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JJ's Restaurant
Large gulf shrimp stuffed with horseradish, wrapped in bacon and deep-fried. Served with a Dijon mustard and white wine sauce, garnished with roasted red bell pepper puree.
Thinly sliced Ahi Tuna, seared rare and served with JJ's teriyaki, house pickled ginger, wasabi, fennel and apple salad in a citrus vinaigrette.
Prince Edward Island mussels, steamed in white wine with leeks, shallots, curry and fresh thyme.
Fresh Maine lobster meat, gulf shrimp, goat cheese and leeks, baked in phyllo purses served with a basil buerre blanc sauce.
Seasonal foraged mushrooms sautéed with fresh herbs and garlic butter, served on brioche toast, with mascarpone.
Selection of 3 handcrafted cheese from around the world. Served with walnuts, local honey, dried fruits, lavash crackers, and house-made crostini.
House-made meatballs with garlic and oregano marinara, topped with shaved Parmigiano Reggiano.
The recipe for our thin crust came to us from a good friend in Chicago. It is so good, our pizza has gained the reputation of being one of the best in Kansas City. Toppings change daily ? Ask your server for today's creation.
Roasted d'anjou pears, English stilton cheese, toasted walnuts, served atop baby greens, and Dijon vinaigrette.
Baby heirloom and candy-striped beets on a bed of mixed greens with Granny Smith apples, Missouri black walnuts, honey goat cheese, and citrus vinaigrette.
Slow roasted cauliflower, d'anjou pear, microgreen mix of mizuna, red cabbage pak choi, mustard greens, and rum-infused golden raisins, roasted pistachio, with a whole grain mustard vinaigrette.
Locally grown organic arugula greens dressed with white balsamic vinegar, extra virgin olive oil and shaved Parmesano Reggiano.
Norwegian Smoked salmon on a bed of arugula tossed with dried cranberries, sliced almonds, petit basque, candied almonds, and a lemon poppyseed vinaigrette.
Romaine lettuce, spicy croutons, grated Parmesan cheese toasted with garlic and lemon dressing. Topped with fresh marinated Italian anchovies.
Romaine, mesclun, red pepper, zucchini, jicama and toasted pumpkin seeds in a white balsamic, bleu cheese and fresh herb vinaigrette.
Sweet caramelized onions and a hint of Missouri apple in a brandy beef broth with croutons, Gruyere, and Granna Padano.
A rich stock of fresh tomatoes and cream topped with a drizzle of housemade basil oil.
House-made traditional bolognese tossed with cavatappi noodles, topped with herbed ricotta cheese.
Texas wild boar braised in burgundy wine with pancetta and mirepoix. Served with fettuccine and Pecorino Romano.
This house specialty starts with a boneless breast of chicken sautéed with sliced mushrooms, tomatoes, red bell peppers, and garlic in a dry Marsala wine sauce.
Norwegian salmon grilled, served atop sautéed spinach with Israeli couscous, crispy shallots and Dijon cream.
8oz. ground tenderloin beef burger served with Chambord onion jam, Gruyère and Swiss cheese, with French fries. Also, ask your server about today's special burger.
Candied bacon, crisp romaine, avocado, fresh Roma tomatoes, Fontina cheese with a citrus aioli on a toasted croissant and French fries.
Butter browned Artisan Bread with shaved smoked turkey, candied bacon, Mornay sauce, sliced avocado and tomato wedges, and French fries.
Thin sliced smoked turkey breast with candied bacon, Swiss cheese, tomatoes, mixed greens, topped with a citrus aioli on a toasted croissant roll, and French fries.
Herb crusted shaved beef, caramelized onion, toasted with Gruyère on a hoagie and a side of au jus, and French fries.
House-made meatballs served on Roma Bakery bread, JJ's fresh marinara, melted Fontina and Mozzarella cheese, and French fries.
House cut KC strip, charbroiled, topped with fried shallots, Gruyère cheese with horseradish mayo dressing on a hoagie bun and French fries.
Large gulf shrimp stuffed with horseradish, wrapped in bacon and deep-fried. Served with a Dijon mustard and white wine sauce, garnished with roasted red bell pepper puree.
Thinly sliced Ahi Tuna, seared rare and served with JJ's teriyaki, house pickled ginger, wasabi, fennel and apple salad in a citrus vinaigrette.
Prince Edward Island mussels, steamed in white wine cream with leeks, shallots, curry and fresh thyme.
Fresh Maine lobster meat, gulf shrimp, goat cheese, with leeks, baked in phyllo purses served with a basil buerre blanc sauce.
Seasonal foraged mushrooms sautéed with fresh herbs and garlic butter, served on brioche toast, with mascarpone cheese.
Selection of 3 handcrafted cheese from around the world. Served with walnuts, local honey, dried fruits, lavash crackers, and house-made crostini.
Housemade meatballs with garlic and oregano marinara, topped with shaved Parmigiano Reggiano.
The recipe for our thin crust came to us from a good friend in Chicago. It is so good, our pizza has gained the reputation of being one of the best in Kansas City. Toppings change daily ? Ask your server for today's creation.
Roasted d'anjou pears, English stilton cheese, toasted walnuts, served atop baby greens, and Dijon vinaigrette.
Baby heirloom and candy striped beets on a bed of mixed greens with Granny Smith apples, Missouri black walnuts, honey goat cheese and citrus vinaigrette.
Slow roasted cauliflower, d'anjou pear, microgreen mix of mizuna, red cabbage pak choi, mustard greens, and rum-infused golden raisins, roasted pistachio, with a whole grain mustard vinaigrette.
Locally grown organic arugula greens dressed with white balsamic vinegar, extra virgin olive oil and shaved Parmesan Reggiano.
Norwegian smoked salmon on a bed of arugula tossed with dried cranberries, sliced almonds, petit basque, candied almonds, and a lemon poppyseed vinaigrette.
Romaine lettuce, spicy croutons, grated Parmesan cheese, tossed with garlic and lemon dressing. Topped with fresh marinated Italian anchovies.
Romaine, mesclun, red pepper, zucchini, jicama and toasted pumpkin seeds in a white balsamic, bleu cheese and fresh herb vinaigrette.
Sweet caramelized onions and a hint of Missouri apple in a brandy beef broth with croutons, Gruyère, and Granna Padano.
A rich stock of fresh tomatoes and cream topped with a drizzle of housemade basil oil.
A taste of the season. Ask your server for today's selection.
Salmon filet grilled and served atop blistered balsamic brussel sprouts, finished with a teriyaki glaze in the salamander.
Almond crusted rainbow trout filet, pan-seared, served over haricot vert topped with local oyster mushrooms in a beurre blanc sauce.
House made ravioli stuffed with duck confit served in a warm veal butter sauce.
House-made fettuccine served with asparagus, Brussel sprouts, roasted butternut squash, spinach, pecans, and chile de Arbol brown butter sauce.
Saffron rice, shrimp, calamari, mussels, Spanish chorizo, and fresh sliced serrano peppers.
Grilled rack of lamb marinated with extra virgin olive oil, roasted spaghetti squash and raspberry marmalade.
Oven-roasted pork cheek, seasoned with five-spice, served over white bean cassoulet with lardon and mirepoix.
Always changing, your server will announce today's selection.
8oz. tenderloin with porcini rubbed, charbroiled, with veal demi-glace.
12oz. filet, rubbed with porcini rubbed, grilled with veal demi-glace.
12oz. Kansas City strip, with a five peppercorn herb olive oil rub.
16oz. ribeye seared in a cast iron skillet with clarified butter, rosemary, thyme, whole garlic and a 5 peppercorn blend, then finished in the oven.
Tenderloin medallions in a mushroom black peppercorn sauce.
Strauss Family Farms lamb shank, in a Chianti, rosemary and mirepoix.
Strauss Family Farms rack of lamb, in a celery root Dijon mustard cream and lamb demi-glace.
Cold smoked, finished on the grill and topped with a mustard fruit chutney.
Texas wild boar braised in burgundy wine with pancetta and mirepoix, tossed with fettuccine and Pecorino Romano.
Your choice of cavatappi noodles with housemade meatballs, roasted mushrooms, in JJ's fresh marinara OR cavatappi noodles with housemade ragu all bolognese.
This house specialty starts with a boneless breast of chicken sautéed with sliced mushrooms, tomatoes, red bell peppers, garlic, in a dry Marsala wine sauce. Served over butter & cream infused mashed potatoes.
Norwegian salmon grilled, served atop sautéed spinach with Israeli couscous, crispy shallots and Dijon cream.
Ahi tuna filet marinated in olive oil, sesame oil, garlic and green onions. Grilled rare, served with JJ's original teriyaki, sautéed julienne snow peas and shiitake mushrooms.
Grilled cold-water lobster tail served with drawn butter and asparagus.
Menu for JJ's Restaurant provided by Allmenus.com
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