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Served at room temperature.
Breaded calamari, lightly seasoned and served with lemon and tartar sauce.
Fresh green mussels topped with spicy red onions, tomatoes, cilantro and lime juice.
Fridays and Saturdays. Two stuffed potatoes consisting of top sirloin, black olives, boiled egg and raisins. Deep fried to a golden brown.
Chilled mashed yellow potato stuffed with a variety of fillings.
Lettuce blend tossed in lime juice dressing with avocado, potatoes, tomatoes, cucumbers, red onions and red peppers.
Choice of rocoto or aji amarillo sauce. Fresh fish cooked in citrus juices, seasoned with Peruvian spices and hot peppers.
Diced up white fish prepared in a fresh lime juice and mixed with chopped cilantro, thinly-sliced red onions and spices. Served with potato.
Yellow potatoes smothered with huancaina sauce; a blend of feta cheese, aji Amarillo and ground turmeric.
Cilantro rice broth with vegetables.
Beef, noodles, and mixed vegetables in a rich milk broth.
Hearty rice chowder with shrimp.
Seven seas soup made in a simmering tomato broth, medley of octopus, red snapper, shrimp, calamari and green mussels.
A spicy white wine broth made of fish, scallops, squid and mussels.
Shredded chicken mixed with potatoes in a creamy Parmesan walnut sauce. Served with rice.
Six oz. sirloin steak topped with sauteed onions, tomatoes, two over-easy fried eggs and plantains. Served with rice.
Rotisserie chicken served with a side of fries and a house salad.
Pesto spaghetti topped with a pan fried steak and potato.
A Chinese Cantonese influenced dish, consisting of fried rice tossed with green onions, red peppers, soy sauce and scrambled eggs. All made Peruvian style.
Six oz. sirloin steak topped with sauteed onions and tomatoes. Served with rice.
Beef stewed in a mild cilantro, garlic, and chili sauce. Served with rice and beans.
Chicken served with mixed vegetables and cilantro rice.
Seasoned lean beef with sauteed onions, tomatoes, and fried potatoes. Served with rice.
Spaghetti with sauteed onions and tomatoes.
Consists of mixed seafood cooked in a cilantro flavored rice.
A rich combination of seafood simmered in our own marinara sauce. Served with rice.
A tomato and onion based stew consisting of either shrimp or fish, scallops and mussels. Served with rice.
A combination of cooked seafood smothered in a aji Amarillo sauce. Served with diced potatoes and rice.
The classic Spanish dish consisting of a combination of seafood, chorizo, and chicken, made with a Peruvian twist.
Breaded, deep fried fish, calamari, shrimp and scallops. Served with salsa criolla and toasted corn.
A filet of white fish in a marinated sauce topped with sauteed tomatoes and onions. Served with rice.
Filled with caramelized sweet condensed milk and dusted with powdered sugar.
A baked and creamy custard smothered in caramel sauce.
A sweet and creamy mango mousse mixed with pureed mango topping.
An exotic flavored ice cream consisting of an Andean fruit that has a custard apple flavor.
An exotic flavored ice cream consisting of a native Andean fruit with a distinctive maple and sweet potato taste.
A thick and creamy dessert made of milk, cinnamon, and vanilla. Topped with meringue and dusted with cinnamon.
Menu for Los Cabos Ii provided by Allmenus.com
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