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No cuisines specified
Plate & Petal
Meat or vegetarian.
Meat or vegetarian.
(P.E.I.) mussels, fine herbs, garlic, shallots and white wine tomato sauce.
Lightly dusted with flour and mix of spices, served with marinara sauce.
Prosciutto di Parma and puglisi style burrata.
Buffalo mozzarella, basil, balsamic reduction and extra virgin olive oil.
Served with house-made flatbread.
Served with a choice of lemon pepper or spicy Buffalo.
Candied walnuts, dried fruits, berries and croutons.
Romaine hearts, croutons, marinated white anchovies and Parmesan.
Jumbo scallops, shrimp, crab meat, mussels and house-cured salmon on a bed of baby mix greens with citrus vinaigrette.
Flat iron steak, frisee, arugula, pecorino, cherry tomato, poached organic egg and mustard dressing.
Cucumbers, bell pepper, red onions, cherry tomatoes, Kalamata olives, feta cheese and red wine vinaigrette.
Romaine hearts, mandarin oranges, radish, wonton, cilantro and apricot vinaigrette.
Bacon, organic eggs, chicken, tomatoes, blue cheese and romaine lettuce.
Lettuce, tomato, avocado and whole grain mustard aioli.
Shallot marmalade, Gruyere, lettuce, tomato, garlic aioli on brioche.
Caramelized onion, sliced ribeye, frisee, whole grain mustard aioli.
Pesto aioli and fresh mozzarella.
Lettuce, tomato, avocado and whole grain mustard aioli.
Pesto aioli, sourdough, fresh Buffalo mozzarella, prosciutto di parma, basil and arugula.
Crispy chicken, burger bun, coleslaw, pickles, S.O.P. sauce (honey, vinegar and spices).
Fried shrimp, shredded lettuce, aioli and sliced lemon.
Black garlic aioli, pickled daikon radish, carrots and cilantro.
Pork belly, kurobuta ham, aioli, pickles and Gruyere panini style.
Mary's chicken, roasted potatoes and a lemon thyme jus.
Mushrooms, tomatoes in a light white wine cream sauce.
Mix of wild mushrooms, Reggiano, garlic and thyme in light cream sauce.
Grilled flat iron, chimichurri, garlic fries and mixed greens.
Lightly battered with garlic fries and tartar sauce.
Rice and Greek salad.
Asparagus, almonds, balsamic and extra virgin olive oil.
Mushroom, spinach in a lemon caper sauce.
Shrimp, crab, smoked salmon in a marinara and cream sauce.
Served with potatoes and rice.
Banana brulee and cinnamon brown sugar.
Lemon mascarpone and shortbread.
Seasonal jam and butter.
Radish, pickled red onion, aleppo pepper and grilled ciabatta.
Dill cream cheese, capers, tomato, onion and mixed greens.
Brioche, butter lettuce and cornichons.
House potato, bacon or sausage, toast and tomato confit.
English muffin, Canadian bacon and Hollandaise.
English muffin, smoked salmon and Hollandaise.
Grilled hanger and chimichurri.
Avocado, tomato and Swiss.
Spinach, feta and herbs.
Tomato, cheddar and onion.
Pure dark maple, berry jam and butter.
Vanilla anglaise and candied pecans.
Whipped cream, strawberry and pure dark maple.
Sesame, avocado, wonton crisp and Sriracha aioli.
Served with spicy aioli and corn pico de gallo.
Cream cheese, capers, chives field greens and a plain bagel.
Radish pickled red onion, Aleppo pepper and grilled ciabatta.
Granola berries and honey.
Served with a choice of lemon pepper or spicy Buffalo.
Berry jam, powdered sugar and pure dark maple.
Mixed citrus segments, arugula, frisee, blue cheese, bacon in a sherry vinaigrette.
Scallops, shrimp, octopus, calamari, olives, capers and roasted peppers.
Romaine hearts, croutons, marinated white anchovies and Parmesan.
Bacon, chicken, organic eggs, tomatoes, blue cheese and romaine lettuce.
Caramelized onions, sliced rib eye, Gruyere frisee and whole grain mustard aioli.
Lettuce, tomato, avocado and whole grain mustard aioli on toasted sourdough bread.
Pesto aioli, sourdough, fresh Buffalo mozzarella, prosciutto di parma, basil and arugula.
Crispy chicken, burger bun, coleslaw, pickles, S.O.P sauce. Honey vinegar and spices.
Fried shrimp, shredded lettuce, sliced lemon and aioli.
Black garlic aioli, pickled daikon radish, carrots and cilantro.
Pork belly, kurobuta ham, aioli, pickles and Gruyere panini style.
Eggs, bacon, cheese and tomato jam.
Lettuce, tomato, bacon, organic egg and Gruyere.
2 organic eggs, 2 pieces of bacon or sausage, 2 buttermilk pancakes.
Puff pastry, baby kale, wild mushroom and lemon hollandaise.
Kurobuta ham, poached egg and beurre noisette.
Egg, bacon, cheese and tomato jam.
Lettuce, tomato, bacon, egg, avocado Gruyere.
Grilled hanger, Parmesan fries, mixed greens and bearnaise.
Served with lemon dressing.
Bananas foster, maple syrup, candied pecans, vanilla anglaise.
Pico, spicy aioli and cabbage.
Served with house-made meat sauce.
Black beans, tortillas, salsa, avocado and Cotija topped with a sunny side up eggs.
Cheese, eggs, cochinita, beans, salsa, pico de gallo.
Bacon, Gruyere, onions, tomatoes.
Head on tiger shrimp cooked in garlic oil and calabrian chillies.
Our daily rotation of dips served with pita bread.
Tossed with flour and our mix of spices served with marinara sauce.
Beer braised and served with a side of potatoes and celery. Finished in lemon juice and olive oil.
Served with cilantro, shallots and spices, served over a corn relish and spicy aioli.
Wild caught yellowfin, dressed in our soy-sesame dressing, over avocado, accompanied with crispy wonton and spicy aioli.
Apple cider reduction, bacon, apples and pickled fresno peppers.
P.E.I mussels, fine herbs, garlic, shallots, white wine tomato sauce.
Veggie chips served with tzatziki.
Cheese and charcuterie.
Grilled bread with fresh tomato sauce, prosciutto di parma, burrata and pickled red onions.
Mozzarella, tomatoes, prosciutto, mortadela, grilled vegetables and grilled bread.
Mixed citrus segments, arugula, frisee, blue cheese, bacon in a sherry vinaigrette.
Butter lettuce, radishes, herbs, pickled red onions, salmon egg in a light truffle vinaigrette.
Crisp of romaine hearts, tossed with homemade Caesar dressing, finished with croutons, white anchovies and reggiano.
Buffalo mozzarella, heirloom tomatoes and extra virgin olive oil.
Chorizo vinaigrette, herb salad, braised fennel.
Sesame, avocado, wanton crisp and sriracha aioli.
Grilled bread, arugula and fig olive.
Candied pepitas, pomegranate, burrata and persimmon puree.
Parmesan, balsamic reduction, parsley.
Oven dried tomato, feta.
Crispy Gouda risotto, cauliflower, raisin, capers, pine nuts, brown butter.
Horseradish creme fraiche, capers, cornichons and reggiano.
Nuts, dried fruit, honey comb, mustard and pickles.
Fingerling salad, herbed cream cheese, butter and accompaniments.
Romaine, crouton crisp, white anchovy, Reggiano.
Pomegranate, hazelnuts, roasted yam and smoked ricotta salata.
Frisee, candied walnuts, whole grain-honey vinaigrette.
Crispy pancetta, egg yolk, cream.
Bechamel, Parmesan bread crumbs, Gruyere, white cheddar, Gouda.
Shallot marmalade, aged white cheddar, garlic aioli, brioche bun.
Saffron couscous, heirloom squash, oven-dried tomato, beurre blanc.
Roasted fingerlings, haricot vert, spiced almonds, meuniere.
Potato puree, baby kale, cippolini petals, truffled mushroom vinaigrette.
Spinach, potato gratin, mushroom gravy, garlic confit.
Asparagus, tomato confit, vegetable slaw, salsa verde.
Smoked goat cheese, dates, walnuts, citrus.
Radicchio, red quinoa, parsley, hazelnuts, sumac yogurt.
Nage, wild mushrooms, Reggiano, garlic confit, thyme.
Sesame, avocado, wonton crisp and Sriracha aioli.
Radish, pickled red onion, Aleppo pepper and grilled ciabatta. Plate and Petal favorite.
Chorizo vinaigrette, herb salad and braised fenne.
Avocado, cucumber, fennel, mixed greens, pickled red onions in a soy-ginger vinaigrette. Plate and Petal favorite.
Spinach, cranberries, mushrooms, roasted bell pepper in a shallot balsamic dressing.
House-made pastrami, Russian dressing and sauerkraut on rye. Plate and Petal favorite.
Served over pesto and a light drizzle of balsamic reduction.
Cuts of tenderloin grilled to perfection, served with rice pilaf, tzatziki, pita bread and Greek salad.
1/2 deboned Mary's free range chicken, artichokes, potatoes and thyme jus.
Mashed potatoes, sauteed spinach in pan sauce made with shallots, capers, white wine and butter.
Mussels, fingerlings, fennel, cherry tomatoes, white wine and pernod sauce.
Cooked on a cedar plank and served with caponara and aged balsamic of modena.
Served with potato pure, sauteed vegetables in a lemon caper sauce.
Served with, tzatziki, tubule couscous and salsa verde.
8 oz. filet served with scalloped potatoes, grilled asparagus and red wine reduction.
Bone in served with roasted fingerling potatoes and spinach.
Veal sauteed with mushrooms in Marsala wine sauce served with mashed potatoes and vegetables.
Bechamel, Parmesan bread crumbs, Gruyere, white cheddar, Gouda.
Percorinio, black pepper in light butter sauce.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Non alcoholic beer.
Menu for Plate & Petal provided by Allmenus.com
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