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Capitol Cellars
Buttermilk biscuits smothered in house-made chorizo gravy.
Kurobuta ham, Gouda, potato, thyme.
Raisins, brown sugar and milk.
Varies with the season's bounty.
Fresh berries and Idaho honey.
Idaho potato, prosciutto, Gouda, thyme, breaded and fried crisp, green tea puree and pea shots.
Kurobuta ham, loukaniko lamb sausage, Genoa salami, Italian prosciutto, spiced nuts, olives, cornichon gremolata, baguette and crackers. (serves 4-6).
Artisan and local cheeses, fruits, spiced nuts, port-fig jam, olives, truffle honey comb, baguette and crackers.
Choose 3 artisan or local cheeses along with 2 charcuterie meats served with a spread of accoutrements.
Romaine, kale, grape tomato, avocado, green onion, egg, kurobuta bacon bits and gorgonzola, topped with blackened prime rib, fried shallots and served with moody blue cheese dressing.
Mixed greens, parmarono, garlic croutons, tomatoes and champagne vinaigrette.
Romaine hearts, Caesar dressing, parmarono, garlic croutons, anchovies and lemon.
Locally grown barley.
Roasted beets, fennel, arugula, candied walnuts, feta and blood orange vinaigrette.
Radiatori pasta, Gouda fondue, peas, cheddar, kurobuta pork belly, garlic crumbs and truffle oil.
Thin sliced kurobouta ham, Gouda fondue, white cheddar, fried farm fresh egg, Dijon-black pepper mayo on brioche.
Idaho kobe beef, mozzarella, basil, tomato, balsamic reduction, roasted garlic aioli and brioche bun.
Thin shaved Italian prosciutto, Gouda fondue, roasted garlic aioli and arugula on brutti bread.
Corned beef brisket, house braised red cabbage, horseradish, Swiss, whole grain mustard and rye.
Prime rib, caramelized onion, kale, green peppercorn aioli and arugula on brutti bread.
Grilled Vancouver island salmon over beet-merlot risotto with cauliflower puree, broccoli sprouts and a honey-tarragon yogurt sauce.
Kurobuta ham, prosciutto, loukaniko lamb sausage, Genoa salami, spiced nuts, olives, cornichon gremolata. Serves 4-6.
Choose 3 artisan or local cheeses along with 2 charcuterie meats served with a spread of accoutrements.
Artisan and local cheeses, fruits, spiced nuts, port-fig jam, olives and truffle honey comb.
Vancouver island salmon belly, lemongrass and bell pepper cakes with a ginger-scallion aioli and red cabbage sprouts.
Peppered beef tenderloin tips wrapped in phyllo dough and baked, smoked blue cheese mousse, mushroom duxelle and parsley oil.
Pan seared Hudson Valley foie gras, black pepper, toasted brioche, cabernet-cherry chutney, grapefruit and white chocolate.
Idaho potato, prosciutto, Gouda, thyme, breaded and fried crisp, green tea puree and pea shots.
Locally grown barley.
Iceburg lettuce topped with spiced bacon, candied walnuts, pear, tomato and moody blue cheese dressing.
Romaine hearts, caesar dressing, parmarono, garlic croutons, anchovies and lemon.
Mixed greens, parmarono, garlic croutons, tomatoes and champagne vinaigrette.
Idaho-Northwest raised beef, Idaho baked potato, warm horseradish sauce and au jus.
Grilled Vancouver island salmon over beet-merlot risotto with cauliflower puree, broccoli sprouts` and a honey-tarragon yogurt sauce.
Grilled king oyster mushroom, beet-merlot risotto, golden beet puree, seasonal vegetable, parsley vinaigrette and fried shallots.
Blueberry and cognac braised bison short ribs, creamed sweet potato and butternut squash-apple coleslaw.
Idaho kobe beef, mozzarella, basil, tomato, balsamic reduction, roasted garlic aioli and brioche bun.
Hagerman red trout, pistachio, scallion mashed potato, bacon raised kale and citrus beurre blanc.
Croissant, raspberries, white chocolate with orange creme anglaise and chantilly cream.
Variety of house-made sorbets.
Variety of house-made ice cream.
Provided by "the chocolate bar".
Chocolate and espresso ganache, hazelnut cream, raspberry-chipotle sauce.
Menu for Capitol Cellars provided by Allmenus.com
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