9 Tomatoes, Basil, Garlic, Parmesan, Crostini Artichoke

Total Page:16

File Type:pdf, Size:1020Kb

9 Tomatoes, Basil, Garlic, Parmesan, Crostini Artichoke ANTIPASTI | APPETIZERS Bruschetta | 9 Tomatoes, Basil, Garlic, Parmesan, Crostini Artichoke Dip | 9 Served with Toasted Pitas Toasted Ravioli | 9 Cheese Filled Served with Tomato Sauce Calamari | 12 Served with Tomato Sauce and Horseradish Sauce Bacon Wrapped Scallops | 13.5 Topped with Ginger Garlic Sauce Buffalo Tenders | 9 Served with Blue Cheese and Celery Italian Nachos | 11 (DINE IN ONLY) Meat Sauce, Alfredo Sauce, Pesto, Mozzarella, Sour Cream INSALATE | SALADS ADD CHICKEN 3.5 | ADD SALMON 5 Walnut Gorgonzola Salad | 10.5 Fresh Greens, Roma Tomatoes, Balsamic Vinaigrette House Salad | 9.5 Fresh Greens, Tomatoes, Olives, Onion, Croutons, Italian Vinaigrette Caesar Salad | 10.5 Romaine, Parmesan, Roma Tomatoes, Olives, Croutons, Egg ZUPPA | SOUP Pasta Fagioli | 5.5 Minestrone | 5.5 SIDE SELECTIONS : FETTUCCINE ALFREDO | SPAGHETTI MARINARA | SAUTÉED VEGETABLES | FRENCH FRIES | GARLIC MASHED POTATOES ADD HOUSE SALAD 3.5 | ADD SOUP 3.5 | ADD WALNUT SALAD 4.5 | ADD CAESAR SALAD 4.5 PASTA | PASTA Chicken Carbonara | 15.5 Spinach, Bacon, Sun-Dried Tomatoes, Parmesan Cream Sauce, Fettuccine Spinach Ravioli | 15 Spinach, Portabella Mushrooms, Cheeses, Pesto Cream Sauce Shrimp Linguini | 18 Asparagus, Tomatoes, Brandy Cream Sauce Spicy Chicken Penne | 15 Sun-Dried Tomatoes, Red Peppers, Pesto Cream Sauce Spaghetti with Meatballs | 14 CLASSICI | CLASSICS Served with Marinara Sauce Lasagna | 14.5 Chicken Fettuccine with Vegetables | 15 Five Layers, Mozzarella, Meat Sauce Served with Parmesan Cream Sauce Mostaccioli | 14 Chicken Capellini | 14 Mozzarella, Meat Sauce, Penne Basil, Tomatoes, Garlic, Olive Oil Manicotti | 13.5 Sautéed Shrimp Capellini | 16 Cheese Blend, Tomato Sauce, Mozzarella Basil, Tomatoes, Garlic, Olive Oil Chicken Parmigiana | 16 Grilled Shrimp Capellini | 20 Mozzarella, Tomato Sauce, Choice of Side Basil, Tomatoes, Garlic, Olive Oil Chicken Marsala | 16 Tortellini “Straw and Hay” | 15 Portabella Mushrooms, Marsala Cream Sauce, Choice of Side Ham, Peas, Mushrooms, Parmesan Cream Sauce Seafood Cannelloni | 17 Spaghetti Sinatra | 15.5 Shrimp, Scallops, Crab, Mozzarella, Sherry Cream Sauce Italian Sausage, Spicy Portabella Tomato Sauce FRUTTI DI MARE | SEAFOOD BISTECCA | STEAKS Served with Choice of Side Served with Choice of Side Cashew Crusted Salmon | 19.5 Ask about Availability Topped with Sweet Ginger Cream Sauce Salmon Taormina | 19.5 Add Portabella Mushrooms | 2 Artichokes, Tomato, Basil, White Wine Sauce Add Caramelized Onions | 2 Bacon Wrapped Scallops | 21.5 Add Bleu Cheese Butter | 2 Topped with Ginger Garlic Sauce.
Recommended publications
  • Pizza, Pasta & a Whole Lot More
    STORE HOURS: Pizza, Pasta & a Whole Lot More Monday-Thursday 11am-10pm Now Oering Delivery Friday-Saturday 11am-10pm $15 minimum order. Sunday 11:30am-9:30pm 571-379-8560 www.bellavitaonline.com Salads Specialty Pasta Salad dressing: * Italian Add a cup of soup or a dinner salad for only $3.25 * Balsamic * Blue Cheese * Ranch * Honey Mustard * Caesar * Thousand Island Dinner - 15.25 Lunch - 10.95 Garden Salad – 4.75 Lettuce, tomatoes, olives, cucumbers, carrots and croutons. Tortellini Milano The Wedge – 10.95 (Served with pita bread.) mushrooms, shallots, red peppers and sausage in a creamy pink A wedge of crispy iceberg lettuce, topped with chopped tomatoes, sauce. bacon, blue cheese crumbles and drizzled with our creamy ranch Appetizers dressing and balsamic glaze. Greek Spaghetti Spaghetti tossed with feta, fresh tomatoes, garlic, shallots and Shrimp Flat Bread – 16.50 Santa Fe Chicken Salad - 14.25 (Served with pita bread.) fresh basil. Finished with extra virgin olive oil and parmesan Roasted tomatoes, garlic and basil over mozzarella and cheddar Grilled Chicken tossed with iceberg lettuce, black beans, corn, cheese. cheese with sautéed shrimp, bacon pieces and drizzled with our avocado, fresh pico de gallo and crunchy tortilla strips. homemade ranch and parmesan cheese. Penne alla Vodka Chef Salad - 11.50 (Served with pita bread.) Fresh iceberg Penne Pasta covered with a creamy pink sauce with a touch of Prosciutto Flat Bread – 14.25 lettuce topped with ham, smoked turkey, mozzarella cheese, vodka and a sprinkle of Parmesan cheese. Roasted tomatoes, garlic and basil over mozzarella cheese with hardboiled eggs, kalamata olives, tomatoes and red onions.
    [Show full text]
  • Pasta Packaging
    ITALFOODS Pasta Guide 2015 A BRIEF HISTORY OF PASTA - IT WASN’T MARCO POLO…. Although, Marco Polo did come across some kind of soft dough filled with meat – think steamed dumplings – in his Asian travels and though that may have ultimately led to the Italian tradition of stuffed pasta such as ravioli - Mr. Polo did not bring pasta to the Italians. It was already there. It is thought that Etrusco-Romans had a layered dish in which they used a noodle made from durum wheat – the noodle was called “lagane”. Sound familiar? Historians believe this was where modern day lasagne comes from. This food, mentioned in the first century AD, was not boiled like pasta, it was cooked in an oven. Dried and subsequently boiled pasta is thought to have arrived in Sicily with the Arabs somewhere in the eighth century. In fact it was in Palermo, Sicily that a factory began to produce dried pasta for local export in the twelfth century. Initially pasta was prepared by street vendors and eaten with ones hands. It was the common mans food and was simply served sprinkled with a little cheese. Sauce did not really come into existence until tomatoes were discovered in the New World and then brought back to Italy. Even then the people feared that the tomato was a poisonous fruit because it is a member of the Nightshade family. Inevitably pasta spread throughout the Italian peninsula and Europe due to its great shelf life and portability. Naturally when Italians migrated west to the United States they brought their culinary traditions with them.
    [Show full text]
  • Pasta ($10) Meat ($15) Fish
    LUNCH ONLY / 12PM-4PM / TAKE OUT ONLY / DUPONT (202-483-3070) / 14TH (202-290-1178) PASTA ($10) Add: Meat Sauce $3.99, Shrimp (5 pcs) $4.99, Chicken $6.99, Gluten free Penne, Spaghetti $4.99 - Whole Wheat Penne, Spaghetti $2.99 Penne All'arrabbiata spicy tomato sauce, garlic Penne alla Margherita fresh tomato sauce, fresh basil, mozzarella Spaghetti con Polpette di Manzo spaghetti, fresh tomato sauce, beef meatballs Capellini con Pomodoro e Basilico angel hair pasta, fresh tomato sauce, garlic, basil Fettuccine Alfredo homemade fettuccine in a parmesan cream sauce Carbonara spaghetti, onions, pancetta, black pepper, egg Cavatelli homemade cavatelli, Italian sausage, tomato sauce, parmesan, broccoli rabe Ravioli Della Nonna homemade ravioli filled with pumpkin, amaretti, butter sage sauce Cacio e Pepe homemade tagliolini, parmigiano, pecorino, black pepper, olive oil MEAT ($15) Pollo alla Milanese Milanese style breaded chicken breast, cherry tomatoes, arugula Battuta di Pollo pounded, grilled chicken breast, mixed greens, cherry tomatoes FISH ($15) Salmone alla Griglia grilled fillet of Atlantic salmon, seasonal vegetables, olives, capers PIZZA ($10) Marinara* San Marzano tomato sauce, roasted garlic, oregano. Margherita Classica San Marzano tomato sauce, fresh mozzarella, basil. Napoletana* San Marzano tomato sauce, anchovies, capers, oregano. Sofia San Marzano tomato sauce, fresh mozzarella, gorgonzola, dolci. Salami San Marzano tomato sauce, fresh mozzarella, pepperoni, mushrooms. Vegetariana* San Marzano tomato sauce, roasted bell peppers, eggplant, zucchini. Indiavolata Fresh mozzarella, Italian sausage, broccoli rabe. Without san marzano tomato sauce Caciottaro Four cheeses: mozzarella, gorgonzola, taleggio, grana. Without san marzano tomato Verdona Ricotta cheese, spinach, olives, capers, mozzarella. Without san marzano tomato sauce .
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]
  • Deep Square Pan Recipes
    DEEP SQUARE PAN RECIPES GOTHAM™ STEEL Recipe Book Item#:0000 Distributed By EMSON® NY, NY 10001 ©Copyright 2016 EMSON® All Rights Reserved. Printed in China. DELICIOUS APPETIZERS, DIPS, SOUPS, STEWS, MAIN AND SIDE DISHES, SWEETS AND MORE. QUICK & EASY RECIPES Fabulous Fried Chicken 39 Appetizers Irresistible Guinness Beef Stew Recipe with Carrots 40 Chili Cheese Party Dip 3 Healthy Stuffed Peppers with Monterey Jack Cheese 41 Beer-Battered Kosher Dill Pickles 4 Irene’s Shepherd’s Pie 42 Horseradish Buttermilk Dip 4 Lamb and Pear Stew 43 Cajun Crab Fondue 5 Mediterranean Beef Stew 44 Autumn Reuben Dip 5 Puff Pastry Pot Pie 45 Best Buffalo Chicken Wings 6 Salmon Kedgeree 46 Chipotle Popcorn Chicken 7 Spicy Mussels with Chorizo Sausage 46 Italian Herbed Pull-Apart Bread 8 Two Bean Tamale Pie 47 Good Ole Southern Fried Shrimp 9 Succulent Short Ribs 47 Fried Pickle Wonton Poppers 10 Vegetable Lasagna 48 Deep Fried Bell Pepper Rings 10 Turkey Tetrazzini 49 Hot Tuna and Artichoke Dip 11 Sundried Tomato, Tuna and Basil Baked Pasta 50 Korean Fried Broccoli 12 Tuna Zoodle Casserole 50 St. Louis Toasted Ravioli 12 Vegetable Stuffed Cornish Game Hens 51 Whiskey Wings 13 Venison Bourguignon 51 Soups Sides and Vegetables Creamy Salmon Soup 15 Arancini (Rice Balls) with Marinara Sauce 53 Cheese Shrimp Chowder 16 Bacon and Sardine Penne 54 Chicken Avocado Lime Soup 16 Corn Bread Pudding 54 Corn and Wild Rice Chowder 17 Cauliflower Fontina Gratin 55 Asian Salmon Soup Bowl 17 Cabbage, Ham and Hash Brown Bake 55 Creamy Basil Parmesan Soup 18 Caponata Casserole
    [Show full text]
  • Barilla Spa (A)
    Harvard Business School 9-694-046 Rev. June 14, 1994 Barilla SpA (A) Giorgio Maggiali was becoming increasingly frustrated. As director of Logistics for the world’s largest pasta producer, Barilla SpA1, he was acutely aware of the growing burden that demand fluctuations imposed on the company’s manufacturing and distribution system. Since his appointment in 1988 as Director of Logistics, he had been trying to make headway on an innovative idea proposed by Brando Vitali, who had served as Barilla’s director of Logistics before Maggiali. The idea, which Vitali called Just-in-Time Distribution (JITD), was modeled after the popular “Just- In-Time” manufacturing concept. In essence, Vitali proposed that, rather than follow the traditional practice of delivering product to Barilla’s distributors on the basis of whatever orders those distributors placed with the company, Barilla’s own logistics organization would instead specify the “appropriate” delivery quantities—those that would more effectively meet end-consumer’s needs yet would also more evenly distribute the workload on Barilla’s manufacturing and logistics systems. For two years Maggiali, a strong supporter of Vitali’s proposal, had tried to implement the idea, but now, in the spring of 1990, little progress had been made. It seemed that Barilla’s customers were simply unwilling to give up their authority to place orders as they pleased; some were even reluctant to provide the detailed sales data upon which Barilla could make delivery decisions and improve its demand forecasts. Perhaps more disconcerting was the internal resistance from Barilla’s own sales and marketing organizations, which saw the concept as infeasible or dangerous, or both.
    [Show full text]
  • THE HIGHLANDS HAPPENINGS the Highlands at Wyomissing Weekly Newspaper Wyomissing, PA July 16, 2021
    THE HIGHLANDS HAPPENINGS The Highlands at Wyomissing Weekly Newspaper Wyomissing, PA July 16, 2021 HIGHLANDS UPCOMING ATTRACTIONS Residents of The Highlands are very active members of our surrounding community. As such, we understand your schedules are full of volunteering, doctors’ appointments, social events, and more. To better encourage engagement and being conscious of your time, the Programming Department is excited to announce an enhancement to program advertisement. In the Mailroom on the bulletin board, you will find a document titled “Highlands Upcoming Attractions.” This document provides residents information about all of the upcoming programs, trips, and socials scheduled for the upcoming months thereby allowing residents to save the date. Full details about each event will be included in the Highlands Happenings closer to the event date. Registration for events will begin once officially advertised in the Highlands Happenings. THE HIGHLANDS’ WEEKLY PSA invited to select vegetables from the table to spruce up their summer As we are in the middle of the dog days of summer, it can reach north salads, lunches, dinners or just for a health snack. Bring your own bag. of 90 degrees during the daytime and in the low 80s at night. Senior Please note that there may be days when there are no vegetables adults’ bodies have trouble regulating their internal body temperature available for sharing. In that case, residents can check again on another making residents more susceptible to overheat. While taking a break day to see what vegetables have appeared. from outside heat, here are some tips to make the inside of your home cooler.
    [Show full text]
  • Pasta & Sauce Pairing Suggestions
    Pasta & Sauce Pairing Suggestions When pairing a cut of pasta to a type of sauce, the chef is always in charge! There are no rights or wrongs as long as your diners enjoy the dish. However, for those looking for a suggestion or two, the following tips may be helpful. FLAT LONG SHAPES – (Fettuccine, Fettuccine Rigate, Linguine, Linguine Fini) Fettuccine and Fettuccine Rigate are thicker, flat, long shapes, which can withstand extremely robust sauces: • Dairy-based, oil-based or tomato-based sauces • Sauces combined with meat, vegetables, seafood or cheese Linguine and Linguine Fini pair best with traditional pesto. However, other ideal matches include: • Tomato sauces • Oil-based sauces • Fish-based sauces Linguine with Romano Cheese and Black Pepper Fettuccine Fettuccine Linguine Linguine ROUND LONG SHAPES – Rigate Fini (Angel Hair/Capellini, Thin Spaghetti, Spaghetti, Thick Spaghetti, Spaghetti Rigati) Light and dainty, Angel Hair pasta works best with: • Simple, light tomato sauces • Light dairy sauces • Broths, consommés and soups Slightly thicker than Angel Hair, Thin Spaghetti is often used with seafood-based sauces from left to right: Angel Hair/Capellini, Thin Spaghetti, (like tuna) or oil-based sauces, such as: Spaghetti, Thick Spaghetti, Spaghetti Rigati • Light structured sauces that balance the delicacy of this long, thin shape Long and thin, yet not too fine,Spaghetti is one of the more versatile shapes of pasta and pairs well with just about any kind of sauce, including: • Oil-based sauces • Simple tomato sauce with or without meat or vegetables • Fish-based sauces • Carbonara Thicker in diameter than regular Spaghetti, Thick Spaghetti gives a fuller taste to sauces, the following of which are recommended: • Fish-based sauces • Extra-virgin olive oil with fresh aromatic herbs and garlic • Carbonara Rigati, in Italian, means “ridged” and Spaghetti Rigati, because of its extra grooves, tends to hold more sauce than its smooth-shaped counterparts.
    [Show full text]
  • Buffet 1 Buffet 2 25 50 $22.95 Per Person $24.95 Per Person Hot People People Minimum 25 People Minimum 50 People Toasted Ravioli $65.00 $125.00 Three Entrées
    Hors D’ Oeuvres Buffet 1 Buffet 2 25 50 $22.95 per person $24.95 Per person Hot People People Minimum 25 people Minimum 50 people Toasted Ravioli $65.00 $125.00 Three entrées. One vegetable, One Salad Four entrées. Two vegetables. Two Salads Green Pepper Rings $39.95 $79.95 Rolls & Butter, beverages (Coffee & Tea) Rolls & Butter, beverages (Coffee & Tea) Onion Rings $39.95 $79.95 ½ and ½ Rings $39.95 $79.95 Entrées Vegetables Cheese Sticks $39.95 $79.95 Lasagna (Calabrese style) Alsweet Peas Calamari Strips $85.00 $165.00 Chicken Parmigiana RISTORANTE Blue Lake Green Beans Pizza- $14.95 each Veal a la Mozzarella Buttered Mixed Vegetables (Lg 1 Topping) BANQUET MENU Golden Fried Chicken Roast Sirloin of US Choice Beef Hors D’ Oeuvres Penne Pasta Al Fredo 25 50 Cold People People Shrimp Cocktail $195.00 $375.00 Salads Italian Style Antipasto Tossed Garden Salad Al Latte Fresco $85.00 $165.00 Spinach & Arugala with Olive Oil (Fresh Mozzarella, Tomato, Garlic Oil, Garlic, Bell Peppers and Onion.) & White Balsamic Vinegar Cheese Tray Neapolitan Tomato Salad with Crackers $75.00 $150.00 Pasta Buffet Pizza Buffet $21.95 per person Minimum 25 people Banquet room parking Minimum 25 people $14.95 per person and entrance on upper level Choose Three Entrées *$18.95 per person at rear of restaurant Lasagna *Includes salad served with rolls Baked Homemade Meat-Filled Ravioli and butter. Pizzas are 1 topping $1.50 each additional topping Penne Pasta Al Fredo Cavatelli with Meat Balls 18% Gratuity and 6% Sales Tax Welcome to Noah’s Ark Ristorante Rigatoni with Meat Sauce Pizza & Pasta added to all food selections.
    [Show full text]
  • Spaghettigf, Capellini, Or Pennegf Marinara 13 TRADITIONAL HOUSE
    APPETIZERS Sausage Arancini Bruschetta Quattro Meatballs al Forno Lightly breaded fried risotto (3 pieces) Roasted red peppers, grape tomatoes, Four meatballs, three Italian cheeses, stuffed with fresh mozzarella cheese and fresh basil, garlic, fresh mozzarella, olive oil toast points 9 make it gluten free 11 hot Italian sausage 10 & balsamic reduction, toasted crostini 14 Mozzarella Fritti Chicken Wings Pizza Pillows House-made, lightly breaded House-made pizza dough, fried & mozzarella, marinara 8 served with marinara 6 Zucchini Fritti Garlic Bread 5.5 Fried Ravioli add mozzarella 1 Breaded cheese ravioli, Italian Buttermilk marinated fried zucchini, seasoning, marinara 10 marinara 9 SOUPS & SALADS Add a Protein Grilled Chicken 5 Steak 7 Three Jumbo Shrimp 8 Salmon 9 Classic Caesar Caprese “G” Classic Romaine lettuce, Caesar dressing, Fresh mozzarella, sliced tomatoes, Our original dinner salad; iceberg & house-made croutons & parmigiano fresh basil, extra virgin olive oil 11 romaine, with grape tomatoes, cucumbers cheese full 8.5 side 5.5 and banana peppers 5 Italian Wedding Soup 4.5 Tommy’s Prosciutto FLATBREADS Caprese Smoked provolone, sliced Roma tomatoes, romano & Fresh mozzarella, sliced tomatoes, fresh basil, balsamic parmigiano cheese, mushrooms, Prosciutto di Parma, reduction 12 black truffle oil 16 HOUSE PASTA SPECIALTIES Add a salad: Classic or Caesar 2.95 SpaghettiGF, Capellini, or PenneGF Marinara 13 Add a Protein Chicken or Sausage 5 Two Meatballs 3.5 Gluten Free 4 Three Jumbo Shrimp 8 or Salmon 9 Penne Giammarco Saccotini
    [Show full text]
  • Starters & Sides Salads and Soup Pasta
    k your server a As bout our vegan, getarian and g ve luten free options Starters & Sides BLEU CHIPS $8.5 House-made potato chips piled high with gorgonzola, bleu cheese dressing and fresh parsley; drizzled with balsamic glaze BAKED PRETZEL BAGUETTES $9 Lightly salted; served with our delicious home-made bacon gouda for dipping (Extra bacon gouda $.75) GARLIC KNOTS $7 Fresh house-made to order garlic knots, served with marinara HOUSE-MADE MEATBALLS $8.5 Smothered in our rich marinara sauce, topped with a dollop of fresh ricotta; sprinkled with fresh parsley FRESH CUT TRUFFLE FRIES $9 Tossed in Parmesan cheese, drizzled with Truffle oil; served with a side of garlic aioli FRITTIS $8.5 Our amazing pizza dough stuffed with ricotta and Grande mozzarella; served with a side of marinara TOASTED RAVIOLI $8.5 Breaded and fried ravioli, served with marinara sauce; sprinkled with pecorino Romano HOT HONEY CHICKEN $8.5 Spicy, four piece, hand breaded tenders, drizzled with honey; served with ranch dressing pasta salads and soup (INCLUDES 2 GARLIC KNOTS) ADD PROTEIN TO ANY PASTA Blackened or grilled Chicken +$4 INSALATA “URBANBRICK” FULL $12 HALF $6 Shrimp +$6 Mixed greens, candied pecans, red onion, fresh strawberries and blueberries, Meatball $1.5 each gorgonzola; finished with extra virgin olive oil, honey and fresh lemon Add grilled or blackened: chicken +$4 FIOCCHI ALA PERA - SIGNATURE DISH $17.5 shrimp +$6 Our handmade pear and four cheese beggars purse, tossed in a light lemon cream sauce topped with toasted pistachios CAPRESE $10 Slices of vine ripe tomatoes, fresh mozzarella and fresh basil; QUATTRO FORMAGGI RAVIOLI $15.5 finished with extra virgin olive oil and balsamic glaze.
    [Show full text]
  • Menus to Choose from We Are Fort Wayne’S Premier Restaurant Food Delivery Service
    What is Waiter on the Way? Menus to choose from We are Fort Wayne’s premier restaurant food delivery service. We make it convenient to have 800° Pizza ....................1 Dunkin’ Donuts ..........57 Oley’s your favorite meals from Fort Wayne’s favorite 816 Pint & Slice ...........2 Elmo’s Pizza ...............57 Pizza Shoppe ............120 restaurants delivered to your home or office without all the hassle and effort of doing it Agaves Mexican Grill ..2 Enzo Pizza ..................58 Panda Express ..........121 yourself. We can cater your business meetings, Auntie Anne’s...............5 Famous Fish of Stroh .59 Papa Johns ................121 office parties, dinner parties or any other meal- Bagel Station ................5 Fazoli’s .......................61 Penn Station time gathering that you don’t wish to prepare yourself. We bring the restaurant to you! Baskin Robbins ............8 Flanagan’s ..................62 East Coast Subs ........122 Biaggis .........................8 Fortune Pho 888 ....................122 Business Hours: Big Apple Bagels ....... 11 Chinese Buffet............65 Pine Valley Monday-Friday 8:00am - 10:00pm Big Eyed Fish .............12 Four Seasons Bar & Grill ...............124 Saturday 11:00am - 10:00pm Black Dog Pub ...........13 Family Restaurant ......67 Qdoba .......................126 Sunday 12:00 noon - 9:00pm Blue City Tavern ........14 Golden China .............70 Qui’s .........................127 Buckets Sports Granite City ................72 Quizno’s ...................132 Deliveries outside office
    [Show full text]