Reserve a Room

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 »

 

OTHER ORANGE SKY MENUS

Lounge | Wine Dinner

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