh homemade potato gnocchi served with your choice of a gorgonzola cheese or tomato sauce.
Ear - shaped pasta with fresh asparagus and shrimp in a white wine sauce.
Seared peppercorn tuna over mixed greens.
Grilled shrimp over a medley of mixed greens.
Sauteed chicken breast with lemon white wine sauce.
Chicken breast with parma prosciutto and fontina topped with sun-dried tomatoes in a veal reduction.
Veal medallions sauteed with prosciutto and sage in a white wine sauce.
Veal medallion with exotic imported mushrooms deglazed with brandy truffle oil.
Romaine lettuce with our Caesar dressing.
Prosciutto di parma parma ham and fresh melon in season.
Fresh calamari and radicchio -- marinated and grilled.
Toast topped with fresh tomato and basil.
Tuna and salmon in a fresh lemon caper vinaigrette.
Layers of grilled eggplant, roasted peppersand fresh Mozzarella.
Deep fried calamari
Mixed greens tossed with olive oil and balsamic vinegar.
Deep fried calamari.
Organic mixed green salad.
Grilled shrimp over a medley of mixed greens.
Fresh Mozzarella, tomatoesand basil served with a vinaigrette dressing.
Romaine lettuce with our yolkless Caesar dressing.
Served with lemon vinaigrette and shaved parmigiano.
Tuna and salmon in a fresh lemon caper vinaigrette.
Seared peppercorn tuna over mixed greens.
Black ravioli stuffed and topped with lobster in a creamy tomato sauce.
Half-moon ravioli with vegetable filling in a tomato sauce.
Wide pasta topped with a porcini mushroom brown sauce.
Rigatoni served with plum tomatoesand fresh basil.
Linguini topped with mussels, clams, shrimpsand scallops in a light plum tomato sauce.
Homemade pasta with meat sauce.
Grilled veal cutlet with lemon and virgin olive oil for the calorie conscious.
Veal medallion sauteed with shrimp and sundried tomatoes in a brandy cream sauce.
Chicken breast with parma prosciutto parma ham and fontina, topped with sundried tomatoes in a veal reduction.
Sauteed chicken breast with black olives, rosemaryand red wine vinegar.
Veal medallion sauteed in a dry vermouth sauce, topped with prosciutto and sage.
Veal medallion with exotic imported mushrooms, deglazed with Barolo wine.
Filet mignon served over wild mushrooms in a Barolo wine reduction.
3 mini cannoli filled with sweet ricotta
Crispy apple tart served served with a side of vanilla ice cream
Italian tiramisu made with mascarpone cheese and espresso
Menu for Ristorante San Marco provided by Allmenus.com
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