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Chicken breast marinated and tossed in a toasted coconut crust and served with a peanut sesame sauce.
Crispy sprouts tossed in a sweet and spicy balsamic reduction.
Maine crab, herbed cream cheese, and a pepper medley finished in Italian breadcrumbs. Served with house-made dill sauce.
French cheese with toasted almonds and green apples. Served with house crackers.
Blue mussels steamed in a white wine lemon broth and finished with caper oil.
Caramelized onion, spinach, mushrooms, and artichoke hearts. Served with lavash.
(14 oz.) Aged corn-fed beef. Served with house potatoes and seasonal vegetables.
Alaskan-baked salmon finished with a honey chili glaze. Served with seasonal vegetables and rice.
(8 oz.) Beef tenderloin, wrapped in hickory bacon and charbroiled. Topped with garlic butter and served with house potatoes and seasonal vegetables.
Pan-seared duck breast with cabernet sauvignon, then finished in a blackberry balsamic reduction. Served with rice and seasonal vegetables.
Medallions sautéed in butter and flamed with a sweet Marsala wine. Tossed with trottole pasta.
Medallions sautéed in olive oil. Finished with mushrooms, capers, and scallions in a lemon white wine sauce. Tossed with linguine.
Slow-roasted tender shank. Finished with a rich mushroom sauce. Served with seasonal vegetables and potatoes.
Grilled French-cut rack, rubbed with garlic and rosemary. Served with house potatoes and seasonal vegetables.
Charbroiled chicken with sautéed shrimp and asparagus in a tomato tarragon sauce. Served with rice.
Sautéed in white wine and fresh herbs, then topped with a sweet and tangy orange cranberry sauce.
Hickory-smoked bacon, grilled chicken, mushrooms, green onion, and garlic tossed in a hand-crafted cream sauce. Served over trottole pasta.
Roasted pepper medley with sweet corn, edamame, and fresh tomatoes. Topped with pan-seared scallops.
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