Orchestria Palm Court Restaurant

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

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

White wheat pasta with butternut squash, mushrooms, vegetables in sage Marsala cream sauce

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

Breaded and fried eggplant topped with mozzarella cheese, served with marinara sauce on pasta

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

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

Potato pasta with pesto (contains cashew and pine nuts) and butter sauce, with vegetable and fresh Parmesan

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

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

With sherry cream sundried tomato 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 on pasta with butter-garlic sauce, kale, sun-dried tomatoes

Steak and lobster tail served with mashed potatoes and vegetable

Served with melted butter, mashed potatoes, and vegetable

Sautéed market vegetables, wild rice, balsamic reduction

Peach-apricot Lactart with organic cream, almond

Northern Italian layered hot chocolate, espresso, organic cream

Chocolate-cherry soda with organic whipped cream

Blackberry phosphate soda, rose essence, vanilla ice cream

With fresh-squeezed lime

Regular or New York style Egg Cream

Romaine lettuce with parmesan cheese, egg, and anchovy dressing; with croutons

To make it a light meal

With Gruyère cheese and crouton

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