DINNER MENU

Rather than offering individual appetizers and main courses, ORO offers dishes that are designed for sharing and are brought to the table steadily and continuously through the meal.

(V) Vegetarian     (ve) Vegan     (g) Gluten Free

GARDEN

Truffle Mac & Cheese (V) – 10
yellow & white cheddar cheese | fines herbs

Chef’s Feature Soup – 8
seasonal selection

Beets & Goat Cheese (V) (g) – 12
spiced pumpkin seeds | port raisins | arugula

Wok Fried Green Beans (V) (ve) – 9
soy | ginger | chili flakes

Grilled Corn Risotto (V) (g) – 15
parmesan | roasted tomato

Mushroom Tartine (V)  – 11
gruyere

Sesame Cauliflower (V) (ve) – 12
tempura | kale | sweet chili sauce

Grilled Romaine – 9
caesar dressing  | parmesan | housemade croutons | grapefruit

Local Greens (V) (g) – 11
apple | spiced walnuts | shaved fennel | buttermilk blue | rose vinaigrette

LAND

The Devil’s Eggs (g) – 9
duck pastrami | house made pickle

Braised Boneless Beef Short Ribs – 20
potato gratin | beef jus | green bean frites

Duck “Three Ways”** – 31
breast, confit, & foie gras | port reduction | apricot | roasted shallots

Black Pepper Chicken Meatballs – 15
creamy peppercorn sauce

Braised Lamb Shank – 25
roasted vegetable ragout | squash bread pudding

Roasted Marrow – 14
preserved lemon | fennel| parsley | baguette

Hangar Steak* (g) – 22
mushrooms | bordelaise | pomme frites

Chicken Meatloaf – 16
cauliflower puree | braised kale | tomato tadka sauce

Pork Belly ‘BLT’ – 14
tomato chutney | caramelized shallot aioli | local greens | baguette

CHARCUTERIE & CHEESE BOARD  – 25

Artisanal Meat** & Cheese

Served with Baguette & Accompaniments

SEA

Grilled Octopus (g) – 17
chorizo | cannellini | tomato | spinach | mushrooms | romesco

NC Shrimp & Grits (g) – 19
bacon | mushrooms | asparagus | roasted red pepper

Smoked Salmon Crostini*** – 15
truffle cream cheese | American caviar

Seared Scallops** (g) – 24
roasted corn risotto | pumpkin seed brown butter

Ahi Tuna Tacos** (g) – 16
avocado | yuzu | sesame seeds

Grilled Salmon* (g) – 20
lemon dill risotto cake | baby spinach | garlic confit | tomato

Chilean Seabass – 28
braised beef short ribs | miso buerre monte | soy glaze

Crab Cakes (g) – 18
corn | green goddess remoulade | arugula

A 20% gratuity will be added to parties of 6 or more.
To maintain efficiency, we are unable to provide individual checks for parties of 8 or more

* Items with an asterisk can be cooked to order*

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Executive Chef/Owner: Christopher Hylton

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