Orange Sky Prices in Scottsdale, AZ 85256
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Small Plates |
| Artisan Cheese Board |
seasonal variety of handcrafted and farmstead cheeses; local honey, bourbon cherries, marcona almonds
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| Agave-Chile Beef Tenderloin* |
sweet potato, avocado, pumpkin seeds
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| Sautéed Foie Gras |
corn cakes, aged bourbon maple syrup
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| Crispy Soft Shell Crab* |
pickled corn, chile aioli, cherry tomatoes
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| Venison Tamale* |
dried currant mole, crema, sesame seeds
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| Sweet Corn Soup |
grilled corn, cotija, lime
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| Classic Caesar Salad |
garlic croutons, parmesan
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| Field Green and Cherry Salad |
smoked almonds, goat cheese, chardonnay vinaigrette
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| Pumpkin Seed-Crusted Spicy Shrimp* |
orange butter, fried nopales, guajillo aioli
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| Shared Plates |
| Seafood Salad Board* |
smoked salmon spread, grilled marinated octopus, laughing bird shrimp remoulade, jonah crab salad
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| Chilled Seafood Tower* |
chilled lobster tail, shrimp, mussels, scallops, jonah crab claws, smoked salmon spread, crab salad, grilled marinated octopus, laughing bird shrimp remoulade
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| Nosh Board |
aged cheddar fondue, artisan cured meats, vegetable pickles
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| Beef |
| 100% hormone free and humanely raised without the use of antibiotics. choice of complimentary sauce: garlic herb butter, chile harissa, yellow tomato-horseradish cream, bearnaise, chimichurri, mushroom ragout, red wine sauce, m-1 steak sauce |
| Beef Tenderloin* |
8oz, twin 4oz cuts
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| Beef Tenderloin* |
12oz cut
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| New York Strip Steak* |
10oz cut
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| Rib- Eye Steak* |
17oz cut
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| Skirt Steak* |
8oz cut, chile-coffee rubbed
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| Accompaniments |
| Shrimp And Scallop Steaks* |
prawns and divers wrapped in jalapeño bacon
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| King Crab Merus* |
3oz. butter poached, lemongrass
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| Atrisan Blue Cheese |
2oz. on top or on the side
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| Meat / Poultry |
| Veal Rib Chop* |
chile-citrus basted
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| Australian Lamb Chops |
ancho honey, sunflower crust
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| Pan Roasted Jidori Chicken* |
cipollini, natural jus
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| Braised Pork Shank* |
braised turnips, marjoram, apple
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| Seasonal Game Feature |
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| Fish / Shellfish |
| Georges Bank Diver Scallops* |
avodado, chile-miso butter
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| Skuna Bay Salmon* |
cedar plank roasted, tomato chutney
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| Shrimp & Scallop Steaks* |
prawns and divers wrapped in jalapeño bacon
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| Chilean Sea Bass* |
caramelized pineapple, guajillo chile, ginger, basil
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| Alaskan King Crab Legs |
shelled, butter poached, lemongrass
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| Sides |
| each serves two |
| Roasted Sweet Potato, Goat Cheese, Pumpkinseed Oil Vinaigrette |
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| Agave and Chile Roasted Baby Carrot |
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| Brentwood Corn, Chard, Neuske's Bacon, Poached Duck Egg |
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| Grilled Kale, Sherry Vinegar, Garlic, Baby Shiitakes |
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| Cauliflower and Ham Croquettes |
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| Green Chile Whipped Potatoes |
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| Crushed Potatoes, Sherry Vinegar, Pancetta, Parmesan |
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| Gnocchi, Black Truffle, Sunchokes, Cipollini |
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| Quinoa Salad, Pumpkin Seeds, Parsley, Tomatoes |
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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