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Vegetarian. Fresh mozzarella with tomato, olive oil and balsamic vinegar.
Fresh black mussels in our marinara.
Vegetarian. Toasted garlic bread topped with fresh tomatoes, garlic, olive oil and basil.
Vegetarian. Grilled heart mushroom in a garlic lemon sauce over mixed greens.
Succulent escargot with mushroom caps and garlic butter.
Mixed meats and cheeses, roasted peppers and artichoke hearts.
Vegetarian. Wedges of mozzarella lightly sautéed and baked in marinara.
The creamy American classic New England clam chowder served Pepe's way.
Vegetarian. Lettuce, carrot, tomatoes, black olive and dressing.
Hearts of Romaine lettuce tossed with homemade croutons and dressing.
Traditional Northern Italian soup.
Chilled calamari, fresh mushrooms, black olives, parsley, oregano, olive oil and lemon.
Cheese or meat tortellini in a savory chicken broth.
Rich, but very light.
Sausage, pepperoni, onions, mushrooms and red peppers.
Vegetarian. Fresh pasta filled with ricotta and parmesan cheese.
Vegetarian. Served in a traditional marinara sauce or sauteed in garlic, olive oil and white wine.
With meatballs or sausage or meat sauce or mushroom sauce.
Served in marinara or alfredo.
Fresh vegetables in aurora sauce over capellini.
Vegetarian. Very creamy and rich with a touch of nutmeg.
Tender milk fed veal or chicken in our mouthwatering lemon sauce and topped with sauteed mushrooms.
Topped with prosciutto ham, mushrooms and mozzarella and sauteed in butter and white wine sauce.
Sauteed veal or breast of chicken with black olives, sundried tomatoes, artichoke hearts and mushrooms in a brandy cream sauce.
Chicken breast sauteed with peppers, onions and mushrooms in a light red sauce over pasta.
Veal or chicken sautéed in a mouthwatering marsala wine sauce.
Breaded veal or chicken sautéed then topped with mozzarella and marinara and baked in the oven.
Fresh black mussels steamed in a spicy red sauce with lots of garlic and plenty of linguini.
Tender filet of salmon sauteed and topped with jumbo jump crab meat in a butter lemon sauce and a side of pasta marinara.
Baby clams simmered in their own broth with a touch of garlic and your choice of red or white sauce with linguini.
A fiet of tender mahi mahi topped with jumbo shrimp and scallops in a white wine butter lemon sauce and a side of pasta marinara.
Linguini with shrimp, grouper, clams, mussels and scallops in a red or white sauce.
Grouper sauteed with mushrooms and chopped tomatoes in an aurora sauce and a side of pasta marinara.
Fresh gulf shrimp sauteed with garlic butter, lemon juice and a side of pasta.
Jumbo lump crabmeat sauteed with fresh broccoli, vine ripe tomatoes and linguini in a savory seafood broth.
Jumbo gulf shrimp sauteed with basil and mushrooms in an aurora sauce over fettuccine.
Succulent lobster meat in a fresh pasta and served in an aurora sauce.
Vegetarian. Penne noodles sauteed with marinara and baked with parmesan and mozzarella.
Fresh pasta stuffed with ground chicken, ricotta and portabella mushrooms, topped with mozzarella and marinara.
Vegetarian. 4 large pasta shells filled with ricotta cheese then baked with sauce and mozzarella.
A house specialty. A combination of meat and cheese layered among noodles and baked to perfection.
Vegetarian. A rich blend of 3 Italian cheeses rolled in a light pasta covered and baked with marinara and mozzarella.
Vegetarian. Tender fillets of eggplant rolled around mozzarella, ricotta and parmesan then finished off in the oven.
Vegetarian. Hearty potato dumplings sauteed with fresh tomatoes and garlic then baked with mozzarella.
Thick center- cut leg of veal (26 to 32 Ounces) roasted and simmered in it's own sauce.
Pork roast rolled and stuffed with spinach, carrots, rosemary and garlic then topped with portobello and wild mushrooms in a port wine sauce.
Veal scallopini stuffed with shrimp and scallops in a lemon butter sauce.
Beef cutlet rolled and stuffed with bread crumbs, mozzarella, parmesan, ham and onions in a light marinara with peas served over pasta.
A seared 14 Ounces center- cut pork chop served in a honey mustard brandy sauce and topped with artichoke hearts, sundried tomatoes, roasted yellow peppers, green olives and pine nuts.
Choose from meat or cheese tortellini in a creamy pink sauce.
Regular or decafe.
Menu for Villaggio Ristorante provided by Allmenus.com
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