dinner 2022

appetizers

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LOBSTER SHOOTERS

crispy lobster bites w/ chili mango relish,
red curry coconut sauce (6 pcs)32

HAMACHI CRUDO

fresno chili, avocado, cucumber,
yuzu dressing22

1/2 DOZEN OYSTERS

Beau Soleil oysters, ponzu mignonette,
cilantro, lime21

BROILED OYSTERS

Rhode Island Blue Point oysters w/ Sichuan Sake Butter and GF break crumbs23

KOREAN STEAK TARTARE

filet mignon, asian pear, taro chips20

SALMON TARTARE

avocado, wasabi tobiko,
purple sweet potato chips20

CRUNCHY MANGO SALAD

avocado, shaved cabbage, cashews,
w/ creamy lemon ginger dressing20

add chicken 24 add fresh Florida pink shrimp 27
add tofu 22 add salmon 31

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ORIENTA RAINBOW SALAD

lettuces, watermelon radish, carrots, bean sprouts, cucumber, sliced almonds w/ Thai dressing16

BABY BACK RIBS

slow roasted pork baby back ribs
w/ Japanese BBQ sauce & cabbage slaw23

CHICKEN SATAY

marinated chicken breast with cucumber salsa, peanut sauce & lime ( 4 pcs )18

COCONUT LEMONGRASS MUSSELS

Thai basil, lemongrass, ginger, garlic, sake20

SPRING ROLLS (Chả Giò)

crispy Vietnamese rolls w/ ground pork, shrimp & wood ear mushrooms (2 pcs)18

SUMMER ROLLS (Gỏi Cuốn)

chilled rice paper rolls w/ tofu, bean sprouts, rice vermicelli, hoisin sauce & peanut sauce (4 pcs)16

PORK DUMPLINGS

pan seared pork dumplings w/ house dipping sauce, fried shallots & cilantro ( 5 pcs )16

VEGETABLE DUMPLINGS

steamed dumplings w/ napa cabbage & carrots served w/ house dipping sauce,
fried shallots & cilantro ( 5 pcs )14

ROOSTER WINGS

fried chicken wings w/ spicy
sweet chili garlic sauce ( 6 pcs )16

ROCKSTAR SHRIMP

Fried popcorn shrimp, iceberg lettuce,
sweet chili sauce, lime26

sides

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Roasted Japanese Eggplant 10

Sautéed Vegetables 10

carrots, string beans, bok choy, broccolini

Sautéed Pea Tendrils 8

Garlicky Fried Rice 10

Jasmine Rice 5

French Fries 10

Cauliflower Fried Rice 11

main course

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SALT & PEPPER COD

sesame fried rice, broccolini, carrots, snow peas w/sweet chili sauce37

PISTACHIO CRUSTED SALMON

ginger, bok choy, garlic,
purple sticky rice & sesame glaze33

STEAMED HALIBUT

w/turmeric coconut broth, ginger garlic spinach, pickled onions & fresno peppers37

VIETNAMESE PHO

choice of chicken, shrimp, beef30

TUNA POKE

Raw Ahi tuna, edamame, avocado, watermelon radish, seaweed salad, pickled ginger32

SHRIMP CURRY

Florida pink shrimp, cherry tomatoes,
roasted eggplant, red curry coconut sauce
w/ jasmine rice34

CAULIFLOWER GARAM MASALA

cauliflower steak with Japanese eggplant, ginger, garam masala sauce28

VEGETABLE RICE BOWL

brown rice, bok choy, carrots, pea tendrils, bean sprouts, pickled onions,
ginger soy sauce26

add fresh Florida pink shrimp 32
add tofu 27 add tuna 36 add chicken 30

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- vegetarian

- gluten free

-spicy

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SAIGON CARAMELIZED CHICKEN

marinated & grilled 1/2 chicken glazed with caramelized chili sauce atop
sauteed pea shoots30

FILET MIGNON

blistered haricot verts & cauliflower fried rice, ginger peppercorn sauce39

"SHAKING BEEF"

cubed NY Strip, red bell pepper, roasted eggplant, ginger, lemongrass, ginger/soy glaze
w/ watercress and jasmine rice39

STEAK FRITES

Szechuan Maitre'd butter, french fries,
spicy mayo36

SPICY DUCK LO MEIN

pea tendrils, fresno chili, cilantro,
orange-anise reduction38

SALADE CHINOISE

shredded chicken, red & napa cabbage, carrots, slivered almonds, mint, cilantro, crispy wontons
w/ sesame dressing28

PAD THAI

rice noodles with tamarind sauce, ginger, bean sprouts, cilantro, crushed peanuts25

add chicken 28
add fresh Florida pink shrimp 31
add tofu 26

Cooked with Love since 1995

Orienta first opened in 1995 as a result of my working in two

iconic NYC restaurants, Le Bilboquet and Le Colonial.

Opening my first restaurant, I decided to combine the cozy

bistro ambiance with an inspired French/Vietnamese menu

which resulted in a wonderful space

with rave reviews and success.

25 years later by popular demand and after the right space

became available (next door to our French bistro Le Penguin)

the moon and stars aligned for the rebirth of....Orienta!

This time it is truly a family affair with our son, Adrien as

executive chef joining us with his impressive resume of over

13 years working at world renowned establishments such as

Le Bernardin, Soho House LA, Le Royal Monceau, Guy Savoy,

Le Penguin and Le Fat Poodle; his beautiful and multi

talented wife, Kate as our maitre d'; my amazing wife,

Suzanne as director of operations and me as the orchestra

conductor or as my wife likes to say

"the cherry on top".

Antoine Blech