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El Pulpo & Tapas Bar
Baked herbs goat cheese boll, over homemade marinara sauce and basil toasted bread.
Artichoke hearts Sautéed in a garlic, tomato, caper white wine sauce.
Escargot in a casserole with white bean, cherry pepper, spinach, seafood broth, and quail eggs.
Grilled crab cake served with sautéed vegetables and lobster champagne sauce.
Cod fish croquettes over salmon aioli caviar.
Sautéed shrimp in a garlic sauce.
PEI mussels sautéed with hot sausage garlic tomato, cilantro, and white wine.
Grilled organic shrimp served with a chickpea puree and herbs sherry vinaigrette.
Grilled baby squid and fresh herbs vinaigrette.
Fried calamari, with artichokes, hot cherry pepper, and creamy avocado and wasabi aioli.
Sautéed Spanish sausage with beans, figs, and a port reduction sauce.
Gratin eggplant with bolognese blue cheese and roasted jalapeno.
Spanish sweet piquillos pepper stuffed with a lamb over grilled vegetables and red wine black truffle oil sauce.
Medallions of roasted pork tenderloin over toasted bread, topped with tetilla cheese and Spanish piquillo pepper.
Filet mignon medallions, over eggplant puree and cream brandy sauce.
Ground roasted Spanish sausage, cilantro tomato sauce, gratin white manchego cheese.
Mixed baby greens, cherry tomatoes, cucumbers, and homemade balsamic dressing and feta cheese.
The Mediterranean marinated salad with tomatoes, eggplant, asparagus, artichokes, bell pepper, green beans, grilled shrimp and balsamic reduction.
Grilled octopus, with watercress radicchio carrot salad, aioli salmon caviar.
Vino saffron poached pear salad with endives, arugula, manchego cheese, and pear vinaigrette.
Roasted butternut squash salad with walnuts, arugula, indiasabal cheese, and mustard honey tarragon vinaigrette.
Over avocado.
Sobre pulp rolls of marinated salmon with goat cheese, over marinated octopus, guacamole and yellow pepper vinaigrette.
Platter of an assortment of Spanish cheese with fresh fruit.
Serrano ham, smoked chorizo, dry sausage, and toasted garlic bread.
Grilled wild salmon with artichokes risotto grilled vegetables and lobster champagne sauce.
Grilled diver sea scallops and lobster, asparagus, tomato over fried fontina cheese risotto in a champagne sauce.
Mediterranean seafood stew, salmon, white fish, bay scallops, shrimp, and mussels, clams over roasted potatoes in a bell pepper sauce.
Sautéed shrimp, mussels served with linguine and pesto cream sauce and parmesan cheese.
With quinoa, vegetables of the day and vegan cheese.
Lobster tail, bay scallops, shrimp, clams, pappardelle, garlic shallots, and clams sauce.
Penne pasta with chicken, pancetta, spinach, parmesan cheese, and virgin olive oil.
Paella de mariscos seafood paella, rice, bay scallops, squid, shrimp, clams, mussels, fresh fish, blended with saffron.
Traditional Spanish paella with rice, chicken, pork, Spanish sausage, with shrimp, mussels, and clams blended with saffron.
Free-range half roasted chicken served with sautéed spinach, cheese risotto, white kidney beans hot sausage and a garlic sauce.
Pan-seared duck breast with sautéed vegetables and fruit and grand marnier glazed.
Grilled lamb chops with mashed vegetable potatoes, cilantro radish salad, and port wine glaze.
Grilled 14 oz black angus rib eye in our special flavor marinade, with roasted potatoes, grilled zucchini green bean and herbs vinaigrette.
Served with bacon lentils risotto and béarnaise sauce.
Wrapped with bacon served with squash orzo manchego cheese risotto and tomato cherry pepper sauce.
Grilled vegetables, eggplant, zucchini, tomato, onion and herbs vinaigrette.
Fried eggplant, with mozzarella cheese and sautéed tomato.
With white beans, shitake mushroom and lobster sauce.
Cod-fish croquettes over Spanish paprika aioli.
Grilled shrimp over chickpea puree, and fine herbs vinaigrette.
Sautéed mussels with garlic and bell pepper sauce.
Served with marinara sauce.
Artichokes stew, with tomato, serrano ham, and white wine.
Spanish sausage, with cannellini beans in port reduction.
Grilled sausage over roasted bell pepper and red wine reduction.
With bacon, grilled apple and orange sauce.
Over house aioli.
Over house aioli.
Spanish omelet.
Organic spring mix salad, with tomato, and balsamic homemade dressing and blue cheese.
Arugula salad, with grilled portobello mushroom roasted pepper feta cheese, and balsamic vinaigrette.
With marinated anchovies, avocado, tomato, and virgin olive oil.
Served with artisan salad, bell pepper, and citrus vinaigrette.
Grilled salmon, vegetables, and lemon capers white wine sauce.
Seafood risotto with scallops, fish, shrimp, and mussels.
Sautéed shrimp with cream of lobster, over Spanish omelet.
With seafood in a marinated tomato sauce.
With crab meat and black truffle oil.
Sautéed chicken breast, in a garlic sauce, served with vegetables.
With Spanish sausage, chicken, parmesan cheese and marinara sauce.
Chicken breast stuffed with spinach, raisins, mashed potatoes, and raspberry sauce.
Served with arugula, tomato, orange, and lemon virgin olive oil.
Confit duck leg with vegetables risotto and bell pepper sauce.
Grilled pork chop with cheese risotto and figs port wine reduction.
Grilled New York steak with French fries and herbs vinaigrette.
With rice, vegetables and blended with saffron.
Black paella, with rice, squid, shrimp, mussels, and squid ink.
Over bake cauliflower cake.
Served over cream of avocado and green salad.
With lamb, champagne mint sauce served sautéed garlic spinach and egg.
Octopus, scallops, artichokes and manchego cheese.
With roasted apple, bell pepper, mozzarella cheese and piquillo pepper vinaigrette.
With chicken, penne, vodka parmesan cheese.
With marinated basil tomato sauce with sauteed linguini.
With salmon, fish of the day, bay scallops, mussels in tarragon lobster sauce.
Menu for El Pulpo & Tapas Bar provided by Allmenus.com
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