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Served with jicama slaw and apricot chili glaze
Brie encrusted with toasted almonds, served with baby greens, berries and toasted artisan bread
Served on toasted baguettes with balsamic glaze, extra virgin olive oil and fresh basil
Field greens, grain mustard aioli and capers served with parmesan flatbread
Tossed with garlic butter and cherry peppers, served with grain mustard aioli
Blackened shrimp in a black pepper cream sauce with ciabatta croutons and a crispy risotto cake
Tomatoes, fresh basil and mozzarella cheese with extra virgin olive oil and balsamic glaze.
Served with baby arugula salad and horseradish sauce
Fresh mussels, steamed with white wine and garlic shallot butter.
Served with carrots, cabbage, mixed greens, pickled ginger and hoisin vinaigrette
Mixed greens, grilled chicken, french green beans, red grapes, plum tomatoes and gorgonzola cheese and candied pecans tossed in our house vinaigrette.
Herb marinated salmon, chopped greens, feta cheese, baby lettuce, grilled asparagus and grape tomatoes with our house balsamic vinaigrette.
Choice of scallops, chicken or shrimp served on mixed field greens with oranges, blueberries and asian vinaigrette, dried bananas and toasted almonds.
Beef tenderloin with mixed greens, plum tomatoes, cucumbers and fried red onions with a pesto vinaigrette.
Fresh maine lobster, gulf shrimp, mushrooms, green onions, tomatoes, baby spinach and parmesan cheese in spicy lobster butter sauce.
Fresh butternut squash ravioli with fresh sage, gorgonzola cheese and parmesan cream sauce. Finished with white truffle oil.
Sauteed gulf shrimp with garlic butter over tri-color fettuccini, served with garlic bread.
Roasted chicken breast stuffed with smoked ham and gouda cheese over linguini.
Eight ounce angus beef patty with lettuce, tomatoes, grilled onions, cheddar cheese and house burger spread on a potato bun.
Warm sliced turkey breast with gruyere cheese, lingonberry chipotle mayo and crispy fried onions on a pretzel roll.
Tender prime rib with horseradish or BBQ sauce and provolone cheese on a ciabatta roll.
Two char-broiled four ounce petite filet mignon medallions with bernaise sauce, crispy parmesan tomatoes, mashed potatoes and seasonal vegetables.
A seventeen ounce bone-in ribeye served with a brandy peppercorn sauce, mashed potatoes and seasonal vegetables.
A fourteen ounce center cut strip steak, served with house potatoes and seasonal vegetables.
A ten ounce center cut tenderloin with herb butter, house potatoes and seasonal vegetables.
A five ounce filet with grilled jumbo shrimp, our scampi butter sauce, mashed potatoes and seasonal vegetables.
Char-grilled and brushed with hoisin marinade. Served with mashed potatoes and seasonal vegetables.
Pan seared and served with leek and fennel compote and sambuca butter.
Pan seared tilapia topped with lump crab, served with lobster butter, house potatoes and seasonal vegetables.
Pan seared scottish salmon encrusted with bread crumbs, fresh herbs and finished with citrus butter sauce. Served with house potatoes and seasonal vegetables.
Lightly breaded pan fried great lakes perch with caper butter sauce, boiled red potatoes and seasonal vegetables.
Lump crab cakes pan seared and served with citrus butter, house potatoes and seasonal vegetables.
Spicy blackened chicken breasts with polenta cakes, sauteed spinach and peach chutney.
Andouille sausage meatloaf served on brioche with crispy fried red onions and a barbecue au jus, mashed potatoes and seasonal vegetables.
New zealand lamb with a port wine demi-glace, mashed potatoes and seasonal vegetables.
Seafood stew of mussels, shrimp, lobster and fresh fish in a tomato white wine broth.
Succulent pork ribs, slow cooked to perfection and dressed with our signature BBQ sauce. Served with coleslaw and fries.
Menu for Ivy Restaurant provided by Allmenus.com
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