Orchestria Palm Court Restaurant

To make it a light meal

Fontina, smoked Gouda, Irish cheddar; served with savory tapenade and fruit

In lemon-garlic butter

Potato pasta with grilled artichokes, charred spring onions, crispy capers, in a lemon cream sauce with Pecorino-Romano cheese

With sherry cream sundried tomato sauce, on wild rice with vegetables

Traditional French braised beef in red wine sauce with carrots, mushrooms, and pearl onions, on roasted Yukon Gold potatoes

Steak and lobster tail served with mashed potatoes and vegetable

Served with melted butter, mashed potatoes, and vegetable

Seared salmon with tapenade; grass-fed tenderloin on potatoes; Gulf shrimp with garlic-butter sauce on wild rice; with vegetables

Wild-caught Gulf shrimp with tomatoes, artichokes, capers, olives, roasted potatoes, anchovies (omitted upon request)

Wild-caught Gulf shrimp, Italian potato dumplings, vegetables in a butter-olive oil pesto (pine nuts & cashews), Parmesan

Sage-rubbed, hormone-free chicken breast with provolone and prosciutto, on polenta with Marsala wine reduction; with vegetable

Boneless, lightly brined, topped with dried black mission fig sauce, on cabbage braise with apples

10–12 oz grass-fed beef, mushroom-Swiss cheese Yukon Gold potatoes, Blue Lake green beans

5–6 oz grass-fed beef with mashed potatoes and vegetables

Wild-caught Gulf shrimp on pasta with butter-garlic sauce, kale, sun-dried tomatoes

Plain pasta in butter, olive oil, pesto, or marinara, with fresh Parmesan

Regular or New York style “Egg Cream”

Pineapple, vanilla, organic cream

Phosphate soda topped with strawberry ice cream

Pomegranate phosphate, fresh-squeezed lemon

Blackberry phosphate soda, rose essence, vanilla ice cream

Chocolate-cherry soda with organic whipped cream

Northern Italian layered hot chocolate, espresso, organic cream