Caprese
Vine–ripened tomatoes, fresh mozzarella,
basil, olive oil, sea salt, cracked pepper. 8.95
Marinated Olives
Spanish and Greek olives tossed with sherry vinegar,
sun dried tomatoes, fennel, rosemary, olive oil. 5.00
Oven Baked Spinach and
Artichoke Dip
Creamy Parmesan cheese, roasted red peppers,
Tunisian harissa, filone bread. 9.75
Semolina Crusted Calamari
Crispy lemon wheels, sun dried tomato aïoli. 9.95
Fried Ravioli
Housemade five cheese stuffing, traditional style marinara, basil
pesto, olive oil. 8.50
Antipasto ORSO
Prosciutto, Sopressata salami, grilled vegetables, marinated olives,
artichoke hearts and fresh mozzarella. 12.95
Lemon-Cilantro Clams
Manilla clams braised Moroccan style with preserved lemon, red onion,
garlic, and fresh cilantro. 13.00
Marsala Beef Tenderloin Tips
Sage, thyme and garlic marinated tips of tenderloin, flash seared and de-glazed
with marsala, finished with butter, feta and creamy polenta. 11.95
Revolutionary Garlic Bread
Rustic bread, roasted garlic–Parmesan butter, marinara. 6.00
Insalata ORSO
Fresh greens, season’s fruits, feta cheese, candied pecans, salami,
creamy roasted garlic dressing. 7.00
Spinach and Arugula
Spinach and arugula, Grand Marnier cranberries, spiced cashews, goat cheese,
and apple-thyme vinaigrette. 7.00
Classic Caesar
Torn hearts of romaine, Parmesan cheese, rustic garlic croutons,
traditional dressing. 6.50
Blackberry and Gorgonzola
Field greens, blackberry vinaigrette, Gorgonzola cheese, golden raisins,
toasted almonds. 7.00
ORSO Daily Soup
Traditional soups served daily. Cup, 3.95 Bowl, 4.95
Smoked Salmon Chowder
Trapper’s Creek smoked sockeye salmon, clams, white wine and cream.
Cup, 4.95 Bowl, 5.95
"Kenai Wild" Alaskan Salmon
Pan seared, topped with a grilled Mediterranean olive-caper salsa, served over wilted spinach
and creamy polenta. 24.00
Cashew Crusted Halibut
Golden raisin–caper sauce, spinach,
roasted red pepper couscous. 28.00
Colossal Black Tiger Prawns
Split and roasted in tthe shell with garlic-shallot butter, fontina risotto cake,
and winter greens tossed in roasted plum-tomato vinaigrette. 27.00
Paella Marisco
Shrimp, salmon,. halibut, chorizo, clams, king crab, tomatoes and peas, simmered
with aborio fice in a shellfish-saffron broth. 27.50
Norton Sound Red King Crab
One pound steamed crab legs, yukon gold mashed potatoes, fresh seasonal vegetables,
and
sweet cream drawn butter. 37.00
Lamb Osso Buco
Pan sauce, sweet and sour onions, kalamata olives, plum tomatoes,
creamy polenta. 23.50
Chicken Parmesan
Housemade marinara, fresh mozzarella, autumn capellini. 18.50
Top Sirloin
Brandt natural beef, mashed Yukon Gold potatoes, season’s vegetables, roasted garlic–
rosemary butter, Chianti–peppercorn sauce. 25.00
Pepper Rubbed 12–Oz. Center–Cut Rib–Eye
Brandt natural beef, Alaskan peanut potatoes, forest mushrooms, roasted tomatoes,
wilted spinach, Gorgonzola crumbles, balsamic syrup. 33.00
Filet of Beef
Petit filet of beef crusted with creamy Cambozola, and topped with a veal
reduction -Tempranillo sauce. Served over creamy polenta and arugula tossed
with an apricot-walnut vinaigrette. 34.00
Wild Mushroom Ravioli
Simmered in a Scotch whisky–infused broth,
Copper River smoked salmon,
capers, scallions. 21.00
Chicken Fettuccine
Roasted red onions, zucchini and chicken breast,
tossed in garlic cream and
finished with
Parmesan cheese. 18.00
Seafood Gemelli
Gemelli pasta simmered in garlic cream, with red king crab,
Alaskan scallops,
clams, shrimp, salmon, and halibut. 26.75
Spaghetti & Meatballs
Spaghetti simmered in housemade marinara, oven roasted meatballs, mozzarella,
provolone and white cheddar cheeses. 15.50
Fall Rigatoni with Roasted Garlic and Sun-dried
Tomatoes
Fresh broccoli, roasted forest mushrooms and olive oil, finished with fresh basil, pine nuts,
and goat cheese. 19.50
For your convenience, an 18% gratuity will be added to parties of 8 or more.
We guarantee all food, beverage and service 100%
Validated parking available at the 6th Avenue garage.
For your special occasions/events, we proudly present “family style”
banquets for parties of 15 and larger.
