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Ham and cheese omelet with bacon, sausage and provencale tomato.
Fresh herbs and spinach omelet.
Ham and Gruyere cheese omelet.
Smoked salmon omelet.
Goat cheese, roasted tomatoes, spinach and fresh herbs omelet.
Eggs Benedict with French ham.
Eggs Benedict with smoked salmon.
Eggs Benedict style.
2 fried eggs any style with provencale tomato.
Eggs Florentine BDC style.
Scrambled eggs in puff pastry with roasted tomatoes, mushrooms and asparagus.
French toast with berries, Chantilly and M.S.
French onion soup.
Creamy mushroom soup.
Creamy mussel soup with saffron.
Bibb salad dressed with house vinaigrette.
Mixed green salad with house vinaigrette.
Smoked duck breast, gizzards confit, green beans, mixed greens and vegetables.
Green salad with Roquefort cheese and walnuts.
Bonito tuna, hard boiled egg, anchovy over mixed greens, vegetables and black olives.
Warm goat cheese salad with mixed greens, croutons and walnuts.
Baby artichoke, grilled asparagus, mixed greens and Parmesan cheese.
Frisee salad with sauteed bacon, egg and croutons.
Romaine lettuce, mesclun, fresh vegetables medley, apple cider vinaigrette. Vegetarian.
Tartine with black olive puree, prosciutto and Swiss Gruyere.
Tartine with mixed vegetables, basil oil and black olive puree.
Tartine with French ham, Bechamel sauce and Swiss Gruyere.
Tartine with smoked salmon, Tamara, onions and capers.
Sauteed foie gras with barley risotto and truffle sauce.
Homemade country pate (pork).
Assortment of French cold cuts (beef and pork.)
Duck leg confit with frisee and sauteed potatoes.
Assortment of French cheese.
L'original. Mini raviolis in a cream sauce with Swiss Gruyere.
Mini raviolis, seafood, mushrooms and lobster sauce.
Mini raviolis, duck confit, gizzards, mushrooms and cream sauce.
Mini raviolis, French ham, veggies and fresh herbs sauce.
Mini raviolis, salmon and smoked salmon, diced vegetables and fresh herbs in a cream sauce.
Mussels baked in half-shell with garlic butter.
Steamed mussels in white wine with tomatoes, olives, thyme and garlic.
Steamed mussels in white wine with onions, shallots, garlic and parsley.
Steamed mussels, white wine, sausage, leeks, cauliflower, carrots, Old Grain mustard sauce and croutons.
Steamed mussels in a light cream sauce with light curry.
Steamed mussels, white wine sauce with onions, carrots, peas, peppers, tomatoes and chorizo.
Steamed mussels with lobster bisque, lobster meat and shrimp.
Steamed mussels in cream sauce, chicken dumplings and diced vegetables.
Steamed mussels, basil and garlic sauce, prosciutto and French ham.
Steamed mussels in creamy Roquefort sauce.
Steamed mussels, cream sauce with celery, leeks, mushrooms, carrots, potatoes and bacon.
Grilled steak with french fries and Bearnaise sauce.
Hanger steak with french fries served with compote of shallot and red wine sauce.
Pan seared pave, pepper cream sauce and french fries.
Pan seared pave, served with Roquefort sauce and french fries.
Grilled rib-eye with french fries and Bearnaise sauce.
Beef tenderloin with french fries and Bearnaise sauce.
Pan seared beef tenderloin, saute of wild mushrooms with mashed potatoes and perigourdine sauce.
Raw ground beef, egg yolk and condiments with french fries.
White bean stew with sausage, pork, lamb and duck confit.
Veal stew in a light creamy sauce with onions, mushrooms and rice.
Beef stew Provencale style.
Lamb stew in a light tomato garlic sauce and vegetables.
Beef stew in a red burgundy wine sauce with onions, mushrooms and pasta.
Rabbit stew in light creamy mustard sauce with carrots, onions, mushrooms and Croes pasta.
Monkfish medallion cooked in a light lemon cream sauce.
Pan seared salmon served with diced vegetables and crozets pasta, risotto style, with lemon grass-ginger butter sauce.
1/2 oven roasted chicken with french fries.
Braised chicken in tomato and bell peppers sauce, olives and piment d'espelette served with lentil du puy and pasta.
Pan seared maple leaf duck breast, vegetable flan, asparagus, light creamy green peppercorn sauce.
Gratin of buckwheat pasta, french ham, bacon, onions and Reblochon cheese.
Potatoes, Reblochon cheese, onions and bacon.
Chicken, veal sweetbread and mushrooms in a cream sauce over puff pastry.
Snails with garlic butter.
Grilled spicy sausages made with lamb and beef served over couscous and Mediterranean-spiced vegetables.
Grilled spicy homemade sausage (lamb and beef) served with tomatoes, chick peas and onions.
Sauteed green beans.
Sliced potatoes with creme.
Homemade french fried potatoes.
Sauteed button mushrooms, garlic and parsley.
Sauteed with mushrooms, garlic and parsley.
Brioche with custard, orange flavor with creme anglaise.
Light chestnut mousse with crushed hazelnuts.
Classic creme brulee with vanilla beans.
Classic cream caramel.
Bitterrsweet chocolate fondant with vanilla ice cream.
French style lemon custard with meringue.
Apple tart with calvados.
Homemade chocolate mousse.
Poached pear with vanilla ice cream, chocolate sauce and whipped cream.
Caramel fudge, chocolate ice cream. Chocolate sauce and whipped cream.
Coffee and vanilla ice cream, mocha sauce and whipped cream.
Poached peach, vanilla and strawberry ice cream, almonds and red berry coulis.
2 banana halves with raspberry sorbet, chocolate and vanilla ice cream, raspberry and chocolate sauce and whipped cream.
Vanilla ice cream, whipped cream, pineapple, banana, orange segments and zest with a shot of grand marnier.
Menu for Bistrot Du Coin provided by Allmenus.com
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