Restaurant Orsay

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

King crab meat dressed in a tarragon aioli served on top of Pullman white bread with fresh radish and celery leaves on a bed of arugula salad

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

Thinly sliced raw scallop, summer melon, Fresno peppers, stone fruit, fresh basil, citrus vinaigrette

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 a bed of sautéed mushrooms, asparagus, lemon, garlic butter, and upland cress

Seared sea scallops served with sauce vadouvan, charred leeks, crispy potatoes, chive tips

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

Seared Hudson Valley foie gras with a red beet fluid gel, crispy custard bread, hazelnut puree, red onion marmalade, sweet tea sorghum reduction and candied Marcona almonds

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

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

Traditional French onion soup topped with toasted baguette and broiled Gruyere

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

Daily selection

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

Roasted golden & red beets, goat cheese, frisee & arugula salad, radish, orange supremes, pistachios, Dijon-Champagne vinaigrette

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 house-made yeast bun, served with baby lettuces, tomato jam, raw red onions, ketchup, aioli, and a side of pommes frites

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

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

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

Roasted mushrooms, truffle oil, and fine herbs

Tomato sauce, Nicoise olives, roasted mushrooms, parsley, and olive oil

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 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