Restaurant Orsay

Chilled calamari with Nicoise olives, capers, fresh tomato, and parsley finished with basil oil

Chilled rock shrimp, tarragon aioli, shaved radish, celery leaves

Diced raw sea scallops with key lime, red onion, cucumber, and jalapeno served with house-made crispy potato chips

Thinly sliced raw salmon, avocado mousse, pickled jalapenos, charred citrus, chervil

Poached wild local shrimp served chilled with our house-made cocktail sauce and fresh grated horseradish

Smoked Carolina trout tossed with Dukes mayonnaise, red onion and chives served with an arugula salad and house-made everything crackers

A selection of all of our house-made charcuterie served with Dijon mustard, red onion marmalade, house-made bread and butter pickles, cornichons, pickled pearl onions, and toasted baguette

Daily selection of house-made pate de campagne served with toasted baguette, cornichons, pickled pearl onions, and Dijon mustard

A velvety mousse of chicken and duck liver with a little bit of foie gras, served with a red onion marmalade and toasted baguette

Gulf oysters roasted with bacon lardons, spinach, shallots, garlic cream, and Parmigiano-Reggiano

Calamari sautéed with fresh tomatoes, basil, and Nicoise olives, finished with basil oil and chives

Escargot served over grilled French pantry baguette, sautéed mushrooms, asparagus, lemon, garlic butter, and upland cress

Crispy skin pork belly with a sorghum glaze, fennel & radish slaw, Mandarin orange segments

Prince Edward Island mussels sautéed with garlic, butter, white wine, and fresh herbs

Seared Hudson Valley foie gras with a spiced pain de mie, apple jam, whipped creme fraiche, and pecan brittle

Roasted Roma tomatoes, red onions, capers, chives, and mustard oil served with toasted baguette

Cavatappi pasta served with fresh lobster meat, lobster reduction, mornay, garlic cream, Gruyere, Parmigiano, and finished with fine herbs

Cavatappi pasta served with fresh lobster meat, lobster reduction, mornay, garlic cream, Gruyere, Parmigiano, and finished with fine herbs

Raw beef tenderloin freshly diced a la minute with capers, red onion, mustard oil, and toasted baguette

Marinated olives topped with lemon zest and a side of Marcona almonds

House-made crispy flatbread topped with bresaola, roasted grape tomatoes, and arugula

House-made crispy flatbread topped with bacon lardons, caramelized onions, and thyme

House-made crispy flatbread topped with roasted mushrooms and finished with truffle oil and fine herbs

Traditional French onion soup topped with toasted baguette and broiled Gruyere

Daily selection

Daily selection

Chilled French green beans, toasted hazelnuts, baby tomatoes, and red onions dressed in a creme fraiche vinaigrette

A clean, simple salad of mixed baby lettuces, cucumber, baby tomatoes, red onions, and Parmigiano-Reggiano dressed in our Dijon-Champagne vinaigrette

Fresh spinach served with bacon lardons, spiced pecans, Granny Smith apples, and blue cheese crumbles dressed in a bacon vinaigrette

Local greens tossed with green goddess dressing with roasted winter squash, house-made lemon ricotta, shaved radish, finished with toasted pepitas

Fresh, crisp Little Gem lettuces served with fried capers, salt cured lemon and egg yolk, dressed in our house-made Caesar dressing and served with a Parmigiano, caper, and anchovy buttered baguette

Same as large just a little more petite

Daily selection served with truffled honey, spiced pecans, and Granny Smith apples

Daily selection served with truffled honey, spiced pecans, and Granny Smith apples

Daily selection served with truffled honey, spiced pecans, and Granny Smith apples

Spiced braised pork shoulder served on a toasted baguette with broiled Gruyere and roasted garlic cream, topped with a fried egg and served with a petite Orsay salad

Pan seared patty on a brioche bun, served with baby lettuces, tomato jam, raw red onions, ketchup, aioli, and a side of pommes frites

Pan seared patty on a brioche bun topped with a slab of Hudson Valley foie gras, red onion marmalade, and a side of pommes frites

A ragout of fresh seasonal vegetables with a truffled mashed potato crust topped with truffle oil

Prince Edward Island mussels sautéed with garlic, butter, white wine, and fresh herbs served with a side of pommes frites

Sautéed North Carolina trout served with haricots verts, roasted fingerling potatoes, toasted Marcona almonds and a lemon brown butter vinaigrette

Daily selection of pan roasted fish served over Anson Mills heirloom grits, fresh creamed corn, and bacon lardons finished with lobster roe butter and upland cress

Seared sea scallops served over farro antica with roasted winter squash and a pumpkin seed gremolata, finished with crispy sage and shaved Parmigiano-Reggiano

A rustic and hearty take on the traditional Provencal seafood stew of fish and shellfish in a saffron-tomato broth served with grilled baguette and rouille

A whole butter poached Maine lobster served out of the shell on a house-made pink peppercorn biscuit with English peas, carrots, fennel, radish, and asparagus in a roasted lobster reduction sauce

A whole leg and thigh of duck confit served over a rich stew of Great Northern beans, Lima beans, and Sea Island peas with house-made andouille sausage and pork belly

Pan seared duck breast with French green lentils, bacon lardons, carrot puree, and roasted duck jus topped with crispy carrots

Pan seared airline chicken breast served on top of heirloom corn polenta, oyster mushrooms, confit shallot, bacon lardons, and a silky duck jus

Pan seared bone-in rib chop served with white wine and apple braised cabbage, bacon lardons, roasted fingerling potatoes, and a Pommery mustard cream sauce

Red wine braised short rib served with leeks, roasted mushrooms, and creme fraiche all tossed with fresh pappardelle pasta

Pan seared hanger steak seasoned with rosemary and served with a rich red wine jus and butter sauce and a side of pommes frites

Pan seared beef tenderloin served with truffled mashed potatoes, roasted mushrooms, bacon lardons, roasted Brussels sprouts, pearl onions, and a red wine jus

Roasted rack of lamb crusted with hazelnut dukkah served with murasaki potatoes, house-made labneh, roasted carrots, and sauce romesco

16 ounce Prime Grade ribeye served with a crispy potato pave and duck fat bernaise

Pan seared salmon with crispy skin served with Parisian gnocchi, celery root puree, charred leeks, shaved white grapes, and verjus blanc

Whole poached Maine Lobster, fresh fish, local shrimp, sea scallops, calamari, mussels, Pernod, hearty saffron-tomato broth

Whole roasted de-boned chicken stuffed with a roasted mushroom risotto, black truffle shavings, and a Dijon-champagane dressed arugula salad. *Requires a 48 hour notice

A seared 14oz. filet mignon, foie gras & black truffle mushroom duxelles, Prosciutto di Parma, and dijon mustard encased in crispy puff pastry. Served with black truffle jus and a Dijon-champagane dressed arugula salad. *Requires a 24 hour notice

Fresh spinach with butter, garlic, and shallots

Fresh spinach roasted with mornay, garlic cream, and parmigiano

House-made fries served with ketchup and aioli

Seasonal vegetables with butter, garlic, and thyme

Cavatappi pasta with mornay, garlic cream, shaved truffle peelings, and truffle oil

Mashed potatoes with butter, cream, and truffle oil

Brussels sprouts with bacon lardons, pearl onions, garlic, and thyme

Roasted Portobello, Button, and Shiitake mushrooms with olive oil, garlic, shallots, and thyme

Marinated olives topped with lemon zest and a side of Marcona almonds

Seared tofu with sauce soubise, carrot, celery, Swiss chard, salt cured lemon, and truffle oil

Roasted Roma tomatoes, red onions, capers, chives, and mustard oil served with toasted baguette

Roasted mushrooms, truffle oil, and fine herbs

Brussels sprouts with bacon lardons, pearl onions, garlic, and thyme

Daily selection

Chilled French green beans, toasted hazelnuts, baby tomatoes, and red onions dressed in a creme fraiche vinaigrette

A clean, simple salad of mixed baby lettuces, cucumber, baby tomatoes, red onions, and Parmigiano-Reggiano dressed in our Dijon-Champagne vinaigrette

Fresh spinach served with bacon lardons, spiced pecans, Granny Smith apples, and blue cheese crumbles dressed in a bacon vinaigrette

Roasted mushrooms, red radish, sauce soubise, Champagne gastrique, and fine herbs

Roasted mushrooms served on a toasted baguette with broiled Gruyere and roasted garlic cream, topped with a fried egg and served with a petite Orsay salad

Brioche and melted Gruyere served with pommes frites

Brioche, creamy peanut butter, and house-made jam served with pommes frites

Seared "scallops" of tofu and assorted vegetables in a saffron-tomato broth served with a side of grilled baguette

Anson Mills antebellum grits served with creamed corn and heirloom vegetables topped with upland cress

Cavatappi pasta tossed with tomato sauce, seasonal vegetables, and olive oil

Pappardelle pasta tossed with cream, mushroom duxelle, roasted mushrooms, Parmigiano-Reggiano, and Black truffle shavings

Spanish goat cheese and a fine herb beurre blanc

Sautéed spinach, tomato confit, and Parmigiano-Reggiano

Roasted portobello, cremini, and shiitake mushrooms, Gruyere, and a fine herb beurre blanc

Fresh spinach with butter, garlic, and shallots

Mashed potatoes with butter, cream, and truffle oil

Fresh spinach roasted with mornay, garlic cream, and parmigiano

Seasonal vegetables with butter, garlic, and thyme

Brussels sprouts with bacon lardons, pearl onions, garlic, and thyme

Roasted Portobello, Button, and Shiitake mushrooms with olive oil, garlic, shallots, and thyme

Madagascar vanilla bean

Nutella mousse, chocolate genoise, toasted hazelnuts, cocoa nibs, fudge sauce, raspberry ice cream

Ritz cracker crust, chantilly cream

Daily selection

Daily selection

A grand tower showcasing our entire petite fours selection

Daily selection