Reserve a Room

STARTERS

ANCHO BUFFALO SOUP
charred winter squash, apple, crema

CAESAR SALAD
local feta, caesar avocado dressing

ROASTED BABY BEET SALAD
pistachios, charred lemon, crows dairy quark

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

FOIE GRAS
birch tree syrup, duck ham, smoked hazelnuts

WAGYU BEEF CHEEK STUFFED MARROW BONE
calabrian chutney, celery root puree

LAMB EMPANADAS
cilantro-mint puree, pickled jicama, onions

CRAB AND CORN FRITTERS
country ham, spicy mustard

GRILLED GULF SHRIMP
quinoa-pomegranate salad, lemon aioli

SHARED PLATES

RUSSIAN OSETRA CAVIAR
creme fraiche, blue corn blini, smoked salmon, hard cooked egg, 15 grams/30 grams

ARTISAN CHEESES

seasonal variety of handcrafted and farmstead cheeses, local honey, dried fruit leather, marcona almonds

CHILLED SEAFOOD PLATTER*
half lobster tail, shrimp, crab claws, tuna tartar, seasonal oysters

NOSH BOARD
artisan cured meats, honey ricotta, vegetable pickles, pork cracklings

SEASONAL OYSTERS ON THE HALF SHELL*
tamarind-chile soy, 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

WAGYI FLAT IRON STEAK*
8oz cut

TAJIMA WAGYU STRIPLOIN*
10oz 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
2oz on top or on the side

MEAT

WYOMING STRIPLOIN*
cranberry chile jam, roasted squash

AUSTRALIAN LAMB CHOPS*
dried cherry-pine nut sauce, pima polenta

DOROC PORK SHANK
green chile sauce, cholla buds, hominy

@ GRILLED ELK LOIN*
winter squash mole, currant preserves

MESQUITE RUBBED ORGANIC CHICKEN*
ricotta gnocchi, truffle, poultry butter

 

FISH

GEORGES BANK DIVER SCALLOPS*
tepary bean-nduja puree, smoked corn butter

@ORA KING SALMON*
cedar roasted, mustard gremolata, sorghum basted

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

SWORKDFISH STEAK*
charred orange-mulato vinaigrette, huitlacoche

@ 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
ancho currant preserves

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

Additions:

MERUS CRAB* 3oz / 7oz

FORAGED MUSHROOM RAGOUT

ACCOMPANIMENTS

Each serves two

crooked sky sweet potatoes, goat cheese, walnuts, bourbon, maple

grilled broccolini, garlic, crushed spices, lemon oil

@charred squash, corn, lime cream, queso fresco, cilantro

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

cauliflower gratin, aged cheddar and chorizo

pear and parsnip whipped potatoes

@ crushed potatoes, artichokes, bacon, parmesan

brussels sprouts, pine nut romesco, pancetta

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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Lounge | Wine Dinner

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