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Avocado and langostino lobster meat in a chef dressing served over mixed green salad.
Air dried beef, mango, sun-dried cranberry and shaved parmigiano cheese over spinach salad in a raspberry vinaigrette dressing.
Grilled chicken over caesar salad.
Baby greens in a vinaigrette dressing with goat cheese, roasted walnuts, apple and blue cheese.
Grilled shrimp with baby greens in our balsamic dressing.
Fresh mozzarella, fresh tomato, roasted pepper, anchovy, capers, olives and prosciutto.
Grilled chicken and mozzarella cheese sandwich.
Grilled Portobello mushroom served over mixed salad with garlic and balsamic vinegar.
Grilled rib eye and provolone cheese sandwich.
Fresh mozzarella cheese with fresh tomato and roasted pepper.
Baked little necks clams.
Fried mozzarella served with our marinara sauce.
Prince edward island mussels in a light marinara sauce.
Little neck clams in a white wine sauce with garlic and basil.
Roasted red peppers with anchovy and capers.
Sliced prosciutto ham and fresh melon in season.
Traditional pasta and beans soup.
Fresh vegetable soup.
Chicken broth with egg and spinach.
Cheese tortellini in a chicken broth.
Mixed baby greens in our vinaigrette dressing with roasted walnuts, apple and blue cheese.
Traditional caesar salad.
Layer of red beat and arugula, in a raspberry vinaigrette dressing topped with goat cheese.
Sliced fresh tomato and red onion with vinaigrette and crumbled blue cheese.
Angel hair with shiitake mushrooms, sun-dried tomato and arugula in a garlic and olive oil sauce.
Homemade four cheese and spinach ravioli in a delicate cream with a touch of tomato sauce.
Penne pasta with shrimp in a pesto sauce.
Angel hair pasta with shrimp, clams, mussels and calamari in a light marinara sauce.
Cheese tortellini in a meat sauce.
Rigatoni with mini meatballs with diced eggplant and onions in a fresh tomato sauce.
inguine pasta with white or red clams sauce.
Fettuccine pasta in a traditional alfredo cream sauce.
Penne pasta in a pink vodka sauce with chicken.
Potato gnocchi in a white wine and sage with shrimp and spinach.
Cheese tortellini with mushrooms, prosciutto and green peas in a light mascarpone cream sauce linguine.
Linguine with garlic and olive oil sauce.
Rigatoni with fresh tomato and basil sauce.
Whole wheat penne in a spicy tomato sauce with ricotta cheese.
Meat and cheese lasagna.
Cavatelli with Italian sausage and broccoli in a garlic and olive oil sauce.
Homemade four cheese manicotti.
Homemade asparagus and cheese ravioli in a champagne sauce.
Pappardelle in garlic and olive oil sauce with chopped anchovy and capers.
Potato gnocchi in a pink vodka sauce topped with mozzarella cheese.
Arborio rice with shrimp, clams, mussels and calamari in a white wine and garlic sauce.
Arborio rice with porcini, shiitake and domestic mushrooms in a brandy sauce.
Boneless chicken pieces and shrimp in a garlic and white wine sauce.
Chicken parma served with linguine pasta.
Chicken breast in a lemon and white wine sauce.
Veal scaloppini with shiitake mushrooms and shrimp in a garlic and white wine sauce.
Veal scaloppini topped with spinach and fontina cheese in a white wine sauce.
Veal scaloppini in a lemon and butter sauce with capers.
Veal scaloppini in a white wine sauce with artichoke harts, shallots and mushrooms.
Shrimp with sun-dried tomato and shiitake mushrooms in a garlic and olive oil sauce, over linguine.
Calamari in a spicy light marinara sauce served over linguine.
Shrimp scampi served over linguine.
Filet tilapia in a light tomato sauce with capers and olives.
Eggplant parma served with linguine.
Eggplant stuffed with spinach and ricotta cheese in a light tomato sauce.
Grilled rib eye steak served with sautéed peppers, mushrooms and onions.
Mascarpone cheese on a base of lady fingers soaked with coffee liquor and espresso coffee topped with cocoa powder.
Italian style ricotta cheese cake with a delicate galliano and citrus toush, served with vanilla ice cream.
Soft and fluffy round pastry served with caramel sauce.
Strawberries, mango, melon and pineapple with fresh whipped cream.
A chocolate sponge base topped with dark chocolate mousse and dusted with cocoa powder.
Traditional cannoli filled with cannoli cream and served with vanilla ice cream.
Late gelato with a rich coffee and pure cocoa swirl, ppresented in a dessert glass cup.
Vanilla and chocolate gelato separated with cherry and almonds covered in cinnamon, finished with a chocolate coating.
Lemon gelato with a heart of limoncello, covered with meringue sprinkles.
Served in the natural fruit shell.
Chocolate mousse with a caramel center, dusted with cocoa powder, served with vanilla ice cream.
Moist chocolate cake with a heart of creamy rich chocolate, served hot with vanilla ice cream.
Menu for Cafe Toscana provided by Allmenus.com
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