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Spanish flatbread, two types: Champi?ones (saut?ed oyster & shitake mushrooms with garlic, manchego cheese, arugula, shaved black truffles, porcini glaze) or Guayaba (guava preserve, goat cheese, arugula, fig glaze).
Bacon wrapped, almond-filled dates.
Queso paisa wrapped in sweet plantains.
Apple cider, slow-steamed, baby-back ribs with guava BBQ, tapas-style.
Guayan?s cheese wrapped in crisp dough and served with chipotle ketchup.
Cazon, domino, and mechada empanadas with signature mojo.
Venezuelan style stewed shredded beef with a fresh greens salad tossed with queso blanco, sherry vinaigrette and Mojo Criollo.
Made with 100% plantain dough and filled with forrest mushrooms, piquillo peppers and Manchego cheese; with a fresh greens salad tossed with sun-dried tomato vinaigrette.
Heart of palm tossed with fresh greens salad tossed cabrales cheese vinaigrette with bacon wrapped dates.
Roasted beet tossed with a fresh green salad tossed in a sherry vinaigrettefresh goat cheese and pinenuts add chicken.
Grilled chicken breast, with a fresh greens salad, green grapes, tossed in a sherry vinaigrette, topped with toasted almonds.
Panela, onion slow-cooked beef roast served au-jus with rice and sweet plantains.
Shredded beef, white rice, black beans and plantains.
12 oz. quick smoked strip-steak churrasco, char-grilled with a panela-red-wine-glaze, arugula blue cheese salad in a balsamic, dry mushroom/cranberry vinaigrette.
7 oz. Beef tenderloin, rolled-cut churrasco style, char-grilled with crab picadillo, grilled asparagus, and salsa chimi.
Orinoco?s grill plate with a seasoned 4 oz. stripsteak, 1/4 marinated chicken, grilled chorizo, guasacaca, and yuca frita with signature mojo.
Pistachio-panela-plantain crusted NZ lamb chops with mint mojo, arugula cabrales cheese salad.
Apple cider juice slow-steamed baby-back ribs with guava BBQ sauce & yuca fries.
Adobo criollo marinated-halved chicken with oregano oil and grilled scallions add malanga gnocchi in a trumpet mushroom cream.
Crispy green plantains mini-cakes with sun dried tomato vinaigrette.
One wire stand, one full size aluminum pan and two burners
One plate and a utensils kit.
Fried sweet plantains.
Fried green plantain with sun-dried tomato mojo.
Nicaraguan-style coleslaw salad.
Steamed or fried. With garlic mojo.
With jicama, grape tomatoes, and onions in a sherry vinaigrette. Add chicken for an additional charge.
With red onions, jicama, and grape tomatoes in a dry mushroom-cranberry vinaigrette. Add chicken for an additional charge.
Adobo criollo marinated chicken breasts with oregano oil. Served with Rice, Black Beans (contains pork), and choice of Tajadas, Tostones, Vigoron Salad, or Yuca (steamed or fried).
Slow, cranberry-pineapple juice steamed baby back ribs with passion or guava fruit BBQ sauce. Served with Rice, Black Beans (contains pork), and choice of Tajadas, Tostones, Vigoron Salad, or Yuca (steamed or fried).
Slow-stewed shredded beef in a Venezulean-style guiso. Served with Rice, Black Beans (contains pork), and choice of Tajadas, Tostones, Vigoron Salad, or Yuca (steamed or fried).
(Vegetarian and Gluten-Free). Grilled, Latin-spiced marinated giant portobello.Served with Rice, Quinoa-Jicama (sun-dried tomato salteado in a warm citrus vinaigrette), and choice of Tajadas, Tostones, Vigoron Salad, or Yuca (steamed or fried).
(Vegetarian and Gluten-Free). Grilled, Latin-spiced marinated giant firm tofu.Served with Rice, Quinoa-Jicama (sun-dried tomato salteado in a warm citrus vinaigrette), and choice of Tajadas, Tostones, Vigoron Salad, or Yuca (steamed or fried).
Ceviche Ecuatoriano (shrimp, mandarin-roasted tomato sauce, maiz cancha) and plantain chips.
You and your guests can have a great time creating your own arepa (Venezuelan, grilled corn-flour pocket sandwiches). Fillings are: Dominino (black beans w/ palmizulia cheese), Jardinera (vegetarian. guasacaca-avocado, queso guayanes, sweet plantain), La
Menu for Orinoco- Cambridge provided by Allmenus.com
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