STARTERS
HEIRLOOM TOMATOES
burrata, stonefruit, sorghum granola
CAESAR SALAD
local feta, avocado, garlic croutons
ROASTED BEET AND BLACKBERRY SALAD
jersey ricotta, greens, honey lavender dressing
AGAVE-CHILE BEEF TENDERLOIN*
sweet potato, avocado, pumpkin seeds
FOIE GRAS
birch tree syrup, duck ham, smoked hazelnuts
WAGYU BEEF CHEEK STUFFED MARROW BONE
green chile jam, mesquite flour tortillas
LAMB EMPANADAS
cilantro-mint puree, carrot-chive chutney
CRAB AND CORN FRITTERS
red curry aioli, squash pickles
PUMPKIN SEED-CRUSTED SPICY SHRIMP
orange butter, fried nopales, guajillo aioli
SHARED PLATES
RUSSIAN OSETRA CAVIAR
crème fraiche, blue corn blini, smoked salmon, hard cooked egg, 15 grams/30 grams
ARTISAN CHEESES
seasonal variety of handcrafted and farmstead cheeses, local honey, marcona almonds
CHILLED SEAFOOD PLATTER*
lobster tail, shrimp, crab claws, seasonal oysters, tuna tartar
NOSH BOARD
artisan cured meats, honey ricotta, vegetable pickles, pork cracklings
SEASONAL OYSTERS ON THE HALF SHELL*
ginger-cucumber sauce, cocktail sauce (half or full dozen)
BEEF
√ BEEF TENDERLOIN*
8 oz, twin 4 oz cuts OR
12 oz cut
NEW YORK STRIP STEAK*
10 oz cut
√ RIB-EYE STEAK*
17 oz cut
GRASS-FED SKIRT STEAK*
10 oz cut
TAJIMA WAGYU STRIPLOIN*
10 oz 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
2 oz on top or on the side
MEAT
DOMESTIC LAMB LOIN*
dried cherry-pine nut sauce, pima polenta
PAN ROASTED PORK CHOP
roasted grape and chile compote, fermented mustard greens
√ GRILLED ELK LOIN*
squash mole, currant preserves
MESQUITE RUBBED ORGANIC CHICKEN*
ricotta gnocchi, truffle, poultry butter
FISH
GEORGES BANK DIVER SCALLOPS*
tepary beans, nduja, smoked corn butter
√ ORA KING SALMON*
cedar roasted, mustard gremolata, sorghum basted
√ SHRIMP & SCALLOP STEAKS*
(3) prawns and divers wrapped in jalapeño bacon
PACIFIC HALIBUT*
charred orange-mulato sauce, heirloom cherry tomatoes
√ 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* 18 oz
ancho currant preserves
CENTER CUT BEEF TENDERLOIN* 24 oz
red wine and truffle accent
Additions:
MERUS CRAB* 3 oz / 7 oz
FORAGED MUSHROOM RAGOUT
ACCOMPANIMENTS
Each serves two
broccolini, garlic, lemon, calabrian chile, parmesan
√ brentwood corn, bacon, leeks, organic egg
√ tuscan kale, soy sherry vinegar, garlic, baby shiitakes
cauliflower gratin, aged cheddar, chorizo
white cheddar whipped potatoes
√ garlic fried potatoes, charred jalapeño aioli, house ketchup
Orange Sky supports ocean friendly seafood.
√ Orange Sky Favorite
* Eating raw or undercooked meat, fish or shellfish can increase the risk of food borne illness.
Prices do not include tax. A 22% Gratuity will be added to parties of six or larger. Menu items and prices subject to change.
Restaurant Manager
Mark Kieru
Chef de Cuisine
Ron Dimas
Executive Chef
Tom Freimuth
Healthy Options
View our health-conscious menu items »
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