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Restaurant Cote
Fresh green tomatoes fried golden brown, topped with blackened gulf shrimp and our housemade remoulade finished with a steen's cane syrup reduction.
Golden fried U-10 scallops smothered in a lemon, garlic and butter cream.
Pan seared diver scallops wrapped in prosciutto over garlic wilted spinach and finished with a gorgonzola cream.
Golden fried gulf oysters smothered in a lemon, garlic and butter cream.
Hand cut fries topped with cochon debris, red onions, fresh jalapeños, and melted cheddar cheese.
Homemade chips topped with red onions, fresh jalapeños, melted cheese, salsa and avocado slices.
Fresh greens, tomatoes, shaved onions, Parmesan cheese and bacon pieces served with a homemade creole house dressing.
Spring mix, seasonal berries, nutsand goat cheese served with a homemade strawberry vinaigrette.
Char grilled romaine hearts, shaved Parmesan reggiano cheese topped with a homemade caesar dressing.
Fresh greens, chesisi ham, rotisserie turkey, Genoa salami, Swiss cheese and queen olives served with a caper and artichoke vinaigrette.
Seasonal tomatoes, fresh mozzarella, fresh basil, red onions and sliced avocados drizzled with a homemade balsamic reduction and Italian olive oil.
Grilled chicken breast, avocado, red onions, seasonal tomatoes and garlic aioli served on a ciabatta bun.
Beer braised pork shoulder and aromatics topped with creole slaw served on French bread.
Fried chicken breast topped with Swiss cheese, Sriracha paste, applewood bacon, and spicy aioli served on a ciabatta bun.
Two homemade thin patties layered with American cheese and caramelized onions on top of lettuce, tomatoes and creole aioli served on a brioche bun.
Applewood bacon, crisp lettuce, seasonal tomatoes, garlic aioli and avocado served on Texas toast.
Blackened daily catch with lettuce, tomato and housemade remoulade served on a brioche bun.
Homemade shrimp creole served over rice.
Chisesi ham, rotisserie turkey, swissand cheddar cheese, garlic aioli, lettuce, tomatoand red onion served on Texas toast.
Thin sliced chisesi ham, baconand swiss cheese topped with garlic aioli, lettuceand tomato served on ciabatta bun.
Gulf shrimp, sweet peppers, onionsand tomatoes served over rag cut pasta, tossed in a creole cream sauce and topped with fried oysters and fresh shaved Parmesan.
Fresh fish served over a bed of fresh corn succotash and finished with a lobster butter.
Grilled chicken breast, avocado, red onions, seasonal tomatoes and garlic aioli served on a ciabatta bun.
Two-Homemade thin patties layered with American cheese and caramelized onions on top of lettuce, tomatoes, and Creole aioli served on a locally-made Brioche bun
Fried chicken breast topped with Swiss cheese, Sriracha paste, applewood bacon, and spicy aioli served on a ciabatta bun.
Beer braised pork shoulder and aromatics topped with homemade creole slaw served on locally-made French bread.
Applewood bacon, crisp lettuce, seasonal tomatoes, garlic aioli and sliced avocado served on Texas toast.
Deep fried soft-shell crab topped with gulf shrimp, capers, lemon, and butter and served over haricot vert.
Blackened diver scallops red onions and bell peppers tossed with rag cut pasta and housemade pesto.
Succulent fried shrimp served with hand cut fries and toast.
Deep fried soft shell crab, housemade crab cake and crab stuffed shrimp served on a bed of spinach and served with house remoulade and cocktail.
Succulent fried oysters served with hand cut fries and toast.
Succulent fried crab served with hand cut fries and toast.
8 Ounces hand cut filet or 12 Ounces ribeye served over roasted fingerling potatoes topped with a garlic and rosemary compound butter, served with a side salad.
Blackened chicken breast, tossed in a homemade Alfredo sauce, finished with fresh Parmesan cheese and served over rag cut pasta.
8 Ounces filet, hand cut and served over lyonnaise potatoes and fresh asparagus finished with marchande de vin.
Deep fried gulf shrimp tossed with agave nectar and red pepper flakes, served over a lime, cilantro and cabbage slaw.
Gulf shrimp, sweet peppers, onions, and tomatoes served over rag cut pasta, tossed in a creole cream sauce and topped with fried oysters and fresh shaved Parmesan.
Chipotle chicken, green, and red onions, red peppers, cherry tomatoes, garlic and adobe sauce, served over fresh romaine heart leaves and topped with fresh cilantro and lime three pc.
Fresh snapper, blackened, served over corn and okra maque choux, topped with sweet pepper beurre blanc.
12 Ounces . blackened hand cut ribeye topped with applewood smoked blue cheese served over fresh asparagus, served with a side salad.
16 Ounces, frenched chop, stuffed with spiced apples, wrapped in applewood smoked bacon and seared to perfection, served over a cayenne sweet potato mash finished with pork au jus.
Traditionally prepared bread pudding cooked in our homemade banana fosters sauce and topped with fresh bananas.
Served with hand cut fries.
Served with hand cut fries.
Served with hand cut fries.
Served with hand cut fries.
Menu for Restaurant Cote provided by Allmenus.com
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