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Monroe's Restaurant & Bar
4 jumbo shrimp served with our housemade cocktail sauce.
Sauteed fennel, leeks, garlic and white wine served with a side of Parmesan frites and grilled focaccia bread.
Italian meats, fresh ricotta cheese, sharp provolone, grilled vegetables and olive salad served with grilled flatbread.
10 house brined bone-in or boneless wings with your choice of sauce.
2 pan seared crab cakes served with a spicy remoulade.
Clams served with sausage in beer broth and focaccia bread.
12 shrimp served with housemade cocktail sauce.
House rings, bacon, cheddar, chives drizzled with housemade hot sauce.
Thinly sliced and topped with candied pecans, fresh goat cheese and balsamic glaze.
Fried pecan crusted goat cheese balls drizzled with spicy honey.
Broccoli florets egg battered and fried, served in our famous French sauce.
1 large meatball topped with tomato sauce, fresh ricotta and pine nuts.
Fresh jalapeno peppers stuffed and wrapped in bacon.
Slided tuna over arugula and drizzled with lemon vinaigrette.
Escarole, pancetta and hot peppers topped with shaved Parmesan cheese.
Spring mix, roasted beets, fresh goat cheese, red onion and walnuts.
Breaded chicken cutlets served over field greens drizzled with lemon vinaigrette and grated Parmesan.
Romaine, bacon, anchovies, mushrooms, red onion, grated Parmesan and housemade croutons.
Spring mix, dried cranberries, candied pecans, Gorgonzola and grilled chicken served with house dressing.
Arugula, apple slices, candied pecans and goat cheese served with honey balsamic vinaigrette.
Spinach, butternut squash, dried cranberries and red onion served with mustard cider vinaigrette.
Bacon, tomato, red onion, creamy bleu, house dressing and crumbled Gorgonzola.
Spring mix, bacon, grilled chicken, avocado, tomato, hard boiled egg, red onion, Gorgonzola cheese and choice of dressing.
Baby greens, tomato, onion, black olives and sharp provolone.
Chopped kale with bacon and mushrooms, tossed in our housemade Caesar dressing.
Toasted pine nuts, sliced apple, tomato concasse and topped with maple vinaigrette.
Marinara, fresh mozzarella and old fashioned pepperoni.
Served with garlic aioli and roasted tomato topped with aged cheddar; served on brioche bun.
Soppressata, salami, capicola, mortadella and fresh mozzarella served on a baguette with creamy house dressing.
Breaded eggplant cutlets topped with marinara and mozzarella served over angel hair pasta (includes house salad).
Fresh cheese gnocchi with marinara sauce.
Fresh lobster in a 4 cheese sauce served over farfalle pasta and finished with truffle oil.
Freshly baked and served with a house salad.
Freshly baked and served with a house salad.
14 oz. grilled Delmonico served with Parmesan frites and chef's vegetable.
Egg battered chicken with lemon butter sherry sauce served over angel hair pasta includes house salad.
Twin breaded Italian herbed chicken breasts topped with marinara and mozzarella over angel hair pasta (includes house salad).
8 oz. grilled beef tenderloin served with Parmesan frites and chef's vegetable.
Fresh mozzarella, basil, old-fashioned pepperoni.
Roasted eggplant, red pepper and spinach tossed in garlic cream sauce and baked with panko burrata.
Fresh housemade gnocchi, red onion, spinach, roasted red pepper tossed in Marsala cream sauce.
26 oz. tomahawk ribeye served with roasted potato puree and chef's vegetable.
8 oz. beef tenderloin served over roasted potato puree and chef's vegetable and topped with demi glaze.
5 egg battered u-12 shrimp in lemon butter sherry sauce over capellini and served with sauteed escarole.
Served with marinara.
Served with truffled polenta and chef's vegetable and topped with rich demi glaze.
Jumbo shrimp, sea scallops and middleneck clams tossed in spicy white wine marinara and served over capellini.
Pan seared breaded cutlet, artichoke hearts, roasted red pepper sherry cream sauce.
Thinly sliced beef tenderloin stuffed with hard boiled egg, capicola, mozzarella topped with tomato sauce ; served with capellini.
Cherry peppers and Kalamata olives.
Italian meats, fresh ricotta cheese, sharp provolone, grilled vegetables and olive salad served with grilled flatbread.
Bacon, cheddar, country sweet and topped with green onion.
Katherine's mashed potatoes, smoked Gouda and scallions with crispy fried onions and a caramelized onion cream sauce.
2 pan seared crab cakes served with a spicy remoulade.
Over braised escarole with roasted tomato jam and balsamic glaze: served with toasted focaccia bread.
4 jumbo shrimp served with our housemade cocktail sauce.
Sauteed fennel, leeks, garlic and white wine served with a side of Parmesan frites and grilled focaccia bread.
Artichoke hearts in a lemon butter sherry sauce.
Braised escarole and beans.
Served with your choice of sauce.
Clams served with sausage in beer broth and focaccia bread.
9 oz. meatball with ricotta cheese, pesto and shaved Parmesan cheese.
Grilled chicken, cheddar, black olives, scallions, tomatoes and jalapenos served with sour cream and homemade salsa.
Breaded eggplant cutlets topped with marinara and mozzarella served over angel hair pasta.
Twin breaded Italian herbed chicken breast topped with marinara and mozzarella served over angel hair pasta.
Breaded Italian herbed veal cutlets topped with marinara and mozzarella served over angel hair pasta.
5 pan seared scallops over a bed of red pepper and roasted corn risotto with a citrus brown butter sauce.
Baked and served with bacon, red onion beurre blanc, chef's vegetable and fingerling potatoes.
8 oz. grilled beef tenderloin served with Katherine's mashed potatoes and chef's vegetable.
Italian breaded chicken breasts served over Katherine's mashed potatoes and topped with arugula salad finished with lemon vinaigrette.
Sauteed in tomato, caper and Kalamata olive white wine sauce served over cappelini.
Twin breaded chicken breast cutlets with a sweet walnut butter sauce and a hint of spice served with Katherine's mashed potatoes and chef's vegetable.
Served over potato and root vegetable hash.
Sauteed in tomato, caper and Kalamata olive white wine sauce served over cappelini.
Served with applewood smoked bacon jam, fingerling potatoes and braised escarole.
Egg battered chicken sauteed in a lemon butter sherry sauce served over angel hair pasta with a side of braised escarole.
Atlantic salmon topped with housemade mustard encrusted with pecans served with Katherine's mashed potatoes and chef's vegetable.
14 oz. grilled Delmonico served with Katherine's mashed potatoes and chef's vegetable.
Blackened tuna served over fingerling potatoes, roasted Brussels sprouts and butternut squash hash.
Field greens, tomato, cucumber, red onion, carrot and house cheese blend.
Arugula, apple slices, candied pecans and goat cheese served with honey balsamic vinaigrette.
Bacon, tomato, red onion, creamy bleu, house dressing and crumbled Gorgonzola.
Romaine, bacon, anchovies, mushrooms, red onion, grated Parmesan and housemade croutons.
Spinach, butternut squash, dried cranberries and red onion and served with mustard cider vinaigrette.
Roasted red peppers, red onion, Gorgonzola and a balsamic reduction.
Spring mix, dried cranberries, candied pecans, Gorgonzola, served with house dressing.
Spring mix, roasted beets, fresh goat cheese, red onion and walnuts.
Freshly baked and served with a house salad.
Served with bread oil and balsamic.
Housemade veggie burger topped with grilled balsamic onions, sliced tomato and choice of dressing with a red pepper aioli and Parmesan frites.
Half pound burger, housemade pickles, grilled balsamic onions, sliced tomato and choice of dressing with Parmesan frites.
Freshly baked and served with a house salad.
Thinly sliced house cooked beef, topped with sauteed mushrooms and onions, cheddar and horseradish mayo (served hot).
Served with sauteed escarole and fresh mozzarella.
Half pound burger, housemade pickles, grilled balsamic onions, sliced tomato and choice of swiss, Gorgonzola or white cheddar.
Zucchini, squash, red peppers, onion, eggplant, tomato, basil and fresh mozzarella served hot.
Housemade veggie burger topped with grilled balsamic onions, sliced tomato and choice of swiss, Gorgonzola or white cheddar with a red pepper aioli and Parmesan frites.
Breaded chicken cutlet with arugula, red onion, cheese blend and lemon herb aioli.
Housemade meatballs with marinara and fresh mozzarella.
Roasted turkey breast, red peppers, swiss, spring mix with cranberry mayo.
Grilled portabella mushroom, smoked Gouda, crispy fried onions, red peppers and arugula drizzled with balsamic.
Clams, shrimp and scallops sauteed in spicy white wine marinara served over cappellini topped with Parmesan cheese.
Roasted tomatoes, mushrooms, spinach and sunflower seeds finished in olive oil garlic sauce.
Tomato cream vodka sauce topped with feta cheese, fresh herbs and a crack of black pepper.
Grilled chicken, mushrooms, onions and cherry peppers finished in spicy marinara sauce.
Angel hair pasta, garlic, Kalamata olives, artichoke hearts, spinach, sun-dried tomatoes, feta cheese and finished with white wine butter herb sauce.
Fresh lobster in 4 cheese sauce served over farfalle pasta and finished with truffle oil.
Cherry peppers and Kalamata olives dusted with seasoning served with marinara and lemon herb aioli.
Braised escarole and beans.
4 jumbo shrimp served with our housemade cocktail sauce.
Artichoke hearts in lemon butter sherry sauce.
Field greens, tomato, cucumber, red onion, carrot and house cheese blend.
Arugula, apple slices, candied pecans and goat cheese served with honey balsamic vinaigrette.
Bacon, tomato, red onion, creamy bleu, house dressing and crumbled Gorgonzola.
Half pound burger, housemade pickles, grilled balsamic onions, sliced tomato served with house salad.
Egg battered chicken sauteed in lemon butter sherry sauce served over penne hair pasta with a side of braised escarole.
Twin breaded Italian herbed chicken breast topped with marinara and mozzarella served over penne pasta.
Fresh lobster in 4 cheese sauce served over penne pasta and finished with truffle oil.
14 oz. grilled Delmonico served with Katherine's mashed potatoes and chef's vegetable.
8 oz. grilled beef tenderloin served with Katherine's mashed potatoes and chef's vegetable.
Penne with marinara and shaved Parmesan.
Blackened tuna served over fingerling potatoes, roasted Brussels sprouts and butternut squash hash.
Artichoke hearts in a lemon butter sherry sauce served over penne pasta and braised escarole.
Menu for Monroe's Restaurant & Bar provided by Allmenus.com
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