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Smuggler's Restaurants & Raw Bar
Tempura fried chicken wings tossed in a spicy Asian bbq sauce.
Lightly fried, tossed in a sweet Thai chili sauce.
Horseradish orange marmalade.
Two cakes with roasted corn relish and cajun remoulade sauce.
Tomatoes, garlic, basil, and fresh mozzarella.
Arcadian spring greens, onions, olives, tomatoes, carrots, and feta cheese.
Feta cheese, red onions, sweet Italian vinaigrette, and crostini bread.
Mixed greens, olives, heirloom tomatoes, blue cheese, with a coconut vinaigrette.
Baby spinach, fresh berries, blue cheese, candied pecans, with a raspberry vinaigrette.
Romaine, parmesan crisps and crostini bread.
Shredded cheddar, fried onion strings, thousand islands, on toasted brioche.
Cheddar cheese, lettuce, tomato, onion, on a toasted potato bun.
Grilled chicken breast, provolone cheese, lettuce, tomato, caramelized onions on a toasted potato bun.
Pineapple coconut glaze with rice and chef vegetable.
Grilled, fried, or blackened. Lettuce, tomato, onion, on a toasted potato bun.
Bacon, tomato, arugula, cajun remoulade, on toasted brioche.
Atlantic cod, french fries and tartar sauce.
Lobster meat, mascarpone, provolone cheese, tomato, arugula, on toasted sourdough.
Blackened seared ahi tuna with Asian slaw, avocado, toasted almonds and spicy mayo.
Grilled, fried, or blackened. Grouper, shrimp, and scallops with rice and chef vegetable.
Oven-roasted with a creamy parmesan cracker crust. Rice and chef vegetable.
Sautéed broccoli, fettuccine pasta, in a creamy garlic and parmesan alfredo sauce.
Lightly fried, tossed in a sweet thai chili sauce.
Horseradish orange marmalade.
Roasted corn relish and cajun remoulade. The best in town, so we've been told.
Served with zesty cocktail sauce.
Topped with creamy blue cheese demi.
Seaweed salad, avocado, mango, wasabi, pickled ginger, and fried wontons.
Baked on the half shell with spinach, mozzarella, bacon, and parmesan.
4 Rockefeller and 4 charbroiled oysters. For the indecisive oyster lover
Snails, onion, tomato, garlic, and mushrooms in a white wine parmesan cream sauce.
Arcadian spring greens, onions, olives, tomatoes, carrots, and feta cheese.
Baby iceberg, feta cheese, red onions, sweet Italian vinaigrette, and crostini bread.
Mixed greens, olives, heirloom tomatoes, blue cheese, with a coconut vinaigrette.
Baby spinach, fresh berries, blue cheese, candied pecans, with a raspberry vinaigrette.
Pan-fried, spinach, hearts of palm, artichoke hearts, garlic, blue cheese, and hollandaise. Served with rice pilaf.
Braised pork shank with a roasted vegetable demi-glace. Served with garlic mashed potatoes. A captain's sized portion.
Grilled to perfection and topped with mint chimichurri. Served with garlic mashed potatoes and asparagus.
Pan-seared, sundried tomatoes, mushrooms and shallots in a sherry pesto cream sauce. Served with garlic mashed potatoes and asparagus.
8oz filet mignon topped with blue crab and hollandaise. Served with garlic mashed potatoes and asparagus.
12oz strip, marinated and topped with a blue cheese demi. Served with roasted fingerling potatoes and asparagus.
14oz ribeye topped with a whiskey peppercorn demi. Served with garlic mashed potatoes and asparagus.
6oz main lobster tail and filet mignon. Served with garlic mashed potatoes and asparagus. A delightful combination.
Filet is topped with lump blue crab and hollandaise. Served with garlic mashed potatoes and asparagus.
Spinach, onions, bacon and garlic, sundried tomatoes in a white wine cream sauce. Served with garlic mashed potatoes and asparagus. A punta Gorda favorite.
Pan-fried with a lemon caper sauce. Served with rice pilaf and sautéed broccoli.
Chargrilled and topped with a wasabi bourbon glaze. Served with rice pilaf and sautéed broccoli.
Blackened, prepared rare. Served with mushroom risotto and asparagus.
Coldwater lobster tails, perfectly broiled for impeccable tenderness. Served with garlic mashed potatoes and asparagus. Famous in Kennebunkport.
Grilled and topped with fresh mango salsa. Served with garlic mashed potatoes and asparagus.
Lobster stuffed ravioli, onions, tomatoes and garlic in a shiitake mushroom brandy cream sauce.
Fresh jumbo scallops, pan-seared and topped with a grand mariner cream sauce. Served with garlic mashed potatoes and asparagus. Whaling city would be proud.
Pan-seared and finished with a coconut sriracha glaze. Served with rice pilaf and sautéed broccoli.
Grilled or blackened. Grouper, shrimp, scallops, sautéed crab meat, and topped with lobster cream sauce. Served with garlic mashed potatoes and asparagus.
½ lobster tail, grouper, shrimp, scallops, green peppers, tomatoes, onions, and garlic in a brandy marinara cream sauce; served over fettuccini. Ponce de Leon brought this one ashore.
Arcadian spring greens, onions, olives, tomatoes, carrots, and cucumbers.
Romaine lettuce, parmesan crisps and crostini bread.
Menu for Smuggler's Restaurants & Raw Bar provided by Allmenus.com
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