Starters
- Burrata and Summer Vegetable Salad $14.00
  
  Made with Calabrian chutney and noble baguette.
- Caesar Salad $13.00
  
  Made with local feta, avocado dressing and garlic croutons.
- Wild Argula and Fennel Salad $12.00
  
  Made with radicchio, warm gorgonzola crouton and grilled orange vinaigrette.
- Agave-Chile Beef Tenderloin $14.00
  
  Made with sweet potato, avocado and pumpkin seeds.
- Point Judith Fried Calamari $16.00
  
  Made with queso oaxaca, charred tomato guajillo chile sauce.
- Pumpkin Seed-Crusted Spicy Shrimp $19.00
  
  Made with orange butter, fried nopales and guajillo aioli.

Accompaniments

Good for 2 people.
- Broccolini, Chorizo Bilbao, Garlic, Lemon and White Beans $14.00
- Shredded Brussel Sprouts, Spaetzle and Winter Squash $13.00
- Tuscan Kale, Soy, Sherry Vinegar, Garlic and Baby Shiitakes $12.00
- Harissa Roasted Cauliflower, Ayocote Beans and Whipped Feta $13.00
- White Cheddar Whipped Potatoes $12.00
- Foraged Mushrooms and Sunchoke Risotto $16.00
- Baby Carrots, Sofrito, Leeks, Pancetta and Chevre $13.00
- Roasted Beets, Sorghum, Sherry Vinegar, Horseradish and Puffed Quinoa $12.00

Enhancements
- Shrimp and Scallop Steaks $12.00
  
  Prawns and divers wrapped in jalapeno bacon.
- Artisan Blue Cheese $6.00
  
  Upgrade your food with 2oz. artisan blue cheese for an additional amount.

Shared Plates
- Artisan Cheeses $22.00
  
  Seasonal item. Consists of variety of handcrafted and farmstead cheeses, local honey and marcona almonds.
- Chilled Seafood Platter $100.00
  
  Served with lobster tail, shrimp, crab claws, half shell scallops, seasonal oysters and smoked salmon.
- Nosh Board $32.00
  
  Made with artisan and house made charcuterie, chile goat cheese, vegetable pickles, house mustard and pickled beets.

Beef

Comes with your choice of complimentary sauce.
- Beef Tenderloin $39.00+
- Outside Skirt Steak $30.00
  
  Made with 8 oz. cut steak.
- Rib Eye Steak $45.00
  
  Made with 17 oz. cut steak.
- Veal Chop $42.00
  
  Achiote basted 12 oz. cut steak.

Meat
- Colorado Lamb Loin $46.00
  
  Made with dried cherry-ancho sauce and pine nut puree.
- Berkshire Pork Tenderloin and Braised Cheeks $35.00
  
  Made with pear polenta, seasonal mushrooms, mustard fermented mustard greens.
- Grilled Elk Loin $46.00
  
  Made with squash mole and currant preserves.
- Organic Rosie's Chicken $30.00
  
  Made with fried mesquite, jasmine rice, golden lentils and sherry poultry cream.

Fish
- George's Bank Diver Scallops $38.00
  
  Made with heirloom beans and smoked corn vinaigrette.
- Ora King Salmon $36.00
  
  Made with roasted cedar, mustard gremolata, horseradish and sorghum.
- Shrimp & Scallop Steaks $36.00
  
  Made with 3 prawns and divers wrapped in jalapeno bacon.
- Branzino $37.00
  
  Bacon-wrapped leaks, shiitake mushrooms, capers, pistachios and brown butter vinaigrette.

Ai Sa Hoi / TH

Steak is good for 2 people carved and served table-side. Served with Chef's choice of seasonal vegetables and sides. Please allow 30 minutes for cooking.
- Australian Tajima Wagyu $170.00
  
  With 20 oz. cut wagyu cooked with red wine and truffle accent.
- Bone-In Prime Beef Ribeye $190.00
  
  40 oz. prime beef ribeye cooked with onionn marmalade, foraged mushrooms and preserved tomatoes.
- Center Cut Beef Tenderloin $120.00
  
  24 oz. beef tenderloin cooked in red wine and truffle accent.

Menu for Orange Sky provided by Allmenus.com

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