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The Point Restaurant
Norwegian smoked salmon, chopped egg, capers, cream cheese, sliced tomato.
Ham, cheese, onions, peppers, spinach, mushrooms, home fried potatoes, choice of country sausage or applewood-smoked bacon and toast. Add lobster or crab for an additional charge.
Cream, brown sugar, raisins.
Whipped butter, Maine maple syrup. Add fruits for an additional charge.
2 eggs any style, home fried potatoes, toast, choice of country sausage or applewood-smoked bacon.
Maine maple syrup.
Whipped butter, Maine maple syrup. Add fruits for an additional charge.
Canadian ham, hollandaise, home fried potatoes. Add lobster or crab for an additional charge.
Selection of local and international offerings, dried fruit mostarda, honeycomb, grilled baguette.
Pickled pepper relish and smoked paprika aioli.
Cocktail sauce and fresh lemon. Add shrimp for an additional charge.
Classic cocktail sauce and black pepper mignonette.
Locally raised lamb bolognaise, Parmigiano Reggiano, toasted brioche crumb.
House-made served with aioli.
Roasted pepper salad, grilled marinated vegetable, hummus, and goat cheese fritter, grilled flatbread.
Tomato relish and basil aioli.
Chopped surf clam, bacon, light cream, Westminster oyster cracker.
Caramelized onion, Gruyere, rich beef broth, applejack brandy, thyme.
Baby arugula, pickled blackberry, Cara Cara orange vinaigrette.
Hearts of romaine, herbed crouton, anchovy.
"Sunnyside up" organic hen egg, brown butter brioche crunch, black truffle vinaigrette.
Short rib and sirloin blend, lettuce, tomato, pineland farms cheddar, crispy shallot, horseradish aioli, served with french fries.
Stewed leek potato, baby roots, and chips, pea tendril salad, Italian parsley vinaigrette.
Amber ale battered haddock, apple cabbage slaw, tartar sauce, french fries.
Baby greens, garlic French bean, grilled portobello mushroom, Kalamata olive, sundried tomato, roasted shallot dressing.
Sweet lobster meat, toasted New England style roll, a touch of mayo, bibb lettuce, served with french fries.
Roasted mushroom, and Cafe de Paris butter.
Roasted baby beet, pickled beet stem, black truffle risotto, lemon Creme Fraiche.
Applewood smoked bacon, avocado, local tomato, hard-boiled egg, blue cheese vinaigrette.
Short rib and sirloin blend, lettuce, tomato, pineland farms cheddar, crispy shallot, horseradish aioli.
Herb focaccia, prosciutto, roasted pepper salad, pineland farms cheddar, baby arugula, basil aioli.
Amber ale battered haddock, apple cabbage slaw, tartar sauce, french fries.
Baby greens, garlic french bean, grilled portobello mushroom, Kalamata olive, sundried tomato, roasted shallot dressing.
Sweet lobster meat, toasted New England style roll, bibb lettuce, a touch of mayo, a Maine tradition!.
Applewood smoked bacon, brie, local tomato, butter lettuce, cranberry chutney, mayo, whole-grain toast.
Pickled red cabbage, whole grain mustard, grilled caraway rye bread.
Applewood smoked bacon, avocado, local tomato, hard-boiled egg, blue cheese vinaigrette.
Asian slaw and sesame aioli.
Green goddess dressing, herb whipped ricotta, pickled garlic scape.
Cocktail sauce and mignonette.
Classic cocktail sauce and fresh lemon. Add shrimp for an additional charge.
Fresh picked lobster, pico de gallo, cilantro-lime crema, crispy wonton.
Herb whipped gulf of Maine salmon, fried caper, toast points.
Peppered peach chutney, pistachio crumble, crostini. 140th-anniversary menu item.
Chopped surf clam, bacon, light cream, Westminster oyster cracker.
Caramelized onion, rich beef broth, sherry, Gruyere, thyme.
Burrata cheese, heirloom tomato, pesto, pine nut brittle.
Mixed greens, tomato, cucumber, radish, feta cheese, green goddess dressing.
Chicken liver mousse, pickled red onion, deviled egg, bacon onion jam, alfalfa sprouts, blue cheese dressing.
Spatzle, toasted almond, pickled mustard seed, Frangelico butter, local greens.
Chickpea salad, olive tapenade, roasted red pepper coulis.
Laughing bird shrimp, fregola Sarda, lemon butter sauce.
Roasted carrot, carrot falafel, carrot slaw, carrot purée, carrot tops.
Warm potato salad, turmeric cauliflower puree, mint apple jelly.
Pommes puree, wilted spinach, veal demi-glace.
Free-range chicken thigh, roasted fingerling potato, haricot vert, crispy prosciutto, mornay sauce.
Cashew toffee biscotti and fresh raspberries.
Pot de creme tartlet, flourless chocolate torte, mocha crackle cookie, dark chocolate bourbon sauce.
Meyer lemon curd, Greek yogurt cheesecake mousse, petit madeleine, candied citrus.
Lemon verbena crumbles and French vanilla ice cream.
Pan d'amand wafer, creme Franch vanilla bean gelato, strawberry zinfandel sauce.
Ice creams: vanilla and chocolate; sorbets: lemon and raspberry.
Menu for The Point Restaurant provided by Allmenus.com
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