Dinner

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

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.
- Beef Tenderloin
  
  8 oz. twin 4 oz. cuts, 12 oz. cut.
- New York Strip Steak
  
  10 oz. cut.
- Rib - Eye Steak
  
  17 oz. cut.
- Skirt Steak
  
  8 oz. cut, chile-coffee rubbed.
- Tajima Wagyu Striploin
  
  8 oz. cut.

Enhancements
- King Crab Merus
  
  3 oz. butter poached, lemon.
- Shrimp and Scallop Steaks
  
  Prawns and divers wrapped in jalapeno bacon.
- Artisan Blue Cheese
  
  2 oz. 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 jalapeno bacon.
- Pacific Halibut
  
  Heirloom tomatoes, olives, pickled cholla buds, salsa verde.
- Alaskan King Crab Legs
  
  Shelled, butter poached, lemongrass.

Ai Sa Hoi or 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. Additions: merus crab - 3oz. Or 7oz. Maine lobster tail 7oz. Foraged mushroom ragout.
- 20 oz. Australian Tajima Wagyu
  
  Red wine and truffle accent.
- 18 oz. Elk Loin
  
  Chokeberry sauce.
- 24 oz. Center Cut Beef Tenderloin
  
  Red wine and truffle accent.

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.

Menu for Orange Sky provided by Allmenus.com

DISCLAIMER: Information shown may not reflect recent changes. Check with this restaurant for current pricing and menu information. A listing on Allmenus.com does not necessarily reflect our affiliation with or endorsement of the listed restaurant, or the listed restaurant's endorsement of Allmenus.com. Please tell us by clicking here if you know that any of the information shown is incorrect. For more information, please read our Terms and Conditions.