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Two poached eggs over pancetta and English muffin served with grilled roma tomatoes, asparagus spears and hollandaise sauce.
Sauteed field mushrooms with fresh spinach, chevre cheese and 1 egg sunny side up served over grilled brioche.
3 eggs scrambled with shallot, fresh herbs and Asiago cheese, served with pancetta, roasted potatoes and 1 slice of toasted French bread.
Two poached eggs served over frilled brioche, crispy pancetta and sauteed spinach and smothered in hollandaise sauce.
House-made lemon pancake with ricotta cheese, served with blueberry sauce.
Grilled cinnamon battered challah bread served with maple syrup and fresh berry garnish.
Mick cut french toast filled with mascarpone cheese served with maple syrup and fruit garnish.
Start with three eggs mixed herbs, caramelized shallots and white wine.
Three-egg frittata blended with caramelized shallots, white wine and baked with herb roasted potatoes and asigo cheese.
House blend of wild mushrooms roasted in Spanish olive oil, with fresh herbs, Gouda cheese and pancetta bacon baked into an herb frittata.
Roasted chicken in a sun-dried tomato and basil fritta and baked with a asigo and bread crumb crust and finished with a sauce of sun-dried tomato, artichokes hearts, basil and roasted garlic in sauce beurre blanc.
Sauteed tiger shrimp with roma tomato, kalamata olive, spinach and Feta cheese baked into herb frittata and topped with basil vinaigrette salad.
Chevre cheese, sun-dried tomatoes and artichokes hearts baked in an herb frittata and topped with mixed balsamic vinegar and chive infused olive and mushroom.
Char grilled salmon asparagus tips and lump cran meat baked in an herb frittata and garnished with caper, lemon and toast point, served over hollandaise sauce.
Apple wood smoked bacon with poblano pepper, roma tomato, shallot and Cheddar cheese baked into herb frittata and served with enchilada sauce.
Hot capicola ham, roasted garlic, sun-dried tomato, spinach, Fontina cheese and buttered bread crumbs baked into a herb frittata.
Mixed baby greens tossed with dried cranberries, walnuts, Gorgonzola cheese and raspberry maple vinaigrette.
Fresh spinach tossed with red onion, kalamata olive, roma tomato, artichoke heart and basil vinaigrette.
Julienne of roasted turkey, prosciutto ham, Fontina cheese, Cheddar cheese, hard boiled off and roma tomato over mixed baby greens tossed with honey Dijon dressing.
Poached salmon over mixed baby greens, roasted potatoes, asparagus tips, hard-boiled egg and caper berries and artichoke hearts tossed with house red wine vinaigrette.
Mixed greens tossed with balsamic vinegar and house red wine vinaigrette with capicola, prosciutto salami, Fontina cheese, kalamata olives, artichoke hearts and asparagus tips.
Marinated and grilled portabella mushroom served on ciabatta bread with chevre cheese, roasted red pepper, artichoke heart, spinach and red pepper vinaigrette.
Pepper herb roasted turkey on multi-grain bread and served with garlic aioli, spinach, roma tomato and red onion.
Grilled French bread with Asiago and Fontina cheeses, fresh herbs, roasted red bell pepper and artichoke heart.
Toasted French bread with pancetta bacon and apple wood smoked bacon with mixed greens, roma tomato and garlic aioli.
Sliced prosciutto ham, roasted turkey, capicola ham, Fontina capicola ham on focaccia bread with lettuce, red onion, roma tomato and balsamic vinegar and oil.
Marinated grilled chicken breast with chevre cheese and sun-dried tomato and kalamata olive tamponade over focaccia bread with fresh spinach and basil vinaigrette.
Grilled chicken with Feta and Fontina cheese, sun-dried tomato and kalamata olive tamponade and fresh spinach in a grilled flour tortilla.
Char-grilled salmon filet served on toasted French bread with pancetta bacon mixed baby greens, roma tomato and garlic aioli.
Menu for Frittata provided by Allmenus.com
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