Orchard Park Menu Items

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.

Reservations
Orchard Park by David Burke 
Dining Room 
Sunday – Thursday  4pm 
Friday – Saturday  4pm – Midnight
Bar and Lounge*
Monday – Thursday  4pm
Friday – Sunday  Noon
*Bar Menu Available
For dining guidelines, dress code information, click here.

Menu Selections/Pricing Subject to Change. 

MOTHER’S DAY

Sunday, May 9, 2021
$55 per person prix fixe
Includes a glass of Champagne

Mother's Day at Orchard Park
Burger Night at Orchard Park by DB

TUESDAYS ARE BURGER NIGHT!

Available 5pm – Close
$25 per person, includes one Wine by the Glass or Beer

Brunch Pancakes

BRUNCH

SUNDAYS
11am – 3pm

Brunch Bloody Mary and Eggs

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 

 

Orchard Park Oysters

PIZZA

Margherita  basil, mozzarella   16
Spicy Lobster  basil, preserved lemon, tomato, mozzarella   22

Orchard Park Apple Bite

PASTA

Wild Mushroom Cavatelli short rib, broccoli rabe, roasted garlic 29
Rigatoni NERO  “fra diavolo”, squid ink pasta, lobster  36
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

Duck Dish
Fox and Hat Icon

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

*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

We kindly ask our guests to abide by the smart casual dress code of David Burke Restaurants. The following clothing items are not permitted:
  • Beachwear Athletic Tops
  • T-Shirts & Sweatpants
  • Casual Shorts
  • Flip Flops (Including Rubber & Plastic Thongs)
  • Excessively Revealing Clothing
 
Admittance to Orchard Park by David Burke is at the discretion of management who reserves the right to refuse service to patrons who are inappropriately dressed or not following specific guidelines. Thank you in advance for your adherence.
Lobster Dumplings

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.