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Havana
Goat cheese stuffed roasted red peppers served with roasted garlic, extra virgin olive oil and toasted crostinis.
A stew of sauteed oysters, onions, apple smoked bacon, cream, cilantro and Parmesan cheese. Served with grilled sourdough bread.
Crisp tortilla chips served with fresh salsa.
Blackened yellow fin tuna seared rare, thinly sliced with wasabi, ponzu dipping sauce, seaweed salad and fried crispy wonton.
Sauteed with corn, peppers, onions, garlic, Spanish chorizo and crushed tomatoes. Served with grilled crostinis.
Seasoned in house spices, lightly fried and served over Caribbean aioli.
Sauteed with corn, peppers, onions, garlic, Spanish chorizo and crushed tomatoes. Served with grilled crostinis.
Crisp tortilla chips topped with black beans and shredded Barbeque chicken smothered in jack and cheddar cheese. Baked, then finished with lettuce, fresh salsa, guacamole and sour cream.
Wrapped in apple-wood smoked bacon, grilled and served with a caramelized onion butter sauce.
Spinach leaves tossed with maple balsamic dressing. Finished with walnuts, roasted red peppers, crispy apple smoked bacon and goat cheese crumbles.
Fresh grilled squash, zucchini and portabella mushroom, baked with tomato and herb goat cheese. Finished with a balsamic reduction.
Our thinly sliced mojo steak served over romaine lettuce, tomatoes, red onion, cucumbers and feta cheese crumbles. Tossed with a herb-feta cheese dressing.
Fresh iceberg lettuce. Topped with tomatoes, bacon, onion strings and a chipotle herb-blue cheese dressing.
Slow roasted then lightly fried served with garlic mashed potatoes and grilled asparagus. Topped with a berry-white balsamic reduction.
Miso glazed salmon over chick pea and kale salad.
Sauteed chicken, shrimp, clams, mussels, fish, Spanish chorizo, peppers and onions, tossed with bouillabaisse then baked with havana rice.
Slow roasted shredded flank steak mixed with peppers, garlic, onions and spices. Served over arroz moro and caramelized onions then finished with a red mole and green enchilada sauce.
Plantain encrusted served with whipped sweet potatoes, green beans and black beans. Topped with a spicy remoulade.
Grilled flank steak marinated in our house mojo, thinly sliced, served over roasted garlic mashed potatoes and green beans topped with a chipotle-corn scallion butter sauce.
Shredded Barbeque pork rolled in a flour tortilla with black beans, jack and cheddar cheese. Served over arroz moro and green beans. Topped with red mole sauce and sour cream.
Wasabi pea encrusted ahi served with cilantro jasmine rice and grilled asparagus. Topped with a lemon grass-ginger cream sauce.
Seared chicken and shrimp sauteed with peppers, onions and coconut-curry cream. Served over cilantro jasmine rice. Topped with mango and scallions.
Beef tenderloin, grilled and served over dark rum-peppercorn sauce with roasted garlic mashed potatoes and grilled asparagus.
Spicy Cuban rubbed chicken breast over whipped sweet potatoes and green beans. Topped with smoked tomato cream sauce.
Black beans.
Twice fried plantains.
Havana rice and black beans.
Homemade and served with whip cream.
Served warm with homemade ice cream.
Wrapped in spring roll paper, stuffed with chef's choice cheesecake. Deep fried and topped with powdered sugar and chef sauce.
Chef's choice of fruit cobbler served warm with homemade ice cream.
Layered yellow cake filled with buttercream icing and smothered in a layer of coconut flakes.
Served warm with vanilla ice cream and chocolate sauce.
Seared chicken strips sauteed with chorizo sausage, garlic, onions, peppersand tomato. Tossed in havana rice.
Shredded Barbeque chicken over a corn tortilla with arroz moro and topped with queso sauce.
Grilled asparagus wrapped with apple wood smoked bacon and finished with a spicy remoulade.
Cut in half, pitted then grilled and topped with an onion salsa.
Shredded Barbeque pork jack and cheddar cheese pressed in a flour tortilla then baked and finished with fresh salsa and sour cream.
Cornmeal encrusted relleno pepper stuffed with jack and cheddar cheese finished with red mole sauce and sour cream.
Shredded Barbeque pork over a corn tortilla with arroz moro and topped with queso sauce.
Crisp tortilla chips topped with black beans shredded Barbeque chicken smothered in jack and cheddar cheese and then topped with lettuce, fresh salsa, guacamole and sour cream.
Plantain encrusted served over whipped sweet potatoes and topped with a spicy remoulade.
Menu for Havana provided by Allmenus.com
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