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
Please note Orchard Terrace will be closed on Thursday, June 10, for a Private Event
C’est La Vie Bar and Lounge*
Monday – Wednesday 4pm – 11:30 pm
Thursday 4pm – 1am
Friday – Saturday Noon – 1am
Sunday Noon – 11:30pm
*Bar Menu available Friday, Saturday Noon – 4pm
Menu Selections/Pricing Subject to Change.
TUESDAYS ARE BURGER NIGHT!
Available 5pm – Close
$29 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* red wine mignonette, ½ dz 19, 1 dz 36
Oyster & Crab* orange segments, red wine mignonette (5) 27
Tuna Tartare Parfait* soy ginger, avocado, snow peas, potato crisps 18
Lobster Dumplings chili oil, tomato miso, preserved lemon 20
Pretzel Crab Cake aji pepper aioli, rhubarb jam, rice pearls 21
Burrata Cheese black figs, tomatoes, asparagus, prosciutto, pine nuts, basil balsamic 18
Classic Caesar crispy parmesan, croutons, lemon anchovy dressing 17
Artichokes & Arugula Salad fresno chilis, raisins, ricotta salata, white balsamic vinaigrette 18
Pistachio Duck Dumplings duck consommé, spring onions, morel mushrooms, chilis 18
Clothesline Bacon black pepper maple glazed bacon 22
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, spring peas, roasted garlic 29
Garganelli Bolognese spring onion, carrots, fava beans, parmesan reggiano 26
Spinach & Ricotta Cheese Raviolis sundried tomatoes, spring peas, crispy mozzarella 24
MAINS
Salmon Steak asparagus, sundried tomatoes, artichokes, meyer lemon butter sauce 34
Roasted Branzino artichoke puree, tiny ratatouille vinaigrette 36
Scallops & Octopus “Veracruz” tomato, olives, capers, broccoli 36
Lamb Chops basmati rice, cauliflower, spring peas, Moroccan glaze 39
Woodfired Chicken pesto mashed potatoes, garlic jus 29
Lightly BBQ Spareribs prawns, creamy polenta, corn succotash, crispy onion rings 39
Skirt Steak* polenta fries, pickled onions, mushrooms chimichurri 34
Surf & Turf* petit filet mignon, lobster tail, roasted local mushrooms 59
7 oz. Petite Filet Mignon 39
16 oz. “Bronx” Bone in Filet Mignon 59
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
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
8 each, 3 for 21
spring onions and mushrooms, cream spinach with puff pastry, roasted asparagus, whipped potatoes with basil oil, spinach and carrots, hipster fries with bacon, shishito peppers, parmesan cheese
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
- 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.