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Prosciutto di Parma, Italian salami, Spanish lomo, Spanish chorizo, herbed goat cheese and red onion jam, Spanish Manchego, Irish white cheddar, mango chutney and spiced candied pecans.
Spanish Manchego, German cambozola, Irish white cheddar, herbed goat cheese with red onion jam, mango chutney, spiced candied pecans and fresh fruit.
Fresh baby spinach, crunchy green apple and purple cabbage tossed in maple vinaigrette, topped with goat cheese, crisp bacon and candied pecans.
Fresh mozzarella and Roma tomato slices on a bed of dressed arugula and drizzled with pesto oil and balsamic glaze.
Mixed field greens tossed in honey vinaigrette with herbed goat cheese, fresh pear slices and crunchy bacon bits.
House made creamy soup made with roasted broccoli, carrots, celery and onion with melted cheddar and Monterey Jack cheeses.
Mixed field greens tossed in house herb balsamic dressing with carrot, cucumber and cherry tomato.
Garlic and basil pesto with roasted cherry tomato, fresh mozzarella and dressed arugula.
Ground sirloin meatballs on garlic spread with house made blackening seasoning, bleu cheese crumbles and balsamic glaze.
Herbed goat cheese spread and ripe tomato slices baked and topped with dressed arugula and thinly sliced prosciutto.
Marinated chicken with herbed mushrooms on Parmesan garlic sauce.
Juicy marinated chunks of chicken with herbed mushrooms on Parmesan garlic truffle sauce.
Kettle chips layered in bleu cheese mornay topped with bleu cheese crumbles and balsamic glaze.
Hummus served with sambal oelek chili sauce, cucumber slices, carrot sticks, and pita bread.
Cheesy dip served with warm baked baguette.
Cucumber, red onion, cilantro, avocado, and Ahi Tuna in lime served with baked wonton chips. Consuming raw or undercooked ingredient.
Ahi Tuna in soy ponzu with cilantro over avocado and served with wasabi aioli and baked wonton chips.
Grilled chicken tossed in pineapple jalapeno marmalade.
Macaroni noodles baked in 4 cheese sauce.
Boneless short rib braised for 12 hours in cabernet sauvignon served on smashed potatoes with butternut squash and pan jus.
All locally sourced ingredients. Beef sirloin slider grilled with melted Muenster cheese and Applewood smoked bacon served with kettle chips and a peperoncino.
Brie cheese with fig jam baked in puff pastry served with honey, spiced-candied pecans, cinnamon crostini, and fresh fruit.
Crisp vegetable chips layered in creamy bleu cheese mornay sauce topped with fresh bleu cheese crumbles and balsamic glaze.
Warm cheesy dip served with warm baked baguette and fresh vegetables.
Bite size puff pastries packed with seared steak and sauteed mushroom duxelle, baked to golden perfection and served alongside au jus and creamy horseradish dipping sauce.
Golden crab cakes with red pepper and scallion served on a bed of arugula and topped with a dallop of cilantro lime aioli.
Colorado raised bison meatballs tossed in sweet and sour merlot wine sauce.
Brie cheese wrapped in fluffly puff pastries and baked until melty and golden brown and served next to 4 dipping sauces 2 sweet and 2 savory for everyone?s dipping pleasure.
Choice of hummus served with Sambal olek chili sauce, cucumber slices, carrot sticks, bell pepper slices and pita bread.
Macaroni noodles baked to perfection in creamy 4 cheese sauce with crispy panko cheese topping.
Shrimp tossed with roasted tomato, herbed mushrooms in thin angel hair pasta, all coated in Sauvignon Blanc white wine sauce.
Boneless short rib braised for 12 hours in Cabernet Sauvignon wine served atop rustic smashed potatoes with vegetable medley of the day and pan jus to top it off.
Grilled beef Sirloin sliders with melted muenster cheese and Applewood smoked bacon. All served on 2 toasted potato rolls with root vegetable chips and a pepperoncini.
Seasoned pulled chicken sliders doused in housemade barbeque sauce topped with crunchy and tangy jicama slaw. All served on 2 toasted potato rolls with root vegetable chips and a pepperoncini.
Roasted cauliflower and quinoa sliders topped with chipotle mayo, heirloom tomato slices and crispy brussel sprout leaves. All served on 2 toasted potato rolls with root vegetable chips and a pepperoncini.
Light cheesecake with raspberry coulis sauce and fresh fruit.
Dense chocolate cake with espresso caramel sauce and fresh fruit.
Baked with cinnamon sugar and dusted with powdered sugar served with valrhona dark chocolate dipping sauce.
Menu for Vinue Food and Wine Bar provided by Allmenus.com
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