LUNCH MENU

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

 

SOUPS, SALADS, & STARTERS

Chef’s Feature Soup – 8
ask server for daily selection

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

Sesame Cauliflower (V) (ve) – 10
tempura | kale | sweet chili sauce

Mushroom Tartine (V) – 11
gruyere

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

Local Greens (V) (ve) (g)  – 11
apple | hspiced walnuts | fennel | rose vinaigrette

Grilled Romaine  – 9
caesar dressing | housemade crouton

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

MAIN DISHES

Chicken & Rice Bowl – 13
pesto cream sauce

NC Shrimp & Grits (g) – 13
bacon | asparagus | mushrooms | roasted red pepper

Grilled Corn Risotto (V) (g) – 11
parmesan | roasted tomato

Crab Cakes (g)  – 13
corn | green goddess remoulade | arugula

Ahi Tuna Tacos** (g)  – 12
avocado | yuzu | sesame seeds

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

Black Pepper Chicken Meatballs  – 12
creamy peppercorn sauce

Sauteed Salmon*  – 17
lemon dill risotto cake | baby spinach | garlic | tomato

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

SIDES

– 4 –

Crispy Kale Chips (V) (g)
parmesan | sweet chili sauce

Green Beans (V)(ve)
soy | ginger | chili flakes

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