Reserve a Room

STARTERS

KALE, TEPARY BEAN AND SUMMER SQUASH SOUP
parmesan, nduja toast

CAESAR SALAD
seasoned garlic croutons, feta, caesar avocado dressing

WILD ARUGULA AND PICKLED APPLE SALAD
walnuts, beets, goat cheese, millet granola

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

FORAGED MUSHROOM BRUSCHETTA
truffle cheese, grilled onions, pinenuts

BRAISED BEEF CHEEK STUFFED MARROW BONE
red wine, horseradish, creamed celery

CRAB AND CORN FRITTERS
i’itoi onion tarter sauce, squash pickles

PUMPKIN SEED-CRUSTED SPICY SHRIMP
orange butter, fried nopales, guajillo aioli

SHARED PLATES

ARTISAN CHEESES
seasonal variety of handcrafted and farmstead cheeses, local honey, bourbon cherries, marcona almonds

CHILLED SEAFOOD PLATTER*
half lobster tail, shrimp, crab claws, tuna tartar, spicy aioli

NOSH BOARD
aged cheddar fondue, artisan cured meats, vegetable pickles

SEASONAL OYSTERS ON THE HALF SHELL*
chile mignonette, 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

SKIRT STEAK*
8oz cut, chile-coffee rubbed

TAJIMA WAGYU STRIPLOIN*
8oz cut

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


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 BUFFALO STRIP STEAK*
chokeberry sauce, parsnip

SPICE-RUBBED LAMB CHOPS*
lentils, tepary, carrot confit

WILD BOAR TENDERLOIN*
sage gnocchi, grilled onion, lime

@ GRILLED ELK LOIN*
wild mushrooms, leeks, carrot-ancho sauce

MESQUITE RUBBED ORGANIC CHICKEN*
grain sorghum, golden raisins, pea greens

 

FISH

GEORGES BANK DIVER SCALLOPS*
English pea poltena, chile-miso butter, beech mushrooms

@ORA KING SALMON*
cedar roasted, mustard gremolata

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

PACIFIC HALIBUT*
heirloom tomatoes, olives, pickled cholla buds, salsa verde

@ 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
chokeberry sauce

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

Additions:

MERUS CRAB* 3oz / 7oz

MAINE LOBSTER TAIL* 7 oz

FORAGED MUSHROOM RAGOUT

ACCOMPANIMENTS

Each serves two

roasted sweet potato, goat cheese, walnuts, bourbon maple

asparagus, burrata, lime aioli, pancetta

@fried green tomatoes, brentwood corn, spicy aioli

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

cauliflower gratin, aged cheddar and chorizo

green chile whipped potatoes

@ crushed potatoes, sherry vinegar, bacon, parmesan

quinoa, pumpkin seeds, parsley, tomatoes, chili oil

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
Kristina Powell

Chef de Cuisine
Ron Dimas

Executive Chef
Tom Freimuth

 

Healthy Options
View our health-conscious menu items »

 

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Lounge | Wine Dinner

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