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San Lorenzo Ristorante
Grilled eggplant slices, fresh mozzarella, torn basil leaves, ricotta and extra virgin olive oil.
Sauteed in a slightly spicy puttanesca sauce.
Escarole, kale and endive.
A stracciatella-centered imported mozzarella served with grilled cherry tomatoes, seasonal preserves and a special mediterra bread.
Soppressata, bresaola, prosciutto, olive medley, Buffalo mozzarella, Gorgonzola and roasted peppers.
Sauteed in a slightly spicy puttanesca sauce.
Grilled eggplant slices, fresh mozzarella, torn basil leaves, ricotta and extra virgin olive oil.
Escarole, kale and endive.
Green, black and Kalamata.
Mixed greens, walnuts, sunflower seeds, dried cranberries, roasted red peppers, chickpeas and house Cabernet Sauvignon dressing.
Beets, tomatoes, mozzarella cheese, goat cheese, basil, pistachio relish, balsamic vinegar and extra virgin olive oil.
Baby arugula, walnuts, charred orange, Gorgonzola and citrus dressing.
Baby arugula, endive and spinach.
Romaine lettuce, Parmesan, extra virgin olive oil and truffle mayo.
Mixed greens, walnuts, sunflower seeds, dried cranberries, roasted red peppers, chickpeas and house Cabernet Sauvignon dressing.
Beets, tomatoes, mozzarella cheese, goat cheese, basil and pistachio relish.
Baby arugula, walnuts, charred orange and Gorgonzola.
Baby arugula, endive and spinach.
Romaine lettuce, Parmesan, extra virgin olive oil and truffle mayo.
Sausage and rapini.
Chicken livers, garlic and cippolini onions.
Peas, prosciutto and castelmango cheese.
Smelts, almonds, fennel, orange and golden raisins.
A spicy pancetta and San Marzano tomato sauce.
San Marzano tomatoes, basil and fresh mozzarella.
Shrimp, spinach, pine nuts, sun-dried tomatoes and chevre.
Littleneck clams, leeks and chili pepper.
Pancetta, egg and Pecorino Romano.
Caramelized mushrooms, arugula, white truffle oil and Parmesan.
Slow braised beef short rib ragu and finished with ricotta salata.
San Marzano tomato, fresh mozzarella and torn basil.
Fresh sauteed vegetables, tomatoes and topped with mozzarella.
Charred zucchini, yellow squash and lemon risotto.
Sauteed vegetable and tomato stew.
Sausage and rapini.
Prosciutto and castelmango cheese.
Smelts, almonds, fennel, orange and golden raisins.
A spicy pancetta and San Marzano tomato sauce.
San Marzano tomatoes, basil and fresh mozzarella.
Shrimp, spinach, pine nuts, sun-dried tomatoes and chevre.
Shrimp, calamari, clams, mussels and white wine.
Mussels, cannellini beans and chili pepper.
Littleneck clams, leeks and chili pepper.
Pancetta, egg and Pecorino Romano.
Caramelized mushrooms, arugula, white truffle oil and Parmesan.
Slow braised, served with gnocchi.
Chicken livers, garlic and cippolini onions.
Charred zucchini and yellow squash and polenta.
Served with grilled asparagus and lemon tarragon risotto.
12 oz. chop, braised with sweet sausage, hot and mild peppers, and tomato sauce. Served with polenta and asparagus.
Arugula salad, olive oil poached potatoes.
Casa linga sauce of pancetta, sage and brown butter. Served over polenta and with Brussels sprouts.
12 oz. served with olive oil poached potatoes, asparagus and topped with a fried egg.
Menu for San Lorenzo Ristorante provided by Allmenus.com
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