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Five handcrafted pork and beef meatballs on a bed of our house made tagliatelle noodles in a family recipe marinara topped with sarvecchio Parmesan. Includes warm San Luis Obispo sourdough bread.
Steamed clams in a spicy vodka diablo sauce, served over our handmade tagliatelle noodles. Includes warm San Luis Obispo sourdough bread.
Roasted butternut squash polenta topped with mozzarella cheese, crostini, local almonds, olives and garlic confit. Includes lemon potato gratin and roasted local vegetables.
Mary's free range chicken breast with chopped almonds drizzled with chive oil. Includes lemon potato gratin and roasted local vegetables.
Six roasted prawns with bacon drizzled with a Cabernet reduction. Includes lemon potato gratin and roasted local vegetables.
Local, all natural 10 oz. grass-fed, grass-finished Angus rib eye topped with a herb truffle butter. Includes lemon potato gratin and roasted local vegetables.
Merlo farms toasted almonds, Castlevetrano olives and chef's choice of cheese.
San Luis Obispo sourdough bread served with local anchordoguy olive oil, balsamic reduction, garlic and herbs.
Four dates, stuffed with Point Reyes bleu cheese and local almonds drizzled with a balsamic vinegar reduction.
Field green salad with fresh mozzarella in our house made Italian dressing.
Organic field greens, pears, toasted almonds and shallots tossed in a house made Chardonnay-Sierra Nevada stone ground mustard dressing, topped with bleu cheese.
Three of our handcrafted pork and beef meatballs in a house made marinara. Topped with sarvecchio Parmesan and accompanied with soft sourdough bread.
Roasted butternut squash polenta sprinkled with mozzarella cheese, Castlevetrano olives, local almonds and seasonal roasted vegetables, served with a crostini.
Grilled artisan romaine lettuce, topped with house made Caesar dressing, shaved sarvecchio Parmesan and finished with handmade sourdough croutons.
Served with organic pears, grapes, toasted almonds, crostini, sun-dried tomatoes and chive oil.
Five prawns baked in a white wine and garlic cream sauce, with crispy bacon on top, served with San Luis Obispo sourdough.
Taste our four featured cheeses served with whole roasted garlic, crostini, crackers, grapes, organic pears, Castlevetrano olives and toasted almonds.
Dungeness crab, avocado, ginger emulsion, topped with porcini sea salt. Presented with field green salad in a blood orange sesame vinaigrette, accompanied with toasted sourdough points.
Brulee with sugar and served with a pistachio house made biscotti. Accompanied by local fresh fruit.
Flourless chocolate cake accompanied with handmade whipped cream, finished with a strawberry and balsamic reduction. Accompanied by local fresh fruit.
Topped with a gourmet vanilla ice cream and drizzled with caramel. Accompanied by local fresh fruit.
Fuji apples, marinated in lemon lime juice topped with oatmeal crumbles, served with a la mode. Accompanied by local fresh fruit.
Warm coconut spice chocolate chip cookie stuffed with a gourmet vanilla ice cream topped with almonds and chocolate syrup. Accompanied by local fresh fruit.
Menu for Monks Wine Lounge & Bistro provided by Allmenus.com
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