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Chunky avocado dip made to your degree of spiciness. Comes with chips and salsa.
Blend of Chihuahua cheese and goat cheese with poblano rajas and Mexican oregano. Comes with chips and salsa.
Chicken barbacoa taquitos with watercress, salsa cruda, pickled red onions, queso anejo, and creme fraiche.
Pan-seared lump crab cake with jicama, cucumber, avocado relish jalapeno aioli.
Chipotle hummus, olive oil, queso fresco, black sesame seeds, and chapati tortilla.
Miniature pumpkin stuffed with shrimp, mushrooms, scallops and spaghetti squash smothered in white wine and epazote cream
Poblano salsa, creamy black wild rice, mixed greens, ginger dressing, and queso fresco.
Oven-roasted pork ribs in guava barbecue sauce. Served with boniato fries and roasted corn salsa.
Cornmeal turnovers stuffed with chihuahua cheese, ham, and sliced poblano peppers in an avocado tomatilla salsa.
Fresh Lake Superior white fish, shrimp, lime juice, avocado, tomato, onions, cilantro and Serrano peppers. Comes with chips and salsa.
Fresh homemade chips and salsa.
Chef's soup made fresh daily with local ingredients. Please call the restaurant for today's selection.
Tilapia, scallops, mussels, shrimp, potatoes and leeks in a guajillo broth served with a side of rice.
Baby spinach, candied hazelnuts, lemon-ginger dressing, and goat cheese.
Artichoke fritters, arugula and manchego cheese in a white truffle vinaigrette.
Grilled watermelon, mixed greens, pepitas, queso fresco, and strawberry-red wine vinaigrette.
Sweet potato, spinach, bacon, pumpkin seeds and smoked cheese in a red wine vinaigrette.
Grilled romaine lettuce, roasted tomatoes, bacon and queso fresco in a honey-chipotle dressing.
Artichoke fritters, fris?e, arugula, manchego cheee, almonds tossed in a lemon wine vinaigrette.
Pan-roasted Alaskan salmon, shrimp, asparagus, saffron rice in a creamy chipotle sauce.
Spanish octopus, house made chorizo, fingerling potatoes, grape tomatoes, spiced garbanzo beans, scallions, and lemon vinaigrette.
Pan-seared tilapia tacos with jicama, mango, cucumber, and soy-Serrano aioli. comes with rice and beans
Sauteed tiger shrimp, tamarind reduction, coconut risotto, and ginger-tamarind salad.
Skirt steak, chipotle goat cheese, chimichurri yucca potatoes, tomato, and chimichurri.
Sauteed duck breast, mango-coconut cream-shallot-chile de arbol salsa, trumpet mushrooms, and mustard greens.
Scallops, black rice, long beans, and yuzu-habanero-butter sauce.
Sizling Chihuahua cheese, outside skirt steak, shrimp, grilled cactus, pico de gallo, molcajete salsa, black retried beans and choice of tortillas.
Pineapple and tequila soaked skirt steak on a stack of rum-cured plantains and thick cut papas fritas with mango pico de gallo.
Braised pork shoulder slow roasted in banana leaves with achiote, citrus juices, and Mexican herbs. Served with refried beans and habanero salsa.
Corn tortillas stuffed with grilled chayote, carrots, portabella mushrooms, and crispy corn chips bathed in a creamy jalapeno-tomatillo salsa and topped with melted Chihuahua cheese, crema Mexicana, queso anejo, and garlic vinaigrette salad.
Adobo marinated grilled tofu, smoked Gouda, pico de gallo, creama, and chipotle jam. Served with a side of Mexican rice and refried black beans.
Oven roasted acorn squash stuffed with artichokes, green peas, chile de arbol, wild mushrooms, and saffron risotto.
Grilled filet and tiger shrimp with chipotle-sweet potato puree, sauteed spinach, baby carrots, and jalapeno chimichurri.
Sizzling onions, peppers, and carrots with refried black beans, rice, pico de gallo, crema Mexicana, and Chihuahua cheese. Please instruct corn or flour tortillas. Please instruct temperature for steak.
Rack of lamb in our award-winning mole. Served with sauteed spinach, and Yukon mashed potato.
New York Strip steak, avocado-serrano relish, plantains, red potatoes, grilled asparagus, and chimichurri.
Grilled chicken breast, sauteed peppers and chipotle-honey salsa smothered in chihuahua cheese and a side of saffron rice.
Chicken breast stuffed with provolone, prosciutto, and basil atop tomatillo salsa with nopales hash.
Statler chicken breast in our homemade mole rojo. Served with sauteed potatoes, poblano rajas and chihuahua cheese.
Chef's special preparation.
Shrimp pan seared with chipotle onion garlic butter, arugula, lime avocado, manchego cheese with rice and beans.
Molten chocolate cake in rompope sauce, dulce de leche ice cream and a cinnamon chip.
Chef's choice. Please contact restaurant for today's selection.
Taffy apple compote, cajeta sauce, vanilla ice cream and almond cookie crumbs.
Sweet potato tart, cinnamon butter pecan ice cream and cranberry sauce.
Homemade churros with chocolate fudge and rompope dipping sauce.
Trio of ice cream.
Dried fruit bread pudding, rompope ice cream and guava-caramel sauce.
Vanilla, chocolate and strawberry fried ice cream sundae, topped with whipped cream, chocolate sauce, cajeta and fresh berries.
Menu for Las Palmas provided by Allmenus.com
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