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Cafe Lago
San Marzano plum tomatoes slow-roasted in our wood fire oven until they are caramelized and intensely flavored. The tomatoes are served with laura chenel's herbed goat cheese and crostini.
A puree of black olives on grilled bruschetta served with goat cheese.
Salad of mixed greens with thinly sliced red onions, tossed with our roasted garlic vinaigrette.
Our selection of meatless antipasti including grilled eggplant, bruschetta with olivata, goat cheese, red peppers, mozzarella, roasted garlic, spiced gaeta olives, castelvetrano olives and provolone cheese.
Our creamy point reyes blue cheese dressing over romaine lettuce garnished with red onion, carrot matchsticks and a drizzle of balsamic reduction.
A selection of our antipasti including eggplant, grilled bruschetta with olivata, goat cheese, red peppers, mozzarella, roasted garlic, salami, coppa cola and provolone cheese.
Grilled eggplant, marinated in olive oil, tomato, balsamic vinegar, garlic and parsley, served with a wedge of Gorgonzola cheese.
marinara, garlicand topped with mozzarella and basil.
Goat cheese, caramelized onion, marinara, garlic and mozzarella.
Marinara, garlic, sliced sweet onions and topped with Parmesan cheese.
Roasted red peppers, sweet onions, garlic, basil, marinara and mozzarella.
Sausage, fire-roasted red peppers, garlic, marinara and fontina cheese.
Smoked mozzarella, sausage, sliced sweet onions, garlic, marinara and a sprinkling of Romano cheese.
Our delicate pasta layered with ricotta, bechamel and tomato sauce.
our fresh pasta tossed with marinara and light and tender meatballs from jordi's aunt's recipe.
Our tender potato dumplings served in a tomato, vodka and cream sauce.
A creamy and silky custard infused with pistachios, atop a sauce of caramelized dried cherries.
Our twice-baked cookie designed with almonds, hazelnuts and candied orange peel.
A smooth lemon custard in a flaky almond crust, topped with honey whipped cream.
Laura Chenel goat cheese baked in a roasted hazelnut and breadcrumb crust, served on a bed of lightly dressed greens and sliced yakima valley beets.
A puree of black olives on grilled bruschetta served with goat cheese.
Our creamy point reyes blue cheese dressing over romaine lettuce garnished with onion, carrot matchsticks and a drizzle of balsamic reduction.
Salad of fresh picked 1 leaf farms mixed greens with thinly sliced onions, tossed with olive oil and balsamic vinegar.
The classic vegetable compote of eggplant, olive, onions and tomatoes on grilled bruschetta.
Romaine lettuce tossed with our Caesar dressing and topped with croutons and grated Parmesan cheese.
Our selection of meatless antipasti including eggplant, caponata, grilled bruschetta with olivata, goat cheese, roasted red peppers, fresh mozzarella, spiced gaeta olives, castelvetrano olives and Asiago cheese. A dish meant to be shared.
Grilled eggplant marinated in olive oil, tomato, balsamic vinegar, garlic and parsley, served with a wedge of Gorgonzola cheese.
San Marzano plum tomatoes slow roasted in our wood fire oven until they are caramelized and intensely flavored. The tomatoes are served with laura Chenel's herbed goat cheese and crostini.
A selection of our antipasti including eggplant, caponata, grilled bruschetta with olivata, goat cheese, roasted red peppers, fresh mozzarella, roasted garlic, salami, sopressata and Asiago cheese. A dish meant to be shared.
Sausage, fire roasted red peppers, garlic, marinara and fontina cheese.
Goat cheese, caramelized onions, marinara, garlic and herbs.
Marinara sauce, garlic, topped with mozzarellaand basil.
Marinara sauce, garlic, sliced sweet onions, topped with Parmesan cheese.
Roasted red peppers, sliced onion, garlic, basil, marinara and mozzarella.
Smoked mozzarella, sausage, sliced onion, garlic, marinara and a sprinkling of Romano cheese.
Tender, little potato dumplings, tossed in a tomato and vodka cream sauce. Our gnocchi are Seattle's finest!
Our fresh pasta tossed with light and tender meatballs and marinara sauce. These meatballs are the real thing!
Classic USDA prime coulotte cut sirloin grilled at a fabulously high temperature over mesquite charcoal in our first-in-the-states josper charbroiler, topped with Gorgonzola cheese, grilled onions, red peppers and balsamic reduction. With fries.
A smooth lemon custard in an almond shortbread crust topped with a dollop of honey whipped cream.
A wonderfully light truffle cake. Served with espresso-crema inglese.
Our twice-baked cookie made with almonds, hazelnutsand candied orange peel.
Menu for Cafe Lago provided by Allmenus.com
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