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with 42 North Borderland BBQ Sauce and Napa Cabbage Slaw.
with Andouille, Peppers, Mushrooms and Cajun Seasoned Rice.
4 oz Filet & 4 oz Lobster Tail with Demi-Glace and Drawn Butter.
Two 4oz Lobster Tails Broiled to perfection, served with Hot Drawn Butter and Lemon.
10 to 12 oz Slow Roasted Prime Rib served with Jus Lie.
served with Stuffing, Gravy, and Cranberry-Orange Relish.
Creamy Dip featuring Smoked Gouda Cheese and Chunks of Lobster. Served with 'Roghani Nan' Flat Bread and topped with a few Capers.
Fried Chicken Served with House Made Cheddar Chive Waffles, Apple Pie Filling Compote and Hot Honey made right here at the Old Orchard by OUR BEES!
2 House Made Lump Crab Cakes, pan fried & served with Cajun Remoulade Sauce.
Coarse Black Pepper Dusted Ahi Tuna Pan Seared Rare served with Pickled Ginger, Wasabi, and Soy Sauce.
4 Crispy Fried Wontons Stuffed with Shaved Prime Rib & Horseradish Cream Cheese, Topped with Caraway and Kosher Salt with a Side of Jus Lie.
A Family Caesar Dressing is at the Heart of this Grand Salad. Crisp Romaine Lettuce, House Made Croutons and Aged Parmesan Cheese.
Pecan Encrusted Goat Cheese, Strawberries, Blueberries, Orange Supremes and Strawberry Balsamic Vinaigrette.
Grilled Apples, Crasins, Candied Walnuts and Gorgonzola Cheese with Grilled Chicken, Field Greens and a Gorgonzola Vinaigrette Dressing.
Grilled Half-Rack New Zealand Lamb, Crisp Spring-Greens, Goat Cheese, Roasted Red Peppers, Kalamata Olives, Red Onion and Lemon-Chive Dressing.
A Romanello Family Tradition. A Light Thin Crepe filled with Creamy Ricotta Cheese and served with Homemade Marinara OR Red Sauce and Baked with Mozzarella Cheese.
Turkey, Andouille Sausage, Bell Peppers and Mushrooms in a Spicy Tomato Stew over Cajun Seasoned Rice.
Five Shrimp, Blistered Cherry Tomatoes, and Spinach tossed with Pipe Rigate in a Garlic, White Wine Sauce mounted with Butter.
Chicken Pot Pie is full of Carrots, Sweet Green Peas, and Fresh Sautéed Mushrooms with a Light and Flaky Puff Pastry Crust and Our Signature Cranberry Orange Relish. Individually Baked and Served.
Roasted Airline Chicken Breast Stuffed with Brie, Lump Crab, and Asparagus from Our Garden served with a Lemon-Thyme Pan Jus.
Grilled Mahi Mahi steeped in a traditional West Jamaican Jerk Marinade served with Mango Miso Sauce.
Pan Seared Rainbow Trout stuffed with Chives, Cilantro and Citrus served with an Almond Butter-CocoLopez Sauce.
Pan Seared Norwegian Salmon topped with Pickled Cucumbers and Shallots, with a Cucumber, Greek Yogurt Dill Sauce.
Half Rack of Slow Braised Baby Back Ribs Basted in House-Made Chili, Lime, and Ginger BBQ Sauce Infused with 42 North Borderland IPA with Napa Cabbage Slaw.
6oz Grilled Filet served with a Rich Demi-Glace.
22oz Grilled Porterhouse Steak topped Port Wine Glazed Mushrooms and Onions.
8 oz Grilled Flat Iron Steak served with Les Halles Style Fresh Cut Fries with a Shallot, Thyme, Port Demi.
Premium French Cut, Grass Fed, Free Range New Zealand Rack of Lamb, with a Rich Demi-Glace.
Grilled 6oz Filet Mignon with a Rich Demi-Glace, accompanied by a Broiled 4oz Lobster Tail with Drawn Butter.
Served with a Blueberry Compote
with 42 North Borderland BBQ Sauce and Napa Cabbage Slaw.
with Andouille, Peppers, Mushrooms and Cajun Seasoned Rice.
4 oz Filet & 4 oz Lobster Tail with Demi-Glace and Drawn Butter.
Two 4oz Lobster Tails Broiled to perfection, served with Hot Drawn Butter and Lemon.
10 to 12 oz Slow Roasted Prime Rib served with Jus Lie.
served with Stuffing, Gravy, and Cranberry-Orange Relish.
Creamy Dip featuring Smoked Gouda Cheese and Chunks of Lobster. Served with 'Roghani Nan' Flat Bread and topped with a few Capers.
Fried Chicken Served with House Made Cheddar Chive Waffles, Apple Pie Filling Compote and Hot Honey made right here at the Old Orchard by OUR BEES!
2 House Made Lump Crab Cakes, pan fried & served with Cajun Remoulade Sauce.
Coarse Black Pepper Dusted Ahi Tuna Pan Seared Rare served with Pickled Ginger, Wasabi, and Soy Sauce.
4 Crispy Fried Wontons Stuffed with Shaved Prime Rib & Horseradish Cream Cheese, Topped with Caraway and Kosher Salt with a Side of Jus Lie.
A Family Caesar Dressing is at the Heart of this Grand Salad. Crisp Romaine Lettuce, House Made Croutons and Aged Parmesan Cheese.
Pecan Encrusted Goat Cheese, Strawberries, Blueberries, Orange Supremes and Strawberry Balsamic Vinaigrette.
Grilled Apples, Crasins, Candied Walnuts and Gorgonzola Cheese with Grilled Chicken, Field Greens and a Gorgonzola Vinaigrette Dressing.
Grilled Half-Rack New Zealand Lamb, Crisp Spring-Greens, Goat Cheese, Roasted Red Peppers, Kalamata Olives, Red Onion and Lemon-Chive Dressing.
A Romanello Family Tradition. A Light Thin Crepe filled with Creamy Ricotta Cheese and served with Homemade Marinara OR Red Sauce and Baked with Mozzarella Cheese.
Turkey, Andouille Sausage, Bell Peppers and Mushrooms in a Spicy Tomato Stew over Cajun Seasoned Rice.
Five Shrimp, Blistered Cherry Tomatoes, and Spinach tossed with Pipe Rigate in a Garlic, White Wine Sauce mounted with Butter.
Chicken Pot Pie is full of Carrots, Sweet Green Peas, and Fresh Sautéed Mushrooms with a Light and Flaky Puff Pastry Crust and Our Signature Cranberry Orange Relish. Individually Baked and Served.
Roasted Airline Chicken Breast Stuffed with Brie, Lump Crab, and Asparagus from Our Garden served with a Lemon-Thyme Pan Jus.
Grilled Mahi Mahi steeped in a traditional West Jamaican Jerk Marinade served with Mango Miso Sauce.
Pan Seared Rainbow Trout stuffed with Chives, Cilantro and Citrus served with an Almond Butter-CocoLopez Sauce.
Pan Seared Norwegian Salmon topped with Pickled Cucumbers and Shallots, with a Cucumber, Greek Yogurt Dill Sauce.
Half Rack of Slow Braised Baby Back Ribs Basted in House-Made Chili, Lime, and Ginger BBQ Sauce Infused with 42 North Borderland IPA with Napa Cabbage Slaw.
6oz Grilled Filet served with a Rich Demi-Glace.
22oz Grilled Porterhouse Steak topped Port Wine Glazed Mushrooms and Onions.
8 oz Grilled Flat Iron Steak served with Les Halles Style Fresh Cut Fries with a Shallot, Thyme, Port Demi.
Premium French Cut, Grass Fed, Free Range New Zealand Rack of Lamb, with a Rich Demi-Glace.
Grilled 6oz Filet Mignon with a Rich Demi-Glace, accompanied by a Broiled 4oz Lobster Tail with Drawn Butter.
Served with a Blueberry Compote
with 42 North Borderland BBQ Sauce and Napa Cabbage Slaw
with Andouille, Peppers, Mushrooms and Cajun Seasoned Rice
4 oz Filet 4 oz Lobster Tail with Demi-Glace and Drawn Butter
Two 4oz Lobster Tails Broiled to perfection, served with Hot Drawn Butter and Lemon
10 to 12 oz Slow Roasted Prime Rib served with Jus Lie
served with Stuffing, Gravy, and Cranberry-Orange Relish
Creamy Dip featuring Smoked Gouda Cheese and Chunks of Lobster. Served with 'Roghani Nan' Flat Bread and topped with a few Capers
Blistered Fried Juice Caboose Beer Battered Shishito Peppers with Mango Miso Thai Chili Honey (Made By Our Bees) Sour Cream Dipping Sauces Ramen Slaw with Napa Cabbage
Fried Chicken Served with House Made Cheddar Chive Waffles, Apple Pie Filling Compote and Hot Honey made right here at the Old Orchard by Our Bees!
2 House Made Lump Crab Cakes, pan fried served with Cajun Remoulade Sauce
Buttermilk Battered Fried Green Zebra Tomatoes From Our Garden, on a Bed of Shredded Romaine with Bacon, Toasted Croutons Bacon Aioli
Coarse Black Pepper Dusted Ahi Tuna Pan Seared Rare served with Pickled Ginger, Wasabi, and Soy Sauce
4 Crispy Fried Wontons Stuffed with Shaved Prime Rib Horseradish Cream Cheese, Topped with Caraway and Kosher Salt with a Side of Jus Lie
A Family Caesar Dressing is at the Heart of this Grand Salad. Crisp Romaine Lettuce, House Made Croutons and Aged Parmesan Cheese
Pecan Encrusted Goat Cheese, Poached Pears, Roasted Butternut Squash and Craisins with Honey Mustard Vinaigrette
Grilled Apples, Craisins, Candied Walnuts and Gorgonzola Cheese with Grilled Chicken, Field Greens and a Gorgonzola Vinaigrette Dressing
Grilled Half-Rack New Zealand Lamb, Crisp Spring-Greens, Goat Cheese, Roasted Red Peppers, Kalamata Olives, Red Onion and Lemon-Chive Dressing
Turkey, Andouille Sausage, Bell Peppers and Mushrooms in a Spicy Tomato Stew over Cajun Seasoned Rice.
A Romanello Family Tradition. A Light Thin Crepe filled with Creamy Ricotta Cheese and served with Homemade Marinara OR Red Sauce and Baked with Mozzarella Cheese.
Sauteed Anchovies, Capers, Kalamata and Manzanilla Olives in a Sauce of San Marzano and Cherokee Purple Tomatoes From Our Garden, tossed with House made Spaghetti and Topped with Fresh Basil and Grana Padano.
Five Shrimp, Blistered Cherry Tomatoes, and Spinach tossed with Pipe Rigate in a Garlic, White Wine Sauce mounted with Butter.
Chicken Pot Pie is full of Carrots, Sweet Green Peas, and Fresh Sauteed Mushrooms with a Light and Flaky Puff Pastry Crust and Our Signature Cranberry Orange Relish. Individually Baked and Served.
Roasted Airline Chicken Breast Stuffed with Brie, Lump Crab, and Asparagus from Our Garden served with a Lemon-Thyme Pan Jus.
Grilled Mahi Mahi steeped in a traditional West Jamaican Jerk Marinade served with Mango Miso Sauce.
Pan Seared Rainbow Trout stuffed with Chives, Cilantro and Citrus served with an Almond Butter-CocoLopez Sauce.
Pan Seared Norwegian Salmon topped with Pickled Cucumbers and Shallots, with a Cucumber, Greek Yogurt Dill Sauce.
Half Rack of Slow Braised Baby Back Ribs Basted in House-Made Chili, Lime, and Ginger BBQ Sauce Infused with 42 North Borderland IPA with Napa Cabbage Slaw.
6oz Grilled Filet served with a Rich Demi-Glace.
22oz Grilled Porterhouse Steak topped Port Wine Glazed Mushrooms and Onions.
8 oz Grilled Flat Iron Steak served with Les Halles Style Fresh Cut Fries with a Shallot, Thyme, Port Demi.
Premium French Cut, Grass Fed, Free Range New Zealand Rack of Lamb, with a Rich Demi-Glace.
Grilled 6oz Filet Mignon with a Rich Demi-Glace, accompanied by a Broiled 8oz Lobster Tail with Drawn Butter.
Our Signature Dessert since 1931. House made Meringue Biscuits topped with Chilled Lemon Pudding.
Served with Raspberry Coulis Crème Anglaise.
Made with Love with Apples from Our Orchard, Butter Crust and Crumb Topping.
Imported Sicilian Shells, Fresh Ricotta filling finished with pistachios or chocolate chips.
with 42 North Borderland BBQ Sauce and Napa Cabbage Slaw.
with Andouille, Peppers, Mushrooms and Cajun Seasoned Rice.
4 oz Filet & 4 oz Lobster Tail with Demi-Glace and Drawn Butter.
Two 4oz Lobster Tails Broiled to perfection, served with Hot Drawn Butter and Lemon.
10 to 12 oz Slow Roasted Prime Rib served with Jus Lie.
served with Stuffing, Gravy, and Cranberry-Orange Relish.
Creamy Dip featuring Smoked Gouda Cheese and Chunks of Lobster. Served with 'Roghani Nan' Flat Bread and topped with a few Capers.
Fried Chicken Served with House Made Cheddar Chive Waffles, Apple Pie Filling Compote and Hot Honey made right here at the Old Orchard by OUR BEES!
2 House Made Lump Crab Cakes, pan fried & served with Cajun Remoulade Sauce.
Coarse Black Pepper Dusted Ahi Tuna Pan Seared Rare served with Pickled Ginger, Wasabi, and Soy Sauce.
4 Crispy Fried Wontons Stuffed with Shaved Prime Rib & Horseradish Cream Cheese, Topped with Caraway and Kosher Salt with a Side of Jus Lie.
A Family Caesar Dressing is at the Heart of this Grand Salad. Crisp Romaine Lettuce, House Made Croutons and Aged Parmesan Cheese.
Pecan Encrusted Goat Cheese, Strawberries, Blueberries, Orange Supremes and Strawberry Balsamic Vinaigrette.
Grilled Apples, Crasins, Candied Walnuts and Gorgonzola Cheese with Grilled Chicken, Field Greens and a Gorgonzola Vinaigrette Dressing.
Grilled Half-Rack New Zealand Lamb, Crisp Spring-Greens, Goat Cheese, Roasted Red Peppers, Kalamata Olives, Red Onion and Lemon-Chive Dressing.
A Romanello Family Tradition. A Light Thin Crepe filled with Creamy Ricotta Cheese and served with Homemade Marinara OR Red Sauce and Baked with Mozzarella Cheese.
Turkey, Andouille Sausage, Bell Peppers and Mushrooms in a Spicy Tomato Stew over Cajun Seasoned Rice.
Five Shrimp, Blistered Cherry Tomatoes, and Spinach tossed with Pipe Rigate in a Garlic, White Wine Sauce mounted with Butter.
Chicken Pot Pie is full of Carrots, Sweet Green Peas, and Fresh Sautéed Mushrooms with a Light and Flaky Puff Pastry Crust and Our Signature Cranberry Orange Relish. Individually Baked and Served.
Roasted Airline Chicken Breast Stuffed with Brie, Lump Crab, and Asparagus from Our Garden served with a Lemon-Thyme Pan Jus.
Grilled Mahi Mahi steeped in a traditional West Jamaican Jerk Marinade served with Mango Miso Sauce.
Pan Seared Rainbow Trout stuffed with Chives, Cilantro and Citrus served with an Almond Butter-CocoLopez Sauce.
Pan Seared Norwegian Salmon topped with Pickled Cucumbers and Shallots, with a Cucumber, Greek Yogurt Dill Sauce.
Half Rack of Slow Braised Baby Back Ribs Basted in House-Made Chili, Lime, and Ginger BBQ Sauce Infused with 42 North Borderland IPA with Napa Cabbage Slaw.
6oz Grilled Filet served with a Rich Demi-Glace.
22oz Grilled Porterhouse Steak topped Port Wine Glazed Mushrooms and Onions.
8 oz Grilled Flat Iron Steak served with Les Halles Style Fresh Cut Fries with a Shallot, Thyme, Port Demi.
Premium French Cut, Grass Fed, Free Range New Zealand Rack of Lamb, with a Rich Demi-Glace.
Grilled 6oz Filet Mignon with a Rich Demi-Glace, accompanied by a Broiled 4oz Lobster Tail with Drawn Butter.
Served with a Blueberry Compote
with 42 North Borderland BBQ Sauce and Napa Cabbage Slaw
with Andouille, Peppers, Mushrooms and Cajun Seasoned Rice
4 oz Filet & 4 oz Lobster Tail with Demi-Glace and Drawn Butter
Two 4oz Lobster Tails Broiled to perfection, served with Hot Drawn Butter and Lemon
10 to 12 oz Slow Roasted Prime Rib served with Jus Lie
served with Stuffing, Gravy, and Cranberry-Orange Relish
Creamy Dip featuring Smoked Gouda Cheese and Chunks of Lobster. Served with 'Roghani Nan' Flat Bread and topped with a few Capers
Blistered & Fried Juice Caboose Beer Battered Shishito Peppers with Mango Miso & Thai Chili Honey (Made By Our Bees) Sour Cream Dipping Sauces & Ramen Slaw with Napa Cabbage
Fried Chicken Served with House Made Cheddar Chive Waffles, Apple Pie Filling Compote and Hot Honey made right here at the Old Orchard by Our Bees!
2 House Made Lump Crab Cakes, pan fried & served with Cajun Remoulade Sauce
Buttermilk Battered & Fried Green Zebra Tomatoes From Our Garden, on a Bed of Shredded Romaine with Bacon, Toasted Croutons & Bacon Aioli
Coarse Black Pepper Dusted Ahi Tuna Pan Seared Rare served with Pickled Ginger, Wasabi, and Soy Sauce
4 Crispy Fried Wontons Stuffed with Shaved Prime Rib & Horseradish Cream Cheese, Topped with Caraway and Kosher Salt with a Side of Jus Lie
A Family Caesar Dressing is at the Heart of this Grand Salad. Crisp Romaine Lettuce, House Made Croutons and Aged Parmesan Cheese
Pecan Encrusted Goat Cheese, Poached Pears, Roasted Butternut Squash and Craisins with Honey Mustard Vinaigrette
Grilled Apples, Craisins, Candied Walnuts and Gorgonzola Cheese with Grilled Chicken, Field Greens and a Gorgonzola Vinaigrette Dressing
Grilled Half-Rack New Zealand Lamb, Crisp Spring-Greens, Goat Cheese, Roasted Red Peppers, Kalamata Olives, Red Onion and Lemon-Chive Dressing
Turkey, Andouille Sausage, Bell Peppers and Mushrooms in a Spicy Tomato Stew over Cajun Seasoned Rice.
A Romanello Family Tradition. A Light Thin Crepe filled with Creamy Ricotta Cheese and served with Homemade Marinara OR Red Sauce and Baked with Mozzarella Cheese.
Sauteed Anchovies, Capers, Kalamata and Manzanilla Olives in a Sauce of San Marzano and Cherokee Purple Tomatoes From Our Garden, tossed with House made Spaghetti and Topped with Fresh Basil and Grana Padano.
Five Shrimp, Blistered Cherry Tomatoes, and Spinach tossed with Pipe Rigate in a Garlic, White Wine Sauce mounted with Butter.
Chicken Pot Pie is full of Carrots, Sweet Green Peas, and Fresh Sauteed Mushrooms with a Light and Flaky Puff Pastry Crust and Our Signature Cranberry Orange Relish. Individually Baked and Served.
Roasted Airline Chicken Breast Stuffed with Brie, Lump Crab, and Asparagus from Our Garden served with a Lemon-Thyme Pan Jus.
Grilled Mahi Mahi steeped in a traditional West Jamaican Jerk Marinade served with Mango Miso Sauce.
Pan Seared Rainbow Trout stuffed with Chives, Cilantro and Citrus served with an Almond Butter-CocoLopez Sauce.
Pan Seared Norwegian Salmon topped with Pickled Cucumbers and Shallots, with a Cucumber, Greek Yogurt Dill Sauce.
Half Rack of Slow Braised Baby Back Ribs Basted in House-Made Chili, Lime, and Ginger BBQ Sauce Infused with 42 North Borderland IPA with Napa Cabbage Slaw.
6oz Grilled Filet served with a Rich Demi-Glace.
22oz Grilled Porterhouse Steak topped Port Wine Glazed Mushrooms and Onions.
8 oz Grilled Flat Iron Steak served with Les Halles Style Fresh Cut Fries with a Shallot, Thyme, Port Demi.
Premium French Cut, Grass Fed, Free Range New Zealand Rack of Lamb, with a Rich Demi-Glace.
Grilled 6oz Filet Mignon with a Rich Demi-Glace, accompanied by a Broiled 8oz Lobster Tail with Drawn Butter.
Our Signature Dessert since 1931. House made Meringue Biscuits topped with Chilled Lemon Pudding.
Served with Raspberry Coulis & Crème Anglaise.
Made with Love with Apples from Our Orchard, Butter Crust and Crumb Topping.
Imported Sicilian Shells, Fresh Ricotta filling finished with pistachios or chocolate chips.
with 42 North Borderland BBQ Sauce and Napa Cabbage Slaw.
with Andouille, Peppers, Mushrooms and Cajun Seasoned Rice.
4 oz Filet & 4 oz Lobster Tail with Demi-Glace and Drawn Butter.
Two 4oz Lobster Tails Broiled to perfection, served with Hot Drawn Butter and Lemon.
10 to 12 oz Slow Roasted Prime Rib served with Jus Lie.
served with Stuffing, Gravy, and Cranberry-Orange Relish.
Creamy Dip featuring Smoked Gouda Cheese and Chunks of Lobster. Served with 'Roghani Nan' Flat Bread and topped with a few Capers.
Fried Chicken Served with House Made Cheddar Chive Waffles, Apple Pie Filling Compote and Hot Honey made right here at the Old Orchard by OUR BEES!
2 House Made Lump Crab Cakes, pan fried & served with Cajun Remoulade Sauce.
Coarse Black Pepper Dusted Ahi Tuna Pan Seared Rare served with Pickled Ginger, Wasabi, and Soy Sauce.
4 Crispy Fried Wontons Stuffed with Shaved Prime Rib & Horseradish Cream Cheese, Topped with Caraway and Kosher Salt with a Side of Jus Lie.
A Family Caesar Dressing is at the Heart of this Grand Salad. Crisp Romaine Lettuce, House Made Croutons and Aged Parmesan Cheese.
Pecan Encrusted Goat Cheese, Strawberries, Blueberries, Orange Supremes and Strawberry Balsamic Vinaigrette.
Grilled Apples, Crasins, Candied Walnuts and Gorgonzola Cheese with Grilled Chicken, Field Greens and a Gorgonzola Vinaigrette Dressing.
Grilled Half-Rack New Zealand Lamb, Crisp Spring-Greens, Goat Cheese, Roasted Red Peppers, Kalamata Olives, Red Onion and Lemon-Chive Dressing.
A Romanello Family Tradition. A Light Thin Crepe filled with Creamy Ricotta Cheese and served with Homemade Marinara OR Red Sauce and Baked with Mozzarella Cheese.
Turkey, Andouille Sausage, Bell Peppers and Mushrooms in a Spicy Tomato Stew over Cajun Seasoned Rice.
Five Shrimp, Blistered Cherry Tomatoes, and Spinach tossed with Pipe Rigate in a Garlic, White Wine Sauce mounted with Butter.
Chicken Pot Pie is full of Carrots, Sweet Green Peas, and Fresh Sautéed Mushrooms with a Light and Flaky Puff Pastry Crust and Our Signature Cranberry Orange Relish. Individually Baked and Served.
Roasted Airline Chicken Breast Stuffed with Brie, Lump Crab, and Asparagus from Our Garden served with a Lemon-Thyme Pan Jus.
Grilled Mahi Mahi steeped in a traditional West Jamaican Jerk Marinade served with Mango Miso Sauce.
Pan Seared Rainbow Trout stuffed with Chives, Cilantro and Citrus served with an Almond Butter-CocoLopez Sauce.
Pan Seared Norwegian Salmon topped with Pickled Cucumbers and Shallots, with a Cucumber, Greek Yogurt Dill Sauce.
Half Rack of Slow Braised Baby Back Ribs Basted in House-Made Chili, Lime, and Ginger BBQ Sauce Infused with 42 North Borderland IPA with Napa Cabbage Slaw.
6oz Grilled Filet served with a Rich Demi-Glace.
22oz Grilled Porterhouse Steak topped Port Wine Glazed Mushrooms and Onions.
8 oz Grilled Flat Iron Steak served with Les Halles Style Fresh Cut Fries with a Shallot, Thyme, Port Demi.
Premium French Cut, Grass Fed, Free Range New Zealand Rack of Lamb, with a Rich Demi-Glace.
Grilled 6oz Filet Mignon with a Rich Demi-Glace, accompanied by a Broiled 4oz Lobster Tail with Drawn Butter.
Served with a Blueberry Compote
with 42 North Borderland BBQ Sauce and Napa Cabbage Slaw
with Andouille, Peppers, Mushrooms and Cajun Seasoned Rice
4 oz Filet & 4 oz Lobster Tail with Demi-Glace and Drawn Butter
Two 4oz Lobster Tails Broiled to perfection, served with Hot Drawn Butter and Lemon
10 to 12 oz Slow Roasted Prime Rib served with Jus Lie
served with Stuffing, Gravy, and Cranberry-Orange Relish
Creamy Dip featuring Smoked Gouda Cheese and Chunks of Lobster. Served with 'Roghani Nan' Flat Bread and topped with a few Capers
Blistered & Fried Juice Caboose Beer Battered Shishito Peppers with Mango Miso & Thai Chili Honey (Made By Our Bees) Sour Cream Dipping Sauces & Ramen Slaw with Napa Cabbage
Fried Chicken Served with House Made Cheddar Chive Waffles, Apple Pie Filling Compote and Hot Honey made right here at the Old Orchard by Our Bees!
2 House Made Lump Crab Cakes, pan fried & served with Cajun Remoulade Sauce
Buttermilk Battered & Fried Green Zebra Tomatoes From Our Garden, on a Bed of Shredded Romaine with Bacon, Toasted Croutons & Bacon Aioli
Coarse Black Pepper Dusted Ahi Tuna Pan Seared Rare served with Pickled Ginger, Wasabi, and Soy Sauce
4 Crispy Fried Wontons Stuffed with Shaved Prime Rib & Horseradish Cream Cheese, Topped with Caraway and Kosher Salt with a Side of Jus Lie
A Family Caesar Dressing is at the Heart of this Grand Salad. Crisp Romaine Lettuce, House Made Croutons and Aged Parmesan Cheese
Pecan Encrusted Goat Cheese, Poached Pears, Roasted Butternut Squash and Craisins with Honey Mustard Vinaigrette
Grilled Apples, Craisins, Candied Walnuts and Gorgonzola Cheese with Grilled Chicken, Field Greens and a Gorgonzola Vinaigrette Dressing
Grilled Half-Rack New Zealand Lamb, Crisp Spring-Greens, Goat Cheese, Roasted Red Peppers, Kalamata Olives, Red Onion and Lemon-Chive Dressing
Turkey, Andouille Sausage, Bell Peppers and Mushrooms in a Spicy Tomato Stew over Cajun Seasoned Rice.
A Romanello Family Tradition. A Light Thin Crepe filled with Creamy Ricotta Cheese and served with Homemade Marinara OR Red Sauce and Baked with Mozzarella Cheese.
Sauteed Anchovies, Capers, Kalamata and Manzanilla Olives in a Sauce of San Marzano and Cherokee Purple Tomatoes From Our Garden, tossed with House made Spaghetti and Topped with Fresh Basil and Grana Padano.
Five Shrimp, Blistered Cherry Tomatoes, and Spinach tossed with Pipe Rigate in a Garlic, White Wine Sauce mounted with Butter.
Chicken Pot Pie is full of Carrots, Sweet Green Peas, and Fresh Sauteed Mushrooms with a Light and Flaky Puff Pastry Crust and Our Signature Cranberry Orange Relish. Individually Baked and Served.
Roasted Airline Chicken Breast Stuffed with Brie, Lump Crab, and Asparagus from Our Garden served with a Lemon-Thyme Pan Jus.
Grilled Mahi Mahi steeped in a traditional West Jamaican Jerk Marinade served with Mango Miso Sauce.
Pan Seared Rainbow Trout stuffed with Chives, Cilantro and Citrus served with an Almond Butter-CocoLopez Sauce.
Pan Seared Norwegian Salmon topped with Pickled Cucumbers and Shallots, with a Cucumber, Greek Yogurt Dill Sauce.
Half Rack of Slow Braised Baby Back Ribs Basted in House-Made Chili, Lime, and Ginger BBQ Sauce Infused with 42 North Borderland IPA with Napa Cabbage Slaw.
6oz Grilled Filet served with a Rich Demi-Glace.
22oz Grilled Porterhouse Steak topped Port Wine Glazed Mushrooms and Onions.
8 oz Grilled Flat Iron Steak served with Les Halles Style Fresh Cut Fries with a Shallot, Thyme, Port Demi.
Premium French Cut, Grass Fed, Free Range New Zealand Rack of Lamb, with a Rich Demi-Glace.
Grilled 6oz Filet Mignon with a Rich Demi-Glace, accompanied by a Broiled 8oz Lobster Tail with Drawn Butter.
Our Signature Dessert since 1931. House made Meringue Biscuits topped with Chilled Lemon Pudding.
Served with Raspberry Coulis & Crème Anglaise.
Made with Love with Apples from Our Orchard, Butter Crust and Crumb Topping.
Imported Sicilian Shells, Fresh Ricotta filling finished with pistachios or chocolate chips.
Chicken Noodle
A Maryland Staple! Blue Crab & Snow Crab in Sherry Cream with a hint of Old Bay. Served with a House Made Cheddar-Herb Biscuit.
House made Pork & Napa Cabbage Stuffed Dumplings with Citrus Teriyaki & Sesame Mayo Sauces.
Camellia’s Italian Chicken Sausage, House Pickled Banana Peppers, Roasted Broccoli and Cauliflower and Red Chard with Orecchiette Pasta in a Light Cream Pan Sauce.
House made Duck Egg Pasta stuffed with Butternut Squash with Shallot, Prosciutto and Sage Cream topped with aged Parmesan.
Roasted Airline Chicken Breast Stuffed with Roasted Banana Peppers, Ricotta, and Spinach, served with a Celebrity Tomato Pan Sauce.
Pan Seared, Skin on Snapper with a Pan Sauce of Grape Tomatoes, Fennel, Thyme and Capers mounted with Butter.
Pan Seared Haddock and Corkscrew Shrimp with Roasted Tomato and Basil Cream.
22oz Grilled NY Strip Steak topped Port Wine Glazed Mushrooms and Onions.
Butternut Squash Brownies served with House Made Mint Chocolate Chip Ice Cream
with 42 North Borderland BBQ Sauce and Napa Cabbage Slaw
with Andouille, Peppers, Mushrooms and Cajun Seasoned Rice
4 oz Filet & 4 oz Lobster Tail with Demi-Glace and Drawn Butter
Two 4oz Lobster Tails Broiled to perfection, served with Hot Drawn Butter and Lemon
10 to 12 oz Slow Roasted Prime Rib served with Jus Lie
served with Stuffing, Gravy, and Cranberry-Orange Relish
Creamy Dip featuring Smoked Gouda Cheese and Chunks of Lobster. Served with 'Roghani Nan' Flat Bread and topped with a few Capers
2 House Made Lump Crab Cakes, pan fried & served with Cajun Remoulade Sauce
Coarse Black Pepper Dusted Ahi Tuna Pan Seared Rare served with Pickled Ginger, Wasabi, and Soy Sauce
4 Crispy Fried Wontons Stuffed with Shaved Prime Rib & Horseradish Cream Cheese, Topped with Caraway and Kosher Salt with a Side of Jus Lie
Fried Chicken Served with House Made Cheddar Chive Waffles, Apple Pie Compote and Hot Honey made right here at the Old Orchard by OUR BEES
A Family Caesar Dressing is at the Heart of this Grand Salad. Crisp Romaine Lettuce, House Made Croutons and Aged Parmesan Cheese
Baby Spinach Topped with Pecan encrusted Goat Cheese, Roasted Beets, Tomatoes and Hard Boiled Eggs with Hot Bacon Dressing
Grilled Apples, Craisins, Candied Walnuts and Gorgonzola Cheese with Grilled Chicken, Field Greens and a Gorgonzola Vinaigrette Dressing
Grilled Half-Rack New Zealand Lamb, Crisp Spring-Greens, Goat Cheese, Roasted Red Peppers, Kalamata Olives, Red Onion and Lemon-Chive Dressing
A Romanello Family Tradition. A Light Thin Crepe filled with Creamy Ricotta Cheese and served with Homemade Marinara OR Red Sauce and Baked with Mozzarella Cheese.
Pan Seared Filet, Sauteed Onions and Crimini Mushrooms in a Sour Cream Brown Gravy over Egg Noodles.
Sauteed Anchovies, Capers, Kalamata and Manzanilla Olives in a San Marzano and Cherokee Purple Tomato Sauce, tossed with House Made Duck Egg Spaghetti, with Fresh Basil and Granna Padano.
Turkey, Andouille Sausage, Bell Peppers and Mushrooms in a Spicy Tomato Stew over Cajun Seasoned Rice.
Chicken Pot Pie is full of Carrots, Sweet Green Peas, and Fresh Sauteed Mushrooms with a Light and Flaky Puff Pastry Crust and Our Signature Cranberry Orange Relish. Individually Baked and Served.
6oz Chilean Sea Bass Crusted in Crushed Macadamia Nuts with a Delicate Warm Wild Berry Drizzle.
3 House Made Lump Crab Cakes, pan fried & served with Cajun Remoulade.
Grilled Mahi Mahi steeped in a traditional West Jamaican Jerk Marinade served with Mango Miso Sauce.
6oz Grilled Filet served with a Rich Demi-Glace.
Half Rack of Slow Braised Baby Back Ribs Basted in House-Made Chili, Lime, and Ginger BBQ Sauce Infused with 42 North Borderland IPA with Napa Cabbage Slaw.
8 oz Grilled Flat Iron Steak served with Les Halles Style Fresh Cut Fries with a Shallot, Thyme, Port Demi.
Premium French Cut, Grass Fed, Free Range New Zealand Rack of Lamb, with a Rich Demi-Glace.
Grilled 6oz Filet Mignon with a Rich Demi-Glace, accompanied by a Broiled 4oz Lobster Tail with Drawn Butter.
Our Signature Dessert since 1931. House-made Meringue Biscuit topped with Chilled Lemon Pudding.
Served with Vanilla Crème Anglaise and Raspberry Coulis.
Filled with Ricotta and Dipped in Pistachio or Chocolate Chips.
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