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Ham, brie, tomatoes and old fashioned dijon mustard.
Turkey, bacon, Swiss cheese, roasted peppers and old fashioned Dijon mustard.
Smoked salmon, chives creme fraiche, tomatoes and capers.
French salami, butter and cornichons petite French pickles.
Fresh mozzarella, tomatoes, basil pesto and baby spinach.
Goat cheese, roasted veggies and sweet balsamic.
Brie cheese, fig preserve and caramelized onions.
Turkey, bacon, tomatoes, basil pesto and Swiss.
Black forest smoked ham and Swiss cheese.
Ham, bacon, creme fraiche and caramelized onions.
Goat cheese, a drizzle of honey and roasted veggies.
Smoked salmon, chives creme fraiche and tomatoes.
Small comte cheese puffs.
Goat cheese, spices, provencales herbs, red wine, pepper. Gorgonzola croquette: warm, battered pastry puffs filled with Gorgonzola cheese.
Cherry tomatoes stuffed with fresh farmer's goat cheese.
Burgundy pears: red wine poached seckel pears filled with honey mascarpone and topped with chocolate coulis.
Creamy goat cheese wrapped in a thin pastry shell and pan fried in olive oil.
Mix of sweet and sour vegetables celeries, carrots, red pepper and zucchini.
Cored cucumber pieces filled with a crab chutney.
A bite of the famous wine stew.
Gorgonzola-stuffed prunes wrapped in a bacon string.
White veal sausage with braised apples and crispy bacon.
Blanched carrots marinated in olive oil, lemon, parsley and cumin.
Finely-diced roasted zucchini, mountain prosciutto, and fresh goat cheese.
The legendary ritz hotel recipe modernized with sprinklings of pancetta.
Classic shrimp with modern and elegant champagne cream cocktail sauce.
Pan-seared veal medallions with charlotte apple and vinegar reduction.
Mediterranean vegetables eggplant, tomatoes, red peppers stir-fried in honey and spices with slow-braised lamb.
Honey truffles in a velvety baby squash and chestnut soup.
Young green asparagus mousse served cold in a martini glass.
Semolina cigars wrapped in honey sesame pastry shells and tangerine supreme.
Vegetable napoleon and polenta drizzled with a smoked tomato sauce.
Tomato confit reduction with garlic, cinnamon and orange.
Falafel-style sauteed portobello with eggplant pure.
Asparagus heads wrapped in 2 thin slices of marinated carrots and zucchini, topped with a tapenade.
Hearty beef stew with French bacon and carrots, slowly braised in red wine, shallots and herbs. Served with farfalle pasta.
Seared tenderloin in paprika sauce. Served with zucchini gratin.
Served in a green peppercorn cognac sauce and duck-rendered, pan-fried potatoes.
Served with sauteed fingerling potatoes and rosemary.
Chicken braised in burgundy red wine with pearl onions and French bacon. Served over basmati rice or tagliatelle pasta.
Served with classic lemon beurre blanc and basmati rice.
Ham, egg, tomatoes, Swiss or Brie.
Bacon, brie and provencal herbs.
Goat cheese, spinach and honey.
Lox, cream cheese, dill and lemon.
original glaze, cinnamon glaze, dulce de leche, nutella chocolate and bonne maman preserve.
Marshmallows, nutella chocolate and graham cracker crumbles.
Nutella chocolate, banana, crushed hazelnuts and banana-nut muffin crumbles.
Banana and nutella chocolate.
Apple, dulce de leche and crushed almonds.
Cinnamon glaze, mandarins and blueberry muffin crumbles.
Menu for Cook Au Vin provided by Allmenus.com
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