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Fresh Louisiana Grouper pieces brined in buttermilk, dredged in seasoned flour, deep-fried and served with twice-cooked fries, creole slaw, and remoulade.
Local hothouse tomatoes are grown in soil, stuffed with fresh tuna and served on a bed of mixed greens and your choice of dressing.
A melange of fresh fruits served with freshly made chicken salad.
House-made egg salad served on house-made sunflower bread with smoked bacon and locally grown bibb lettuce.
Thinly sliced turkey and smoked bacon served on house-made sunflower seed bread with swiss cheese, lettuce, and dukes mayonnaise.
Thinly sliced corned beef cooked on the griddle with sauerkraut served on house-made bread with Russian dressing and Swiss cheese.
Mixed lettuces, artichoke hearts, bacon, avocado, chicken, bleu cheese, and tomatoes served with choice of dressings.
A black Angus burger patty cooked to order served on a house-made a bun with lettuce, onion, pickles, and choice of cheese.
Mixed greens, cucumbers, tomatoes and croutons all tossed with a creamy dill dressing and topped with a piece of seared fresh Scottish salmon.
Grouper pieces marinated with garam masala, cooked with peppers, onions, rice, and shredded cabbage and rolled in a large flour tortilla with cilantro.
Curried fish beignets made from fresh halibut bound with curried mashed potatoes and bechamel, deep-fried and served with cucumber raita.
Fresh Medjool dated stuffed with Goat Ridge Farm goat cheese and pecans, wrapped in bacon, deep-fried and served with a red pepper sauce.
Lump blue crabmeat seasoned with old Bay, bound with eggs and breadcrumbs, cooked on the flattop and served with remoulade sauce.
Locally made fresh goat cheese and house-cured country ham sliced as prosciutto served with pear honey and watermelon molasses.
Squid tubes dredged in seasoned meal and flour, deep-fried and tossed with thai sweet chili sauce, sambal, cilantro, and green onions.
Brussels sprouts flash fried, tossed with peppers, onions, and vietnamese nuoc cham sauce and garnished with cilantro.
Fresh Halibut pieces and wild-caught gulf shrimp simmered in a velvety coconut curry sauce with carrots, blistered haricot vert, chilies, and cilantro all served atop steamed Misamati rice.
Sustainably caught Pacific yellowtail fish pan-roasted with spicy Schezuan peppercorn glaze and served atop steamed Misamati rice with crushed peanuts and cucumber, red onion and tomato salsa.
Fresh hand speared spotted skate braised in a fresh tomato sauce with capers, chili flakes, and lemon zest until succulent, served atop steamed basmati and sprinkled with Parmesan cheese.
Gulf wild-caught shrimp sauteed with bacon, garlic, mushrooms, tomatoes, and fresh fettuccine pasta and finished with cardinal sauce and freshly grated parmesan cheese.
Scottish salmon pocket stuffed with a lump crabmeat filling, roasted and served atop mashed potatoes with a light lemon cream sauce.
Organic chicken breast sauteed with carrots, peppers, and onions, served atop mashed potatoes and finished with curried palak spinach sauce.
6 oz New York strip steak pan-roasted to MR, served with twice-cooked fries and smothered with a brandied wild mushroom sauce.
Black Angus beef tenderloin pan-roasted to MR, deglazed with bourbon, finished with demi-glaze and served with mashed potatoes.
Classically prepared custard flavored with vanilla, topped with a layer of hard caramel.
Chocolate flourless brownie topped with ice cream and Bill's caramel sauce.
A rich dark chocolate mousse topped with whipped cream.
Menu for Bill's Restaurant provided by Allmenus.com
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