– DINNER MENU –

– BEGINNINGS –

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

Butternut Squash Bisque, smoked bacon, toasted pepitos - 12

Mixed Green Salad, red wine poached pear, shaved parmesan, crostini - 12

Stuffed Quahogs, chorizo, herb butter, balsamic syrup - 14

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

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

Lamb Carpacio, lemon aioli, candied fennel, pomegranate syrup - 14

House Charcuterie Board, traditional accompaniments, crostini - 20

Caesar Salad, rosemary croutons, parmesan crisp - 9

– FOCUS –

Scituate Fish Cakes, veggie slaw, saffron creme fraiche, fried green beans - 28

Crispy Pork Cutlet, house vinegar peppers, fingerling potatoes, meuniere sauce - 30

Bavette Steak Frites, marinated mushrooms, truffle vinaigrette, arugula salad - 34

Cider Glazed Salmon, veggie spaetzle, mustard vinaigrette, apples & sage - 29

Bolognese, rigatoni pasta, parmesan, fried garlic - 26

Crispy Duck, garlicky spaghetti squash, roasted asparagus, cranberry duck jus - 30

ORO Burger, cheddar cheese, sesame seed bun, fries - 20

– SIDES –

Cauliflower-8 Asparagus-8 Fries-8 Truffle Fries - 10

Pasta with Butter & Parmesan

Grilled Cheese & French Fries

Lemon Squares, mixed berries, whipped cream - 10

Profiteroles, coffee ice cream, caramel sauce - 9

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

Chocolate Pudding Cake, vanilla ice cream, butterscotch - 9

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