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Seared with coriander and served with pickled ginger, soy sauce, wasabiand sushi rice.
Served with Olive Oil Brushed Bread. Seasoned with Rosemary and Black Cracked pepper.
Delicate snails, imported from France, baked in our homemade garlic butter and topped with French pastry puffs.
Jumbo gulf shrimp coated with panko bread crumbs and black sesame seeds. Lightly fried and drizzled with a sweet and spicy Thai chili sauce.
Imported from France, baked with apples, walnutsand brown sugar. Served in a French pastry.
Rubbed with roasted garlic and grilled. Topped with sun-dried tomatoes, pancetta, fresh mozzarella, olive oli and balsamic reduction.
Sea scallops wrapped in applewood bacon, sauteed crispy and topped with a sun-dried tomato butter sauce.
Fruitwood smoked and thinly sliced. Served with fresh dill and caper cream cheese. Accompanied by finely chopped Bermuda onion and bremner wafers.
Jumbo shrimp served with cocktail sauce. A white oaks classic.
Pan fried herb breaded eggplant with smoked mozzarella cheese and roma tomato and basil coulis.
Slowly simmered Spanish onions and red delicious apples in a flavorful broth. Topped with freshly grated mozzarella and Swiss cheeses golden-browned. A white oaks classic.
Hearts of romaine lettuce tossed with croutons, fresh Parmesan and homemade roasted garlic caesar dressing.
Iceberg lettuce wedge topped with applewood bacon, tomatoes, bermuda onionsand homemade blue cheese dressing and a balsamic nape.
Sliced fresh mozzarella cheese, basil and fresh Roma tomatoes. Drizzled with balsamic vinaigrette.
Sauteed skinless breast of chicken, topped with pancetta, shitake, buttonsand basil in a sweet sherry sauce.
Sauteed skinless breast of chicken with kalamata olives, artichokes, sun-dried tomatoes in a garlic chablis sauce.
With homemade roma tomato marinara.
Bowtie pasta, kalamata olives, tomatoes, moonlight mushrooms, garlic, olive oil and fresh basil.
Tender filet of tilapia stuffed with fresh Maryland blue crab and topped with sun-dried tomato butter sauce.
Fresh yellowfin steak dusted with our Louisiana bayou Cajun seasoning and seared. Drizzled with a lemon lime citrus aioli. Served medium rare, with house rice medley.
Fresh filet grilled and topped with a lemon and fresh tarragon butter sauce and served with house rice medley.
Scampi's sautéed with mushrooms and Roma tomatoes in a garlic sherry lemon sauce. Served on bed of angel hair pasta.
Filet mignon, topped with a mushroom duxelle. Wrapped in a danish pastry, roasted and served with bordelaise sauce. Medium rare only.
Center-cut of the beef tenderloin. Wrapped with applewood bacon and grilled. Topped with a cabernet demi glaze.
Center-cut from the strip loin, peppered and pan seared to your specifications topped with green peppercorn and an aged cognac Dijon demi-glaze.
14 ounces, well marbled, agedand full of flavor. Seasoned, grilled and topped with caramelized fresh pearl onions in a cabernet demi glaze.
Tender medallions of veal, lightly sauteed with shiitake mushrooms, shallots, garlicand finished with a rich Italian Marsala butter sauce.
New Zealand 6 bone rack of lamb, marinated in an apple teriyaki. Grilled and drizzled in a cabernet fresh mint demi glaze.
Slow-roasted and glazed crispy with a grand marnier, honey, kumquatand green peppercorn sauce, served with house rice medley.
Red deer imported from New Zealand, marinated in ruby red port with assorted seasonings and juniper berries. Sprinkled with cracked black pepper and pan seared. Topped with a port cranberry game sauce and served with house rice medley.
Tender pork stuffed with a walnut apple stuffing and topped with a madeira demi glaze accompanied by a fresh cranberry applesauce.
Center-cut pork medallions grilled, topped with apples, cranberry raisins, toasted almonds and an amaretto glaze.
Center cut red pork medallions sauteed with pancetta, shitake and caramelized fresh pearl onions. In a chianti demi glaze.
Topped with sun-dried tomato butter sauce.
Rich flourless callebaut chocolate cake surrounded with fresh whipped cream. Served on a pool of vanilla creme anglaise, drizzled with amaretto chocolate and garnished with fresh strawberries.
Vanilla bean ice cream layered with liquor.
Sliced fresh strawberries topped with whipped cream.
Red delicious apples, brown sugar, cinnamon, hint of ginger filled flaky pie shell. Baked golden browned and topped with vanilla bean ice cream.
Twin mini creamy cheesecakes stacked and topped with a fresh strawberry coulis.
Two scoops of blue bunny premium chocolate ice cream. Topped with warm buttery caramel sauce and glazed candied walnuts.
Two scoops of vanilla bean ice cream.
Menu for White Oaks Restaurant provided by Allmenus.com
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