Reserve a Room

STARTERS

TOMATO BISQUE
garlic, basil, goat cheese

CLASSIC CAESAR SALAD
garlic croutons, parmesan

HONEY POACHED PEAR SALAD
arugula, marcona almonds, black mesa goat cheese

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

SEARED FOIE GRAS
corn cakes, aged bourbon maple syrup

JONAH CRAB CAKE
smoked corn, remoulade, pickled okra

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

SEAFOOD SALAD TASTER
smoked salmon spread, laughing bird shrimp remoulade, jonah crab salad

CHILLED SEAFOOD TOWER*
chilled lobster tail, shrimp, mussels, scallops, jonah crab claws, smoked salmon spread, crab salad, grilled marinated octopus, laughing bird shrimp remoulade

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

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


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

BUFFALO NEW YORK STRIP STEAK*
chokeberry sauce, turnips

AUSTRALIAN LAMB CHOPS*
eggplant, calabrian chile chutney, capers

DRY AGED PORK PORTERHOUSE*
marinated fennel, cabbage, pomegranate

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

MESQUITE RUBBED ORGANIC CHICKEN*
sorghum, golden raisins

 

FISH

GEORGES BANK DIVER SCALLOPS*
avocado, chile-miso butter

@ SEASONAL SALMON FILET*
cedar roasted, tomato chutney

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

PACIFIC HALIBUT*
lemon butter, bacon, marinated cholla buds

@ ALASKAN KING CRAB LEGS
shelled, butter poached, lemongrass

ACCOMPANIMENTS

Each serves two

roasted sweet potato, goat cheese, walnuts, bourbon maple

seasonal mushroom tart, goat cheese, red wine syrup

asparagus, garlic butter, lemon zest

@ brentwood corn, chard, neuske’s bacon

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

cauliflower and aged cheddar gratin

green chile whipped potatoes

@ crushed potatoes, sherry vinegar, pancetta, 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 »

 

OTHER ORANGE SKY MENUS

Lounge | Wine Dinner

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