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– BEGINNINGS –

French Onion Soup, gruyere crostini - 10

Heirloom Tomato & Artichoke Salad, goat cheese croquettes, balsamic syrup - 15

Spiced Lamb Carpaccio, lemon aioli, crispy fennel, red wine syrup - 13

Fried Calamari, arugula, pickled chillies, spicy aioli, limoncello vinaigrette - 16

Smoked Pork Ribs, cabbage & rainbow carrott slaw, BBQ sauce - 15

Misto del Mar, tuna, salmon, avocado, soy ginger vinaigrette - 18

Oysters on the Half Shell, rice wine mignonette, spicy tomato shooter - 16

Caesar Salad, rosemary croutons, parmesan crisp - 9

House Charcuterie Plate, traditional accompaniments - 20

 

– FOCUS –

Pan Seared Salmon, cauliflower potato latke, green & yellow wax beans, bacon tomato jam, mustard crema - 29

Bavette Steak, wild mushroom barley, asparagus, smoked cipollini onions, chimmichurri - 33

Duck Confit Carbonara, english peas, soft pached egg, parmesan - 28

Baked Stuffed Shrimp, potato & chorizo hash, garlicky greens, scampi hollandaise - 30

Half Roasted Jerk Chicken, fall rice salad, rainbow chard, sweet pepper vinaigrette - 28

ORO Burger, cheddar cheese, sesame seed bun, fries - 18

 

– SIDES - 8 –

Cauliflower, Asparagus, Fries, Truffle Fries - 10

 

– For the Kiddos-8 –

Chicken Fingers & French Fries

Pasta with Butter & Parmesan

Grilled Cheese & French Fries

 

– SOMETHING SWEET –

Strawberry Shortcake, homemade whipped cream - 8

Double Chocolate Espresso Cake, buttercream filling - 8

Cookie Sandwich, vanilla ice cream, whopper & heathbar crumble - 10

Profiteroles, chocolate ice cream, caramel sauce - 9

 

*consuming raw or undercooked meats,poultry,seafood,or eggs may increase your risk of foodborne illness