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Steamed mussels with fennel, orange, tarragon, and white wine. Served with toasted crostini.
Parma cured meats, imported cheeses, pickled veggies, and tasty garnishes.
Baked beef and pork meatballs, red pepper romesco, fresh herb salsa verde, giardiniera.
Chicken liver pate with a fig and currant compote and mustard seeds.
Mixed greens with sliced radish, carrot, tomato, and cucumber, tossed in a balsamic vinaigrette, topped with shaved Grana Padano. Add Tuna and Beans or Burrata for an additional charge.
Roasted beets, broccolini, fig agrodolce, citrus-hazelnut vinaigrette.
Farro, arugula, radicchio, roasted beets, goat cheese, citrus vinaigrette, and crumbled nuts
Shrimp, mussels, calamari, farro, shaved Brussels sprouts, cannellini beans, cippolini agrodolce, citrus vinaigrette, chives.
Crushed tomatoes and fresh mozzarella.
Crushed tomatoes, fresh mozzarella, mushrooms, prosciutto, arugula, shaved Grana Padano.
Crushed tomatoes, fresh mozzarella, mascarpone cheese, speck.
Crushed tomatoes, fresh mozzarella, tuna in oil, red onion, capers.
Crushed tomatoes, fresh mozzarella, spicy peppers, hot sausage, Kalamata olives, Stelvio cheese.
Fresh mozzarella, roasted grape tomatoes, basil, Grana Padano, olive oil.
Fresh mozzarella, Gorgonzola, pecorino, ricotta, figs, arugula.
Pistachio pesto, Romano cheese, basil, mortadella, burrata.
Fresh mozzarella, stracchino, brussels sprouts, pancetta, fingerling potato, egg.
Fresh mozzarella, truffled pecorino, mascarpone, butternut squash, kale, sweet sausage.
Traditional layered lasagna with fresh pasta, beef ragu, and bechamel cream sauce.
Squid ink bucatini with shrimp, calamari, roasted squash and parsnips, anchovy butter topped with breadcrumbs and chives.
Ricotta and lemon zest cavatelli, asparagus, parsnips, broccolini, and apples with a pistachio pesto sauce, ricotta salata.
Fresh pasta 1/2-moons filled with pork and beef filling in a bolognese sauce and grated Parmigiano.
Spinach filled ravioli drizzled with sage butter and grated Parmigiano.
Braised lamb with olives on spinach tagliatelle topped with orange zest and grated caciocavallo.
Braised rabbit with pappardelle pasta, roasted tomatoes, and wild mushrooms.
Butternut squash filled cappelletti with a walnut fonduta, topped kale gremolata.
Made fresh with seasonal vegetarian ingredients.
Traditional layered lasagna with fresh pasta, tomato basil ragu, bechamel cream sauce, and roasted vegetables.
Prosciutto, roasted peppers, fresh mozzarella, pesto.
Genoa salami, marinated artichokes, fontina cheese, pesto.
Hot soppressata, banana peppers, caciocavallo cheese, olive spread.
Burrata, wild mushrooms, arugula, red pepper romesco.
Roasted broccolini, tomato jam, fontina cheese, arugula, pesto.
Gelato truffle - 3 flavors to choose from!
Peanut butter gelato coated in milk chocolate with caramel sauce.
Menu for Piccolo Forno provided by Allmenus.com
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