The Orchard Townhouse Menu
The Orchard Townhouse menu gallery
Choose your favorite dish
Snacks/Salads
INGREDIENTS: Kale 6 min egg (medium boiled egg) Sourdough Croutons (salt, pepper, oil) Parmesan Caesar Dressing (anchovy, lemon, garlic, parmesan, Dijon mustard, blended oil (25% olive/75% canola) METHOD: Kale is macerated with lemon, mixed with sourdough croutons. Dressed in Caesar and topped with grated parmesan, one 6 minute egg, ground pepper ALLERGIES: Fish (dressing) Allium Garlic (caesar dressing) Gluten (croutons) CAN BE DONE GF WITHOUT Dairy (dressing + extra Parmesan)
Description: Thinly sliced Prosciutto di Parma plated with Stracciatella cheese made by Lioni in Brooklyn; served with sliced Asian pear, a creamy pine nut sauce (pine nuts, garlic, olive oil), crushed sweet fennel crackers, orange blossom honey, lime zest, olive oil, and mint leaves. Allergies: dairy, allium, gluten (ok no fennel cracker)
pepperrnata, saba, basil NF Description Burrata cheese is topped with a peperonatta (roasted peppers, onions, sherry vinegar, oregano) then garnished with basil and saba. The dish is served with grilled bread Allergies Dairy Nightshades gluten
INGREDIENTS: Toasted sour dough (Amy's Bread) Salted butter ALLERGIES: Gluten / Dairy
Wonton Chips NF Description This dish has been on the menu at Nat’s on Bank for over 2 years and is pretty much ordered at every table. The dip is a little play on Crab Rangoon’s (a deep-fried Chinese dumpling) but instead there is a dip and fried wontons for dipping. The dip is made with crab meat, cream cheese, carrots, scallion, and a bunch of spices. Almost every table asks for more chips(upcharge) Allergies Dairy, gluten, nightshades, allium
Sandwiches
INGREDIENTS: -Burger: 80% Chuck, 10% Brisket, 10% Short Rib mix from Pat Lafrieda -Bun: Seeded bun from Amy's bread -Butter -Mixed cracked peppercorns -Special sauce: mayo, ketchup, garlic powder, onion powder, red onion, pickles, worcestershire, sriracha -Worcestershire sauce -Allium butter: chives, red onion, scallion, parsley, cilantro, garlic METHOD: 5oz beef brisket puck, coated in peppercorns and butter. Burger is smashed on the plancha and cooked to Medium, then steamed with two slices of american cheese and worcestershire sauce. Served on a seeded challah bun from Amy's bread, toasted in a house made "allium butter". With baby gem lettuce, pickle, red onion,and special sauce. Served with house cut fries. ALLERGIES: allium, gluten, dairy, egg (bread), seafood (special sauce worcestershire)
INGREDIENTS: Fried chicken thigh (buttermilk, salt, pepper, smoked paprika, garlic, onion) Spicy glaze Lettuce Red Onion Sesame Potato Bun METHOD: Boneless, skinless chicken thigh brined for 6 hours. Chicken is dredged in buttermilk and then a seasoned flour blend and fried at 300 degrees to maintain juice. Sandwich is served with a Korean fried chicken glaze, Bibb lettuce leaf, and sliced red onion on a Martins seeded potato bun. ALLERGIES: Dairy(chicken) gluten (bun, dredge) sesame (bun)
Mozzarella, honey, pickled chili, pine nut sauce Description: Soft baguette stuffed with roasted shaved broccoli glazed with honey, melted mozzarella, lemon, chili flake/pickled chili, and pine nut sauce (toasted pine nuts, garlic, lemon, olive oil). Allergies: Gluten, dairy, allium, nightshade, nuts
Large
sun gold tomato, basil, smoked ricotta--same price Description: Risotto base (arborio rice, garlic, leeks, onion, veg stock, olive oil, butter) cooked with a tomato broth (san marzano tomato, leek stock, rosemary, marjoram, saffron), mascarpone, a purée of oven dried tomatoes (tomato, garlic, thyme, olive oil, smoked paprika, vinegar), a pinch of chili flake, lemon juice, parmesan cheese whole sungold tomatoes----topped with a dollop of smoked ricotta cheese, fresh cracked black pepper, grated pecorino cheese, and a small salad of sungold tomatoes, thai basil tossed in a white balsamic vinaigrette (white balsamic, lemon juice, olive oil, shallot). Allergies: Allium, dairy, nightshade
8oz chicken breast pounded thin and marinated with dijonnaise and lemon juice; breaded with flour, egg, and panko breadcrumb (breading contains parmesan cheese), and deep fried until crispy. Served with a salad of gem lettuce leaves, sliced Persian cucumbers, and green goddess dressing (yogurt, mayo, anchovy, parsley, basil, lemon, tarragon, chives). Allergies: gluten, dairy, allium, egg
Bavette, watercress, house cut fries Description: 8oz portioned Bavette steak, seasoned with cracked black peppercorns and seared on the plancha—served with a watercress salad tossed with white balsamic-lemon vinaigrette, house cut fries, and Au Poivres sauce (veal demiglace, butter, cognac, cream, black peppercorns). Allergies: GCC, dairy, allium
A whole butterflied Dorade (head off) is roasted in the broiler and garnished with chermoula (paprika, cumin, coriander, olives) and topped with fried cilantro and served with a lemon Allergies Nightshades
Description, NF P.E.I. Mussels are cooked with a sauce made of fennel, saffron, onions, and fish stock. The mussels are finished with some chopped parsley and served with grilled bread Allergies Shellfish Allium
Sides
INGREDIENTS: House cut Idaho potatoes, fried in canola oil served with ketchup
INGREDIENTS: Mixed greens, watercress, radicchio, lemon vinagrette
Dessert
INGREDIENTS: Cheesecake: heavy cream, cream cheese, egg, sugar, flour (trace amount: 2 tablespoons for 4pc whole cheesecake) Sour Cherry Compote: morello cherry, sugar, water Seeded Granola: oats, rye, spelt, buckwheat, quinoa, barley, sunflower seed, almonds, honey, light brown sugar, butter, salt, METHOD: Baked in very hot oven, this is a crustless cake that is nearly burnt on all sides to induce the natural sweetness of the dairy. It is cream cheese, egg base. It is served with a Morello Cherry compote made from market cherries. ALLERGIES: seeds, nuts, egg, dairy, gluten (trace amounts in cheesecake---ok for gluten sensitivity but not for Celiac....but granola has gluten)
Small Plates/Salad
pepperrnata, saba, basil NF Description Burrata cheese is topped with a peperonatta (roasted peppers, onions, sherry vinegar, oregano) then garnished with basil and saba. The dish is served with grilled bread Allergies Dairy Nightshades gluten
Wonton Chips NF Description This dish has been on the menu at Nat’s on Bank for over 2 years and is pretty much ordered at every table. The dip is a little play on Crab Rangoon’s (a deep-fried Chinese dumpling) but instead there is a dip and fried wontons for dipping. The dip is made with crab meat, cream cheese, carrots, scallion, and a bunch of spices. Almost every table asks for more chips(upcharge) Allergies Dairy, gluten, nightshades, allium
The menu at The Orchard Townhouse offers a delightful mix of options ranging from light snacks to hearty main courses, ensuring there's something for every taste. Starting with the Snacks/Salads section, the Kale Caesar is a refreshing and crisp option for salad lovers, while the Prosciutto & Stracciatella and Burrata Toast combine rich, creamy flavors with savory elements. For those looking for something more adventurous, the Crab Rangoon brings a crispy, flavorful bite.
The Sandwiches section features comforting classics like the Cheeseburger, with its juicy patty and melted cheese, and the Chicken Sandwich, which offers a tender, flavorful chicken breast. The Broccoli Melt is a great choice for vegetarians, with a delicious combination of cheesy goodness and healthy vegetables.
For more substantial options, the Large section presents dishes like the indulgent Risotto, the crispy and tender Chicken Milanese, and the flavorful Steak Au Poivre, all of which showcase the restaurant's mastery of hearty, satisfying meals. If you're craving seafood, the Dorade and PEI Mussels are both excellent choices, offering fresh and succulent seafood dishes.
In the Sides section, the SD Fries are a must-try for anyone in the mood for crispy, golden fries, while the SD Salad and SD Bacon provide a fresh and savory contrast. The SD Avocado adds a creamy touch, and the SD Peasant Bread is perfect for mopping up sauces and juices from your main dish.
For dessert, the Extra Gelato Scoop is a sweet, refreshing treat, and the Cheesecake offers a rich, velvety finish to your meal. The Panna Cotta and Vanilla Panna Cotta provide a smooth, creamy dessert option that pairs beautifully with a coffee or after-dinner drink.
Overall, The Orchard Townhouse’s menu is a well-curated blend of comforting favorites and gourmet dishes. With a variety of options for every appetite, it provides a satisfying dining experience for all guests.