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Nash's Restaurant
Jumbo lump crabmeat baked in a casserole with our creamy cheese sauce. Served with grilled asparagus. (seasonal).
With a fig dimi-glaze served with Cajun rice, candied yams and vegetables.
A half a semi-boneless duck, oven roasted for crispiness served over Cajun rice, topped with a peach brandy glaze.
Soft shell crab battered and fried, topped with la. Crawfish tails sauteed in a cream sauce. Served with shrimp fettuccine alfredo. (seasonal).
Baby veal lightly grilled, topped with lump crabmeat and fresh grilled asparagus in a cream sauce. Served with new potatoes.
Fresh oysters and crab meat baked in a casserole with nash's special Italian seasoning, bread crumbs and Parmesan.
Two cakes made with jumbo lump crabmeat, battered with Italian bread crumbsand pan fried, topped with a creole horseradish sauce.
Two links of Sicilian style Italian sausage, served over a bed of caramelized onions, roasted peppers and laced with our Italian red gravy and Parmesan cheese.
Bite size pieces of fresh amberjack marinated in a special hot sauce, nattered and fried. Served with an aioli garlic sauce for dipping.
A portion of fried squid served with marinara sause for dipping.
Eggplant sticks lightly battered with our own homemade Italian bread crumbs, fried to a golden brown and topped with Parmesan cheese. Served with a creamy creole dip.
Jumbo gulf shrimp, heads-on, cooked in nash's blended seasoning of Barbeque spices and served with hot bread. Seasonal.
Two links of Sicilian style Italian sausage, served over a bed of caramelized onions, roasted peppers and laced with our Italian red gravy and Parmesan cheese.
Portobello mushroom stuffed with our own shrimp and crabmeat dressing, topped with a fresh sweet basil sauce.
A generous portion of nash's ground beef and ground Italian sausage layered with lasagna noodles, boiled egg, provolone, Parmesan, mozzarella, ricottaand American cheese. Topped with nash's marinara sauce.
Sliced eggplant breaded with Italian breadcrumbs, fried and topped with melted provolone and marinara sauce. Served with capellini pasta.
Two links of Italian sausage broiled an served over capellini pasta with either nash's marinara or bordelaise sauce.
A generous portion of shrimp, oysters and crawfish, sauteed with fresh chopped garlic, shallots, and our own seasoning, tossed over capellini in a cream reduction.
A slice of eggplant breaded with Italian breadcrumbs, topped with fried shrimp and melted provolone, marinara sauce. Served with capellini pasta.
Fresh baby spinach steamed and folded in with shrimp, layered with lasagna noodles, egg, provolone, Parmesan, mozzarella, ricottaand American cheese. Topped with nash's marinara and alfredo sauce. Served with a portion of fried eggplant medallions.
Fresh spinach and ground veal cooked in olive oil with Parmesan and ricotta cheese, then stuffed into a homemade cannelloni shell, topped with nash's marinara sauce. Served with fettuccine alfredo.
Baby veal sauteed with sliced button mushrooms, cracked black pepper in a marsala wine sauce. Served with garlic mashed potatoes.
Veal shank braised with olive oil, veal stock, onion, garlic, tomato, carrot, celery and mushrooms. Served over capellini pasta.
Baby veal breaded with Italian breadcrumbs, topped with melted provolone and Parmesan cheese with nash's marinara sauce.
Baby veal sauteed with capers in lemon butter, light garlic wine sauce. Served with capellini pasta bordelaise.
Baby veal breaded with Italian breadcrumbs, topped with eggplant, melted provolone and Parmesan cheese with nash's marinara sauce.
sauteed with sliced button mushrooms, cracked black pepper in a Marsala wine sauce. Served with garlic mashed potatoes.
breaded with Italian breadcrumbs, pan fried in olive oil and topped with grated parmesan. Served with Fettuccine Alfredo.
Breaded with Italian breadcrumbs, topped with melted provolone and Parmesan cheese with nash's marinara sauce.
sauteed with capers in lemon butter, light garlic wine sauce. Served with capellini pasta bordelaise.
ded with Italian breadcrumbs, topped with eggplant, melted provolone and Parmesan cheese with Nash's Marinara Sauce.
Baby veal breaded with Italian breadcrumbs, pan fried in olive oil and topped with grated Parmesan. Served with fettuccine alfredo.
Rib-eye black Angus choice, 16 ounces.
Tenderloin felit USDA choice wrapped in bacon, 8-10 ounces.
USDA prime New York strip, 16 ounces.
A generous combination of shrimp, catfish, oysters, stuffed shrimp, 1-2 soft-shell crab (seasonal), crab fingers (seasonal) and anything else we may surprise you with. Served with a cup of seafood creole gumbo, fries vegetables.
A generous portion of jumbo gulf shrimp, (shells on), sauteed in our special Barbeque seasoning with hot bread for dipping.
A generous portion of jumbo shrimp blackened and served with fettuccine alfredo.
A generous combination of shrimp, catfish, oysters, stuffed shrimp, 1-2 soft-shell crab (seasonal), crab fingers (seasonal) and anything else we may surprise you with. Served with a cup of seafood creole gumbo, fries vegetables.
Filet of fish stuffed with shrimp and crabmeat dressing, topped with a shrimp cream sauce.
Grilled filet of fish, topped with shrimp, crawfish, oysters, scallopsand crabmeat in an augratin sauce with a layer of fried eggplant.
A generous portion filet of fish, grilled with nash's special seasoning with a lemon butter sauce. Served with shrimp fettuccine alfredo.
A portion of Louisiana gulf shrimp, deep-fried and served with fries and vegetable de jour.
A filet of fresh salmon grilled to perfection and topped with our fresh dill sauce and capers. Served with new potatoes and vegetables.
Served medium-rare unless specified otherwise. Fresh tuna grilled with nash's seasoning, with a lemon butter sauce. Served with angel hair pasta bordelaise.
A filet of fresh salmon stuffed with a spinach, garlic, creole stuffingand topped with our fresh dill sauce. Served with new potatoes and vegetables.
Menu for Nash's Restaurant provided by Allmenus.com
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