Starters
Burrata and Summer Vegetable Salad
$14.00
Made with Calabrian chutney and noble baguette.
Caesar Salad
$13.00
Made with local feta, avocado dressing and garlic croutons.
Wild Argula and Fennel Salad
$12.00
Made with radicchio, warm gorgonzola crouton and grilled orange vinaigrette.
Agave-Chile Beef Tenderloin
$14.00
Made with sweet potato, avocado and pumpkin seeds.
Point Judith Fried Calamari
$16.00
Made with queso oaxaca, charred tomato guajillo chile sauce.
Pumpkin Seed-Crusted Spicy Shrimp
19.00
Made with orange butter, fried nopales and guajillo aioli.
$Accompaniments
Good for 2 people.Broccolini, Chorizo Bilbao, Garlic, Lemon and White Beans
$14.00
Shredded Brussel Sprouts, Spaetzle and Winter Squash
$13.00
Tuscan Kale, Soy, Sherry Vinegar, Garlic and Baby Shiitakes
$12.00
Harissa Roasted Cauliflower, Ayocote Beans and Whipped Feta
$13.00
White Cheddar Whipped Potatoes
$12.00
Foraged Mushrooms and Sunchoke Risotto
$16.00
Baby Carrots, Sofrito, Leeks, Pancetta and Chevre
$13.00
Roasted Beets, Sorghum, Sherry Vinegar, Horseradish and Puffed Quinoa
12.00
$Enhancements
Shrimp and Scallop Steaks
$12.00
Prawns and divers wrapped in jalapeno bacon.
Artisan Blue Cheese
6.00
Upgrade your food with 2oz. artisan blue cheese for an additional amount.
$Shared Plates
Artisan Cheeses
$22.00
Seasonal item. Consists of variety of handcrafted and farmstead cheeses, local honey and marcona almonds.
Chilled Seafood Platter
$100.00
Served with lobster tail, shrimp, crab claws, half shell scallops, seasonal oysters and smoked salmon.
Nosh Board
32.00
Made with artisan and house made charcuterie, chile goat cheese, vegetable pickles, house mustard and pickled beets.
$Beef
Comes with your choice of complimentary sauce.Beef Tenderloin
$39.00-49.00
Outside Skirt Steak
$30.00
Made with 8 oz. cut steak.
Rib Eye Steak
$45.00
Made with 17 oz. cut steak.
Veal Chop
42.00
Achiote basted 12 oz. cut steak.
$Meat
Colorado Lamb Loin
$46.00
Made with dried cherry-ancho sauce and pine nut puree.
Berkshire Pork Tenderloin and Braised Cheeks
$35.00
Made with pear polenta, seasonal mushrooms, mustard fermented mustard greens.
Grilled Elk Loin
$46.00
Made with squash mole and currant preserves.
Organic Rosie's Chicken
30.00
Made with fried mesquite, jasmine rice, golden lentils and sherry poultry cream.
$Fish
George's Bank Diver Scallops
$38.00
Made with heirloom beans and smoked corn vinaigrette.
Ora King Salmon
$36.00
Made with roasted cedar, mustard gremolata, horseradish and sorghum.
Shrimp & Scallop Steaks
$36.00
Made with 3 prawns and divers wrapped in jalapeno bacon.
Branzino
37.00
Bacon-wrapped leaks, shiitake mushrooms, capers, pistachios and brown butter vinaigrette.
$Ai Sa Hoi / TH
Steak is good for 2 people carved and served table-side. Served with Chef's choice of seasonal vegetables and sides. Please allow 30 minutes for cooking.Australian Tajima Wagyu
$170.00
With 20 oz. cut wagyu cooked with red wine and truffle accent.
Bone-In Prime Beef Ribeye
$190.00
40 oz. prime beef ribeye cooked with onionn marmalade, foraged mushrooms and preserved tomatoes.
Center Cut Beef Tenderloin
$120.00
24 oz. beef tenderloin cooked in red wine and truffle accent.
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