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.
Friday – Saturday 4pm – 11 pm
Open Daily 4pm
Closed Thursday, September 30th for a Private Event
C’est La Vie Bar and Lounge*
Monday – Wednesday 4pm – 11:30 pm
Thursday 4pm – 1:30am
Friday – Saturday Noon – 1:30am
Sunday Noon – 11:30pm
*Bar Menu available Friday, Saturday Noon – 4pm
Menu Selections/Pricing Subject to Change.
TUESDAYS ARE BURGER NIGHT!
Available 4pm – Close
$29 per person, includes one Wine by the Glass or Beer
OP Cheese Popovers sweet cream butter 1.75 each or basket of 4 for 6.00
APPETIZERS
Naked Oysters* peach mignonette, ½ dz 19, 1 dz 36
Oyster & Crab* radish, peach mignonette (5) 27
Tuna Tartare Parfait* soy ginger, avocado, shaved vegetables, potato crisps 19
Lobster Dumplings chili oil, tomato miso, preserved lemon 20
Pretzel Crab Cake aji pepper aioli, tomato jam, panko 22
Asparagus & Burrata Cheese watermelon, heirloom tomatoes, prosciutto, basil balsamic 19
Classic Caesar crispy parmesan, croutons, lemon anchovy dressing 17
Watermelon Pizza arugula, black olives, feta cheese, balsamic glaze 18
Pistachio Duck Dumplings duck consommé, onions, shiitake mushrooms, chilis 18
Clothesline Bacon black pepper maple glazed bacon 24
PIZZA
Margherita basil, mozzarella 18
Spicy Lobster basil, preserved lemon, peppadew, mozzarella 29
Sausage chorizo, nduja, prosciutto, mozzarella, arugula 23
PASTA
Wild Mushroom Cavatelli short rib, broccolini, english peas, roasted garlic 32
Garganelli Bolognese onion, carrots, parmesan reggiano 28
Spinach & Ricotta Cheese Raviolis sundried tomatoes, english peas, crispy mozzarella 26
MAINS
Salmon Steak* asparagus, tomatoes, spinach, citrus butter sauce 37
Roasted Branzino artichoke puree, tiny ratatouille vinaigrette 37
Scallops & Octopus “Veracruz” tomato, olives, capers, broccoli 36
Lamb Chops* basmati rice, cauliflower, english peas, Moroccan glaze 39
Woodfired Chicken spinach, local mushrooms, caramelized onions, garlic jus 32
Lightly BBQ Spareribs prawns, creamy polenta, corn succotash, crispy onion rings 39
Skirt Steak* polenta fries, pickled onions, mushroom chimichurri 36
Berkshire Pork Chop* little neck clams “casino”, arugula, chorizo tomato broth 36
Surf & Turf* petit filet mignon, lobster tail, roasted local mushrooms 62
7 oz. Petite Filet Mignon* 42
DB “SALT AGED BEEF”*
David Burke Himalayan Salt Aging: Patent US 7,998,517 B2
12 oz. Dry Aged New York Strip 55
20 oz. Dry Aged Rib Eye 62
8 oz. Dry Aged Burger aged cheddar, english muffin, LTO, Fries 21
34 oz. Dry Aged Porterhouse** for 2 130
34 oz. Bone in Chateaubriand** for 2 120
**with a choice of any 2 sides
SIDES
10 each, 3 for 25
roasted local mushrooms, cream spinach with puff pastry, garlicky spinach & peaches, roasted asparagus, roasted corn off the cob with chipotle butter, cilantro, quest fresco, hipster fries with bacon and shishito peppers (+5)
DESSERTS
Vanilla Bean Crème Brulee Raspberries, Almond Cookie 9
Chocolate Hazelnut Crunch Cake Cocoa Sponge Cake, Dark Chocolate Mousse, Roasted Hazelnuts, Chocolate Sauce, Whipped Cream 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 22
Sugared Donuts and Macaroons Whipped Cream, Passionfruit Caramel, Raspberry Sauce 16
Tin Can Cake Chocolate Sauce, Caramel Anglaise, Heathbar Crunch, Vanilla Ice Cream and a lil bit of Whip Cream 24
Cheesecake Lollipop Tree Toffee Crunch, Cherry Pistachio, Chocolate Tuxedo, Bubblegum Whipped Cream 20
*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
All credit card and electronic transactions are subjected to a 3% processing fee. To avoid this fee, please feel free to pay with cash.
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.