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Local cremini, shiitake & oyster mushrooms with celery, onion, carrot & bacon in a sherry cream broth.
Chopped charred romaine heart, caramelized onion, garlic sourdough croutons, anchovies & blistered grape tomatoes with caesar dressing & pecorino romano cheese.
Port & spice poached Anjou pears, pistachios, pickled onion & danish bleu cheese over baby spinach with poaching vinaigrette & drizzled with balsamic.
Ginger soy-glazed pork belly served with braised cabbage & sweet miso glaze.
Five oysters on the half shell baked with chopped spinach, bacon, fennel & parmesan.
Victory Oktoberfest, camembert cheese, caramelized onion & herb dip served with soft pretzel bites.
Two varieties of house-pickled local cucumbers fried is sweet & spicy dill batter served with remoulade dipping sauce.
Large ricotta meatball of local Meyers beef topped with housemade mozzarella & parmesan served with marinara sauce & toasted baguette.
8 oz Myers farm beef patty with applewood smoked bacon, English cheddar, lettuce, tomato, battered onion ring & house sauce on a brioche roll served with hand-cut fries.
Slow-braised brisket with mushrooms, caramelized onions & swiss cheese on housemade sourdough bread served with hand-cut fries & braising au jus.
Duck confit, red cabbage, pineapple salsa & mole crema on housemade tortilla served with lime wedges & hand-cut fries.
Grilled hanger steak over local lettuce with roasted fall vegetables, grilled tomato, grilled onions & fried parsnips with green goddess dressing.
Housemade flatbread with marinara sauce, exotic mushrooms & mozzarella cheese topped with lemon truffle arugula & balsamic glaze.
Housemade flatbread with a garlic herb cheese spread with garlic herb shrimp & microgreens.
Battered & fried eggplant stuffed with ricotta, mozzarella & parmesan topped with marinara sauce and served over roasted red pepper risotto.
Handmade portabello ravioli topped with exotic mushroom brandy cream sauce.
Grilled swordfish steak topped with greek salsa of artichoke, kalamata olives, capers, onion & garlic served over jasmine rice.
Slow simmered crab marinara with lump crab meat spiced to taste served over handmade linguine.
Lightly bound and baked jumbo lump crab, bell peppers, shallot, green onion served with mashed potatoes & Louisiana remoulade.
10-ounce local beef filet sous vide marinated & seared to order topped with au Poivre sauce served over mashed potatoes.
Meatloaf of local Myers farm beef and exotic Kennett square mushrooms topped with mushroom demi-glace served over mashed potatoes.
Smoked then seared Berkshire pork chop served over cast iron hoecake topped with bourbon apple & caramelized onion chutney.
Herb-marinated half young free-range chicken, brick pressed in cast iron topped with lemon & herb glaze and served over roasted potatoes.
Slow-braised then roasted lamb shank topped with fennel & curried tomato chutney served over mashed sweet potatoes.
Menu for Stone Bar & Foxfire Restaurant provided by Allmenus.com
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