ORANGE SKY™ DINNER MENU

STARTERS

ANCHO BUFFALO SOUP
charred winter squash, apple, crema

CAESAR SALAD
local feta, caesar avocado dressing

ROASTED BABY BEET SALAD
pistachios, charred lemon, crows dairy quark

AGAVE-CHILE BEEF TENDERLOIN*
sweet potato, avocado, pumpkin seeds

FOIE GRAS
birch tree syrup, duck ham, smoked hazelnuts

WAGYU BEEF CHEEK STUFFED MARROW BONE
calabrian chutney, celery root puree

LAMB EMPANADAS
cilantro-mint puree, pickled jicama, onions

CRAB AND CORN FRITTERS
country ham, spicy mustard

GRILLED GULF SHRIMP
quinoa-pomegranate salad, lemon aioli

SHARED PLATES

RUSSIAN OSETRA CAVIAR
creme fraiche, blue corn blini, smoked salmon, hard cooked egg, 15 grams/30 grams

ARTISAN CHEESES
seasonal variety of handcrafted and farmstead cheeses, local honey, dried fruit leather, marcona almonds

CHILLED SEAFOOD PLATTER*
half lobster tail, shrimp, crab claws, tuna tartar, seasonal oysters

NOSH BOARD
artisan cured meats, honey ricotta, vegetable pickles, pork cracklings

SEASONAL OYSTERS ON THE HALF SHELL*
tamarind-chile soy, cocktail sauce (half or full dozen)

BEEF

@ BEEF TENDERLOIN*
8oz, twin 4oz cuts, 12oz cut

NEW YORK STRIP STEAK*
10oz cut

@ RIB-EYE STEAK*
17oz cut

GRASS-FED SKIRT STEAK*
10oz cut

TAJIMA WAGYU STRIPLOIN*
10oz cut

CHOICE OF COMPLIMENTARY SAUCE:
smoked tomato butter, yellow tomato-horseradish cream, chimichurri, harissa, red wine sauce, m-1 steak sauce

ENHANCEMENTS

KING CRAB MERUS*
3 oz butter poached, lemon

@ SHRIMP AND SCALLOP STEAKS*
prawns and divers wrapped in jalapeño bacon

ARTISAN BLUE CHEESE
2oz on top or on the side

MEAT

WYOMING STRIPLOIN*
cranberry chile jam, roasted squash

AUSTRALIAN LAMB CHOPS*
dried cherry-pine nut sauce, pima polenta

DOROC PORK SHANK
green chile sauce, cholla buds, hominy

@ GRILLED ELK LOIN*
winter squash mole, currant preserves

MESQUITE RUBBED ORGANIC CHICKEN*
ricotta gnocchi, truffle, poultry butter

FISH

GEORGES BANK DIVER SCALLOPS*
tepary bean-nduja puree, smoked corn butter

@ORA KING SALMON*
cedar roasted, mustard gremolata, sorghum basted

@ SHRIMP & SCALLOP STEAKS*
(3) prawns and divers wrapped in jalapeño bacon

SWORKDFISH STEAK*
charred orange-mulato vinaigrette, huitlacoche

@ ALASKAN KING CRAB LEGS
shelled, butter poached, lemongrass

AI SA HOI / TH (TABLESIDE SERVICE)

Dinner for two, carved and served table side, choose one, please allow 30 minutes for cooking served with chef’s choice of seasonal vegetables and sides.

AUSTRALIAN TAJIMA WAGYU* 20 oz
red wine and truffle accent

ELK LOIN* 18oz
ancho currant preserves

CENTER CUT BEEF TENDERLOIN* 24 oz
red wine and truffle accent

Additions:

MERUS CRAB* 3oz / 7oz

FORAGED MUSHROOM RAGOUT

ACCOMPANIMENTS

Each serves two

crooked sky sweet potatoes, goat cheese, walnuts, bourbon, maple

grilled broccolini, garlic, crushed spices, lemon oil

@charred squash, corn, lime cream, queso fresco, cilantro

@ tuscan kale, soy sherry vinegar, garlic, baby shiitakes

cauliflower gratin, aged cheddar and chorizo

parsnip whipped potatoes

@ crushed potatoes, artichokes, bacon, parmesan

brussels sprouts, pine nut romesco, pancetta