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Grilled focaccia points topped with mozzarella, homemade pesto, and diced Roma.
(7-8 pc.) Small meatballs made with our homemade sausage and tomato sauce.
Served with toasted garlic, brown butter, and lemon.
Blakened chicken hickory smoked sausage green onion laced with hot sauce
Field greens with sliced Gala apple, pecans, feta cheese, and honey apple vinaigrette.
Crispy romaine topped with Caesar dressing. Topped with sun-dried tomatoes and Parmesan.
Large meatballs served with linguine and our northern tomato sauce.
(8 oz.) Cut in-house, marinated, seasoned, pan-seared, and topped with a stock Marsala glaze. Served with au gratin potatoes.
Large shrimp and scallops sautéed with onions and wine stock with hints of garlic, pesto, and lemon. Topped with Roma. Served atop linguine.
Three (2 oz.) veal cutlets dusted, seared, and braised in an integral wine stock butter lemon sauce. Finished with butter, spices, and capers.
Chicken breast seared with caramelized onion and portobellos. Simmered in a stock wine reduction.
Panéed eggplant points layered with mozzarella and provolone. Topped with large shrimp in a tomato cream sauce.
2 large meatballs served in our homemade red sauce over pasta
Topped with a honey balsamic glaze served with potatoes
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