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Mixed greens, grape tomatoes, herbed croutons with champagne vinaigrette and crispy goat cheese croquette.
Strawberries, blackberries, raspberries and blueberries tossed with mixed greens in a raspberry vinaigrette topped with dried cranberries, Gorgonzola and toasted pine nuts.
Blackened salmon with mixed greens, red onion, olives, grape tomatoes, carrots, cucumbers, jalapeno and diced mozzarella tossed in a lemon vinaigrette.
Grilled chicken breast with mixed baby greens, avocado, red onion, Kalamata olives, grape tomatoes tossed with lemon and extra virgin olive oil.
Mozzarella, beefsteak tomato, basil and balsamic.
Sun-dried cherry demi, Marleea's macaroni and cheese with seasonal vegetables.
Served with pappardelle.
Roasted red potatoes and seasonal vegetable.
Alfredo sauce, grilled chicken, spinach and mushrooms.
Sauteed chicken, olives, mushrooms, tomatoes and spinach tossed with penne pasta in a white wine lemon sauce.
Sausage, mushrooms, red peppers and marinara.
Salmon fillet topped with a lemon dill sauce, roasted red potatoes and seasonal vegetables.
Served with farfalle Alfredo.
1 lightly battered eggplant stuffed with mozzarella, mushroom and spinach topped with marinara and mozzarella served with farfalle Alfredo and seasonal vegetables.
Bacon-wrapped meatloaf with osso bucco gravy served with mashed potatoes and seasonal vegetables.
Mashed potatoes with rib eye bolognese and cheddar cheese topped with seasonal vegetables and osso bucco gravy.
Grilled chicken, provolone, bacon, tomato, avocado, mixed greens, red onion and chipotle mayo on ciabatta.
Breaded chicken, provolone, tomato, red onion, mixed greens and creamy Italian dressing on ciabatta.
Genoa salami, pepperoni, provolone, mixed greens, tomato, red onion, olive relish and pesto mayo on ciabatta.
PEl black mussels steamed in a coconut red curry broth topped with bacon.
2 pan seared crawfish and crab cakes with a zesty remoulade.
Pignetti's signature marinara with meatballs topped with mozzarella cheese and brick oven baked.
Avocado, lump crabmeat, hearts of palm, bruschetta, Texican goat cheese, cilantro, lime and avocado drizzle.
Served with marinara.
Piping hot melted cheese and crab dip topped with mozzarella cheese, oven baked served with crusted brick oven crostini.
Mushroom caps filled with ground rib eye Bolognese and topped with mozzarella cheese then brick oven baked.
3 bacon wrapped shrimp stuffed with jalapeno and mozzarella.
3 slices of brown sugar glazed thick bacon served with burratta.
San Juanita tequila lime butter sauce, Marleea's macaroni and cheese and seasonal vegetables.
Grilled rib eye with a brandy green peppercorn demi and red roasted potatoes and seasonal vegetables.
Pan-fried veal topped with a scallops and shrimp in a brandy herb cream sauce served with risotto and seasonal vegetables.
Marinara, mozzarella and spaghetti Alfredo with seasonal vegetable.
2 lightly battered eggplant stuffed with mozzarella, mushroom and spinach topped with marinara and mozzarella accompanied with farfalle Alfredo and seasonal vegetables.
Baked in parchment paper with lump crabmeat and scallops with seasonal vegetables and risotto.
Linguini, 6 jumbo shrimp sauteed in a garlic white wine lemon butter sauce.
Classic pan-seared salmon Alejandro on a bed of sauteed carrots, celery and spinach with a cremini mushroom and butter garlic sauce.
Served with a lobster lime butter served with creamy corn risotto and seasonal vegetables.
8 oz. grilled sirloin with red pepper and corn sauce served with roasted potato.
Topped with balsamic demi served with house mashed potatoes and seasonal vegetables.
5 lobster stuffed raviolis with langostino crema sauce.
Layered pasta, seasoned ground rib eye, ricotta and Parmesan cheese topped with marinara and mozzarella cheese.
Beef-stuffed tortellini tossed in a San Marco cream sauce with prosciutto, mushroom, grape tomatoes and green peas.
Grilled chicken, mushrooms, spinach and Parmesan cream.
A sampling of Pignetti's pastas: angel hair pasta with meatballs, fettuccine Alfredo and gnocchi a la pesto.
Grilled chicken, Italian sausage and shrimp sauteed and tossed with penne in a crema rosa sauce.
Butternut squash ravioli with corn, grape tomato and green peas tossed in a Alfredo sauce. Vegetarian.
Angel hair pasta and meatballs tossed in a spicy marinara.
White clams and linguini tossed with a white wine and garlic beurre blanc.
Grilled vegetable ravioli tossed with roasted cauliflower, mushrooms in a Parmesan cream topped with pine nuts.
Locally grown Phoenix tomatoes, mozzarella, olive oil and fresh basil.
Marinara, salami, pepperoni, roasted peppers, artichoke, mushrooms and spinach.
Kalamata olives, artichokes, spinach, tomato, mushroom, feta cheese and marinara.
Fig, prosciutto, caramelized red onion and goat cheese.
Marinara, mozzarella and pepperoni.
Prosciutto, bacon, pepperoni, Italian sausage, sliced meatballs, mozzarella and jalapeno drizzled with chipotle ranch.
Menu for Pignetti's provided by Allmenus.com
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