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The Smokehouse Restaurant at Ponte Winery
Bresaola, chorizo and salami, truffetto, manchego and barely buzzed cheese, olive, artichoke and sundried tomato tapenade, lavash and ciabatta, spiced nuts, cornichons, calabrian hot peppers and mustards.
Humboldt fog, vermont cheddar and ubriacone, herb ricotta, lemon basil bread, lavash, mozzarella and herb scone, ciabatta, red pepper jam and quince jam, honeycomb, candied pecans.
Lump crab cakes, celeriac puree, charred poblano pepper, orange supremes, saffron orange glaze.
Black mussels, red curry, coconut, white wine broth, cilantro.
Rice flour dusted and fried calamari steak, dusted and fried shishito peppers, tomato frito sauce and garlic aioli.
Fried leaves, goat cheese, balsamic glaze.
Roasted golden beets, wild arugula, navel oranges, spanish machengo cheese, white balsamic vinaigrette, marcona almonds.
Baby greens, golden pears, candied pecans, gorgonzola cheese, pomegranate jewels, balsamic vinaigrette.
Burrata cheese, heirloom tomatoes, wild arugula, basil and aged balsamic, grilled baguette.
Romaine heart spears, cherry tomatoes, red onion, Parmesan, garlic croutons, Caesar dressing.
House made Italian sausage, kalamata olives, pepperoncini, bell pepper, red onion, mozzarella, marinara, chives.
Roasted chicken, artichoke hearts, roasted red peppers, mozzarella cheese, basil pesto, fried shishito peppers.
Cremini, oyster, shitake and portobello wild mushrooms, mozzarella cheese, baby greens, tomato bruschetta and goat cheese.
Roma tomatoes, Buffalo mozzarella, tomato sauce, fresh basil leaves, extra virgin olive oil.
Five peppercorn spiced breading, pan seared loin, confit garlic mashed potatoes, candy stripe beets, parsnips, charred corn and fava bean succotash, blackberry beverino sauce.
Grilled New York, garlic herb butter, baby dutch potatoes, truffle oil and chives, grilled asparagus.
Shrimp, mussels, clams, scallops and fish, tomato red pepper broth, grilled baguette.
Sauteed shrimp, scallops and lobster, baby spinach, heirloom tomatoes, linguine, lemon caper sauce.
Pan seared crispy skin fillet, pickled mustard seeds, white cauliflower puree, grapefruit gastrique, roasted golden beets, purple cauliflower.
Red wine and tomato braised short ribs, linguine pasta, pecorino cheese, baby arugula, cheese bread.
Pan seared breast, pesto cream sauce, baby spinach, cherry tomatoes, red onion, kalamata olives and quinoa.
Roasted butternut squash stuffed tomato pasta, white wine butter sauce, fresh chives, charred corn, poblano peppers and roasted oyster mushrooms.
Orange white sponge cake, pumpkin ginger buttercream, rum spiked black figs, candied orange, spiced mulled angry wife white wine.
Roquefort cheese and cream cheese, New York style cheesecake, whipped cream, blueberry honey, graham cracker crust.
Cinnamon and brown sugar spiced vanilla poached pear, pistachio and walnuts, crispy phyllo, vanilla anglaise, pear sorbet, pomegranate and wine sauce.
Guayaquil chocolate souffle, chocolate sauce, vanilla anglaise, fresh berries.
Warm cinnamon bread, vanilla custard, cinnamon spiced apples, vanilla ice cream, walnut sugar lavash.
Guayaquil chocolate, avocado and house made almond milk, candied almond layers, almond biscotti cookie.
Menu for The Smokehouse Restaurant at Ponte Winery provided by Allmenus.com
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