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Lobster, baby spinach, tomatoes, pepper jack cheese and tortilla chips.
Housemade candied bacon.
Panko-breaded onions, roasted garlic ranch dressing.
Mixed greens, San Saba Farms spiced pecans, spicy mustard sauce.
Buffalo hot sauce, bleu cheese and celery.
Tortilla slaw, mango habanero chutney.
Thai chili and hot mustard sauce.
Wood grilled marinated steak with crispy slaw, charred corn salsa and creamy avocado sauce.
Served with three-cheese quesadilla and fresh pico de gallo. Medallions cooked to medium to medium well.
Three USDA Choice mini burgers with Tillamook cheddar cheese, sauteed onions, yellow mustard and pickles.
Tossed in Thai chili sauce with green onion and pumpkin seed.
Siracha glazed, served on a bed of lettuce with fresh green onion garnish.
Flash fried tender ribs tossed with housemade honey glaze chile glaze.
Giant German-style soft pretzel with beer cheese fondue and horseradish mustard.
Chile spiced, pepper jack cheese, pickles, fried onions, roasted garlic ranch dressing and brioche bun.
Tillamook sharp cheddar, lettuce, tomato, red onion, brioche bun.
Java BBQ sauce, applewood-smoked bacon, shredded cheddar, red onion and brioche bun.
Java BBQ sauce, applewood-smoked bacon, shredded cheddar, red onion, brioche bun.
Roasted red pepper, tomato, spinach, red pepper mayo, balsamic drizzle and focaccia.
Pepper jack cheese, lettuce, tomato, red onion, crisp pickle and brioche bun.
Sourdough bread, roasted red pepper mayo, Tillamook sharp cheddar, applewood-smoked bacon, lettuce and tomato.
Grilled (490 cal.) or crispy (740 cal.), cabbage, avocado pico, spicy Sriracha sour cream.
A tender Southwestern-accented favorite.
Seared large shrimp, scallops, vegetables, penne pasta, goat cheese, basil mild chile-seafood broth.
Chicken simmered in a tomato and chicken broth with pepper-jack cheese, garnished with tortillas, sour cream, diced tomatoes and green onions.
Wood grilled chicken, mixed greens, bleu cheese, San Saba Farms spiced pecans, dried cranberries, Granny Smith apples; Chef recommends raspberry chipotle vinaigrette..
Romaine and iceberg lettuce tossed with tomatoes, topped with chopped grilled chicken, sliced egg, smoked cheddar, applewood-smoked bacon; Chef recommends roasted garlic ranch dressing.
Seared and sliced sushi-grade tuna served over a bed of spinach, organic ancient grains, cucumbers, avocado, grilled corn, edamame, radish; Chef recommends avocado green goddess dressing.
Wood grilled salmon, mixed greens, tomatoes, San Saba Farms spiced pecans, jicama, cilantro-lime vinaigrette.
Mixed greens, goat cheese, jicama, San Saba Farms spiced pecans, balsamic vinaigrette.
Wood grilled sliced steak.
Wood grilled sliced steak.
Flattop grilled burger with brioche bun, lettuce and tomato.
Flash fried childhood favorite.
Large Idaho potato topped with whipped butter, sour cream, smoked cheddar cheese, apple wood smoked bacon and green onions.
Idaho and Yukon gold potatoes in a creamy jalapeno spiked sauce topped with pepper jack and smoked cheddar cheeses.
Our take on cole slaw with apple cider vinegar sweet and sour creamy dressing.
Zucchini, squash, red pepper, red onion, carrots and broccoli sautéed in butter with light seasoning.
Bruléed to order, fresh fruit, raspberry coulis.
Salted caramel sauce, dark chocolate sauce.
Salted caramel sauce, served warm.
Menu for Firebirds Wood Fired Grill provided by Allmenus.com
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