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Weidmann's Restaurant
Jumbo gulf shrimp sauteed in butter, garlic and lemon served with French bread.
Homemade with lump crabmeat, special seasonings and served on fried green tomatoes with beurre blanc sauce and served with fresh fruit.
3 slices of challah French toast toast stuffed with cream cheese and strawberries, lightly dusted with powered sugar.
An over sized Belgian waffle topped with creamy peanut butter and bananas and homemade whipped cream.
Inspired by the king: 3 slices of challah French toast loaded with peanut butter and bananas, then lightly dusted with powdered sugar.
Made with smoked ham and cheddar cheese and served with a biscuit.
Our version of a classic poached eggs on an English muffin with Canadian bacon and Hollandaise sauce served with fresh fruit.
An over sized Belgian waffle topped with fresh strawberries, cream cheese and homemade whipped cream.
A Southern tradition: an oversized Belgian waffle paired with 2 pieces of our fried chicken tenders.
8 ounce certified hereford 1881 black Angus ribeye lightly floured, grilled and topped with a slow simmered roux and tomato sauce then served with cheese grits and 2 eggs.
8 ounce certified 1881 hereford black Angus ribeye topped with flash fried onions and accompanied with poached eggs on an English muffin and with fried tomatoes.
Homemade crab cakes perched atop English muffins topped with poached eggs and Hollandaise sauce, served with fresh fruit.
Lump crabmeat omelette with peppers, onions and fontina cheese served with a biscuit.
Traditional quiche homemade with bacon, smoked ham and fontina cheese served with fresh fruit.
Shrimp, Portobello mushrooms, spinach and bacon in a smoked Gouda cream sauce over a grit cake made with stone ground grits from sciple's mill.
Made fresh with lump gulf crab meat served with beurre blanc and perched a top a fried green tomato.
A local favorite.
A weidmann's tradition. Coated with our house recipe breading and then fried until golden brown. Served with our homemade comeback dressing.
Smoked norwegian salmon served with pesto, capers and red onions with toast points.
Deep fried and served with homemade horseradish sauce.
Made fresh daily.
3 toast points topped with tomatoes and mozzarella and 3 topped with sun-dried tomato pesto and shaved Parmesan cheese.
Topped with crabmeat belvedere and melted fontina cheese.
A local favorite.
Our famous fried green tomatoes topped with shrimp, mushrooms, tomatoesand a spicy cream sauce.
Served with a spicy and sweet dipping sauce.
6 jumbo gulf shrimp sauteed in lemon, butter and garlic and served with toasted French bread.
Our homemade crab cake topped with crab meat belvedere and melted fontina cheese and perched a top a fried green tomato.
3 toast points topped with tomatoes and mozzarella and 3 topped with sun dried tomato pesto and shaved Parmesan cheese.
A weidmann's tradition. Coated with our house recipe breading and then fried until golden brown. Served with our comeback dressing.
A local favorite.
Our famous fried green tomatoes topped with shrimp, mushrooms, tomatoes and a spicy cream sauce.
Served with a spicy and sweet dipping sauce.
Norwegian salmon served with pesto, capers and onions with toast points.
Made fresh daily.
Fresh lump gulf crab meat served with beurre blanc and perched a top a fried green tomato.
Gulf shrimp served on a bed of mixed greens with egg, avocado and tomato with our weidmann's famous remoulade sauce.
Spring mix and romaine with che'vre, tomatoes, carrots, croutons, tossed in a champagne vinaigrette dressing.
Shrimp remoulade salad paired with grilled pimento cheese and applewood smoked bacon sandwich on sour dough bread.
Served a top a large caesar salad.
Our version the the classic - a shrimp remoulade salad paired with a grilled Swiss cheese sandwich on rye bread.
Atlantic salmon, grilled and served a top a large caesar salad.
Served a top a large caesar salad.
Mixed greens with tomatoes, cheese, croutons and dressing.
Rotisserie cooked chicken salad served with our coleslaw and fresh fruit.
Tomatoes, basil and fresh mozzarella drizzled with balsamic vinaigrette.
Spring mix and romaine with chevre, tomatoes, carrots, croutons, tossed in a champagne vinaigrette dressing.
Romaine lettuce with croutons and shaved Parmesan cheese.
Mixed greens with tomatoes, cheddar cheese, croutons and dressing.
Corned beef, sauerkraut, Swiss cheese and 1000 Island dressing on rye.
Seared ahi tuna on a ciabatta bun with flash fried onions, tomato, lettuce and a roasted red pepper aioli.
Rotisserie chicken salad served on marbled rye with lettuce and tomato.
8 ounce prime rib served on a poboy bun with our horseradish sauce and topped with flash fried onion rings.
Fresh blackened catfish served dressed on a poboy bun with our homemade tartar sauce.
8 ounce chopped sirloin topped with danish blue cheese and apple wood smoked bacon, served a top a fried green tomato with lettuce tomato and comeback dressing.
Thin slices of beef sauteed with peppers and onions and topped with melted provolone cheese.
A 6 ounce grilled chicken breast, marinated in Cajun spices, served on a bed of flash fried onions and topped with applewood smoked bacon and pepper Jack cheese.
Applewood smoked bacon with fried green tomatoes, lettuceand fresh tomatoes, served on sourdough bread with remoulade sauce.
A New Orleans favorite. A generous portion of Italian meats and cheeses piled high on an oversize bun with olive salad.
8 ounce chopped sirloin topped with Portobello mushrooms and swiss cheese and served with a fried green tomato, lettuce and comeback dressing.
A New Orleans favorite. A generous portion of Italian meats and cheeses piled high on an oversize bun with olive salad.
8 ounce chopped sirloin topped with applewood smoked bacon and sharp cheddar cheese and served with a fried green tomato, lettuce and comeback dressing.
Gulf shrimp over salad greens with egg, avocado, tomatoes and served with weidmann's famous remoulade sauce.
Rotisserie cooked chicken salad served with our coleslaw and fresh fruit.
Romaine lettuce with croutons and fresh shaved Parmesan cheese.
Served a top a large caesar salad.
Shrimp remoulade salad paired with grilled pimento cheese and applewood smoked bacon sandwich on sour dough bread.
Our version the the classic a shrimp remoulade salad paired with a grilled Swiss cheese sandwich on rye bread.
Fresh Atlantic salmon, grilled and served a top a large caesar salad.
Mixed greens with tomatoes, cheese, croutons and dressing.
Served a top a large caesar salad.
Corned beef, sauerkraut, Swiss cheese and 1000 Island dressing on rye.
Applewood smoked bacon with fried green tomatoes, lettuce and fresh tomatoes, served on sourdough bread with remoulade sauce.
A 6 ounce chicken breast, marinated in Cajun spices then grilled, served on a bed of flash fried onions and topped with applewood smoked bacon and pepper Jack cheese.
8 ounce chopped sirloin topped with apple wood smoked bacon and cheddar cheese a top a fried green tomato with lettuce, tomato and comeback sauce.
Rotisserie chicken salad served on a croissant with lettuce, tomato and a side of cole slaw.
8 ounce chopped sirloin topped with danish blue cheese and applewood smoked bacon, a top a fried green tomato with lettuce tomato and come back dressing.
Fresh blackened catfish served dressed on a poboy bun with our homemade tartar sauce.
A New Orleans favorite. A generous portion of Italian meats and cheeses piled high on an oversize bun with olive salad.
8 ounce prime rib served on a poboy bun with our horseradish sauce and topped with flash fried onion rings.
8 ounce chopped sirloin topped with potbelly mushrooms and Swiss cheese a top a fried green tomato with lettuce, tomato and come back dressing.
Thin slices of beef sauteed with peppers and onions and topped with melted provolone cheese.
Tortellini stuffed with 3 cheeses and tossed with a tomato basil cream sauce, shrimp, mushrooms, onions and bell peppers.
Rotisserie cooked chicken tossed with linguini pasta, alfredo sauce, broccoli, mushrooms and Parmesan cheese.
Tortellini stuffed with 3 cheeses and tossed with a sun dried tomato pesto sauce, mushrooms, onions and bell peppers and rotisserie cooked chicken.
Crawfish tails with penne pasta, green onions and a spicy cream sauce.
Linguini pasta tossed with shrimp, artichokes, red bell peppers, garlic, butter and white wine.
Grilled chicken breast topped with spinach and cheese and finished with a cream sauce.
Paneed chicken breast topped with a tomato sauce and 3 melted cheeses.
Grilled and topped with crab and asparagus and finished with a bearnaise sauce.
Panko encrusted paneed redfish served over a bed of hoppin' john and covered with shrimp, mushrooms and tomatoes in a tomato cream sauce.
Grilled Mississippi catfish topped with crabmeat belvedere and finished with a light cream sauce and Parmesan cheese.
Fresh from the gulf, lightly floured and sauteed.
Fresh rainbow trout grilled and finished with almond butter sauce.
Our crab cakes topped with crab meat belvedere and sonatina cheese, melted in the oven and perched a top a fried green tomato and then finished with our beurre blanc sauce.
Fresh gulf shrimp seared in olive oil and the juice of a habanero pepper.
A dozen jumbo shrimp sauteed in lemon, butter and garlic.
Fresh Atlantic salmon filet brushed with olive oil.
Made fresh with gulf crab meat, served perched a top a fried green tomato and finished with lemon butter sauce.
A local favorite.
3 toast points topped with tomatoes and mozzarella and 3 topped with sundried tomato pesto and shaved Parmesan cheese.
Made fresh daily.
Smoked norwegian salmon served with pesto, capers and red onions with toast points.
Made fresh with lump gulf crab meat served with beurre blanc and perched a top a fried green tomato.
Topped with crabmeat belvedere and melted fontina cheese.
A weidmann's tradition. Dipped in our house recipe breading and then fried until golden brown. Served with our comeback dressing.
Served with a spicy and sweet dipping sauce.
Our famous fried green tomatoes topped with shrimp, mushrooms and a tomato cream sauce.
Grilled then brushed with a bourbon bacon glaze.
12 ounce certified 1881 hereford black Angus ribeye.
12 ounce USDA certified prime ribeye topped with flash-fried onion strings.
Fresh gulf redfish, blackened then topped with shrimp, mushroomsand spicy tomato and cream sauce.
Grilled local catfish, grilled and then smothered with our crabmeat belvedere topping and a light cream sauce.
Fresh gulf redfish blacked with our special blend of creole spices.
Fresh local catfish, lightly seasoned and char-broiled.
Stone ground grits from sciple's mill, slow cooked with butterand cheddar cheese, then topped with fresh gulf shrimp, ham, tomatoes, peppers, onionsand a light cream sauce.
Fresh grilled Atlantic salmon.
Rubbed with our special blend of seasonings, brushed with a bourbon bacon glaze and served over our white barbecue sauce.
Our homemade crabcakes topped with crabmeat belvedere and melted fontina cheese and topped with beurre blanc.
Homemade with bacon, ham, cheddarand fontina cheese.
Homemade with lump crabmeat, special seasonings and served with beurre blanc.
Rainbow trout grilled to golden brown and topped with our lemon almond butter sauce.
Shrimp remoulade salad paired with grilled pimento cheese and applewood smoked bacon sandwich on sour dough bread.
Our version the the classic a shrimp remoulade salad paired with a grilled Swiss cheese sandwich on rye bread.
Served a top a large caesar salad.
Mixed greens with tomatoes, cheese, croutons and dressing.
Rotisserie cooked chicken salad served with our coleslaw and fresh fruit.
Romaine lettuce with croutons and shaved Parmesan cheese.
Spring mix and romaine with chevre, tomatoes, carrots, croutons, tossed in a champagne vinaigrette dressing.
Atlantic salmon, grilled and served a top a large caesar salad.
Gulf shrimp served on a bed of mixed greens with egg, avocado and tomato with our weidmann's famous remoulade sauce.
Fresh blackened catfish served dressed on a poboy bun with our homemade tartar sauce.
Applewood smoked bacon with fried green tomatoes, lettuceand fresh tomatoes, served on sourdough bread with remoulade sauce.
8 Ounces prime rib served on a poboy bun with our horseradish sauce and topped with flash fried onion strings.
Corned beef, sauerkraut, Swiss cheese and 1000 Island dressing on rye.
8 ounce chopped sirloin topped with danish bleu cheese and applewood smoked bacon, a fried green tomato, lettuceand comeback dressing.
8 ounce chopped sirloin topped with applewood smoked bacon and sharp cheddar cheese and served with a fried green tomato, lettuce and comeback dressing.
8 ounce chopped sirloin topped with Portobello mushrooms and Swiss cheese and served with a fried green tomato, lettuce and comeback dressing.
Rotisserie chicken salad served on marbled rye with lettuce and tomato.
Seared ahi tuna on a ciabatta bun with flash fried onions, tomato, lettuce and a roasted red pepper aioli.
Thin slices of beef sauteed with peppers and onions and topped with melted provolone cheese.
Chicken tossed with linguine, broccoli, mushrooms and our alfredo sauce.
Tortellini stuffed with 3 cheeses and tossed with a tomato basil cream sauce, shrimp, mushrooms, onions and bell peppers.
Homemade with lump crabmeat, special seasonings and served with beurre blanc.
Grilled local catfish, grilled and then smothered with our crabmeat belvedere topping and a light cream sauce.
Rainbow trout grilled to golden brown and topped with our lemon almond butter sauce.
Fresh gulf redfish, blackened then topped with shrimp, mushrooms and spicy tomato and cream sauce.
Homemade with bacon, ham, cheddar and fontina cheese.
Rubbed with our special blend of seasonings, brushed with a bourbon bacon glaze and served over our white barbecue sauce.
Our homemade crabcakes topped with crabmeat belvedere and melted fontina cheese and topped with beurre blanc.
Fresh grilled Atlantic salmon.
12 ounce USDA certified prime ribeye topped with flash fried onion strings.
Fresh gulf redfish blacked with our special blend of creole spices.
Stone ground grits from sciple's mill, slow cooked with butterand cheddar cheese, then topped with fresh gulf shrimp, ham, tomatoes, peppers, onions and a light cream sauce.
Fresh local catfish, lightly seasoned and char broiled.
Menu for Weidmann's Restaurant provided by Allmenus.com
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