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Larkspur Bistro & Bar
Crab cakes, calamari, and Moroccan spiced chicken satay...(4 person minimum).
Lightly breaded large squid, fried and served with lemon aioli and Piri Piri sauce.
Served with baked pita and grilled bread.
Housemade crab cakes served with micro salad and peppadew aioli sauce.
Garbanzo beans blended with sesame paste, garlic, and lemon, served with freshly baked pita chips and soft pita bread. Add pine nuts or vegetables for an extra charge.
Crispy fried and tossed in a tangy Buffalo sauce with celery sticks and bleu cheese crumbles.
Blend of Monterey Jack and cheddar cheese, diced onion, and pepper on a sun-dried tomato tortilla with sour cream, salsa and pico de gallo.
Chef's selection of cured meat, salami and cheese accompanied by spicy pickles, sweet mustard, and grilled bread.
Steamed with Sherry wine, shallots, garlic, tomatoes, smoked chili butter with grilled bread.
Homemade crab cakes served with mixed green tomatoes, sweet red onions and peppadew aioli sauce.
Seasonal fresh fruit, a medley of cheeses and soft mousse pate served with a variety of crackers.
Gulf shrimp grilled and served over a bed of Caribbean salsa.
Served with lavosh and red and blue tortilla chips.
Beefsteak tomato, fresh mozzarella, basil aioli, drizzled with reduced balsamic.
Diced tenderloin, soy-chili paste sauce, mushrooms, water chestnuts, peanuts, scallions, lettuce cups.
Fresh seasonal mixed greens with balsamic vinaigrette dressing, topped with roasted walnuts and bleu cheese crumbles.
Mixed greens blended with red onions, cucumber, Greek olives and feta cheese in a lemon oregano vinaigrette.
Shaved fennel, red and yellow beets, goat cheese, red wine vinaigrette, crispy fried carrots.
Crisp romaine lettuce topped with creamy Caesar dressing, Parmesan and toasted croutons.
Cup or bowl with green salad only.
Mixed greens, green beans, grape tomatoes, fingerling potatoes, Kalamata olives, artichokes, lemon oregano vinaigrette.
Crisp iceberg wedge, marinated grape tomatoes, Yoder bacon, crispy onions, scallions, sunflower seeds, tomato vinaigrette and a drizzle of goat cheese ranch. Add protein for an extra charge.
Sesame crusted Ahi tuna over a bed of greens mixed with carrot, mushrooms, Napa cabbage, cashews and peppers in a miso vinaigrette.
Fresh greens mixed with crispy bacon, tomato, bleu cheese, hard-boiled egg, sliced radish, grilled chicken, Kalamata olives, red onion and topped with our creamy herb house dressing.
Smoked turkey, Yoder bacon, Monterey Jack, avocado aioli, served on country bread.
Thinly sliced peppered pastrami, sweet mustard, Swiss cheese, coleslaw on caraway-rye bread.
Grilled chicken, house-made pickles, french fries, lettuce, tomato, cheese blend, peppadew aioli wrapped in a fresh pita.
Curry chicken salad with celery, green onion, cranberries, curry aioli, served on a croissant.
Lettuce, tomato, olives, cucumbers, feta cheese, onions, peppers, Greek dressing, in a sun-dried tomato tortilla. Add chicken for an extra charge.
Grilled tenderloin tips, bleu cheese, mushrooms, crispy onions and peppadew aioli on a ciabatta bun.
On a brioche bun, cheddar, bacon, crispy onions, and 1000 Island dressing with side Tabasco pickles.
Seasoned and grilled served on ciabatta with bacon, arugula, tomato, and mustard-horseradish aioli.
Warm flour tortilla, roasted corn pico de gallo, chipotle sour cream, cabbage.
Slices of corned beef, sauerkraut and melted Monterey jack on toasted marble bread with remoulade sauce.
Salmon with spinach, basil, roasted red peppers in a feta cream sauce.
Herbed ricotta, spinach, wild mushrooms, leeks, sherry cream, marinara, and 6 cheese blend.
Lightly sauteed shrimp, lobster, cauliflower and chives with penne pasta baked in mascarpone and fontina cream sauce.
Slow-simmered spicy marinara with steak tips, wild mushrooms, roasted bell peppers, topped with arugula and pecorino Romano.
Sauteed fresh garlic shallots blended with seasonal vegetables, mushroom, arugula, tossed with a light cream white wine sauce.
6 oz. marinated then grilled and sliced, served over mashed potato topped with Piri Piri sauce.
Grilled chicken breast, Parmesan cream cheese sauce, over a bed of asparagus and mashed potatoes topped with roasted pistachios.
Grilled and served over romesco sauce, balsamic gastrique with grilled vegetables.
Sweet potato mash, green beans, hazelnut beurre blanc sauce.
Tenderloin beef, onions, peppers, mushrooms grilled over rice, topped with teriyaki glaze and served with day vegetable.
Ladyfingers soaked in liqueur and layered with mascarpone cheese and cocoa powder.
Classic French dessert consisting of custard topped with caramelized sugar.
Price per person. Crab cakes, calamari, and Moroccan spiced chicken satay. 4 person minimum.
Lightly breaded large squid, fried and served with lemon aioli and Piri Piri sauce.
Garlic, shallots, roasted red pepper, fresh basil, diced tomato, and a reduced chardonnay wine sauce.
Served with lavosh and red and blue tortilla chips.
Homemade crab cakes served with mixed green tomatoes, sweet red onions and peppadew aioli sauce.
Seasonal fresh fruit, a medley of cheeses and soft mousse pate served with a variety of crackers.
Beef steak tomato, fresh mozzarella, basil aioli, drizzled with reduced balsamic.
Blend of Monterey jack and cheddar cheese, diced onion sour cream, peppers on a sun-dried tomato tortilla served with salsa and pico de gallo.
Gulf shrimp, grilled and served over a bed of Caribbean salsa.
Served with baked pita and grilled bread.
House-made crab cakes served with micro salad and peppadew aioli sauce.
Garbanzo beans blended with sesame paste, garlic, and lemon, served with freshly baked pita chips and soft pita bread. Add pine nuts, vegetables for an extra charge.
Crispy fried and tossed in a tangy Buffalo sauce with celery sticks and bleu cheese crumbles.
Blend of Monterrey Jack and cheddar cheese, diced onion, and pepper on a sun-dried tomato tortilla served with our sour cream, salsa and pico de gallo.
Chef's selection of cured meat, salami, and cheese accompanied by spicy pickles, sweet mustard and grilled bread.
Steamed with Sherry wine, shallots, garlic, tomatoes, smoked chili butter with grilled bread.
Diced tenderloin, soy-chili pasta sauce, mushrooms, water chestnuts, peanuts, scallions, lettuce cups.
Fresh seasonal mixed greens with balsamic vinaigrette dressing, topped with roasted walnuts and bleu cheese crumbles.
Mixed greens blended with red onions, cucumber, Greek olives and feta cheese in a lemon oregano vinaigrette.
Shaved fennel, red and yellow beets, goat cheese, red wine vinaigrette, crispy fried carrots.
Crisp romaine lettuce topped with creamy Caesar dressing, Parmesan and roasted croutons.
Mixed greens, green beans, grape tomatoes, fingerling potatoes, Kalamata olives, artichokes, lemon oregano vinaigrette.
Crisp iceberg wedge, marinated grape tomatoes, Yoder bacon, crispy onions, scallions, sunflower seeds, tomato vinaigrette and a drizzle of goat cheese ranch.
Seared fresh albacore tuna served over a bed of arugula, sliced avocado, diced tomato, sesame oil and drizzled with wasabi teriyaki.
Seared crusted ahi tuna over a bed of greens mixed with carrots, Napa cabbage, cashews and peppers in a miso vinaigrette.
Fresh greens mixed with crispy bacon, tomato, bleu cheese, hard-boiled egg, sliced radish, grilled chicken, Kalamata olives, red onion and topped with our creamy herbed house dressing.
Pan-seared with sweet potato mash, hazelnut beurre blanc, apple mint salad.
Rosemary, butter garlic sauce served with roasted cauliflower and cheese gratin.
Grilled chicken breast, Parmesan cream cheese sauce, over a bed of asparagus and mashed potatoes topped with roasted pistachios.
Tender veal sautéed with lemon, shallots, artichokes, capers, served over garlic herb linguine.
Braised in red wine with shallots, thyme, mushrooms, in a rich veal sauce, served with mashed potatoes, green beans, crispy onions.
Finished with herb butter and bordelaise sauce served with grilled asparagus.
Grilled and topped with blue crab and bearnaise sauce served with grilled asparagus.
Pepper crusted, topped with bordelaise sauce and Gorgonzola cheese served with grilled asparagus.
finished with smoked chili butter and crispy onions served with grilled asparagus.
Grilled and served over romesco sauce, balsamic gastrique with grilled vegetables.
Wasabi-sweet soy glaze over scallion-basmati rice with julienne vegetable salad.
Herb crusted and seared, served over a bed of spinach and wild rice, topped with fresh cilantro, peppers, tomatoes, aioli sauce.
Pan-seared over wild rice pilaf with sauteed corn, peas, mushrooms and leeks topped with lemon, caper and pine nut butter.
Butternut squash, risotto, topped with seared scallops, drizzled with romesco and hollandaise sauce.
Sweet potato mash, sauteed green beans, hazelnut butter sauce.
Served over artichoke-spinach risotto, green olive puree, marinated tomatoes, crispy prosciutto.
Salmon with spinach, basil, roasted red peppers in a feta cream sauce.
Herbed ricotta, spinach, wild mushrooms, leeks, sherry cream, marinara, and 6 cheese blend.
Lightly sauteed shrimp, lobster, leeks, cauliflower and chives with penne pasta baked in mascarpone and fontina cream sauce.
Slow simmered spicy marinara with steak tips, wild mushrooms, roasted bell peppers, topped with arugula and pecorino Romano.
Sauteed fresh garlic shallots blended with seasonal vegetables, mushrooms, arugula, tossed with a light cream white wine sauce.
Menu for Larkspur Bistro & Bar provided by Allmenus.com
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