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Henry Campbell Steakhouse
Melted mozzarella cheese atop sliced chicken and tomato with basil, garlic aioli and a balsamic glaze on herb-oil infused ciabatta and a side of steak fries
Classic fried grouper and crispy bacon paired with ripe tomato and crisp lettuce, served with a Creole tartar sauce and steak fries
Your choice of steak, chicken or shrimp on a chargrilled tortilla with cheddar cheese, sauteed mushrooms, onions, zestful salsa and herb sour cream
Oven roasted ribeye, caramelized onions, sauteed mushrooms and Swiss, served atop ciabatta with garlic aioli, au jus and a side of steak fries.
A mouthwatering 10 oz. blend of ground venison, bison and wagyu beef presented on a brioche bun, accompanied with lettuce, tomato, onion and a side of steak fries; We recommend trying it "wicked" with our house-made pimento cheese (add $2).
Rich, creamy cheesecake, finished with a perfect crust
Endless moist blueberry layers in light cream frosting
Traditional French custard with a caramelized sugar shell
Grilled salmon fillet glazed in sweet soy with white rice and asparagus.
Pan-fried, 6-oz chicken breast in a crisp lemon caper wine sauce, served with mashed potatoes and asparagus.
Our classic dish, a 10-oz chop steak blend of bison, venison and wagyu beef layered over potato latke, covered in a mushroom-and-onion gravy.
Fresh Gulf shrimp poached in a cream sauce with sauteed peppers, onions and celery over cheddar cheese grits.
6-oz filet of beef and a Creole crab cakes paired with a Bearnaise and compound butter.
Crab cake tucked inside fresh grouper on a bed of herb white rice, served with asparagus and finished with a lemon Bearnaise.
Penne pasta smothered in a Parmesan cream sauce with boneless grilled chicken, chopped bacon, cherry tomatoes, red onions, peas and roasted peppers.
Fresh baby spinach topped with dried cranberries, goat cheese and balsamic vinaigrette.
Wedge of crisp lettuce topped with tomatoes, chopped bacon and Russian dressing.
Chilled romaine tossed in classic Caesar dressing with Parmesan cheese and croutons.
A Steakhouse favorite, our savory broth with a wealth of caramelized onions and Swiss cheese.
Lynne Mertins' recipe is the perfect combination of lump crab, smooth cream cheese and sweet sherry.
Creole crab cakes seared and served over our house-made Bearnaise and garnished with red pepper.
Wonton-wrapped duck breast and velvety brie, drizzled with truffle honey on a seat of duck butter cream sauce
A hint of jalapeño creates a wicked twist on our classic pimento cheese dip, served with warm pita points
Tender tips of beef tenderloin, grilled and served atop garlic aioli spread with roasted red potatoes
Frenched chicken drumettes in a sriracha-teriyaki glaze, with chipotle bleu cheese and sliced cucumbers
Fresh-cut steak fries drizzled with sea salt, truffle oil and Parmesan cheese, served with balsamic ketchup and garlic Hollander dipping sauces
A signature dish at Henry Campbell's, fresh shrimp in a crispy house-made tempura and a spicy chili aioli
Creamy spinach, succulent artichokes and melted mozzarella cheese, served with warm pita points
Our 16-oz, prime-grade specialty cut of flavorful short loin.
Our prime 18-oz bone-in ribeye offers a delectable combination of marbling and tenderness.
Generous marbling makes this 16-oz ribeye one of the most juicy, tender cuts of beef.
Our most tender cut of beef, this 6 oz. filet is lean yet flavorful.
Menu for Henry Campbell Steakhouse provided by Allmenus.com
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