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El Gato Azul
Flour tortilla filled with cheddar, goat cheese and jack cheese with pickled onions and spinach.
A? southwest traditiona! Chicken, pork, house roasted red and green chiles, southwest spices and hominy
Grilled beef, rubbed with our house seasoning, served on a bed of mixed greens, with bleu cheese, house roasted red peppers, roasted garlic and pickled onions.
Tossed with our balsamic dressing and topped with warm pickled onions, green olives and chicken.
Grilled chicken, spinach and mixed greens, tossed with a raspberry vinaigrette, beets, raspberries, pumpkin and sunflower seeds and feta cheese.
Lightly floured calamari on a bed of mixed greens with a horseradish dressing and lemon zest.
Mixed greens with artichokes, feta cheese, kalamata olives, tomatoes, roasted red peppers, roasted garlic, capers, fresh basil, and our house balsamic vinaigrette.
Toasted almonds, granny smith apples and dried blueberries with a cider vinaigrette with fried goat cheese and a taste of honey.
Marinated and grilled chicken breast, tossed with mixed greens, shredded cheese, pico d' gallo and black bean salad.
Slow roasted chicken, tossed with pecans in a light dressing and served on a buttery croissant.
Grilled chicken, tomato and pickled onions with our hearts of palm and artichoke spread.
Oven roasted turkey, avocado, crisp bacon, and pepper-jack in a flour tortilla with chili aioli.
Hummus, tomatoes, avocado, pickled red onions, roasted red bell peppers, fresh basil and cucumbers.
Honey roasted turkey, bacon, lettuce, tomato, fresh basil and mayo.
Served open faced - warm black forrest ham, spinach, pickled onions, swiss cheese, and jill's horseradish apricot jezebel sauce.
Grilled sour dough filled with roma tomatoes, fresh mozzarella and basil, and roasted garlic spread served slightly warmed.
Delicate crepes, filled with spinach, mushrooms and chicken in a sherry cream sauce.
Miguel's recipe ? you ask him. Served with black bean salad and pico d' gallo.
Shrimp, mussels and calamari, tossed with penne pasta in a rosemary saffron cream.
Creamy blend of cheddar, jack and goat cheese with house roasted green chiles and southwest spice.
Slow cooked and moist pork with flour tortillas, black bean salad and pico d' gallo.
Delicate rice paper spring rolls, filled with chicken, pickled ginger, vegetables and a bit o' heat.
Two new zealand lamb chops, with an herbed rub, baked and grilled with a pomegranate reduction.
Sweet sea scallops, served over warm black bean and cous cous salad.
Spicy homemade chorizo meatballs with a rich au gratin cream sauce.
Saffron? rice, sauteed with chorizo, mussels, chicken and shrimp with white wine, garlic, green olives and peas.
Shrimp and chorizo sausage in a hearty "southwest creole sauce" with house roasted pablano peppers, served with black bean salad, pico d' gallo and tortillas.
Shrimp, scallops, mussels and calamari in a hearty tomato broth with horseradish, fennel and sherry over linguine pasta.
Slow roasted chicken tossed with a creamy cilantro pesto sauce with mushrooms and tomatoes.
12 oz ribeye, char grilled. Topped with our hoisin sticky sauce, sesame seeds and wasabi peas.
Our slow cooked green chile pork carnitas, served with black bean salad, pico d' gallo and tortillas.
Marinated, char grilled and bacon wrapped roasted pork loin, served over our house yukon gold potatoes with a spicy adobo sauce.
Goat cheese, cheddar and monterey jack cheese blended with green chiles, cilantro and southwest spices.
Sweet mussels and smoked salmon in a creamy herbed sauce with roasted red peppers, tomatoes and basil.
Served with goat cheese and almonds.
Sweet and moist with panko breading and citrus aioli.
Chargrilled, bacon wrapped shrimp with a chipotle rub.
Seafood in a lime marinade.
Ale marinated and fried with a red pepper aioli.
Shrimp, spinach and a spicy cream cheese sauce.
Steamed with beer and herbs.
Served with a curry coconut sauce.
Flour tortilla with pickled onions, spinach and cheese.
½ Fresh avocado, panko breaded with chips and red pepper aioli.
The right way with pita and chips.
Served with herbs and topped with honey and with pita points.
Served with a sour cream dressing.
Baguette rounds with fresh mozzarella basil and tomato.
Baguette, with a mixture of kalamata olives, garlic, roasted red peppers, basil and parmesan.
Rice, goat cheese and fresh herbs with tomato concasse.
A different selection daily.
Feta, roasted red peppers, fresh herbs and garlic oil.
Served with pickled onions and pita.
Pita? triangles, topped with warmed brie, apricot drizzle and balsamic reduction.
Served with herbs in a sherry broth.
Goat cheese, parmesan, and cream cheese with nutmeg.
Panko breaded with a horseradish cream.
Tomatoes, fresh mozzarella, basil and balsamic reduction.
Served with warm pita.
On grilled pita with a honey drizzle.
Served with lime and chips.
Served? on French rounds.
Topped with honey and pickled onions.
Served with red pepper aioli.
Served with? warm pita.
Red wine, vinegar, fresh herbs, garlic and olive oil.
Roasted red peppers and fennel.
Warm on baguette slices.
On tortillas with green chiles.
Sauteed in a sherry broth.
Served with pita triangles.
Served with? warm pita.
Served with horseradish cream.
Homemade? chorizo, tomatoes, onions and cilantro with yukon gold potatoes.
Island spiced and grilled.
Battered, fried, tossed in a spicy sauce.
Chargrilled? with yogurt sauce.
Marinated, grilled and tossed with a hoisin sesame sauce.
Per cup. Traditional? soup with ham, chicken, hominy, red onions, cilantro, green and red chiles and a bit o' heat.
Menu for El Gato Azul provided by Allmenus.com
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