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Jungle jim's 1976 classic. Plenty for everyone! A heaping mound of jimmy's famous calamari and a side of our stone eagle dipping sauce.
Vegetarian and jungle jim's 1976 classic. Our classic pile of haystack onion strings. Thinly shredded onion hand-floured and deep-fried with a side of our stone eagle dipping sauce.
A blend of both worlds. Perfect for sharing! Our calamari and onion rings.
Vegetarian. A heavenly, age old, middle Eastern dip. Ours is blended with roasted red peppers, dukkah spices, lemon and olive oil. Served with veggies for dipping.
Jungle jim's 1976 classic. Jungle jim's made these famous and they're back! Garlic marinated shrimp wrapped in bacon. Served with focaccia bread and finished with our creole bourbon sauce.
Vegetarian and jungle jim's 1976 classic. Seasoned mozzarella sticks rolled in a crisp wonton wrapper deep-fried. Served with our marinara sauce.
Crisp corn tortilla chips smothered with our smoky carnita pork, cheddar cheese, jalapeno and fresh salsa.
Maryland style crabcakes made with fresh surimi crab meat seasoned with old bay spices mixed with celery, red and green onions and parsley pan sauteed to perfection. Served with drawn butter.
Crisp zucchini sticks parmesan crusted and fried to perfection with our homemade chipolte ranch.
Vegetarian. My sister's restaurant made these famous - back again! Served with a cool, creamy dipping sauce.
Vegetarian. Garlic, parmesan and extra-virgin olive oil rustic bread topped with fresh mozzarella cheese, chunks of roma tomatoes, parmesan and fresh basil.
Vegetarian. Tender baby portobellas stuffed with our blend of creamy cheeses seasoned with fresh sage, rosemary and garlic. Deep-fried golden brown. Served with JJ's dipping sauce.
Voted by our staff as our best creative appetizer and most delicious!
Vegetarian. Fresh blend of cheeses hand-breaded with herbed crumbs then deep-fried golden brown. Served with tomato marinara for dipping.
Our famous corned beef rolled in a wonton with champagne sauerkraut, monroe, Wisconsin Swiss cheese and our Thousand island dressing.
Perfect for group sharing! Diced artichoke hearts, fresh baby spinach, tomatoes, surimi crab meat, Asiago and Swiss cheeses with alfredo sauce. Baked golden brown, served with tortilla chips and crispy focaccia bread.
Proudly served since 1976. My mother's most famous creation (besides my sister and brother). Tender gulf shrimp, sweet flaked surimi crab in a creamy dressing with egg, carrots, onion and celery.
Crisp romaine lettuce tossed in a traditional cream dressing, parmesan reggiano cheese and toasted garlic croutons.
Gluten free. Heck of an idea! Maple glazed center cut bacon with thick cut tomato slices over a bed of fresh spring greens. Your choice of dressing.
Coconut crusted chicken breast and wonton crisps atop mixed greens, golden mushrooms, peanuts, cilantro, baby corn, diced tomatoes and bean sprouts with a sweet and spicy dressing.
Char-grilled Cajun shrimp with avocado and diced tomato on tender greens drizzled with stone eagle dressing.
Blended greens, Genoa salami, bleu, provolone and mozzarella cheeses, red onion, tomatoes, egg, crushed olive and bacon with your choice of dressing.
Vegetarian. This is truly a great combo of flavors. Tart granny smith apples, candied walnuts, dried Michigan cherries and blue cheese atop a fresh lettuce blend served with a side of our signature balsamic.
Specially seasoned beef served open-faced with melted cheese on a baked Italian poor boy loaf. Au jus for dunking.
Sliced Turkey, maple bacon and tender avocado on a soft pretzel roll brushed with cranberry relish. Yummy!
Double-smoked applewood bacon, crispy lettuce and tomato with mayo on a country-style pretzel roll.
Wander around the theater district in NYC and you still won't find a better stacker. Sliced thin and high topped with Swiss on a mustard slathered rye. Served with a kosher garlic pickle and coleslaw of course!
From the central grocery store in new orleans. Imported sliced meats and cheeses layer upon layer with crushed olive salad and special olive oil dressing on our tuscan tomato focaccia.
Our hand-pulled smoked pork slathered with Barbeque sauce and melted cheddar cheese, piled high on a pretzel roll.
"The fisherman's fish" served on a crisp French loaf with garlic tartar sauce -unbelievable!
This guy knows reubens! Slow-roasted and secretly seasoned corned beef piled high and topped with melted Swiss cheese and sauerkraut on a butter-grilled molasses pumpernickel rye. Don't change a thing!
Our signature combination of diced rotisserie chicken breast, onion, celery, carrot and walnuts. Served on a pretzel roll.
Sliced sweet apricots a top wood-fired chicken breast, topped with creamy French brie cheese. Served on an apricot preserve brushed brioche bun.
Cajun. Wood-fired chicken breast topped with Cajun seasoned peppery bacon, cheese and our maple bourbon sauce in a grill-pressed bun.
Fresh-grilled whitefish and gulf shrimp tossed with avocado, fresh chopped mango, tomato salsa and chipotle cream sauce in a soft grilled taco.
Roast beef, fresh shredded mozzarella cheese, green peppers, mushroomsand onion strings.
Anthony bourdain (aka "no reservations") declared this the greatest sandwich he ever tasted! Sliced ham (1st pig), creamy cheese, sweet maple bacon (2nd pig), skillet fried egg and hand-breaded sliced fried pork tenderloin (3rd pig) all between a stone eagle made brioche butter toasted bun. Yum!
A 10oz burger topped with loads of cheddar cheese that would do justice to shubert alley and diamond jim.
A 10oz burger topped with avocado, crisp double-smoked applewood baconand Wisconsin cheddar cheese.
A 10oz burger topped with Wisconsin cheddar cheese, tavern Barbeque sauce and our mile high onion strings.
A 10oz burger topped with sauteed buttered mushrooms, Swiss cheese and fried onions.
Our 10 oz Angus burger topped with crisp, double-smoked applewood bacon and a mound of monroe Wisconsin blue cheese char-grilled to perfection.
Gluten free crusts available in 12" only.
Our number one selling dish. Char-grilled tender chicken breast atop fettuccine tossed with heavy cream, onion, four grated cheeses and broccoli florets.
My mother edythe's recipe from my grandfather archangelo's kitchen. Heavy cream, bacon, garlic, onion and parmesan cheese tossed with fettuccine.
Cajun. Blackened Cajun-seasoned chicken breast in pasta with a Cajun tomato sauce, chopped bacon and parmesan cheese atop fettuccine.
Enjoy the classic flavors of grilled seasoned chicken, sliced portobellasand ricotta filled tortellini combined with mozzarella and provolone cheeses tossed in our famous cream sauce.
My sister mary ellen's delicious ground sausage and meat lasagna recipe.
A neapolitan classic. Our famous old bay spiced shrimp and wood-fired portobella mushrooms tossed in a creamy garlic alfredo sauce over our famous cavatappi pasta.
A classic entree. Tender chicken breast lightly breaded and fried and served over our famous cavatappi pasta with marinara and fresh mozzarella then baked.
Savory. Tender pan-sauteed chicken breast with mushrooms and caramelized onions in a marsala wine sauce served over tri-colored, cavatappi.
Our famous shrimp soaked in coconut milk, lightly fried and served with an island sweet and spicy dipping sauce.
Salmon fillet roasted in our brick-fired oven with red onions, roma tomatoes, light bread crumbs, rosemary, olive oil and lemon butter.
Canada's finest freshwater fish. Pan dusted in seasoned flour then sauteed in browned lemon butter, finished with fresh chopped parsley, shallots and tomatoes.
Tender, flaky fillet topped with our perfectly seasoned surimi crab and buttered bread crumbs. Pan-broiled and finished with parsley, shallots and tomatoes.
True to form! Crisp, fried shrimp with cocktail sauce and fries.
French fried pure white fish with fries and creamy pickled tartar sauce.
A tahitian treat. Oven roasted, wild caught salmon topped with tender gulf shrimp in a light brown sugar and teriyaki pineapple sauce served over seasoned rice pilaf.
Mediterranean fruit de mer. Oven roasted salmon with sauteed spinach, black olivesand capers in a lemon butter sauce.
Made from scratch just like mom's. Served with garlic mashed potatoes, carrots, mile-high onion strings and homemade gravy.
A platter of St. Louis style pork ribs slow roasted and slathered in Barbeque sauce with fries.
Slow-roasted seasoned beef pot roast with vegetables and stone eagle boiled potatoes.
Locally raised, 16 oz char-grilled loin-cut pork chop topped with our savory glaze.
Locally raised, 16 oz char-grilled loin-cut pork chop topped with our savory glaze.
Our signature creole dish from everyone's favorite restaurant- jungle jim's oyster bar. Spicy andouille smoked sausage, sweet peppers, onions, tomatoes, chicken and gulf shrimp over Southern rice.
Ours is german "wunderbar! " tender chunks of slow simmered sirloin beef tips with sweet onion and mushrooms tossed with creme fraiche, oregano and riesling (of course) served on flat buttered noodles.
"Deveined in the shell" a little messy and a lot of fun! Ice-spiced peel-and-eat shrimp by the shovel.
Brick-oven cooked black lipped mussels stone-oven cooked and drenched in our devilish seafood butter. Served with our homemade dipping bread.
Jungle jim's 1976 classic. Shucked fresh then broiled - worth the wait! The classic aphrodisiac from Antoine's in new Orleans. Fresh shucked oysters topped with a "Rich as Rockefeller" blend of spinach, bacon, cheesy bread crumbs and then broiled.
The big easy's #1 appetizer. Baked oysters topped with bacon, mozzarella cheese and Louisiana red pepper tomato sauce.
A classic. Brick-oven roasted clams topped with bacon, onion, garlicand buttered bread crumbs.
Our tender center cut sirloin fillet topped with a brown sugar, soy and pineapple glaze. Served over a bed of seasoned rice pilaf.
Char-grilled center cut sirloin fillet smothered in pan-sauteed mushrooms and caramelized onions. Served with a side of stuffed cavatappi pasta tossed in a marsala wine sauce.
Classic surf and turf. 8 oz fillet cut USDA choice sirloin and tempura battered shrimp.
8 oz fillet cut USDA choice sirloin and ribs.
Tender, juicy Barbeque chicken breast served with 1/3 rack of our fall off the bone Barbeque ribs.
Ice-spiced peel-and-eat shrimp by the shovel.
Black-lipped mussels counter-cooked and drenched in our devilish seafood butter.
Vegetarian. Slices of fresh buffalo mozzarella, fresh basil and fresh ripe tomatoes. Balsamic Caesar dressing and virgin olive oil.
Vegetarian. A heavenly age old middle Eastern dip. Ours is blended with roasted red peppers, dukkah spices, lemon and olive oil. Served with crisps for dipping.
Seasoned grilled chicken breast served atop a bed of fresh sauteed vegetables. Carrots, squash and baby leaf spinach.
Wild Atlantic salmon fillet crusted with tomatoes marinated in virgin olive oil on a bed of seasoned white rice.
Pan-seared Cajun salmon fillet topped with a fresh mango chutney on a bed of seasoned white rice.
Char-grilled loin cut pork chop topped with our garlic herb butter sauce with seasoned white rice.
Heck of an idea! Maple glazed center cut bacon with thick cut tomato slices over a bed of fresh spring greens. Your choice of dressing.
Mixed greens with grilled steak topped with bacon, chopped egg, blue cheese, diced tomatoes and black and green olives.
Crisp romaine lettuce tossed in a traditional cream dressing and shaved parmesan cheese.
Our own gluten free pizza dough with any of your choice of our pizza toppings.
The recipe from the famous cafe du monde. Fried French doughnuts topped with powdered sugar and a mallow cream sauce for dipping. Try them with our cappuccino!
With vanilla bean ice cream and chocolate and caramel drizzle.
With stone eagle whiskey sauce.
Served in fresh strawberry summer months only!
Menu for Stone Eagle Tavern provided by Allmenus.com
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