Reserve a Room

STARTERS

BUTTERNUT, TEPARY BEAN AND CHARD SOUP
parmesan, nduja toast

CAESAR SALAD
seasoned garlic croutons, feta, caesar avocado dressing

WILD ARUGULA AND PICKLED APPLE SALAD
walnuts, beets, barley, goat cheese

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

BURRATA AND BENTON’S COUNTRY HAM
sautéed pears, i’itois onion, sorghum

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

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


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 NEW YORK STRIP STEAK*
chokeberry sauce, parsnip

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

SLOW-BRAISED PORK SHANK*
pima polenta, parsnip chips, cippolini

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

MESQUITE RUBBED ORGANIC CHICKEN*
sorghum, golden raisins, tot soi

 

FISH

GEORGES BANK DIVER SCALLOPS*
avocado, chile-miso butter

@SKUNA BAY SALMON*
cedar roasted, mustard gremolata

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

PAN ROASTED SWORDFISH*
abby lee tomatoes, olives, pickled cholla, smoked onion chimichurri

@ 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, asparagus, leeks, bacon

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

cauliflower and aged cheddar gratin, parsnip

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 »

 

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Lounge | Wine Dinner

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