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17 Hundred 90
Blue crab, scallions and sherry.
See server for Chef's daily creation.
Mixed greens with cherry tomatoes, cucumbers and red onion served with choice of dressing.
Mixed greens with tomatoes, cucumbers, red onion, golden raisins, blue cheese crumbles and crushed walnuts served with our signature raspberry vinaigrette.
Cello spinach, red onion, cranberries, sliced almonds served with our house-made goat cheese white vinaigrette dressing.
Heart of romaine lettuce with shaved parmesan and house made croutons tossed in Caesar dressing.
6 local oysters topped with spinach, parmesan and Cajun cream sauce.
Spicy crawfish simmered in a Cajun bond roux sauce served over rice.
Lightly sauteed helix snails with tomato, mushroom and garlic in a white wine butter sauce over delicate puff pastry.
Local shrimp sauteed and served over cheddar grits and finished with tasso gravy.
Savannah style crab cakes finished with a remoulade.
Diver scallops wrapped with Pecanwood smoked bacon finished with a buerre blanc.
Fried? green tomatoes topped with tomato chutney, diced mozzarella, fresh basil and finished with a balsamic reduction.
Silver Dollar Mushrooms stuffed with boursin Cheese and crab.
Sauteed Wild Georgia shrimp and sea scallops with cherry tomatoes in white wine, basil and garlic cream sauce served over linguine and paired with haricot verts.
Wild Georgia shrimp, sea scallops and crab cakes finished with hollandaise and paired with risotto and seasonal vegetables.
12 fresh caught Wild Georgia shrimp sauteed and paired with risotto and seasonal vegetables.
12 fresh caught Wild Georgia shrimp blackened and paired with risotto and seasonal vegetables.
6 oz. oven broiled lobster tail served on top of linguini pasta tossed in a poblano cream sauce with spinach and tomatoes and paired with haricot verts.
Chicken, sausage and shrimp in a Cajun tomato sauce served over savannah red rice paired with haricot verts.
Crispy chicken breast stuffed with Boursin herb and garlic cheese and paired with mashed potatoes and seasonal vegetables.
Panko encrusted eggplant layered with a pesto infused ricotta cheese finished with a fresh tomato basil sauce served over a bed of farro and roasted corn and paired with asparagus.
Pan seared pork tenderloin stuffed with cranberries and sage and paired with mashed potatoes and haricot verts.
Bone-In pork shank oven-roasted and served in its own juices with vegetables and roasted fingerling potatoes.
Bone-In? lamb encrusted with rosemary and garlic finished in a blue cheese sauce paired with mashed potatoes and haricot verts.
Oz. blackened New York strip grilled to your specifications finished in a blue cheese sauce and paired with mashed potatoes and haricot verts.
6 oz. Filet mignon grilled to your specifications finished with our bourbon demi-glace paired with mashed potatoes and haricot verts.
Flourless chocolate torte, nestled in a bed of fresh whipped cream and drizzled with chocolate and raspberry sauce.
Light yellow layer cake with pineapple and coconut topped with a vanilla cream icing.
Our baker's special key lime pie finished with fresh whipped cream.
Warm bread pudding drizzled with bourbon glaze finished with fresh whipped cream.
Our signature pie with bourbon, molasses and Georgia pecans finished with bourbon glaze.
Please ask your server for our signature selections.
Blue crab, scallions and sherry.
See server for Chef's daily creation.
Mixed greens with cherry tomatoes, cucumbers and red onion Served with choice of dressing.
Mixed greens with Tomatoes, cucumbers, red onion, golden raisins, blue cheese crumbles and crushed walnuts served with our signature raspberry vinaigrette.
Heart of romaine Lettuce with shaved parmesan and house made croutons tossed in caesar dressing.
Blackened salmon served over a bed of mixed greens with tomato, cucumber, red onion, golden raisins, crumbled blue cheese, and crushed walnuts and finished with a raspberry vinaigrette.
Fully? loaded chili, tipped with cheddar cheese, sour cream and green onions.
Sauteed shrimp served over cheddar cheese grits finished with tasso gravy.
Cherry tomatoes, Basil, fresh herbs and fresh mozzarella over toasted bread points.
Freshly breaded chicken tenders in a house-made buttermilk batter with French fries.
Flatbread topped with marinara, grilled vegetables and mozzarella.
Savannah style crab cakes finished with a remoulade.
8 oz. certified Angus burger grilled to your specification served on a toasted Kaiser roll with lettuce, tomato and onion.
Grilled sourdough Bread with jalapeno mayonnaise, pepperjack, gouda, smoked vermont cheddar, grilled red and green peppers. served with a side of spicy ranch.
Local shrimp blackened, served with lettuce, and tomato finished with remoulade served on two soft shell tacos.
10 oz. NY strip grilled to your specifications served with French fries.
Menu for 17 Hundred 90 provided by Allmenus.com
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