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J. Alexanders Restaurants
Finished with sugar-cured bacon and homemade pickle relish.
Served with tortilla chips.
Fresh artichokes, fire-grilled and seasoned in herb butter. With rémoulade.
Smoked in-house .
Hand-cut Hawaiian tuna with seasoned seafood, wrapped in thinly-sliced avocado with warm tortilla chip.
With bacon, cheese, tomatoes, cucumbers and croutons.
With croutons and Reggiano Parmesan.
Feta cheese, olives, tomatoes with champagne vinaigrett.
Chopped crispy chicken tenders, pecans, avocado, tomatoes, bacon, cheese, croutons and ranch dressing.
Chicken, mixed greens, peanuts tossed in a cilantro vinaigrette with Thai peanut sauce.
Jumbo gulf shrimp, avocado, tomato, iceberg boat, pine nuts and Kiawah Island dressing.
Seared, rare with artisan greens, wasabi in a cilantro vinaigrette.
Thai inspired beef and noodle salad with mango, avocado, peanuts, cilantro vinaigrette and Thai sauce.
Our special recipe, made in-house, Monterey Jack cheese, orzo and wild rice .
Aged Tillamook cheddar served all the way.
Swiss cheese, lettuce, onion, tomato and pickles.
Ground beef tenderloin and ribeye, aged Tillamook cheddar, grilled onions and Kiawah Island dressing.
Sliced Prime Rib, baguette and horseradish.
Open face on Cuban bread with orzo & wild rice.
Grilled chicken breast, avocado, caramelized onions, lemon aioli, Monterey Jack.
Ham, turkey, two cheeses, bacon and mayonnaise.
Seasoned fresh fish, with chef's tartar sauce and lettuce.
Crispy shrimp, cabbage, red peppers, chives and Thai "Bang Bang" sauce.
Daily fish selections, deep fried, avocado, chili mayonnaise.
Fresh cold water, Norwegian salmon served with orzo and wild rice.
Mango papaya salsa, Israeli couscous and cole slaw.
Finished with a Fallot Dijon mustard sauce and served with coleslaw.
10 oz. French Brasserie style steak with garlic, served with fries .
Thin, lightly panko-breaded chicken, served with smashed potatoes and artisan greens .
8 oz. Served open face, au jus.
One-half chicken roasted and seasoned with our special herb blend. Served with smashed potatoes.
South Carolina low country recipe with french fries and coleslaw.
Served with Plum Creek bbq sauce, french fries and coleslaw.
Served warm with cream cheese icing.
Served with vanilla ice cream.
Classic recipe in a graham cracker crust.
Finished with sugar-cured bacon and homemade pickle relish.
Served with tortilla chips.
Fresh artichokes, fire-grilled and seasoned in herb butter. With rémoulade.
Smoked in-house.
Hand-cut Hawaiian tuna with seasoned seafood, wrapped in thinly-sliced avocado with warm tortilla chips.
With bacon, cheese, tomatoes, cucumbers and croutons.
With croutons and Reggiano Parmesan.
Feta cheese, olives, tomatoes with champagne vinaigrette.
Chopped crispy chicken tenders, pecans, avocado, tomatoes, bacon, cheese, croutons and ranch dressing.
Chicken, mixed greens, peanuts tossed in a cilantro vinaigrette with Thai peanut sauce.
Jumbo gulf shrimp, avocado, tomato, iceberg boat, pine nuts and Kiawah Island dressing.
Seared, rare with artisan greens, wasabi in a cilantro vinaigrette.
Thai inspired beef and noodle salad with mango, avocado, peanuts, cilantro vinaigrette and Thai sauce.
Our special recipe, made in-house, Monterey Jack cheese, orzo and wild rice.
Aged Tillamook cheddar served all the way.
Sliced Prime Rib, baguette and horseradish.
Seasoned fresh fish, with chef's tartar sauce and lettuce.
Daily fish selections, deep fried, avocado, chili mayonnaise.
Fresh cold water, Norwegian salmon served with orzo and wild rice .
French fries, cole slaw, cocktail and rémloulade sauces .
Topped with wasabi mayonnaise. Served with smashed potatoes, tomatoes and a Toro dipping sauce .
Coastal recipe. Jumbo lump crab meat, chili mayonnaise and mustard sauce. With french fries.
Mango papaya salsa. Served with Israeli couscous and cole slaw .
Finished with a Fallot Dijon mustard sauce and served with cole slaw.
10 oz. French Brasserie style steak with garlic, served with fries.
8 oz. Marinated pieces of filet mignon in a wild mushroom Madeira sauce with smashed potatoes.
14 oz. Marinated ribeye with smashed potatoes .
16 oz. aged beef with nyo mac & cheese.
10 oz. Center cut with baked potato.
8 oz. Served open face with french fries, au jus.
Aged Mid-Western beef served au jus with smashed potatoes .
South Carolina low country recipe with french fries and cole slaw.
One-half chicken roasted and seasoned with our special herb blend. Served with smashed potatoes .
Served with Plum Creek bbq sauce, french fries and cole slaw.
Hardwood-grilled double pork chop with apricot horseradish sauce. Served with smashed potatoes and broccoli.
Served warm with cream cheese icing.
Served with vanilla ice cream .
Classic recipe in a graham cracker crust.
Menu for J. Alexanders Restaurants provided by Allmenus.com
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