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Burgundy snails baked with fresh basil and roasted garlic pesto butter
Three jumbo tiger prawns, poached and served with cocktail sauce
six freshly shucked oysters on the half shell, with cocktail sauce
Six fresh barbequed oystes on the half shell, with garlic butter, parsley, chipotle barbeque sauce, topped with parmesan and gruyere cheese
Seared cajun spiced tigher prawns with pineapple rum butter sauce
Lumb crab and rock shrimp cakes served with sauce remoulade
Flaky puff pastry filled with tender forest mushrooms in a brandy cream sauce
The choicest hand cut ahi and hamachi poke served with citrus tobiko and sesame crackers
Baked in a crock with croutons, gruyere and parmesan cheese
Rich and creamy classic bisque withy dungeness crab, king crab and fresh grilled sweet cormn, topped off with creme fraiche
Fresh mixed greens, tomato, and parmesan crostini, served with friday's own goat cheese ranch dressing
Our house recipe with buttery croutons and parmesan shreds
From the original seafood cove, this has been a harrah's favorite for years. Butter leaf lettuce tossed with shrimp, crab, sliced egg, tomato scallions, avocado and light vinaigrette
3 large prawns, just right on the garlic, with fettuccine and parmesan crostini
Cold water lobster tail served with drawn butter and yukon gold mashed potatoes
Steamed crab legs with drawn butter and yukon gold mashed potatoes
Usda choice roast are aged for tenderness and roasted at a low temperature for several hours. The perfect marbnbling contributes to the excellent flavor of these center cuts. Served witu au jus, friday's oversized baked potato with all the fixings, and horseradish cream 12 oz 0r 16 oz
Accompanied with potatoes or rice and vegetables 12. show your total reward card to receive $2.00 discounted price of dinner entrees. If you are not a memner, sign up for free at the total reward booth
The most tender 10 oz steak of all served with sauce bearnasie
12 oz new york steak. Quality marbling gives this steak a reputation for flavor
The best of both. filet mignon and new york strip. A well trimmed thick cut steak tips the scale at 20 oz. Served with BBQ butter
A thick cut 18 oz rib eye served bone in. Brushed with our special chipotle honey glaze
Three double cut lamb chops marnated in mango chutney with garlic and honey. Tender and bursting with flavor
A mountain of crab legs wrapped in a steaming napkin with lemon and drawn butter
Onw 12 oz cold water lobster tail, baked and served with lemon and drawn butter
Served rare with rice pilaf, wakami salad and dijon soy sauce
Sauteed chicken breast with lemon caper tomato beurre blanc
Cold water lobster, king crab, diver scallops and prawns, served with lemon chive beurre blanc and vol au vent with seasonal vegetables
Grilled portabella mushroom, sauteed artichoke, spinach, sun dried tomatoes and a selection of daily fresh vegetables, served with grilled polenta
Fresh and crisp potato fries seasoned with sea salt
A steakhouse classic crusted with panko and parmesan
Hand picked and freshly baked, served with all the fixings
Fresh crimini mushrooms sauteed with garlic butter and flamed with sherry
Menu for Gi Fu Loh provided by Allmenus.com
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