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Baked brie wrapped in puff pastry served with bourbon caramel, toasted pecans and sliced apples.
Slow-braised short rib with pimento cheese, grape tomato salsa and salsa verde.
Lump crab stuffed fried avocado with pico de gallo and a roasted jalapeno creme Fraiche.
Crispy fried duck confit and cabbage eggroll with BBQ aioli.
Sauteed mussels in a Thai-curry and coconut broth with Asian pork sausage. Served with grilled baguettes.
Feta cheese queso, fontina cheese, pearl onion jam, roasted garlic hummus and crispy flatbread.
Crispy fried calamari tossed with assorted peppers accompanied with sweet chili sauce and citrus ponzu.
Mozzarella, spinach and artichoke cheese spheres lightly fried, served with a tomato herb dipping sauce.
Slow roasted pulled pork served on sweet potato biscuits finished with apple butter.
Appetizer platter of lump crab stuffed fried avocado, pork biscuits, BBQ duck confit eggrolls and cheese spheres.
Crispy romaine lettuce tossed with a creamy roasted garlic Parmesan dressing topped with fried polenta croutons. Add anchovies for an additional charge.
Warm pistachio encrusted goat cheese served over baby spinach, sun-dried tomatoes, Kalamata olives, grape tomatoes, cucumber and red onion with a tomato-balsamic vinaigrette.
Candied pecan, Granny Smith apple, and sun-dried cranberries tossed with mixed baby lettuce and caramelized onion vinaigrette.
Fried green tomato and Bibb salad drizzled with buttermilk dressing, crumbled goat cheese, and crispy prosciutto.
Slow-braised lamb shank with a creamy potato, Parmesan, and caramelized leek hash and braised collard greens finished with a natural pan sauce.
Created with seasonal and local ingredients.
Roasted chicken served with cavatappi mac and cheese, black eye peas and jalapeno cornbread. Topped with salsa verde and horseradish sauce.
Char-grilled grass-fed beef topped with sharp cheddar cheese, crispy onion straws, and chef John's V-12 sauce. Served with house-cut fries.
Spice rubbed bourbon barrel smoked boneless pork chop topped with an apple-bacon chutney served with gratin potato.
Seared flat iron steak served with an infused mushroom and parmesan risotto finished with chef John's V-12 sauce.
Grilled salmon smothered in a caramelized mandarin orange bourbon sauce served over cream cheese grits.
Pecan encrusted California white bass atop molasses whipped sweet potatoes finished with a honey jalepeno butter sauce.
Sauteed gulf shrimp with sharp cheddar and chive grits finished with spicy tasso gravy. Served with braised collard greens.
Grilled strip steak served with roasted garlic whipped potatoes, zesty brussels sprouts and natural reduction.
Seared lump crab cake topped with a spicy slaw and horseradish spread on a toasted brioche bun. Served with house-cut fries.
Sauteed beef tips and tortellini tossed in a rich Gorgonzola cream sauce, baby spinach, grape tomatoes and toasted pine nuts topped with crispy prosciutto.
Angel hair bruschetta pasta sauteed with baby Bellas, tomatoes and chef John's special blend of herbs and spices.
Maker's Mark bourbon fried apple turnover served with vanilla bean ice cream.
Toffee-marshmallow bread pudding and bourbon caramel sauce served with caramel sea salt ice cream.
Mocha creme brulee, a rich custard with a candied top accompanied by warm chocolate and caramel-filled praline.
Custard-fried brioche French toast topped with candied bacon, candied pecans, peanut butter powder, bourbon maple syrup, and caramel sea salt ice cream.
Small assorted tasting.
Warm, gooey chocolate lava cake served with vanilla bean ice cream.
Menu for Varanese provided by Allmenus.com
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