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Wine Cellar
Served over tomato-ginger chutney with balsamic reduction.
Orange ponzu, wasabi cream and pickled ginger.
Served over panko crusted fried asparagus, arugula and capers drizzled with horseradish cream sauce.
Black mussels tossed in saffron and white wine tomato sauce with bell peppers and onions garnished with toasted bread crumbs and fresh herbs.
Blackened and pan seared florida gulf coast shrimp served over fresh corn blini with pico de gallo and avocado creme fraiche.
Served in saffron cream sauce with grilled baguette.
Thinly sliced Angus beef tenderloin, truffle oil dressed arugula sprinkled with shaved manchego cheese.
Brie cheese wrapped in puff pastry and baked golden brown drizzled with almond honey, served with grapes and seasonal fruit.
House made gnocchi, wild mushroom melange, Parmesan cheese and fresh herbs.
Strawberry-mint vinaigrette.
A delightful twist on the classic" basil Caesar dressing, garlic croutons and Parmesan cheese.
Vanilla bean-champagne dressing.
Served over baby spinach with chunky bleu cheese dressing sprinkled with applewood smoked bacon and red onion.
Jumbo scallops wrapped with crispy bacon and seared served with garlic spinach, cream corn and blistered tomatoes.
Mussels, shrimp and scallops steamed in saffron and white wine broth roasted tomatoes, caramelized onions, basil and garlic and served with grilled baguette.
Lightly breaded and deep fried a wine cellar specialty vanilla bean-frangelico cream sauce, risotto and glazed rainbow carrots grilled or butter poached also available .
Served with potato mash and topped with wilted arugula finished with port wine reduction.
Pan seared seabass glazed with lobster bearnaise and baked served over spinach and tomato orzo.
Served with fresh asparagus and risotto du jour, finished with galliano sauce.
Lightly blackened and sauteed served over mushroom, scallion and red pepper risotto finished with tomato-caper rose wine sauce.
Lightly breaded breast of chicken medallions sauteed in butter, white wine, lemon and capers and served over linguine.
Served with long grain wild rice and thyme glazed rainbow carrots finished with apricot reduction.
Walnut crusted, oven roasted served with potato mash and green beans almandine, finished with blueberry demiglace.
Florida gulf shrimp stuffed with lump crab meat - beurre blanc grilled 4 ounce medallion of beef tenderloin - Bearnaise sauce sea scallops over roasted red pepper and bacon-cream corn served with potato dauphinoise and baby arugula.
Served with potato dauphinoise and asparagus, finished with Bearnaise sauce.
Black angus ny strip lightly crusted with pepper and herbs served over house made pappardelle pasta with wild mushrooms finished with brandy cream sauce.
Served over baby arugula with pistachios and vidalia onion sprinkled with goat cheese, dressed with red wine vinaigrette.
Blackened and sauteed shrimp served over creamy smoked Gouda cheese grits topped with tomato-sherry gravy, bacon and jalapeno peppers.
Served over jasmine rice pilaf with green beans and baby carrots finished with amaretto, orange cream sauce.
Lightly breaded breast of chicken medallions sauteed in butter, white wine, lemon and capers served over linguine.
House ground tenderloin of beef, peppers, onions, peas and carrots topped with potato crust, cheddar cheese and baked baby greens salad with apple cider-shallot vinaigrette.
Served on brioche roll with roasted garlic aioli house made pickles, lettuce and tomato tempura battered fried green beans and horseradish sauce.
Vanilla bean-champagne dressing.
Served over baby spinach, sun dried cherries orange sections and apple cider-shallot vinaigrette.
Basil Caesar dressing, garlic croutons and Parmesan cheese.
Arugula topped with grilled shrimp, red grapes, candied almonds and manchego cheese lemon-champagne vinaigrette.
Ahi tuna served over napa cabbage and bok choy slaw, tossed in wasabi cream orange ponzu, pickled ginger and wonton strips.
Spring rolls filled with grilled shrimp, lump crab daikon radish, shredded carrots and Napa cabbage, served with citrus aioli.
Served with seasonal fruit or baby greens tossed in apple cider-shallot vinaigrette.
Served on croissant with sliced tomato topped with mozzarella cheese and baked, served with baby greens salad.
Crusty fried shrimp tossed in sweet thai chili sauce, shredded lettuce, pico de gallo avocado coulis, served with herb roasted fingerling potatoes.
Angus beef burger served on brioche topped with strawberry jam, french brie and arugula, served with roasted fingerling potatoes.
Aged cheddar, mozzarella, crispy fried onions, chipotle aioli, lettuce, tomato served on grilled ciabatta with rosemary fries.
Blackened filet of grouper served in flour tortilla wrap with shredded romaine santa fe salsa and avocado crème, rosemary fries.
Black Angus tenderloin with Swiss cheese, bacon, tomato, onion, garlic aioli served with rosemary fries.
Topped with fried mayport shrimp seared scallop crab cake grilled asparagus, finished with roasted red pepper sauce.
Served with baby greens tossed in apple cider-shallot vinaigrette.
Jumbo shrimp sauteed in butter finished with amaretto, white wine and orange cream sauce served over jasmine rice and baby carrots, sprinkled with toasted almonds.
Topped with fresh spinach, feta cheese and grape tomatoes served with bibb lettuce, berries and walnut salad, dressed with strawberry-mint vinaigrette.
Grilled or sauteed with lemon and herbs, served with fresh vegetables.
Seared with a blend of tarragon, fennel, lemon, roasted garlic aioli served over jasmine rice pilaf, lightly sauteed spinach.
Finished with lemon-basil aioli, served with potato mash and fresh vegetables.
Served with potato mash and fried onion straws finished with bourbon-mushroom demiglace.
Served with potato dauphinoise and asparagus, finished with Bearnaise sauce.
Served over baby arugula with pistachios and vidalia onion sprinkled with goat cheese, dressed with red wine vinaigrette.
Blackened and sauteed shrimp served over creamy smoked gouda cheese grits topped with tomato-sherry gravy, bacon and jalapeno peppers.
Served over jasmine rice pilaf with green beans and baby carrots finished with amaretto, orange cream sauce.
Lightly breaded breast of chicken medallions sauteed in butter, white wine, lemon and capers served over linguine.
House ground tenderloin of beef, peppers, onions, peas and carrots topped with potato crust, cheddar cheese and baked baby greens salad with apple cider-shallot vinaigrette.
Served on brioche roll with roasted garlic aioli house made pickles, lettuce and tomato tempura battered fried green beans, horseradish sauce.
Menu for Wine Cellar provided by Allmenus.com
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