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Wild-caught Gulf shrimp stuffed with hatch green chile and goat cheese, wrapped in prosciutto on a bed of green, drizzled with prickly pear vinaigrette.
Organic cage-free deviled egg with maple, siracha glazed pecan bacon, and scallion.
Sushi-grade ahi tuna tossed in signature poke sauce, stacked on ancient grain blend, spicy crab, cucumber, and avocado.
Marinated organic crispy frenched chicken lollipop with Amador whisky, agave, and red chile sauce.
Chef's choice of cheese and exotic cured meats, black truffle salami, prosciutto, olive, artichoke tapenade, dried fruit mostarda, and spiced nuts with your choice of side.
Mexican style stacked enchiladas, layered with assorted cheese, chili sauce, black beans, and calabacitas.
Roasted poblano pepper, grain blend, vine ripe tomato, black beans, calabacitas roasted, poblano corn, red chili sauce, citrus crema.
Baby garden greens, dried figs, shaved Manchego, dried apricots, and balsamic vinaigrette.
Heirloom tomato, marinated mozzarella, pickled fennel, basil, cherry balsamic reduction, and citron infused oil.
Charred romaine hearts, diced avocado, seasoned house-made crouton, tomato, red onion, Parmesan cheese, and Caesar dressing.
Chicken breast covered in hatch green chile, mushroom, asadero cheese, garlic mashed potato, broccolini, and caulilini cilantro salsa verde.
Pineapple chipotle, glazed salmon, pineapple salsa, grain pilaf, and grilled caulilini.
(6 oz.) Your choice of (2) sides.
Marinated steak with sun-dried tomatoes, olives, artichokes, served over bucatini pasta tossed in creamy gorgonzola alfredo sauce.
Gulf shrimp, Caribbean rub, local pale, thyme, garlic, tomato, white wine, chili flakes, tossed in bucatini pasta with garlic bread.
(12 oz.) Your choice of (2) sides.
(14oz.) Your choice of (2) sides.
Creamy Brie cheese sauce over truffle fries and topped with crispy prosciutto.
Seared rare thin slices of beef. Served with red pepper jam.
Chicken egg roll, stuffed with a Southwest blend. Served with creamy cilantro lime and spinach dipping sauce.
Tender chunks of lobster, blend of cheddar and Monterey cheese.
Braised short ribs meat in crispy corn tortilla shells, topped with marinated cabbage chimichurri and pickled red onions.
Served with chia berry sauce.
Served with berries and vanilla ice cream.
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