Orchard Park by David Burke showcases award-winning celebrity chef David Burke’s modern American cuisine with a seasonal menu highlighted by cuts of steak prepared using his patented Himalayan sea-salt dry-aging technique.
Monday – Thursday 5pm
Friday – Saturday 4pm – Midnight
Friday – Sunday Noon
TUESDAYS ARE BURGER NIGHT!
Available 5pm – Close
$25 per person, includes one Wine by the Glass or Beer
DINNER MENU
Menu Selections/Pricing Subject to Change.
OP Cheese Popovers sweet cream butter 1.75 each or basket of 4, 6.00
APPETIZERS
Naked Oysters* apple mignonette , ½ dz 18, 1 dz 32
Oyster & Crab* served chilled, blood orange, apple mignonette (5) 25
Tuna Tartare Parfait* soy ginger, avocado, potato crisps 17
Lobster Dumplings chili oil, tomato, basil, miso, preserved lemon 17
Pretzel Crab Cake aji pepper aioli, tomato citrus jam, rice pearls 18
Beet Carpaccio & Burrata Cheese arugula, brussels, prosciutto,pecan, 16
Kale & Romaine Caesar crispy parmesan, croutons, lemon, olive oil 15
Wedge candied bacon, tomatoes, onions, blue cheese 15
Clothesline Bacon black pepper maple glazed bacon 21
Pistachio Duck Dumplings duck consomme, scallions, king oyster mushrooms 17
PIZZA
Margherita basil, mozzarella 16
Wild Mushroom & Brussel Sprouts peppadews, basil, mozzarella 18
Spicy Lobster basil, preserved lemon, tomato, mozzarella 22
PASTA
Wild Mushroom Cavatelli short rib, broccoli rabe, roasted garlic 29
Rigatoni NERO “fra diavolo”, squid ink pasta, lobster 36
Spinach Pappardelle lump crab, jalapeno, prosciutto bread crumbs 31
Butternut Squash Ravioli pepita, kale, brown butter balsamic 24
MAINS
Salmon Steak carrots, butternut squash, sage brown butter vinaigrette 29
Roasted Branzino artichoke puree, tiny ratatouille vinaigrette 32
Scallops & Octopus “Veracruz” tomato, olives, capers, broccoli 35
Lamb Chops tomato, couscous, mint, Moroccan glaze 36
Woodfired Chicken root vegetable, wild mushroom, kale “farrotto,” 29
Spiced Duck Breast sweet potato puree, savoy cabbage 33
Skirt Steak* polenta fries, pickled onions, spicy pesto 34
Surf & Turf* petit filet mignon, lobster tail, hen of the wood mushrooms 55
7 oz. Petite Filet Mignon 39
8 oz. Wagyu Filet Mignon 95
DB “SALT AGED BEEF”*
David Burke Himalayan Salt Aging: Patent US 7,998,517 B2
12 oz. Dry Aged New York Strip 49
20 oz. Dry Aged Rib Eye 59
34 oz. Dry Aged Porterhouse – For 2 120
8 oz. Dry Aged Burger aged cheddar, english muffin, LTO, Fries 19
SIDES
8 each, 3 for 21
angry broccoli, mushrooms and spinach, rosemary fingerling potatoes, crispy brussel sprouts, green beans with shallots and almonds, hipster fries with bacon, shishito peppers
DESSERTS
Vanilla Bean Crème Brulee Raspberries, Almond Cookie 9
Tiny Dancer Chocolate Cake, Dark Chocolate Mousse, Hazelnut Crunch, Pomegranate 10
Strawberry Martini White Chocolate Ganache, Strawberry Panna Cotta, Passionfruit Gelee, Meringue Kisses 10
Chocolate Chip Ice Cream Sliders Vanilla Gelato, Candied Pistachios, Amarena Cherries, Toasted Marshmallow, Hot Fudge Sauce 10
Market Berries Strawberry Hibiscus Tea, Coconut Sorbet 9
DESSERTS TO SHARE
Caramelized Apple Tart Cinnamon Gelato, Caramel Sauce, Smoked Cinnamon 16
Sugared Donuts and Macaroons Whipped Cream, Passionfruit Caramel, Raspberry Sauce 16
Tin Can Cake Chocolate Sauce, Caramel Anglaise, Heathbar Crunch, Vanilla Ice Cream, Waffle Cup and a lil bit of Whip Cream 24
Cheesecake Lollipop Tree Toffee Crunch, Cherry Pistachio, Chocolate Tuxedo, Bubblegum Whipped Cream 20
BRUNCH MENU
OP Cheese Popovers sweet cream butter basket of four 6 or 1.75 each
APPETIZERS
Sugared Donuts strawberries, yogurt, passion fruit caramel, raspberry sauce 16
Naked Oysters* apple mignonette , ½ dz 18
Tuna Tartare* soy ginger, avocado, potato crisps 17
Lobster Dumplings spicy tomato miso, preserved lemon, mache 17
Oyster & Crab* blood orange, apple mignonette (5) 25
Kale & Romaine Caesar crispy parmesan 16
Roasted Beet Carpaccio & Burrata shaved brussels, prosciutto, candied pecan 16
DB’s Pastrami Salmon Avocado Toast wheat toast, petite greens 18
Clothesline Bacon blackpepper maple glazed bacon 21
BREAKFAST PIZZA
Margherita mozzarella, basil 16
Roasted Mushrooms goat cheese, fig jam, arugula, truffle 18
Sausage baked eggs, chorizo, nduja sausage, prosciutto, mozzarella, tomatoes 18
MAINS
Surf & Turf short rib hash, shrimp, poached egg, chipotle hollandaise 24
O.P. Omelet caramelized onions & peppers, spinach, goat cheese, french fries 18
Frittata mushrooms, peppers, onions, goat cheese, petite salad, french fries 18
Titanic French Toast berries, whipped mascarpone, cigarettes wafers, maple butter 17
Buttermilk Pancakes toasted almonds, banana, mango, maple syrup 16
Eggs Benedict canadian bacon, poached eggs, chipotle hollandaise, french fries 19
Chicken “Cordon Bleu” black forest ham, fried egg, muenster cheese, mushrooms 24
Shrimp & Chicken Cobb Salad bacon, tomatoes, avocado, goat cheese, boiled egg 22
Salmon confit carrots, squash, haricot verts, sage brown vinaigrette 29
Roasted Branzino artichoke hummus, warm vegetable & black olive vinaigrette 32
8oz. Dry Aged Burger aged cheddar, LTO, english muffin, French fries 19
DB “SALT AGED BEEF”*
David Burke Himalayan Salt Aging: Patent US 7,998,517 B2
Steak & Eggs
Choice of steak with sunny side up eggs, mixed greens, french fries, hollandaise
10oz Skirt Steak 33
7oz Filet Mignon 39
12oz Dry Aged New York Strip 49
20oz Dry Aged Rib-Eye 59
SIDES
Chicken Sausage Kabobs 8
Hipster Fries 10
Spinach & Mushrooms 6
Thick Slab Candied Bacon 7
French Fries 7
ORCHARD KIDS
Stuffed Popover scrambled eggs, cheddar cheese, french fries 12
Silver Dollar Pancakes seasonal berries 12
Chicken Fingers french fries 13
Cavatelli Pasta butter & cheese or red sauce 12
*This item may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Orchard Park by David Burke adheres to the interim safety guidelines for COVID-19 from the state of New Jersey.
DINING INFO
We’ve had quite a few inquiries regarding specific guidelines and dress code so here are a few things to know before you join us. We look forward to seeing you at Orchard Park by David Burke.
DINING GUIDELINES
- Unless you have an underlying condition, we ask that guests please wear their personal masks while entering, exiting or moving throughout the restaurant.
- While we are always considerate of special requests, no outside food or beverage is permitted in the restaurant without prior authorization.
- Children are welcome, we have high chairs available.
- Please notify your server of any allergies. Not all ingredients are listed on the menu and while we can accommodate many dietary requests, we cannot always guarantee there will be no cross-contaimination
- Due to New Jersey’s mandated public health guidelines, all guests must be present prior to seating and all parties are allotted 90mins at their table
DRESS CODE
- Beachwear Athletic Tops
- T-Shirts & Sweatpants
- Casual Shorts
- Flip Flops (Including Rubber & Plastic Thongs)
- Excessively Revealing Clothing
WE’VE GOT GIFT CARDS!
Gift the experience of great food!
Orchard Park by David Burke Gift Cards are available and delivered digitally for your convenience.