The Press Restaurant


35-50 min
129 Harvard Ave (NaN mi)
More Info

Open Hours

Order Delivery until 11:30 PM
4:00 PM-12:00 AM
4:00 PM-12:00 AM
4:00 PM-12:00 AM
4:00 PM-2:00 AM
4:00 PM-2:00 AM
4:00 PM-2:00 AM
4:00 PM-12:00 AM


Village chili

Hearty. Vegetarian. Topped with cheese. With cornbread. Vegan on request.

Soup of the day

Made from scratch.

Sautéed tofu

Pressed, seasoned and sautéed. With peanut sauce.


Jack and cheddar cheeses and sweet chilies. With salsa.

Egg rolls

Bean sprouts, carrots, shitake mushrooms and cabbage. With peanut and sweet chili sauces.

Press fries

Yucca, yams and kinnebec potatoes.


Layered chips and refried black beans. With cheese, sour cream and salsa.

Potato taquitos

Seasoned potatoes and corn tortillas. Deep fried. With salsa and guacamole.

Mozzarella sticks

Served with our house marinara.


Thank you cheese cave for the five cheeses presented here.

Buffalo cualiflower

Vegetarian with blue cheese dressing.

Buffalo drums

Drumsticks, not wings, but still buffaloed. With blue cheese dressing.


Vietnamese roast chicken salad

Napa, red and green cabbages, shredded. With carrots, bean sprouts, cashews, fermented tofu roast chicken and tangy vietnamese vinaigrette.

Taco salad

Romaine, tofu, tomatoes, cheese, white beans, olives and avocado.

Tuscan bean salad

Mixed greens, tomatoes, red onion, cannellini beans, basil and citrus balsamic vinaigrette. With goat cheese and garlic butter crostini.

Caesar salad

Vegetarians, request our anchovy-free dressing.

Arugula salad

Organic and local arugula, almond-crusted local goat cheese, cherry tomatoes and citrus balsamic dressing.

Iceberg wedge

Crumbly blue, cherry tomatoes and bacon. The way you like it. Can be made vegetarian.


Beef burger

Organic grass-fed beef, with lettuce, tomato and red onion on a french bun. Cheese on request.

Portobello burger

With grilled vegetable relish, balsamic, arugula and blue cheese crumbles on a french bun.

Chicken sandwich

Breaded cutlet, spicy cabbage slaw and mayo on baguette.

Stir fry

Fresh vegetable and veggie meat. Choice of chinese sesame or spicy berebere sauces. with rice.

Tomato basil cream

Creamy tomato basil sauce with linguini.

Thyme scallops

Large sea scallops in light thyme-cream on linguine. With garlic toast.

Sunny pesto

Sunflower seed, basil and garlic pesto on linguine.

Shrimp and sausage mediterraneo

Chicken sausage, shrimp, sun-dried tomatoes, olives and spinach in a white wine garlic sauce on penne.

Divers catch

Seasonal fish sautéed with shrimp and scallops. White wine, lemon, capers and butter on linguine.


Grilled mahi mahi or filet mignon. Fresh roasted salsa. Soft corn tortillas. With mexican rice and sautéed vegetables.

Blackened shrimp enchiladas

Our own ranchera sauce. With mexican rice and sautéed vegetables.

Shitake ahi

Wild caught, pan seared. With red wine sauce, sautéed spinach and potato threads.

Chicken mole

Oscar’s famous recipe. A leg and thigh with mexican rice and corn tortillas. Can be made vegetarian.

Grilled veggie burrito

Zucchini, carrots, button mushrooms, jack and cheddar cheeses, cilantro sour cream, mexican rice and refried black beans. Add chicken for 3.

Dijon chicken

With mushrooms, broccoli, shallots, sherry and cream. Served with rice. Can be made vegetarian.

Chicken milanese

Breaded cutlet. With lemon cream linguine and broccoli.

Saffron and citrus salmon

Wild caught, seared with sautéed greens.

Filet mignon medallions

With sautéed green beans and mashed potatoes. Wine and horseradish sauces, swirled.

Ribeye steak

8 Ounce angus, seared. With roasted potatoes, broccolini and herb butter.

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