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Served with Kalamata olives, stewed tomatoes, roasted garlic, and herbed crostini.
Served with toasted crostini, capers, onions, and a horseradish cream sauce.
Served in shells with fine herbs and a French roll.
(8 oz.) Served with a dollop of whipped cream.
(8 oz.) Served with Swiss cheese.
Served with cocktail sauce.
Served with asparagus, Belgian endive, chardonnay-soaked blonde raisins, artichoke hearts, and maytag bleu on greens with your choice of dressing.
Served with croutons and Parmesan cheese.
Sliced tomatoes, fresh mozzarella, and basil topped with balsamic vinaigrette.
Grilled au gratin with crabmeat imperial on a bed of greens, asparagus, Belgian endive, tomatoes, and balsamic vinaigrette.
(4-6) Sautéed shrimp topped with crabmeat imperial on sautéed spinach with angel hair pasta with marinara sauce.
Served with fresh fruit and vegetable du jour.
Whole trout pan-seared sautéed dill mushrooms with basmati rice.
Grilled with honey balsamic glaze on a bed of basmati rice, sautéed spinach, and tomatoes.
Sautéed shrimp over pasta tossed with a creamy rosemary and garlic sauce, sautéed mushrooms, tomatoes, and asparagus.
Wrapped in bacon and grilled with chipotle demi-glace and hash browns.
(6-8 oz.) Sliced veal tenderloin with mushrooms, chardonnay crème fraiche, and Swiss hash browns.
(4-6 oz.) Veal scaloppini topped with crabmeat, asparagus, and béarnaise sauce with basmati rice.
Classic Austrian specialty with pommes frites.
Oven-roasted with lemon Dijon and rosemary infuse. Served with sweet potato fries.
(6-8 oz.) Beef medallion with pommes frites and rosemary butter.
Beef tips, flambéed with red pepper and Vidalia onions. Served with spätzli.
Pasta, bacon, onions au gratin with Swiss cheese, and chipotle demi-glace.
Pasta tossed with marinara, diced tomatoes, cream cheese, spinach, olive oil, mushrooms, garlic, and red pepper flakes. Topped with Parmesan cheese.
A Dijon mustard crusted rack of lamb. Served with roasted red potatoes and vegetable of the day.
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