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Sauteed angel hair pasta, shrimps and scallops in a champagne cream sauce.
Served in a cream of champagne sauce.
Baked escargots with spinach, garlic butter and topped with Gruyere cheese.
Topped with caviar, served with toast crackers and a cucumber sauce.
Topped with shredded grapefruit and tossed in strawberry vinaigrette.
Romaine lettuce tossed in creamy anchovy dressing.
A blend of greens tossed in a sherry vinaigrette dressing.
Served with shredded chicken, carrots, broccoli and tossed in sesame dressing.
Baby spinach, mushroom, cherry tomato tossed in strawberry vinaigrette dressing and topped with pine nuts.
Snow peas and mushrooms tossed in sesame dressing.
Roasted lamb coated with an herbal honey mustard sauce.
Sauteed sliced chicken with baby corns, sweet peppers, pine nuts and sweet basils in a mild curry cream sauce.
Breast of chicken sauteed with prosciutto hams and mushrooms in tarragon white wine sauce.
Sauteed sliced thin veal with apricots and ginger in a white wine sauce.
Char-broiled beef tenderloin wrapped with bacon topped with green peppercorns in a red wine sauce.
Sauteed sliced lambs with sweet peppers, walnuts, eggplants and sweet basils in a mild curry cream sauce.
Semi-deboned roasted half duck topped with peppercorn served in a red wine sauce.
Semi-deboned roasted half duck served in a raspberry sauce.
Semi-deboned roasted half duck topped with Mandarin orange served in an orange sauce.
Sauteed shrimps with baby corns, sweet peppers, pine nuts and sweet basils in a mild curry cream sauce.
Sauteed shrimps with napa and pimientos in a ginger sauce.
Sauteed shrimps, sea scallops, mushrooms and artichoke hearts in a champagne cream sauce.
Char-broiled sirloin steak topped with sauteed mushrooms, sweet peppers, onions and tomatoes in a red wine sauce.
Steamed salmon and topped with crabmeat served in a light cream of vermouth sauce.
Lightly sauteed shrimps served in a sweet red pepper sauce.
Baked rainbow trout stuffed with spinach, sun dried tomatoes and mushrooms in a burgundy wine sauce.
Traditional carrot cake and cream cheese icing.
Rich cream cheese custard served with raspberry sauce or chocolate sauce.
French custard topped with caramelized brown sugar.
Coffee, double chocolate, French vanilla or green tea.
Lemon or raspberry.
Served with a raspberry sauce.
Poached pear in red wine served in a Grand Marnier sauce.
Triple layered chocolate cake and chocolate mousse.
Menu for Nais Cuisine provided by Allmenus.com