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Verjus Restaurant
Smoked prosciutto and gruyere cheese grilled with tomatoes and dijon mustard and served with organic lettuces and twice cooked potatoes.
Roasted chicken with tarragon mayonnaise on a ciabatta roll and served with organic greens, tomato and twice cooked potatoes or sliced over organic greens with seasonal garnishes.
Seasoned with wasabi and served with organic lettuces and wasabi mayonnaise.
Seared hanger steak, served rare over organic lettuces with tomato, satisfy and an imported blue cheese horseradish sauce.
A half pound burger of our own ground beef, stuffed with thyme butter and served with twice cooked potatoes and organic greens.
A flat iron steak pounded thin, seared and served over organic greens with twice cooked potatoes.
Organic lettuces with seared tuna, tomato, haricots verts, hard boiled egg, potatoes, anchovies and balsamic vinaigrette.
Confit of duck pressed into a terrine and served with verjus vinaigrette, onions, capers and egg.
Seasoned with wasabi and served with organic lettuces and wasabi mayonnaise.
Assorted greens with verjus vinaigrette.
Terrine of duck liver served with dijon mustard, comichons, caperbern es, cranberry compote and croutons.
Snails simmered in a white wine, butter, garlicand parsley sauce, pine nutsand a touch of anise served in a casserole.
Fresh roasted holland peppers served with preserved anchovies, capers, olive oil and balsamic vinegar.
Chives.
Served with walnut vinaigrette.
Chopped egg.
Creme fraiche ice cream.
Served with creme anglaise and raspberry sauce.
Chocolate chip ice cream and warm chocolate sauce.
Flourless chocolate almond brownies with creme fraiche ice cream and chocolate sauce.
Layers of walnut ice cream, Concord grape sorbet and bosc pear ice cream served with creme anglaise and raspberry sauce.
Creme chantilly and fresh berries
A rich, creamy cheesecake with creme anglaise. Raspberry coulis.
A half chicken roasted with a layer of tarragon under the skin and served with ginger honey glazed carrots, garlic mashed pot atoes and tarragon sauce.
Black angus beef braised in red wine and served with garlic mashed potatoes, sauteed spinach and a savory mushroom sauce.
Marinated, seared. Roasted and served sliced with garlic mashed potatoes, haricots verts and bordelaise sauce.
Oven roasted filet of idaho rainbow trout with sauteed spinach, beluga black lentils and blood Orange vinaigrette.
Garlic mashed potatoes, haricots verts and ginger honey glazed carrots.
Veal rack chop, pounded and breaded with fines herbed and cheese breadcrumbs and served with haricots verts, wild rice and lemon garlic sauce.
One-half crisp roasted pekin duck served with braised red cabbage, wild rice and cranberry salmis sauce.
Frizzled leeks and a sherry mushroom sauce.
Regular or decaf.
Regular or decaf.
Regular or decaf.
Regular or decaf.
Choice of tea.
Camomile mint, red bush, lemon and ginger or rose hip hibiscus.
Menu for Verjus Restaurant provided by Allmenus.com
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