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 Weather Permitting
C’est La Vie Bar and Lounge*
Monday – Wednesday 4pm – 11:30pm
Thursday – Saturday Noon – 1:30am
Sunday Noon – 11:30pm
Happy Hour “Foxy Hour”
Monday – Friday 4pm – 7pm
Reverse Happy Hour “Fox Tail Hour” 9pm – 10pm
*Bar Menu available Thursday, Friday, Saturday Noon – 4pm
Menu Selections/Pricing Subject to Change.
TUESDAYS ARE BURGER NIGHT!
Available 4pm – Close
$32 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* GF pineapple mignonette, ½ dz 20, 1 dz 38
Oyster & Crab* GF orange, radish, pineapple mignonette (5) 28
Tuna Tartare Parfait* soy ginger, avocado, shaved vegetables, potato crisps 22
Lobster Dumplings chili oil, tomato miso, preserved lemon 21
Pretzel Crab Cake aji pepper aioli, tomato jam, rice pearls 23
Beet Carpaccio & Burrata Cheese GF pecans, brussels, arugula, sage, prosciutto, basil balsamic 19
Kale & Romaine Caesar crispy parmesan, croutons, lemon anchovy dressing 17
Pistachio Duck Dumplings duck consommé, scallions, shiitake mushrooms, chilis 19
Clothesline Bacon GF black pepper maple glazed bacon 25
PIZZA
Margherita mozzarella, basil 19
Spicy Lobster basil, preserved lemon, tomato, mozzarella 29
Sausage chorizo, nduja, prosciutto, mozzarella, tomatoes 23
PASTA
Wild Mushroom Cavatelli short rib, broccoli rabe, roasted garlic 34
Garganelli Bolognese onion, carrots, parmesan reggiano 31
Butternut Squash Raviolis kale, toasted pepitas, spicy sage brown butter 29
MAINS
Atlantic Salmon* kale, “farroto” roasted sweet potatoes, sage butter 38
Roasted Branzino GF artichoke puree, ratatouille vinaigrette 38
Scallops & Octopus “Veracruz” GF tomato, olives, capers, broccoli 39
Rack of Lamb* goat cheese, mint and merguez lasagna, cauliflower 42
Woodfired Chicken GF spinach, basil mashed potatoes, chicken jus 35
Lightly BBQ Spareribs prawns, muenster mac and cheese, crispy onion rings 39
Skirt Steak* polenta croutons, pickled onions, “angry” chimichurri 40
Berkshire Pork Chop* GF little neck clams “casino”, cannellini beans, kale, bacon 39
Surf & Turf* GF petit filet mignon, lobster tail, roasted local mushrooms, B1 sauce 65
7 oz. Petite Filet Mignon* GF B1 sauce 45
DB “SALT AGED BEEF”*
David Burke Himalayan Salt Aging: Patent US 7,998,517 B2
all steaks are served with house made B1 sauce
12 oz. Dry Aged New York Strip* GF 59
20 oz. Dry Aged Rib Eye* GF 67
8 oz. Dry Aged Burger aged cheddar, english muffin, LTO, B1 aioli, Fries 24
34 oz. Dry Aged Porterhouse** for 2 GF 135
34 oz. Bone in Chateaubriand** for 2 GF 125
**with a choice of any 2 sides
SIDES
10 each, 3 for 25
Roasted Local Mushrooms & Spinach GF
Angry Broccoli preserved lemon GF
Mashed Potatoes basil oil GF
Roasted Baby Carrots orange honey, sunflower seeds GF
TABLESHARE
Hipster Fries bacon, shishito peppers 14
Lobster Mac & Cheese 18
DESSERTS
Vanilla Bean Crème Brulee Raspberries, Almond Cookie 9
Tiny Dancer Chocolate Marquise, Chocolate Caramel Anglaise, Candied Pistachios, Vanilla Tuile Cookie Legs, Sweet Crispy Rice Tutu 13
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
Cookies & Cream Fritters Homemade Macarons, Roasted Banana Caramel, Cream Cheese Icing, Spicy Chocolate Sauce, Fresh Berries 16
Tin Can Cake Chocolate Sauce, Caramel Anglaise, Toffee Crunch, Vanilla Ice Cream and a lil’ bit of Whipped Cream 24
Cheesecake Lollipop Tree Toffee Crunch, Cherry Pistachio, Chocolate Tuxedo, Bubblegum Whipped Cream 20
GF = Gluten Free
*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
- 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-contamination
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
- Baseball Caps
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.