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) – 8
soy | chili flakes | garlic | ginger

Cheese Board – 15
artisanal cheese | accompaniments

Grilled Cheese & Yellow Tomato Soup Dumplings (V) – 12
chive oil

Roasted Beets (V)  – 9
arugula | tempura goat cheese | carrot ginger sauce

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

Endive Wedge Salad (V) (g) – 9
blue cheese crumble | rtomato | warm bacon vinaigrette

Butternut Squash Risotto Cakes (V) (g) – 12
sage butter | gruyere

LAND

Smoky Ribs (g) – 14
passionfruit bbq | green onion

Filet Mignon* – 25
marinated 5oz. filet | Chinese broccoli | toasted sesame seeds

Pork & Chicken Potstickers – 11
crispy pig ears | strawberry sweet & sour sauce

Smoked Pork Tenderloin – 13
savory apple crumble | cider braised figs | spiced walnut demi

Crispy Duck – 32
1/2 Peking Duck | hoisin | scallion pancake

Roasted Chicken Breast (g) – 12
baby root vegetables | rosemary jus

Chicken Coconut Curry Soup – 8
pad thai noodles |  sriracha

CHEF’S FEATURES

Signature Flatbread – 39

lobster tail | red onion | créme fraiche | Siberian caviar | edible golf leaf

6-Course Tasting Menu – 55

SEA

Chilled Octopus (g) – 14
green pea puree | tomato confit | rice crackers

Lobster Ravioli – 15
champagne butter | American caviar

Seared Scallops* (g) – 24
bacon | mango chutney | jasmine rice | green onion

‘Fish & Chips’ Tacos (g) – 12
sweet chili aioli | jalapeño

Teriyaki Glazed Salmon* – 17
black truffle | pickled cucumbers

Grilled Prawns (g) – 19
head-on | pineapple

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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