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

Cheese Board – 15
artisanal cheese | accompaniments

Caprese (V) (g) – 11
burrata | heirloom tomatoes | rocket greens | balsamic

Summer Salad (V) (g)  – 9
bibb lettuce | shaved gruyere | rosé vinaigrette

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

Black Eyes Pea Cakes (V) (g) – 9
sundried tomatoes | sweet corn ragout | crème fraiche

Grilled Sweet Corn (V) – 9
spiced miso butter

LAND

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

Filet Mignon* (g) – 23
5oz. angus beef | cauliflower & leek purée | asparagus frites

Buttermilk Fried Chicken (g) – 12
chicken thighs | spiced hoisin lime sauce

Jalapeño Relleno – 9
pulled pork | Monterey Jack | guacamole

Chicken & Truffle Potstickers – 12
garlic soy butter

Jerk Lamb Chops* (g) – 25
pineapple chutney

Crispy Duck – 34
1/2 Peking Duck | hoisin | scallion pancake

SEA

Crab Cakes (g) – 19
seaweed salad | sweet chili aioli

Fried Calamari (g) – 12
honey chipotle

Teriyaki Glazed Salmon* – 17
black truffle | pickled cucumbers

Shrimp Stuffed Portobello – 13
adobo shrimp | sriracha cream

Seared Scallops* (g) – 18
crispy prosciutto | garlic cream

‘Fish & Chips’ Tacos (g) – 12
pico de gallo | jalapeño

Miso Glazed Black Cod – 28
forbidden black rice | honey

CHEF’S FEATURES

Signature Flatbread – 39

smoked salmon | truffle créme fraiche | crispy capers | shallots

6-Course Tasting Menu – 60

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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