Reserve a Room

STARTERS

ROCK SHRIMP CHOWDER
corn, green chile, bacon, potatoes

BURRATA AND FORAGED MUSHROOMS
warm bacon-leek dressing, calabrian chutney, ciabatta

CAESAR SALAD
local feta, avocado, garlic croutons

WILD ARUGULA AND FENNEL SALAD
radicchio, warm gorgonzola crouton, grilled orange vinaigrette

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

JONAH CRAB FRITTERS
red curry aioli, squash pickles

LAMB EMPANADA 
charred tomato-ancho sauce, pepita-garlic sauce

CHARRED CORN AND LOBSTER SALAD 
cucumber, hearts of palm, cilantro, mint

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, half shell scallops, seasonal oysters, cured salmon

NOSH BOARD
artisan and house made charcuterie, chile goat cheese, vegetable pickles, house mustard, pickled quail eggs

SEASONAL OYSTERS ON THE HALF SHELL*
ginger-cucumber mignonette, cocktail sauce (half or full dozen)

BEEF

√ BEEF TENDERLOIN*
8 oz, twin 4 oz cuts OR 

12 oz cut

OUTSIDE SKIRT STEAK*
8 oz cut

√ RIB-EYE STEAK*
17 oz cut

TAJIMA WAGYU STRIPLOIN*
10 oz cut

VEAL CHOP*
12 oz cut, achiote basted

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


ENHANCEMENTS

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

ARTISAN BLUE CHEESE
2 oz on top or on the side

ROASTED MARROW BONES
bacon streusel, cherry-bourbon mustard

 

MEAT

COLORADO LAMB LOIN*
dried cherry-ancho sauce, pine nut puree

BERKSHIRE PORK TENDERLOIN AND BRAISED CHEEKS*
pear polenta, seasonal mushrooms, mustard fermented mustard greens

√ GRILLED ELK LOIN*
squash mole, currant preserves

ORGANIC ROSIE'S CHICKEN*
mesquite fried, jasmine rice, golden lentils, sherry poultry cream

 

FISH

GEORGES BANK DIVER SCALLOPS*
heirloom beans, nduja, smoked corn vinaigrette

√ ORA KING SALMON*
cedar roasted, mustard gremolata, horseradish, sorghum

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

BRANZINO*
bacon-wrapped, leeks, shiitake mushrooms, capers, pistachios, brown butter vinaigrette

CANADIAN LOBSTER*
butter poached, meyer lemon, truffle

 

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

BONE-IN PRIME BEEF RIBEYE* 40 oz
onion marmalade, foraged mushrooms, preserved tomatoes

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

Additions:

FORAGED MUSHROOM RAGOUT
BUTTER POACHED CANADIAN LOBSTER

ACCOMPANIMENTS

Each serves two

 

 broccolini, chorizo bilbao, garlic, lemon, white beans

shredded brussels sprouts, späetzle, winter squash

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

harissa roasted cauliflower, ayocote beans, whipped feta

white cheddar whipped potatoes 

√ foraged mushrooms and sunchoke risotto

baby carrots, sofrito, leeks, pancetta, chevre

roasted beets, sorghum, sherry vinegar, horseradish, puffed quinoa

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.

 

Chef de Cuisine
Ron Dimas

Executive Chef
Tom Freimuth

 

Healthy Options
View our health-conscious menu items »

 

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