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Cuisine
Contemporary American
Natural / Organic
Neighborhood
Boulder
Ambiance
Up-Scale Casual
Dress Code
Casual
Features
Natural / Organic ingredients
Bar Dining
Lounge
Entertainment
Full Bar
Happy Hour
Late Night Menu
Outside Garden / Patio
Private Rooms Available
Takeout Available
Views
Wheelchair Access
Reservations
Suggested
Parking
Private Lot
Payment Methods
AMEX
Mastercard
Visa
Private Rooms
Private room available, 30 person capacity.
Hours
Breakfast:
Tuesday - Saturday
8:30am - 11:00am
Lunch:
Tuesday - Saturday
11:00am - 3:00pm
Dinner:
Tuesday - Saturday
6:00pm - 11:00pm
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Organic Orbit Dinner Menu
Our food sources are always organic and local when possible. All proteins are free range and organic.
RAW
Ahi Tuna Tartare/ Cucumber, Sesame, and Red Rooster Creme Fraiche - 12
Caesar Salad/ Romaine, The Dressing, Parmesan, and CGA - 11
1/2 Shell Oysters/ Shaved Horseradish and Mignonette - 2.00 each
Beef Carpaccio/ Poached Tomato, Horseradish, Truffle Essence - 12
Chopped Salad/ Green Mix, Zucchini, Herbs, Avocado, Sprouted Seeds - 9
Beet Root Carpaccio/ Mustard Greens, Shaved Parmesan, White Truffle Essence - 8
COOKED
Rustic Pizza/ Caramelized Vidalia Onions, Sweet Potato Puree, Goat Cheese, Balsamic - 12
Winter Beet Risotto/ Baby Root Vegetables, Goat Cheese, and Basil Citrus Vinaigrette - 22
Braised Turnips and Wild Mushrooms/ Roast Acorn Squash and Herb Juices - 20
Grilled Polenta/ Black Bean Mojo, Avocado, Cilantro, Chili Peppers 19
Seared Tempeh/ Bean and Brown Rice Timbale, Salsa Fresca, Yuka Avocado - 20
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Braised Buffalo Short Rib/ Celery Root Puree, Watercress Gremolata - 23
Wild Atlantic Salmon/ Broccoli, Lemon-Hazelnut Butter - 25
Seared Lamb Loin/ Mustard Spaetzle, Braised Kale, Parsnip Puree - 27
Beef Tournedo/ Roasted Purple Barley, Watercress Fennel Salad, and Pinot Noir Jam - 29
Roast Chicken Statler/ Gold Quinoa, Tomato Confit, Brown Butter Vinaigrette - 23
SWEETS
Sorbet Trio/ Berries - 8
Chocolate Pots d’ Cream - 9
Apple Bourbon Brown Betty/ Sweet Cream - 8
Chocolate Banana Bread Pudding/ Rum Sauce - 7
Michael Farrell
executive chef/manager of operations
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