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

Wok Fried Brussels (V) (ve) – 9
soy | chili flakes | garlic | ginger

Mixed Greens (V) (g) – 6
herb lime vinaigrette

Roasted Beet Salad (V) (g) – 11
burrata | balsamic reduction

Grilled Sweet Potato (V) (g)  – 6
brown butter | tarragon

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

Soba Noodles (V) (ve) – 6
ginger | basil | chili flakes

Japanese Eggplant (V) (ve) (g) – 7
lemongrass | chili flakes

Sauteed Mushrooms (V) (ve) – 8
teriyaki | truffle | basil

Fried Avocado (V) – 10
panko | yuzu garlic aioli

Parmesan Risotto (V) (g) – 12
crispy shallot

LAND

Smoky Ribs (g) – 16
passionfruit bbq | green onion

Filet Mignon* (g) – 30
roasted shallot | beef demi

Korean Barbeque Chicken – 10
daikon radish

Caramelized Pork Belly – 9
green onion

Chicken & Truffle Potstickers – 12
garlic soy butter

Grilled Lamb Chops* (g) – 25
tandoori spice

Seared Duck Breast – 25
pickled Fuji apples | roasted red pepper truffle coulis

SEA

Garlic Shrimp (g) – 8
caramelized onion | fines herbs

Chilean Seabass – 29
spicy miso butter

Teriyaki Glazed Salmon* – 17
black truffle | pickled cucumbers

Fried Calamari (g) – 10
lemon garlic aioli

Seared Scallops* (g) – 22
citrus mayo

‘Fish & Chips’ Tacos (g) – 12
pickled red cabbage | tomatillo salsa

Grilled Octopus Skewers (g) – 18
seven pepper spice

FAMILY STYLE TASTING MENU

40 per person

Leave it all up to Chef Chris – You are in Good Hands and will enjoy the Chef’s favorite dishes – more than enough for everyone to share.

Recommended for groups of 6 or more.

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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