Old Orchard Inn

our famous pot pie

chicken pot pie is full of carrots, sweet green peas, and fresh sautéed mushrooms with a light and flaky puff pastry crust and our signature cranberry orange relish. individually baked and served.

borderland baby back ribs

half rack of slow braised baby back ribs basted in house-made chili, lime, and ginger bbq sauce infused with 42 north borderland ipa with napa cabbage slaw.

banana pepper stuffed chicken

roasted airline chicken breast stuffed with banana peppers from our garden, ricotta, spinach and aged parm, served with a chef's choice yellow tomato pan sauce

macadamia nut crusted sea bass

chilean sea bass crusted in crushed macadamia nuts with a delicate warm wild berry drizzle.

norwegian salmon

pan seared norwegian salmon topped with roasted red pepper almond compound butter.

filet mignon

6oz grilled filet served with a rich demi-glace.

porterhouse steak

22oz porterhouse steak topped with port wine glazed mushrooms and onions.

steak frite

8 oz grilled flat iron steak served with les halles style fresh cut fries with a shallot, thyme, port demi.

new zealand rack of lamb

premium french cut, grass fed, free range new zealand rack of lamb, with a rich demi-glace.

surf & turf

grilled 6oz filet mignon with a rich demi-glace, accompanied by a broiled 4oz lobster tail with drawn butter.

homemade manicotti

a romanello family tradition. a light thin crepe filled with creamy ricotta cheese and served with homemade marinara or red sauce and baked with mozzarella cheese.

butternut squash ravioli

house-made fresh pasta stuffed with butternut squash from the giermeks garden in a light cream pan sauce with proscuitto, sage and granna padano.

beef stroganoff

sauteed beef tenderloin, onions and crimini mushrooms with a sour cream brown gravy served over egg noodles.

turkey jambalaya

turkey, andouille sausage, bell peppers and mushrooms in a spicy tomato stew over cajun seasoned rice.

lemon angel

our signature dessert since 1931. house-made meringue biscuit topped with chilled lemon pudding

flourless chocolate cake

served with vanilla crème anglaise and raspberry coulis

blood orange rosemary crème brulee

sweetened with fall honey and served with a ginger cookie

cappuccino kahlua cheesecake

peanut butter pie

figgy bread pudding

served warm with grand marnier crème anglaise and caramel

summer squash and carrots

herb roasted red potatoes

summer squash and carrots

roasted sweet potatoes

summer squash and carrots

smoked gouda mashed

summer squash and carrots

cheddar mashed

butternut squash and harvard beets

red skin mashed