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Mixed greens, oven-roasted tomatoes, croutons, Parmesan, with choice of red grape vinaigrette or herbed ranch topped with a goat cheese fritter.
Field greens, candied walnuts, roasted pears, bleu cheese tossed in our rich fig balsamic.
Mixed greens, grilled filet, carrots, red peppers, mint, basil, mango, avocado, crispy wonton strips and spicy thai vinaigrette
Grilled romaine wedge topped with lemon, fresh cracked pepper, shaved parmesan, garlic roasted croutons and house-made dressing.
Served with chardonnay poached salmon, goat cheese, bacon and candied pistachios with a roasted garlic vinaigrette.
with red onion, carrot, egg and bacon tossed in hot bacon-red wine dressing.
Shiitake, portobello and oyster mushrooms blended in a rich cream, finished with french brie.
Caramelized vidalia, red and yellow onions, with shallots and leeks in a deep beef broth, gratineed with gouda.
Smoked crab and fire-roasted corn in a charred tomato cream.
Chardonnay-marinated chicken, grilled and served with dijon cream, asparagus and garlic mashed potatoes.
House made pappardelle pasta, pancetta, arugula, portobello, shittake and oyster mushrooms sauteed in garlic butter sauce finished with shaved Parmesan, lemon and truffle oil.
Grilled brown sugar marinated pork loin, boursin smashed red bliss potatoes, broiled broccolini and apple cider-fig jus.
Pancetta wrapped bison meatloaf served with garlic mashed potatoes, roasted garlic haricot verts and rosemary jus.
Grilled and sliced certified angus beef steak, braised parsnips and celery, fennel-potato gratin, finished with black garlic butter.
Each medallion is separately topped with roasted shiitake mushrooms, bleu cheese butter and dijon mustard crema, served with mashed potatoes and smoked Gouda creamed spinach.
8 oz. certified angus beef sirloin grilled and served with boursin smashed potatoes, roasted brussel sprouts and red wine marinated-honey glazed mushrooms.
Jumbo sea scallops, rosemary risotto, sauteed arugula and pancetta with butternut-maple puree.
Oven roasted with shallot-bacon crust, champagne-saffron buerre blanc, roasted garlic haricot verts and creamy parmesan polenta.
Flattened chicken breast, seared and topped with a spinach and arugula salad in a fresh lemon dressing.
Two tenderloin medallions grilled and served with sauteed summer squash with oven dried tomato pesto and latin chimichurri sauce.
Parmesan polenta, grilled asparagus, portobello, zucchini, yellow squash and red pepper with balsamic glaze and arugula pesto oil.
Roasted chicken, pesto oil, sweet red peppers, mozzarella and provolone.
Served with spinach, red onion, bacon, roasted garlic cream, mozzarella and provolone on lager crust.
Sugar cured bacon, hickory smoked shrimp, roasted garlic oil, oven dried tomatoes, grilled corn, mozzarella and provolone cheese.
Oven dried tomatoes, fresh mozzarella, basil and pesto oil.
Shiitake, portobello, oyster mushrooms, roasted garlic, goat cheese and provolone-mozzarella blend, finished with fresh herbs.
Kalamata olives, fresh spinach, roasted garlic oil, mozzarella and goat cheese.
Dijon grilled chicken breast, caramelized onions, melted French brie and chianti jam on cornmeal dusted bun.
Chardonnay marinated breast, grilled with white cheddar, thick cut bacon, roasted red peppers and cilantro-lime aioli on cornmeal dusted bun.
Pico de gallo, cumin aioli, jalapeno-avocado crema and shaved cabbage in two flour tortillas.
Cherry wood smoked cider-maple marinated turkey, lettuce, tomatoes, Havarti and bacon-blue cheese mayo on a french roll.
Thick cut sugar cane bacon, vine-ripened tomatoes, lettuce and two fried eggs on toasted sour dough with pesto aioli.
10 ounce certified angus beef patty, Havarti, caramelized onions and roasted garlic-red wine aioli on cornmeal dusted bun.
Beer braised short rib, havarti cheese, caramelized onions on baguette with rosemary jus.
Charred tomatillo salsa, avocado-cilantro cream and shaved cabbage in two flour tortillas.
Queso blanco, havarti, brie with sundried tomato-chile pesto on sourdough.
A selection of three gourmet cheese accompanied with fruit and crostini.
Warmed and topped with quince syrup, served with crostini and lavash.
Crispy potato frites, oarmesan, parsley, garlic and truffle salt with kalamata olive aioli.
Half pound of triple dry rubbed smoked wings.
A selection of artisan cheeses and salami, house-made lavash and crostini, fresh and dried fruit and assorted nuts with complimenting spread.
A rich blend of chickpeas, lemon juice, garlic ,tahini and latin spices finished with red pepper relish, served with flatbreads.
Crispy fried calamari strips served with smoked tomatillo aioli and mango-sweet thai chile sauce.
Blackened shrimp braised in a spicy beer sauce with grilled baguette.
Moosabec mussels, sundried tomatoes, harissa, roasted garlic and white wine in a seafood broth, served with grilled bread.
Garlic roasted portobello, oyster and shiitake mushrooms with butternut squash, pepita puree and a poached fried egg.
Seared ahi tuna over warm roasted red potato, haricot vert and grape tomato salad with kalamata vinaigrette, hard boiled egg and crispy capers.
Grilled rosemary filet, bleu cheese, arugula, chianti braised shallots, grilled baguette, shaved parmesan and balsamic reduction.
Lightly smoked duck breast sliced and served on flour tortillas with jicama-poblano salsa, shaved brussel sprouts and chipotle-dark cherry aioli.
Menu for EdgeWild Restaurant & Winery provided by Allmenus.com
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