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The Hardcover Restaurant
Chilled jumbo shrimp served with a zesty cocktail sauce.
A special blend of lump crab meatand spices served with a zesty dij on dipping sauce.
Five hard shell clams baked on the half shell with red and green peppers, onion, bacon and seasoned bread crumbs.
A sampling of our appetizer favorites featuring: Clams Casino, Shrimp Cocktail, Mini Crab Cakes, Scallops Wrapped in Bacon and Crab Stuffed Mushrooms.
Beef tenderloin tips wrapped in bacon,served in puff pastry shells with a cabernet and caramelized onion demi-glace.
Sugarcane skewered sea scallops wrapped in applewood smoked bacon with a balsamic glaze.
Calamari rings deep fried and served with a spicy chipotle mayonnaise and garnished with banana pepper rings.
Fresh mushroom caps stuffed with seasoned crabmeat and baked with a light cheese topping.
Shiitake, Crimini and Portabella mushroom ssautéed with onions and served with garlic crostinis. Perfect to share.
Fresh roasted garlic, red bliss potatoes,chives, butter and cream.
Stuffed with Canadian bacon, smoked cheddar cheese, mushrooms and scallions.
As the perfect accompaniment: bearnaise, peppercorn, cabernet demi-glace and roasted shallot demi - glace
Fresh haddock fillet topped with crab meat stuffing, lightly seasoned bread crumbs and hollandaise sauce.
Grilled swordfish steak marinated in soy sauce, ginger and scallions topped witha medallion of ginger scallion butter.
Grilled with our own seasonings.
Fresh haddock fillet in sherry butter topped with seasoned bread crumbs.
Grilled with our own seasonings.
Fresh salmon dusted with Cajun spices,seared on a red hot cast iron and topped with a medallion of orange honey butter.
The steak that made us famous! No fat, no bone and just great taste.
Our prime top sirloin marinated in a blend of soy, sake, honey and spices.
Prime top sirloin, sliced by our chef, served on toast points with garlic herb butter.
24 oz. prime sirloin carved by our chef, accented with seasoned butter and served on a sizzling hot platter.
16 ozs. of our best steak, no bones about it.
Our New York sirloin, crusted with cracked black pepper and topped with a brandied peppercorn sauce
A 20 oz. steak served on the bone. On one side a sirloin strip, on the other, a filet mignon.
The most tender cut of all, served with the classic French bearnaise sauce
The standard of excellence. A seared center cut tenderloin topped with mushroom duxelle, wrapped in flaky puff pastry and roasted medium-rare to medium. Served with a roasted shallot and port wine demi-glace.
Tenderloin topped with a savory cabernet and caramelized onion demi-glace.
Our award winning, slow cooked boneless rib.
16 oz. of aged grilled ribeye.
Tender scallops baked in sherry butter and lightly topped with bread crumbs.
Jumbo shrimp stuffed with a rich clam sauce and lightly topped with bread crumbs
Jumbo shrimp in a garlic and butter sauce with vine ripened tomato and served over fresh linguini pasta.
Fresh linguini pasta topped with a sage mushroom cream sauce, chicken breast and grilled asparagus. Try it cajun style.
A boneless breast of chicken stuffed with spinach, mushrooms, and aged cheddar cheese, wrapped in a flaky puff pastry and served with a sundried tomato and fresh basil cream.
New Zealand rack of lamb crusted with a savory herb and crumb mix served with mint au jus.
A premium grilled double-thick 2 chops 26.95boneless center cut pork chop served with a maple honey mustard sauce. Try these cajun style.
"Cajun Style" ? hot and spicy on the outside and juicy inside.
Menu for The Hardcover Restaurant provided by Allmenus.com
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