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 – 9
seasonal selection

Wok Fried Brussels (V) (ve) – 8
soy | chili flakes | garlic | ginger

Wild Mushroom Risotto (g) – 15
beef jus | parmesan | fines herbs

Grilled Sweet Corn (V) – 9
spiced miso butter

Grilled Asparagus (V) (ve) (g)  – 10
ginger dressing

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

Caprese (V) – 10
burrata  | heirloom tomato jam | rocket greens | lavash

Crispy Risotto Cakes (g) – 8
parmesan cream

LAND

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

Beef & Broccoli* – 15
marinated filet | Chinese broccoli | water chestnuts

Grilled Lamb Chops* (g) – 26
coconut polenta cake | lamb demi

Black Pepper Chicken Meatballs – 15
creamy peppercorn sauce

Fried Chicken & Green Tomato – 12
sriracha ranch sauce | green onion

Chicken Roulade (g) – 17
duck confit| beef short ribs | goat cheese cream

Pork Belly Skewers – 11
teriyaki glaze

CHARCUTERIE & CHEESE BOARD  – 25

Artisanal Meat** & Cheese

Served with Accompaniments

SEA

Chilled Octopus (g) – 16
hummus | tomato | olive tapenade

Bacon Wrapped Flounder (g) – 16
crispy brussels | whole grain mustard cream

Tempura Crab Cakes – 18
lump crab | spicy mayo

Fried Calamari (g) – 11
honey chipotle

Seared Scallops* (g) – 24
pad tahi noodles | truffle jus

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

Fish Tacos – 12
mango salsa | cucumber | red onion | cilantro lime aioli

Pan Seared Salmon* (g) – 23
baby spinach | tomato fondue

Seafood Paella (g) – 24
scallop | calamari |  shrimp |  andouille sausage |  bell pepper |  green onion

Chilean Seabass – 32
braised beef short ribs |  miso buerre blanc

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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