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Ribbons of spinach pasta tossed with foraged Oregon mushrooms, braised rabbit, English peas, Tohono O'Odham squash and dill in horseradish broth
Sea scallops, hand-harvested, seared and served on fresh puree of Briggs and Egger's apples with braised and roasted pork belly drizzled with rosemary fig reduction
Foraged and cultivated Autumn mushrooms, house made mozzarella, basil and Madeira relleno with golden raisins and shaved fennel salad
Duck confit and Riesling spiced poached pears, fresh figs, beets, crystallized ginger and toasted pistachios with star anise pear vinaigrette
Inspired by the seasons, maybe a terrine, some days sausage, perhaps a galantine, served with seasonal accompaniments and great pleasure in sharing the joy of an aged old craft. Ask your server what we have for you today
Slices of Hawaiian Kampachi served sashimi style on local melon salad in citrus-pineapple broth with avocado serrano sorbet served with Matty's kambucha
Creamy velout of pop corn with house smoked salmon, fresh corn, piquillo peppers and aromatics baked in puff pastry dome
Avalon garden eggplant, roasted peppers and garden squash terrine served with the chicken ladies heirloom tomatoes and house made mozzarella drizzled with ancho-prickly pear vinaigrette
Carrots infused with chamomile tea, pureed and chilled, served with English peas, lemon crema, spiced beets and poached shrimp mousse
Fresh Pacific line-caught Albacore tuna panseared and served on roasted fingerling potatoes with spicy smoked corn broth, Spanish chorizo, Sicilian olives, basil, marinated cipollini onions and ajo rojo, served with brandy flamed autumn mushrooms
Sustainably raised Scottish salmon cured pastrami style with warm preserved fennel and cabbage, creamy potato puree, Briggs and Eggers apple fritter and apple cider gastrique
New York strip rubbed with piloncillo, ground fennel, black pepper and chile grilled and served on creamed corn and bacon with foraged Oregon mushrooms, spicy red wine syrup and green chili vinaigrette
Small lamb porterhouse with chipotle recado and Native Seeds/SEARCH mole, Oaxacan barbacoa shredded lamb tamale, soup from the barbacoa, and street vendor's spicy lamb's tongue taco
Pork cheeks braised to fork tender, served on rich and meaty white bean cassoulet with pan gravy of fresh sage and Willcox ham garnished with pear compote and Yukon gold potato chips
Chicken breast stuffed with herbed Fiore de Cabra chevre and Agua Linda arugula braised and carved on Yong's pumpkin risotto and fall vegetables with cranberry gastrique
Pan-seared duck served on beluga lentils with sauteed foie gras, fig marmalade, hibiscus syrup and fennel-apricot-spiced pecan salad
Filet of beef tenderloin pan-seared and served on creamy sour cream mashed potatoes with crab Imperial stuffed Portobello mushroom, tarragon butter and red wine shallot reduction
Beef short rib braised in aromatics, soy, sake, ginger, star anise and orange served with udon noodles, daikon, scallions, carrots and edamame beans
A changing array of vegetables supplied by our growers in Southern Arizona who inspire our culinary team to prepare dishes bringing out the best flavors of the season
Menu for Janos provided by Allmenus.com
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