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Fried calamari with tartar sauce.
Sauteed mussels in a broth of white wine, lemon, garlicand herb.
Borlotti beans and pasta soup.
Baked chicken meatballs with tomato mozzarella and Parmesan cheese.
Imported Italian prosciutto with chunk Parmesan cheese, mixed olives and sun-dried tomatoes.
Soft polenta with sauteed mushrooms and truffle fondue cheese sauce.
Wild mushroom soup with fondue truffle cheese.
Organic mixed vegetable soup.
Sauteed shrimp in a spicy tomato sauce and garlic bread.
Soft creamy mozzarella, fresh tomato, micro basiland mamma drago extra virgin olive.
Romaine lettuce tossed in classic caesar dressing, garlic croutons and shaved parmigiano cheese.
Mixed lettuce, tomatoes, cucumber, radishand carrots in red wine vinaigrette.
Radicchio, arugula, endive, shaved parmigiano, roasted almonds and balsamic vinaigrette.
Thin sliced fresh baby artichokes and arugula salad, olive oil, lemon vinaigretteand shaved Parmesan cheese.
Homemade green spinach tortelloni filled with pumpkin served in a sage and cream sauce.
Sauteed chicken scaloppini with a choice of: marsala sauce, lemon and capers or mushroom sauce.
Angel hair with fresh tomato, garlic and basil.
Sliced grilled beef tenderloin served on a bed of celery root and potato puree, served with sauteed vegetables and.
Linguine with manila clams, garlic crushed red peppers, parsleyand white wine.
Spaghetti with beef ragu and Parmesan cheese.
Fusilli served with prosciutto vodka sauce.
Baked Italian sausage in a vegetable tomato stew and served with garlic bread.
Spaghetti with scallops calamari, mussels and clams with a light spicy garlic tomato sauce.
Spaghetti with italian bacon, eggs Parmesan cheese and crushed black pepper.
Spaghetti with tomato sauce, fresh basil and Parmesan cheese.
Porcini mushroom and mascarpone cheese risotto.
Ravioli filled with mushrooms in a fondue truffle sauce.
New Zealand lamb chops in a white balsamic mint sauce, mashed potatoes and sautee spinach.
Risotto with scallops calamari, mussels and clams with a light spicy garlic sauce.
Pan fried, pounded and breaded chicken breast served with seasonal vegetables and checca sauce.
Baked spaghetti wrapped with eggplant, topped with provolone cheese and served in tomato basil sauce.
Fettuccine in a cream sauce and Parmesan sauce.
Grilled Atlantic salmon with sun-dried tomatoes black olives and sauteed spinach.
With spicy tomato sauce Italian parsley and sauteed garlic.
Whole grilled butterflied loup de mer served with mixed vegetable and a side of lemon caper sauce.
Tiramisu with espresso sauce.
Sweet pastry base with lemon and vanilla custard filling.
Panna cotta with tahitian vanilla beans, seasonal berries and raspberry sauce.
Menu for Tanino Ristorante provided by Allmenus.com
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