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Point Judith calamari rings lightly battered and tossed with sliced cherry peppers and garlic.
Pan-fried eggplant rolled with herbed ricotta cheese topped with marinara sauce and melted mozzarella.
Porcini mushroom and spinach risotto balls stuffed with goat cheese, finished with sauteed mushrooms, porcini oil and shaved Parmigiano-Reggiano.
Sharp provolone, sweet soppressata, Pecorino rustico and stuffed cherry peppers with hot cured sausage, peppadews and mixed olives.
An assortment of prosciutto di parma, imported porchetta, hot dry-capicola, Tuscan salami, nodini style mozzarella and sharp provolone.
Burrata, tomato, Prosciutto di parma, basil & olive oil
Crisp iceberg lettuce, cherry tomatoes, pancetta and Gorgonzola cheese dressing.
Romaine hearts, traditional Caesar dressing, croutons and Parmigiano-Reggiano.
Mesclun greens, red onion, grape tomatoes, cucumbers, honey balsamic dressing and shaved Parmigiano-Reggiano.
Baby spinach, goat cheese, dried cranberries, toasted walnuts and red wine Dijon vinaigrette.
Fresh mozzarella, vine-ripened tomatoes, basil, prosciutto di parma sweet balsamic glaze and extra virgin olive oil served with mixed greens.
Baby arugula, Italian farro wheat, marcona almonds feta cheese, Kalamata olives, grape tomatoes and lemon vinaigrette.
San marzano D. O. P. Tomatoes, extra virgin olive oil, basil, oregano and garlic.
San marzano D. O. P. Tomatoes, extra virgin olive oil, fiore di latte mozzarella and basil.
Spicy salami, mozzarella and tomato, drizzled with chili oil.
Ham, artichoke, Kalamata olives, fiore di latte mozzarella and tomato.
Hand-grated Asiago and mozzarella cheese with sliced pepperoni and tomato.
San marzano d. O. P. Tomatoes, extra virgin olive oil, fiore di latte mozzarella, basil, arugula, prosciutto di parma and shredded Parmigiano-Reggiano.
San marzano d. O. P. Plum tomato, extra virgin olive oil, Buffalo mozzarella, basil and Parmigiano-Reggiano.
Arugula, cherry tomatoes, mozzarella cheese, artichoke and prosciutto di parma inside a fire roasted pizza dough.
Grilled 12 oz. New York steak, drizzled with extra virgin olive oil. Served with roasted potatoes and mixed vegetables.
Medallions of chicken, sauteed with shallots, mushrooms and Marsala wine reduction served with roasted potatoes and green beans.
Medallions of veal, sauteed with shallots, mushrooms and Marsala wine reduction served with roasted potatoes and green beans.
Breaded chicken cutlet, marinara sauce and melted provolone served with rigatoni.
Breaded veal cutlet, marinara sauce and melted provolone served with rigatoni.
Grilled Salmon filet topped with a lemon caper butter sauce. Served with potatoes and asparagus
Medallions veal sauteed with garlic, capers, white wine and lemon. Served with roasted potatoes and green beans.
Filet of cod pan roasted with garlic, capers, kalamata olives, tomatoes & white wine. Served with roasted potatoes and asparagus
Gorgonzola, fiore di latte mozzarella, smoked mozzarella and ricotta.
Italian sausage, rabe, fiore di latte mozzarella, Parmigiano-Reggiano and extra virgin olive oil.
Figs, caramelized onion, goat cheese prosciutto di parma and arugula.
Famous cheese ravioli in marinara.
Wide ribbon pasta tossed in traditional ragu, made with ground veal, pork and beef.
Cavatelli pasta tossed with sauteed broccoli rabe, Italian sausage, garlic, chili flakes and Pecorino Romano.
Venda's famous lobster ravioli with jumbo shrimp in pink vodka sauce.
Rigatoni pasta tossed in pink vodka sauce.
Spinach infused linguini tossed with jumbo shrimp in sauteed garlic, roasted tomatoes, baby spinach and white wine.
fusilli pasta tossed in a mixed mushroom cream sauce with peas, prosciutto and Pecorino Romano cheese
Eggplant filled ravioli in plum tomato sauce with sweet Italian sausage topped with melted smoked mozzarella.
Pork shoulder diced and slow simmered in white wine and tomato ragu with celery, carrots and onions. Tossed with rigatoni pasta and spinach. Finished with a dollop of ricotta cheese
Bucatini pasta tossed with guanciale, onion, touch of hot pepper seeds, white wine and plum tomato finished with grated pecorino romano cheese
Asparagus filled ravioli topped with guanciale and sweet onion in a light cream sauce.
Sliced homemade bread with olive oil.
Fried pizza dough coated with sugar & drizzled with Nutella
Menu for Costantino's Venda Bar & Ristorante provided by Allmenus.com
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