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Yellowfin Steak and Fish House
Crab veloute, lump crab meat, old bay, basil and Gruyere.
Tomato basil sauce with pepperoni, pepperoni and Gruyere blend.
Garlic butter, basil, applewood smoked bacon and Gruyere blend.
Blackened chicken, basil pesto, roasted tomatoes and Gruyere.
Blackened, seared rare. soy, wasabi and ginger.
Tuna with shallots, sesame, cilantro and Sambal.
Tuna sauteed in chili oil with cusabi. Spicy.
Tuna, scallions, shallots, nori and sambal oleik. Spicy.
Seared tuna, tuna poke and tartare combination. Spicy.
Blackened, seared rare. soy, wasabi and ginger.
Shallots, sesame, cilantro and sambal oliek.
Onion, egg, caper, horsy creme and crostinis.
Salmon, scallions, shallots, nori and sambal oleik. Spicy.
Salmon nori poke, tartare and seared salmon.
Yellowfin tuna, shallots and sambal oleik.
Jumbo lump crab, avocado and old bay.
Avocado, cucumber, asparagus and red pepper.
Yellowfin tuna and avocado.
Crunchy tempura shrimp.
Smoked salmon, cream cheese and capers.
Crunchy tempura lobster tail.
Smoked river eel, cucumber and kobayaki sauce.
Smoked salmon, asparagus and feta cheese.
Spicy tuna, jalapeno and zesty aioli. Spicy.
Tuna, crab meat, eel and avocado with tobiko.
Crab meat, salmon, avocado, tobiko and zesty aioli.
Crab meat, smoked salmon, asparagus and roe.
Spicy salmon, cucumber, tobiko and jalapeno.
Serves 2. Tuna and salmon nori poke with rice, seaweed salad, cucumber, tobiko, scallions, avocado and zesty sesame aioli.
Jumbo shrimp chilled.
Dredged in Naptown lager batter and fried. Served with zesty sesame aioli.
Sauteed with white wine, thyme and garlic. Served with garlic crostini.
Sauteed with white wine, thyme and garlic. Served with garlic crostini.
Sauteed with white wine, thyme and garlic. Served with garlic crostini.
Jumbo lump crab, artichoke hearts and garlic, with borsin, Gruyere and cream cheese. Served with Pita Dippers.
White corn tortillas, onion, cilantro, pico de gallo and jalapeno ranch.
Jumbo lump crab cakes with mayo, Dijon mustard and old bay. Sauteed in butter.
Dusted in seasoned flour and flash fried. Served with mai ploy sweet chili sauce.
Shrimp, carrots, daikon, cilantro and Napa cabbage with a hint of sambal oelek spicy chinese mustard and sweet chili sauce.
Served over seafood risotto with a lemon cilantro aioli.
1/2 lb. of shrimp dusted with old bay and steamed with Vidalia onions.
Oysters seasoned and fried.
Wings tossed in signature sauce. Served with bleu cheese or ranch.
Baked imported mini brie. Drizzled with honey with assorted fresh fruits and garlic crostini.
Tuna sauteed in chili oil with cusabi.
Atlantic cod dipped in Naptown lager and fried. Served with french fries.
Cold water lobster tail. Served with seafood risotto and drawn butter.
Poblano pepper stuffed with herb cheese, crab meat and smoked mozzarella. Topped with chili roasted tomato sauce and jumbo lump crab meat.
Tenderloin diced and sauteed in Rufus Teague steak sauce.
Outer banks oysters on a 1/2 shell. Baked with bacon, Spinach and 3 cheese sauce. Garnished with colossal crab meat.
Mixed greens, tomatoes, red onion, blue cheese crumbles, diced cucumbers, and balsamic vinaigrette. Topped with a Maryland crab cake.
Chopped romaine tossed with black beans, tortilla strips, chopped red onion, red and yellow peppers, spicy chorizo and ranch dressing. Topped with blackened salmon.
Any steak listed above with either crab cake, petite lobster tail or seared scallops.
USDA prime Ribeye. Extremely tender and flavorful.
Soy beans in the pod sprinkled with sea salt.
Fried bean curd, kobayaki, smoked bonito flakes.
Tuna, salmon poke or crab Imperial. Choose two.
Fresh, sliced cucumbers in rice wine vinegar.
Tenderloin sauteed in your choice of chili oil or Rufus teague steak sauce. Served with cusabi.
Serves 2. Tuna and salmon nori poke, rice, seaweed salad, cucumber, tobiko, scallions, avocado and zesty aioli.
Crab Imperial, tuna tartare and salmon nori poke.
Seaweed salad infused with toasted sesame oil.
Blackened with blue cheese.
Smoked bacon and mozzarella.
1/2 lb. New Zealand rack of lamb. Grilled and served rare over mashed potatoes and tri colored carrots. Topped with a red wine base jus.
Cold water lobster tail with crab imperial, jumbo shrimp and seared scallops on top of seafood risotto.
Local Chesapeake Rockfish blackened, and pan seared with jumbo shrimp and zesty aioli. Served with marbled potatoes and asparagus.
Fresh Bigeye Tuna served rare. Accompanied with bok choy and served over a pineapple soy reduction.
Clams, mussels, shrimp, calamari, salmon and a whole lobster tail served in a house made tomato sauce with a little heat and fettucine pasta.
Blackened bluefin tuna. Seared rare. Served over shrimp fried rice and topped with Asian stir fry vegetables. Drizzled with cusabi creme fraiche and sprinkled with roasted sesame seeds.
North Atlantic Salmon marinated and finished in a citrus teriyaki glaze. Pan seared and served with marbled potatoes and green beans.
Oven baked Chilean sea bass with lobster veloute and marbled potatoes and asparagus. Served under a heart shaped puff pastry.
Halibut over sliced potatoes and roasted tomatoes. Topped with lemon, leek, green onion slaw. Wrapped in parchment paper and baked to perfection.
CAB prime rib slow roasted in Au Jus. Served with roasted vegetables, marble potatoes and au jus on the side.
Menu for Yellowfin Steak and Fish House provided by Allmenus.com
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