The Orchard Townhouse Menu (Update 2025)

Description: Whole, butterflied Dorade (also known as Sea Bream) broiled under the salamander until blistered and crispy. Topped with torn castelvetrano olives tossed in a chermoula sauce (north african sauce made with chilis, garlic, preserved lemon, parsley, cumin, paprika, ginger, fish sauce, and olive oil). Garnished with cilantro stems fried in pakora batter until crispy and a cheek of meyer lemon. ALLERGIES: allium, nightshade, gluten (only cross-contamination for pakora cilantro stems)

INGREDIENTS:Dried durum wheat spaghettiLump Blue Crab (pasteurized)Confit Grape Tomatoes (garlic, thyme, oregano, salt, pepper)Pickled Fresno chilies (vinegar, sugar)Garlic Panko Breadcrumbs (garlic, butter, parsley)Lemon zestParsley, dill, cilantroButterMETHOD:Spaghetti imported from Italy is sautéed with tomatoes that have been blistered in the fryer and its skin peeled, and slowly baked in olive oil with pureed garlic and oregano and thyme and set in the oven to partially dry overnight. This gets tossed with Blue Crab, fine herbs (parsley, dill, cilantro) and a sauce is created with garlic paste, pickled Fresno Chiles, butter, and some reduced pasta water. This is garnished with a garlic and parsley seasoned Panko breadcrumbs and some lemon zest. ALLERGIES:Gluten (pasta and breadcrumbs- crumbs can be removed, pasta cannot)Allium (garlic- breadcrumbs, sauce, tomatoes)Dairy (Butter in sauce)Shellfish (crab)

INGREDIENTS:Chicken BreastButtermilkSirachaAP flour (flour, paprika, onion powder, garlic powder)EggPanko Breadcrumbs (parm, salt, pepper, thyme, oregano, garlic powder)ParmesanMarket Greens with sliced Market Fruitcitrus vinaigrette (lemon juice, lemon zest, shallots, mustard, blended oil).Aleppo PepperMETHOD:A hormone & antibiotic-free chicken breast is butterflied and pounded into a thin cutlet and then marinated in buttermilk and sriracha, then breaded with seasoned AP flour mix, placed into an egg wash, and then battered with panko breadcrumb mix, parmesan cheese and AP flour mix. This is then deep fried and served alongside a small salad of market greens with thinly sliced market fruit and dressed with a light citrus vinaigrette. Tossed with Aleppo pepper. Served with a brûlée lemon.ALLERGIES:(NOTHING CAN BE OMMITTED)Gluten Dairy Egg Onion Garlic

DISH:Steak Au PoivreMENU TAG LINE: hanger, hand cut fries, watercress, horseradishINGREDIENTS:7 oz hanger steak Au Poivre sauce, a traditional peppercorn cream sauce, spooned on top of the steak (heavy cream, cognac, veal demiglace, butter, crushed peppercorns).METHOD:seared a la plancha according to guests’ preference. ALLERGIES:alcohol (mostly boiled out), dairy, gluten (cross contamination with fries only), nightshade

savoy cabbage, wild garlic pesto, honey ricotta"Description: Risotto cooked with leeks, garlic, onion, butter, and a leek stock. Finished with mascarpone, sauteed savoy cabbage, parm cheese, gremolata, wild garlic pesto (made from olive oil, preserved lemon, nettles, spinach, and seasonal wild garlic and onion---ramps, green garlic, etc)---topped with ricotta whipped with orange zest and drizzled with honey. Allergies: allium, dairy, nightshade

INGREDIENTS:Mixed greens, watercress, endive, radicchio, citrus dressing

INGREDIENTS:Pita Bread, Chickpea Hummus (chickpeas, confit garlic, tahini, olive oil, lemon juice)Za’tar seasoning (Jordanian style spice mix of coriander, sesame, chickpeas, anise, cumin, fennel, mint)Fried in Canola OilMETHOD:Fried pita tossed with Za’atar seasoning, served alongside hummus also topped with za’atar*Cannot be served with vegetables instead of pita.ALLERGIES: (DAIRY FREE)Gluten (Pita)Sesame (Za’atar, hummus)

INGREDIENTS:House cut Idaho potatoes, fried in canola oil served with ketchup

Description: Brussels sprouts deep fried until crispy, then tossed in a citrus vinaigrette made from shabazi spice, lemon/orange zest and juice, calabrese chili, sugar, olive oil, and shallot; topped with a hazelnut mayo made from house made garlic aioli, sweetened condensed milk, and buttermilk----then garnished with pickled red chili, cilantro, and mint.Allergies: Dairy, egg, allium, nightshade, nut, gluten (cross contamination in fryer)

INGREDIENTS: Red radishes and their topsPakora Batter (chickpea flour, toasted cumin, coriander seeds, red chili flakes)Cucumber Dill Yogurt Fried in Canola oilMETHOD:Radishes and tops are dipped in traditional Indian Pakora batter and dropped into the fryer until golden brown. Served with the same cucumber dill yogurts dressing from gem wedge salad. ALLERGIES:Gluten Free (Might have cross-contamination - check with Chef weekly)Dairy (yogurt)

INGREDIENTS:Toasted sour dough (Amy's Bread)Salted butter ALLERGIES:Gluten / Dairy

cashew crumble, pickled shallot, habanero aioli"Description: Asparagus seared on the plancha, drizzled with habanero aioli (garlic aioli, habanero hot sauce, aji amarillo paste, lime juice); topped with pickled shallot, chopped cilantro/mint, and a chili-cashew crumble (cashews, honey, chili flake, crispy onions, toasted coconut)Allergies: egg, allium, nightshade, nuts

Description:Locally made Burrata cheese from Lioni in brooklynDescription: Watercress pesto smeared on a plat; below a salad of arugula, watercress, snap pea, thai basil, pickled grape, jalapeno, and a lime verjus vinaigrette. Topped with a half-piece of torn burrata, chopped pistachios, and olive oil.Allergies: Nuts (pesto and garnish), nightshade, dairy, allium

INGREDIENTS:PEI MusselsWhite wineFennel-saffron broth: fennel, spanish saffron, fish stock, onion, leek, garlic, lemongrass, fenugreek, flour, thyme, cayenne pepperGremolata: dill, parsley, mint, orange zest, olive oil, garlicShaved fennelBasil leavesOrange zestChopped parsleyCharred sourdoughButterMETHOD:Mussels from Prince Edward Island, Canada; cooked in a fennel-saffron broth with shaved fennel, gremolata, orange zest, and basil leaves. Served with a slice of toasted sourdough bread. ALLERGIES:gluten, dairy, shellfish, nightshade, allium

INGREDIENTS:pickled seasonal fruit (white vinn, sugar, salt)shallots (pickled in white vinn, salt)sunflower seeds (toasted)cucumber/ dill yogurt (Greek yogurt, cucumber is grated and salted, dill, mint, cilantro, kumquat pickling liquid, lemon, garlic, lemon juice)capers (Fried)METHOD:Dressing is made by grating and salting the cucumber, then combining it with all the other ingredients into the yogurt.Baby gems are quartered and arranged on the plate. Dressed with the yogurt dressing and finished with the shallots, kumquats, sunflower seeds and capersALLERGIES:Dairy (yogurt dressing)Alliums (dressing and pickled shallots)Seeds (sunflower)nightshade

INGREDIENTS:Kale6 min egg (medium boiled egg)Sourdough Croutons (salt, pepper, oil)ParmesanCaesar Dressing (anchovy, lemon, garlic, parmesan, Dijon mustard, blended oil (25% olive/75% canola)METHOD:Kale is macerated with lemon, mixed with sourdough croutons. Dressed in Caesar and topped with grated parmesan, one 6 minute egg, ground pepper ALLERGIES:Fish (dressing)Allium Garlic (caesar dressing) Gluten (croutons) CAN BE DONE GF WITHOUTDairy (dressing extra Parmesan)