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Chef's selection of fresh-made soup.
Sliced mozzarella cheese, tomatoes, balsamic reduction, extra virgin olive oil and basil.
Thinly sliced beef, mixed greens, shaved parmesan, marinated truffle aioli.
Lightly breaded eggplant, tomato sauce, mozzarella and parmesan cheese.
Thinly sliced octopus garnished with garlic, parsley and extra virgin olive oil.
Italian cured meats, parmigiano reggiano, green olives and lightly fried pizza dough "crackers".
Angus beef and pork meatballs on a bed of creamy polenta.
Lightly fried calamari, shrimp and julienne vegetables, accompanied by fresh-made tartar and marinara dipping sauce.
Organic mixed greens, cherry tomatoes, red onion, radish, light Italian balsamic vinaigrette.
Baby spinach, beets, pear, goat cheese and walnuts with a house-made honey mustard dressing.
Arugula, montasio cheese, candied pecans, apple and speck with a light lemon vinaigrette.
Romaine lettuce, house-made Caesar dressing and croutons.
Tomato sauce, mozzarella and prosciutto di Parma, topped with arugula and shaved parmigiano reggiano.
Tomato sauce, mozzarella, zucchini, red bell peppers, mushrooms.
Tomato sauce, mozzarella and pepperoni.
Tomato sauce, mozzarella, sausage, pepperoni, onions and olives.
White base pizza with mozzarella, arugula, cherry tomatoes, prosciutto di Parma and shaved parmigiano reggiano.
Tomato sauce, mozzarella and basil.
Long pasta in a light tomato and basil sauce.
Short pasta in a white finocchiona sausage ragu with fennel pollen and pecorino cheese.
House-made long pasta and bolognese meat sauce.
House-made pasta layered with besciamella and bolognese meat sauce.
Long pasta sauteed with clams, white wine, garlic, red chili flakes, parsley and clam juice.
Long pasta with shrimp. Scallops, calamari and clams in a fresh plum tomato sauce.
Ravioli filled with north Atlantic lobster and creamy ricotta cheese, served in a lobster sauce with asparagus.
Mini pasta "purses" filled with pears and robiola, grana padano and taleggio cheese, sautéed in a creamy gorgonzola and walnut sauce.
House-made half-moon shaped pasta filled with ricotta cheese and spinach, sauteed with sage and light butter, served on a bed of aged parmigiano reggiano cheese.
Italian style rice, braised short rib medallions, saffron.
Chicken scaloppina, taggiasche olives, capers and spicy marinara sauce, accompanied by mashed potatoes.
With fennel pollen, rosemary and garlic brown sauce, accompanied by sauteed vegetables.
Roasted with rosemary and lemon, accompanied with a side of lemon butter sauce and sauteed spinach.
Beef short ribs braised with a rich demi-glace, accompanied by mashed potatoes.
Whole fish baked with potatoes, olives, zucchini, cherry tomatoes and Italian herbs in a white wine sauce.
Thinly sliced veal sauteed in white wine, butter, lemon and capers, accompanied by grilled asparagus and crispy gnocchi alla romana.
Honey rosemary sauce, roasted potatoes, accompanied by sauteed spinach.
Milanese style veal slow-braised with a rich broth with porcini mushrooms, served over creamy polenta.
Roasted beef tenderloin garnished with a black truffle and port sauce, accompanied by roasted potatoes and asparagus.
Menu for Forli Ristorante & Bar provided by Allmenus.com
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