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Vegetarian. Imported Bulgarian feta, seasoned with our special herb blend. A traditional Bulgarian appetizer.
Vegetarian. Artisan French baguette, authentic cheese, roasted red peppers, balsamic-infused diced tomatoes.
Vegetarian. Double cream French brie on toasted baguette topped with imported fruit jam.
Old world trio of Italian salami, prosciutto, Bulgarian Fetaand European alpine-style cheeses. Served with an assortment of bread on a cold limestone platter.
Vegetarian, gluten free. A blend of fresh organic greens, topped with sliced pears, avocado, scallions, caramelized pecansand imported Bulgarian feta.
Vegetarian, gluten free, vegan. A mosaic of ingredients including organic spinach, arugula, fresh watercress, pickled red beets, green apples and avocado, all topped with pomegranate, pumpkin seedsand imported Bulgarian Feta cheese.
Vegetarian, gluten free. Traditional light and refreshing Bulgarian salad made with diced tomatoes, English cucumbers, red onions, fire-roasted red peppersand imported Bulgarian Feta cheese.
Vegetarian, gluten free. Fresh mix of organic gourmet greens, diced tomatoes, red onions, English cucumbers, kalamata olivesand imported Bulgarian Feta cheese.
Vegetarian. Wild-caught sockeye salmon (4 Ounces) on sun-dried tomato focaccia with neufchatel cheese spread, fresh arugulaand English cucumbers.
Grilled grass-fed ground lamb, wild watercress, Brie cheese, sauteed onionand mushrooms, served on ciabatta bread.
Grass-fed tenderloin (4 Ounces), kalamata olives, cherry tomatoes and English cucumber slices on top of ciabatta bread with imported herb Feta spread.
Smoked all-natural ham and turkey on sun-dried tomato focaccia, balsamic-glazed onion, Brie cheese, organic baby arugula, fresh tomatoesand garlic avocado spread.
Tender chicken cutlets pan-seared in a delicate lemon chardonnay sauce with Turkish capers. Served with organic noodles and grilled asparagus spears.
Seasoned chicken cutlets, pan-seared with tomatoes and scallions, finished with vodka cream sauce. Served with basmati rice and Italians spicy green beans.
Gluten free. Grilled marinated venison rib served with mushroom risotto and grilled asparagus spears.
A German recipe of beef cooked with leeks, mushrooms, onion, and sour cream, served over organic pasta.
Gluten free. Bulgarian cayenne-wine sauce with bell peppers, leeks, sweet onion and san marzano tomatoes. Served over basmati rice in a clay pot.
Gluten free. Wild-caught 8 Ounces fillet in a creamy tomato-basil sauce. Served on a bed of basmati rice and organic sweet peas.
Cast iron sea bass fillet (7 Ounces), topped with capers, served with dill potato salad and greens.
Gluten free. Pan-seared pesto cod fillet served with mushroom risotto and spicy green beans.
Vegetarian. Pan-seared portabella, spinach and tomato tossed in a creamy Parmigiano-Reggiano sauce over organic pasta.
Vegan. Organic portabella, spinach, tomatoes, roasted red peppers baked with Bulgarian lutenitsa sauce. Served over basmati rice in a clay pot.
Vegetarian. Topped with steamed organic cauliflower, root vegetables and authentic Italian cheese blend. Served over basmati rice in a clay pot.
Vegetarian. Creamy risotto made with wild watercress, fresh scallionsand authentic Italian cheese.
Two organic chicken tenderloins drizzled with cold pressed olive oil with select Italian seasoning.
Vegetarian. Fresh spears fire-grilled with garlic and topped with an imported blend of asiago, Parmesan and Romano cheese.
Vegetarian. Poached apples in wine, flavored with autumn seasoning. Topped with honey infused whipped cream and organic vanilla ice cream.
Vegetarian. Made-to-order with organic flour, eggs and milk, filled with fruit-sweetened European spread then flambeed in rum. Comes with organic vanilla ice cream.
Menu for Naslada Bistro provided by Allmenus.com
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