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Avocado, roasted red pepper, Kalamata olives, grilled pita, and plantain chips.
(5) Large chilled shrimp and cocktail sauce.
Citrus chili, coconut cream, and soy dipping sauces.
Served with Kim Chee and citrus Thai chili dipping sauce.
(2) Ahi tacos, tartare, and pepper-seared tuna.
Edamame, wakame, avocado, spicy cucumber, rice noodles, cabbage slaw.
(10 oz.) Bowl.
Achiote Caesar dressing, grilled corn, avocado, and tortilla strips.
Cucumbers, tomatoes, red onions, radishes, hearts of palm, and pepperoncinis with balsamic vinaigrette.
Bacon, egg, radishes, mushrooms, and warm bacon dressing.
Simply grilled with olive oil, pan-seared, baked or blackened with lemon shallot butter, seasonal vegetables, and coconut ginger rice.
Served with drawn butter and baked potato.
Served with vegetable orzo.
Served with mango sticky rice, citrus chili, coconut cream, and soy dipping sauces.
Served with warm peanut sauce, mango relish, soy glaze mango sticky rice, and Asian green beans.
Served with furikake rice, wasabi cream, and ginger soy.
A Chart House favorite. Herb-seasoned and slow-roasted. Served with three-potato garlic mashed.
Grilled. Served with three-potato garlic mashed.
Romano panko-crusted and citrus-butter. Served with three-potato garlic mashed.
Button mushrooms, garlic butter, and beef au jus.
Topped with toasted garlic bread crumbs.
Lemon shallot butter and toasted garlic bread crumbs.
Your choice of toppings.
(1) Slice. Your choice of style.
(1) Slice. Creamy Florida custard, graham crust, and whipped cream.
(13 oz.) Your choice sweet or unsweet tea.
(13 oz.) To-go cup. Your choice of drink.
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