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Brass Hat
Two eggs, cooked to order with toast and a side Delta Blues Rice Grits.
Our three-egg omelet filled with chopped peppers, onions, ham, and bacon, topped with a blend of shredded cheddar and Gouda.
Our three-egg omelet filled pepper blend, onions, chopped mushrooms and chopped tomatoes.
House potatoes with scrambled egg, sauteed peppers and onions and melted Country Girl Farmhouse Cheddar.
Steel-cut Oatmeal topped with seasonal fruits & Bee Gold Honey.
A great healthy option featuring scrambled egg whites, salad day z heirloom tomatoes and salad day z spring mix on toasted ciabatta.
A classic scrambled egg sandwich with bacon and cheddar cheese on toast.
A Seared 4oz CAB Ribeye served with two eggs cooked to order.
Nests of shredded cabbage, carrots and scallions tempura-fried and served with our house chili sauce.
Bee Gold honeycomb, rotating artisan cheeses our signature pimento cheese hummus, and seasonal additions paired with fresh-baked crostinis and crackers.
A prefect shareable dish featuring our house pimento cheese hummus, our Smoked Catfish Dip, and a rotating featured dip. Served with crackers, pita chips and crostinis.
A blend of Roma tomatoes, cherry tomatoes, red onion, and parsley topped with melted mozzarella.
Crispy fried duck drumettes tossed with our house chili sauce.
House-cut French fries served with a black truffle aioli.
Grilled chicken, shaved prosciutto, goat cheese, roasted apples, dried cranberries, arugula and pickled onions drizzled with balsamic glaze.
Gulf shrimp, crumbled bacon, smoked Gouda house BBQ sauce, arugula and pickled onions with balsamic glaze.
A bed French Fries covered in our stout-infused gravy, braised short rib, mixed cheese blend and green onions.
A Mix of out three most popular shareables duck wings, truffle fries and spring roll nests.
Fresh-boiled gulf shrimp served on a bed of chopped romaine hearts with capers, green tomato relish, fried hard-boiled egg and remoulade.
Our take on a classic fresh chopped romaine hearts, house Caesar dressing and fresh shaved Parmesan with House-baked croutons.
Blackened chicken breast with melted brie, garlic aioli and arugula on ciabatta.
Our House-blend of Hereford beef tenderloin, Hereford Chuck, and Bacon, Hand-pattied on a brioche bun topped with apple-wood smoked bacon, house-made pickles, smoked Gouda bibb lettuce and garlic aioli.
Hand-pattied lump crab cake, apple-wood smoked bacon, heirloom tomato, arugula and dill aioli on challah bread.
4oz Thin sliced CAB Ribeye on Leidenheimer French bread with sauteed mushrooms and onions, topped with melted provolone and house steak sauce.
12oz CAB Ribeye cooked to order. Served with roasted potatoes and vegetable medley.
8oz Hereford beef tenderloin filets. Served with roasted potatoes and asparagus.
Smoked french cut pork chop served over two brooks farm rice grits with grilled asparagus and house BBQ.
Sauteed shrimp in a white wine sauce, served over linguine noodles and with a slice of french bread.
Two seared crab cakes paired with sauteed vegetable and two brooks farms rice grits, served with our house remoulade.
Grilled chicken mixed with a sauteed vegetable medley and served on top of linguine noodles and with slice of french bread.
Our oatmeal battered deep-fried cheesecake with seasonal toppings.
Served in a warm skillet with a scoop of vanilla ice cream and topped with chocolate and caramel sauces.
Traditional Creme Brulee with seasonal filling. Perfect to share.
Menu for Brass Hat provided by Allmenus.com
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