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Pan seared dumplings filled with crumbled beyond beef and vegetables, served with Sesame-Soy dipping sauce.
Yellow sriracha, togarsahi spices and roasted garlic.
White-Wine caper butter sauce or spicy arrabbiata sauce served with toast points.
Ahi tuna poke, cucumber and tomato salad served over toasted focaccia bread with an avocado smash drizzled with Eel sauce.
Shredded zucchini, roasted sweet corn and scallions topped with grated parmesan served with sriracha aioli.
Served with gruyere cheese fondue and honey mustard.
Tossed with asian peanut sauce, finished with toasted peanuts.
Slow braised cubed pork belly tossed with stubborn asian sticky sauce and toasted sesame seeds.
House made ricotta cheese, spinach almond pesto and bruschetta tomatoes, served on grilled focaccia bread.
Grilled chicken breast, chopped eggs, Maple-Pepper bacon, cucumber, tomato, roasted corn, edamame, gouda cheese and mixed greens served with honey mustard dressing.
Pan seared under ten scallops, summer greens, toasted almonds, strawberries, cucumbers and roasted corn served with a Honey-Serrano dressing.
Ahi tuna served poke style over summer greens, cherry tomatoes, roasted corn, red cabbage, watermelon radishes, cucumbers and roasted togarashi edamame served with Ginger-Lime vinaigrette.
Tri-Color quinoa, summer greens, cucumbers, grilled corn, red onions, cherry tomatoes, craisins, crispy brussels leaves, sunflower seeds and sliced avocado served with a grilled naan bread.
Grilled salmon, summer greens, queen olives, feta cheese, red onions, cherry tomatoes, cucumbers and marinated artichokes served with stubborn balsamic dressing.
Soft cheese spread, mozzarella cheese, caramelized onions, sliced figs, chives and sauteed mushrooms drizzled with balsamic glaze.
House-Made amber ale braised pastrami, arrabbiata sauce, mozzarella cheese, caramelized onions and chopped bacon drizzle with cilantro cream.
Blackened shrimp, cherry tomatoes, mozzarella cheese, roasted corn, Maple-Pepper bacon topped with whipped cheese and chopped avocado.
Caramelized onion spread, mozzarella cheese, smoked bacon, roasted apple, grilled chicken breast finished with summer greens and drizzled with a chipotle White-BBQ sauce.
Breaded cauliflower steak floret, tomato, summer greens, sliced pickles served on toasted brioche bun with cilantro lime aioli.
6 oz. catch of the day, Old-Bay cabbage slaw, tomato, summer greens, servedon toasted brioche bun with a Lime-Chipotle aioli.
4 oz. Beyond patty, fried egg, brunch sauce, arugula, House-Made pickels, tomato and sliced avocado on toasted brioche bread.
Grilled chicken breast, smoked gouda cheese, tomato, over medium egg, spring mix, Maple-Pepper bacon and mayonnaise served on toasted brioche bun.
Amber ale braised pastrami, garlic cilantro slaw, dill havarti cheese, chopped pickles and garlic cilantro aioli pressed asiago bialy.
Grilled smashed salmon with cucumber tzatziki, cherry tomato confit, roasted apples served on toasted sourdough with herb mayonnaise, beefsteak tomato and summer greens.
Slow cooked prime rib, thinly sliced with sharp cheddar cheese, chipotle aioli, caramelized onions and finished with cheese fondue.
Chilled chickpea salad, tomato, sliced cucumbers and sprouts served on a toasted everything asiago bialy.
8 oz. Angus beef, beefsteak tomato, mixed greens, Maple-Pepper bacon, gruyere cheese fondue, cider onion jam mayonnaise and crispy potato nest served on brioche bun.
Twin 4 oz. Angus burgers, Chive-Cheese spread, Maple-Pepper bacon and swiss cheese served in between two waffle biscuit buns.
Two 8 oz. Angus burger patties, caramelized onions, sharp cheddar cheese, sliced pickles, tomato and bibb lettuce served on toasted pretzel bun.
8 oz. Angus burger, sharp cheddar cheese, over medium fried egg, smashed avocado, garlic aioli, tomato and bibb lettuce served on a toasted brioche bun.
Spinach almond pesto risotto, fresh mozzarella cheese, cherry tomatoes topped with grilled chicken breast drizzled with balsamic glaze and parmesan cheese.
Grilled 6 oz. Flat iron steak and rosemary parmesan fries.
Grilled atlantic salmon over a Tri-Colored quinoa hash (Cherry Tomatoes, Asparagus, Julienne Peppers and Yellow Squash) Finished with a thai peanut glaze.
12 oz. New York strip, white cheddar mashed potatoes and grilled asparagus finished with pork belly butter.
Five spiced pan seared under 10 scallops over chilled sesema noodle salad and sauteed julienned peppers and mixed vegetables.
8 oz. Center cut filet, bacon brussel sprout casserole and butter fried cauliflower.
Menu for The Stubborn Mule provided by Allmenus.com
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