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Pavilion Restaurant & Bar
Jumbo shrimp marinated with olive oil, dry oregano and fresh basil served in a puff pastry shell, with the chef's exclusive cocktail sauce.
Thinly sliced prime beef tenderloin served over corn bread and mixed greens, topped with shaved parmesan cheese and capers drizzled with scallion aioli and a balsamic reduction.
4 butter crepes served with premium quality red caviar.
Sashimi grade ahi tuna mixed in sesame oil, layered with tomatoes and avocado, served on a bed of alfalfa sprouts.
Stacked red tomatoes and mozzarella slices with fresh basil, olive oil and balsamic reduction.
Smoked salmon, cream cheese, capers, tomatoes and red onions served on dark rye bread.
Sliced herring served on a diced boiled potato topped with capers, onions and a touch of extra virgin olive oil.
Diced tomatoes, onions, fresh basil and olive oil served on toast points, topped with shaved parmesan cheese.
A traditional dish of pierogies filled with potatoes, tossed in butter and garnished with pan fried onions, served with sour cream.
3 pieces of seared New Zealand scallops served with apricot and mango salsa.
Tender calamari steak served with a spring mix and a special home-made house dressing. Simply tasteful and delicious.
Hearts of artichoke, fresh spinach and cream cheese baked with parmesan cheese and served with warm pita bread.
Combination of varenyky (potato pierogies) and pelmeni (chicken dumplings) served with sour cream and white vinegar.
Traditional European style white button mushrooms sauteed in cream and baked with mozzarella and cheddar cheese served in a puff pastry shell.
Home-made crepes stuffed with chicken and topped with a creamy mushroom sauce.
3 jumbo shrimp stuffed with crab meat and manchego cheese, wrapped in bacon and served with a tequila cream sauce.
Baked mozzarella cheese with tomatoes and basil oil, served on flatbread and garnished with parmesan cheese and garlic spread.
Home style pan fried potatoes with shiitake mushrooms and onions.
European style fried jumbo ravioli stuffed with pork, beef and onions, served with sour cream and a spicy tomato sauce.
Two marinated and grilled Portobello mushrooms, baked with goat cheese, garnished with fried onions and balsamic reduction.
Siberian recipe dumplings filled with chicken and onions, topped with melted butter, served with sour cream and white vinegar.
Lightly breaded and fried squid served with red pepper sriracha aioli and marinara sauce garnished with parmesan cheese and parsley.
Four shrimp, battered in coconut flakes, topped with sweet and sour mango salsa.
A classic cream of tomato soup with roasted red peppers and parmigiano cheese.
A classic mushroom soup with caramelized and dried mushrooms drizzled with truffle oil.
World classic! Sweet and soup of beets, chicken, cabbage, carrots, onions, potatoes and tomatoes served hot with sour cream and a garlic clove.
Mescaline mix, dried cranberries, pineapple chunks, diced mango and caramelized almonds tossed with raspberry vinaigrette, topped with your choice of coconut or tempura shrimp.
Mescaline mix, cherry tomatoes, red onions, garbanzo beans and avocado, tossed with balsamic vinaigrette.
Lettuce, tomatoes, cucumbers and onions topped with roasted garlic brioche croutons, served with your choice of dressing.
European style potato salad made with diced boiled potatoes, eggs, carrots, chicken breast, pickles and peas tossed in mayonnaise.
Romaine lettuce, celery, green apples, dried cranberries and walnuts. Dressed and served with apple ranch dressing.
Romaine lettuce, roasted chicken, avocado, tomatoes, corn, bacon, bleu cheese, scallions and tortilla strips with home-made citrus-lime vinaigrette.
Sliced roasted beets, dressed with a special house dressing, sprinkled with goat cheese and pomegranate. Served with a pineapple and mango salsa on the side.
Grilled heart of romaine lettuce, roasted garlic brioche croutons and anchovies, drizzled with parmesan cheese and topped with home-made anchovy Caesar dressing.
Fresh mozzarella and cherry tomatoes, tossed with basil oil.
Grilled chicken breast, lettuce, cucumbers, tomatoes, carrots, avocado and onions, served inside a warm pita bread.
Pan fried corvina filet served on a bun with lettuce, tomato and mayonnaise.
Grilled wagyu beef, heirloom tomato, merkts cheddar cheese, smoked Gouda cheese, slab bacon, spring greens, caramelized vidalia onions on an artisan brioche bun, cooked to order.
Prime Angus beef burger served on a bun with cheddar cheese, slab bacon, lettuce, tomato and mayonnaise, cooked to order.
Marinated pan fried Cajun or barbecue chicken served on a bun with cheddar cheese, lettuce, tomato and mayonnaise.
Marinated skirt steak, caramelized onions, provolone cheese, spinach and mayonnaise, served on a French baguette, cooked to order.
All wraps are served in a grilled tomato basil tortilla wrap with lettuce, tomatoes and mayonnaise.
Grilled cheddar, mozzarella and American cheese on brioche bread, served with a bowl of tomato bisque soup.
Pan fried in flour and garnished with fried onions.
Choice of pan fried sea bass sauteed in lemon butter cream sauce or grilled sea bass marinated in soy sauce and glazed with teriyaki sauce.
Atlantic salmon baked on a cedar plank glazed with soy sauce.
Grilled skirt steak marinated in soy sauce, teriyaki sauce, orange juice and fresh thyme, cooked to order.
Shrimp, mussels, scallops over linguini pasta in your choice of alfredo sauce, marinara sauce or lemon butter cream sauce.
Grilled half rack of lamb, cooked to order.
12 oz pork chop lightly seasoned and baked to perfection.
Lean sirloin beef and potatoes cut into cubes, sauteed with pan fried onions, carrots, white button mushrooms and tomato paste, baked in a ceramic bowl, topped with a home-made puff pastry.
Tender and juicy grilled steak with a cheesy, crispy crust seared on top. Served with morita sauce.
Whole tender cornish hen, flattened, brushed with pepper and garlic, pan fried to a golden crust, served with spicy tomato sauce.
Lean and tender skirt steak baked with a sun-dried tomato crust.
Filet mignon cooked with a savory and delicious horseradish crust.
6 oz filet mignon, cooked to order and 4 oz lobster tail, grilled or steamed.
Lean sirloin beef sauteed and simmered in sour cream, beef stock and onions. Served over mashed potatoes or egg noodles.
Chicken breast braised in marsala red wine and mushroom sauce.
Menu for Pavilion Restaurant & Bar provided by Allmenus.com
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