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The Bourbon Cellar
3 pan seared, bacon-wrapped, lightly crusted scallops. Served with our own garlic butter bourbon glaze.
Crusted in sesame seeds. Pan seared and served raw. Placed on top of mixed greens and jicama with a bourbon balsamic glaze.
Serves two, but you won't want to share! White cheddar lobster mac-n-cheese served with baked crostini's.
Farm fresh eggs filled with a mixture of fresh wasabi, fresh ginger, a hint of lime juice and chopped cilantro.
Two blue claw lump crab cakes placed on top of our signature bourbon sweet chili glaze.
Fresh daily, cold water wild shrimp, served with our own chef made bourbon cocktail sauce.
Slow smoked pork tenderloin cut into medallions served with our own home-made bourbon sauce, topped with fresh cut cucumber and jicama.
Ground filet served on top of our egg roll bun, accompanied by chef prepared sauces. (blueberry bourbon, chipotle mayo and bourbon steak sauce).
Fresh tomatoes, mozzarella and basil leaves, drizzled with our own bourbon balsamic reduction. Served with baked crostini's.
Chef doug's favorite. Your choice of filet, chicken or fish tacos. Served on flour or corn tortillas, accompanied by lettuce, tomato, sour cream and a blend of cheeses.
Chef doug puts a lot of time into bringing you the freshest nature of blue claw crab and cream cheese and artichoke hearts served with fresh baked ciabatta bread.
A 1/4 wedge of iceberg lettuce served with tomatoes, bacon crumble, blue cheese and green onion.
Spring mix topped with black beans, corn, tomato, jicama, red bell peppers, cucumbers and bourbon croutons.
Romaine lettuce tossed in a creamy Caesar dressing. Topped with bourbon croutons and shredded parmesan cheeses.
Romaine lettuce topped with bacon, ham, turkey, tomatoes, corn, eggs, black olives and a blend of shredded cheeses.
Fresh mixed greens, tomato, jicama, cranberries and bourbon pecans.
A generous portion of grilled USDA prime ribeye, marinated in our own house bourbon, topped with cheese, onions, peppers and mushrooms. Served on a ciabatta roll.
Fresh caught yellow fin tuna mixed with mayo, bourbon-dried cranberries, carrots, celery, salt and pepper and a hint of lime juice, served on a ciabatta roll with lettuce and tomato.
Citrus marinated chicken served on top of a fresh-baked apple cider egg bun, topped with lettuce and tomato.
Slow smoked pork smothered in peach barbecue glaze and topped with house-made coleslaw, served on a ciabatta roll.
Fresh ground Cajun-spiced turkey, served on top of a fresh-baked apple cider egg bun, with tomato and lettuce.
A generous portion of grilled USDA prime ribeye, marinated in our own house bourbon, topped with cheese, onions, peppers and mushrooms. Served on a ciabatta roll.
Slow smoked pork smothered in peach barbecue glaze and topped with house-made coleslaw, served on a ciabatta roll.
Fresh ground filet served on top of a fresh-baked apple cider egg bun, with tomato and lettuce.
16 oz bone-in double cut.
12 oz citrus marinated chicken breast topped with grilled pineapple.
Menu for The Bourbon Cellar provided by Allmenus.com
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