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Le Yaca
Hand cut ahi tuna tartare, seared tuna, crispy potatoesand ginger vinaigrette. Served with soup.
Salmon carpaccio marinated in lemon juice, olive oil, capers and chives.
Pan seared diver sea scallops, tender green, crispy potatoes and truffle vinaigrette.
French "crepe" filled with lump crab meat, bechamel and swiss cheese.
Baked local jumbo lump crab cake and shallot beurre blanc sauce.
Pan seared diver sea scallops, du puy lentils, champagne saffron sauce.
Poached scottish salmon, sauteed spinach, du puy lentils, fresh herbsand lemon, capers butter sauce grilled scottish salmon, sauteed spinach, crispy potatoes and our heart healthy sauce with heirloom tomatoes.
Maine lobster tail poached in olive oil, crispy potatoes and baby greens shallot beurre blanc sauce or truffle vinaigrette.
6 baked snails, tomato concassee, garlic and parsley butter.
Pan seared duck liver, port wine sauce and caramelized poached peach.
Grilled chicken, 4me d'ambert cheese, tender greens and sherry vinaigrette.
Seared prime beef tenderloin, tender greens, heirloom tomatoes and sherry walnut dressing.
Pan seared chicken breast and pommery mustard sauce.
Sauteed calf's liver, onion marmelade, port wine sauce.
Roasted pork tenderloin, apples chutney, port wine demi-glace.
Grilled lamb loin au jus, du puy lentils and heirloom tomatoes.
5 Ounces beef tenderloin, Roquefort cream sauce.
Twin 5 Ounces beef tenderloin, peppercorn demi-glace and Roquefort cream sauce.
Belgian endive, avocado, heirloom tomato, asparagus tips, du puy lentils and sherry vinaigrette.
5 Ounces beef tenderloin, deglazed with cognac and peppercorn demi-glace.
Pan seared diver sea scallops, crispy potatoes and truffle vinaigrette.
6 baked snails, tomato concassee, garlic and parsley butter.
French crepe filled with lump crab meat, bechamel and swiss cheese.
House salad, grapes and traditional Dijon vinaigrette.
Salmon carpaccio marinated in lemon juice, olive oil, capersand chives.
White poultry sausage, apple chutney and port wine sauce.
Hand cut ahi tuna tartare, seared tuna and ginger vinaigrette.
Pan seared duck liver, port wine sauce and caramelized poached peach.
Belgian endive, avocado, heirloom tomato, asparagus tips, du puy lentils and sherry vinaigrette.
Pan seared diver sea scallops baked with orzo risotto and seasonal vegetables.
Grilled Maine lobster tail jumbo lump crab cake and shallot beurre blanc.
Twin 5 Ounces beef tenderloin peppercorn demi-glace and Roquefort cream sauce.
Prime veal scalloping mushroom calvados cream sauce.
5 Ounces beef tenderloin au poivre, Maine lobster tail and shallot beurre blanc.
5 Ounces peppercorn beef tenderloin au poivre, seared shrimp, risottoand champagne saffron sauce.
Grilled scottish salmon, sauteed spinach, crispy potatoes lemon and capers butter sauce or heart healthy sauce with heirloom tomatoes.
Grilled 12 Ounces veal chop, shallots, mushroom, port wine demi glace.
Grilled lamb loin au jus du puy lentils and heirloom tomatoes.
5 Ounces peppercorn beef tenderloin au poivre, deglazed with cognac and demi-glace, jumbo lump crab cake and shallot beurre blanc.
Chef's selection of 4 artisanal cheeses and condiments.
White poultry sausage, apple chutney and port wine sauce.
French crepe filled with lump crab meat, spinach, bechamel and swiss cheese.
Prosciutto ham, duck rillette, saucissonand condiments.
6 baked snails, tomato concassee, garlic and parsley butter.
Salmon carpaccio marinated in lemon juice, olive oil, capersand chives.
Grilled Maine lobster tail and shallot beurre blanc sauce.
Endive, avocado, asparagus, heirloom tomato, du puy lentils and sherry vinaigrette.
Pan seared diver sea scallops, crispy potatoes and truffle vinaigrette.
Merguez and lamb chop au jus, du puy lentils and heirloom tomatoes.
Hand cut ahi tuna tartare, seared tuna and ginger vinaigrette.
Menu for Le Yaca provided by Allmenus.com
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