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Breast of chicken pounded and lightly breaded, topped with country smoked ham, Swiss cheese and a dijon mustard sauce.
1/2 Organic chicken, herb roasted, served with a citrus tarragon leurre blanc.
Tender duckling served with a l'orange sauce.
Sauteed, then baked to perfection, served with your choice of lemon caper or Almondine.
Fresh gulf shrimp, scallops, and salmon in a sauce of Madeira wine and cream stuffed in a puff pastry.
Pan seared hanger steak, basted in herbs and butter, hand cut duck fat french fries.
Tender veal sauteed in olive oil, white wine, capers, lemon and mushrooms.
Char-broiled filet mignon with choice of bearnaise sauce or peppercorn brandy cream sauce.
New Zealand lamb chops marinated and grilled to your taste accompanied with our traditional mint sauce.
Grilled filet mignon topped with ragout of oyster, portobello and cremini mushrooms.
Fresh Scottish salmon cast iron skillet seared served with a champagne Beurre Blanc sauce.
Imported French snails prepared in garlic butter, fine herbs and brandy.
Prince Edward Island mussels sauteed with mushrooms, apple smoked bacon, Granny Smith apples and apple brandy.
Tender scallops in a sauce of Madeira wine, cream, and Gruyere cheese.
Hand cut prime tenderloin, shallots, caper, Worcestershire, cured egg yolks and garlic crostini.
Tiger Shrimp, tomato fennel compote, Sambuca bacon cream and frizzled leeks.
An old family recipe brought to you from Spain.
Miguel's signature Caesar salad prepared tableside. For 2.
Sauteed then baked to perfection, topped with your choice of a lemon caper sauce, or Almandine sauce.
Fresh shrimp, scallops, and salmon sauteed in a sauce of Madeira and cream, stuffed in a puff pastry.
A tantalizing seafood trio, coquille St. Jacques, Fresh fish du jour and shrimp provencal.
The whole dover sole sauteed in lemon butter and deboned tableside.
Prince Edward island mussels sauteed with mushrooms, apple smoked bacon, granny smith apples and apple brandy served with a side of french fries.
Fresh Scottish salmon served with a grenobloise sauce.
Citrus tomato fennel broth, 1/2 lobster tail, tiger shrimp, pei mussels, scallops and seasoned fish.
Roasted young duckling with l'orange sauce.
Chicken breast lightly pounded and breaded topped with country smoked ham, Swiss cheese and a dijon mustard sauce
1/2 organic chicken, herb roasted, served with a citrus tarragon blanc beurre.
Domestic lamb rack roasted to your temperature with fine herbs.
Scaloppini of veal sauteed covered with crabmeat, asparagus, and Bearnaise sauce.
Scaloppini of veal sauteed in lemon butter, mushrooms, capers and white wine.
6 oz. of grilled USDA prime filet mignon with your choice of bearnaise sauce or sauce of cracked peppercorns, cream and brandy.
8 oz. of grilled USDA prime filet mignon with your choice of bearnaise sauce or sauce of cracked peppercorns, cream, and brandy.
Beef tenderloin tips sauteed with mushrooms, garlic, brandy and demi-glace, served in a puff pastry.
Center cut of the beef tenderloin grilled to your taste and served with bouquets of fresh vegatables and bearnaise sauce. For 2.
Tender lamb chops with mint sauce, veal with bordelaise sauce, and filet mignon with bearnaise sauce.
2 4 oz. prime filets placed on top of 2 crostinis, served with a portobello, cremini, and oyster mushrooms.
Traditional rich vanilla bean custard burned with sugar.
Choose from our variety of ice cream and ask about our flavor de jour.
Stolen from new orleans, white chocolate custard with bread, riddled with crunchy almonds, served warm, tableside poured white chocolate cream anglaise.
Needs no description, only that it is the best mousse in town.
Rich tart dough filled with salted cashews, caramel and chocolate.
Butter, brown sugar and myers rum, combined with bananas displayed with fire.
Crispy Belgium waffles, butterfinger crumbs, maple syrup, and fresh bananas, finished with a champagne sabayon sauce.
Bing cherries flambeed with chambord, brandy and southern somfort served over vanilla ice cream.
Equal parts sugar to marsala wine, thickened by egg and fire, served over vanilla ice cream.
A romantic flambe of the marriage of chocolate and strawberries using godiva and brandy.
Think of flambeed apple pie, cinnamon, cream, granny smith apples, brandy and apple liquor cooked over fire.
A rich sauce of strawberries, triple sec, brandy and whipped cream, put together table side, spooned on vanilla ice cream.
House made crepes, soaked in a concoction of grand mainer, brandy, and orange zest, paired up with vanilla ice cream.
Miguel's signature table side dessert, invented by George Kordel, a beloved server in 1988 in house. Strawberries, white rum, sambuca, and cream flambeed together, finished with a touch of pepper.
Menu for Miguel's provided by Allmenus.com
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