Dinner | Summer 2026

    Dinner

    Seasonal freestyle Italian. Tap any section to jump, or download the PDF for printing.

    Download Dinner PDF
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    Raw/Chilled*

    • Tuna Crudo

      22

      compressed cucumber, fresno chili, citrus olive oil, white soy, sesame

    • Scallop Aguachile

      22

      serrano, sunburst tomato, avocado, basil, sea salt

    • Seafood Salad

      20

      squid, prawn, scallop, mussels, parsley, olives, citronette

    • Caviar Cannoli

      28

      parmigiano cannoli, smoked truffle mascarpone, royal ossetra caviar

    Small Plates

    • Little Gem Lettuce

      17

      bottarga, parmigiano, toasted bread crumbs, creamy caesar dressing

    • Watermelon “Greek Salad”

      19

      marinated feta, olive relish, pickled onions, fresh mint & basil

    • Basil Pesto Arancini

      14

      tomato conserva

    • PEI Mussels

      24

      shallots, garlic, saffron, white wine, cream, pan con tomate

    • Castel Franco Salad

      18

      sour dough panzanella, citrus, midnight moon goat cheese, pomegranate, herb-champagne vinaigrette

    • Clams “Casino”

      16

      pepperonata, nduja butter, toasted breadcrumbs, lemon

    • Pt. Judith Calamari

      19

      crispy tempura, cherry peppers, charred lemon aioli, pomodoro

    • ORA Chopped Salad

      18

      salami, prosciutto-cotto, provolone, iceberg, radicchio, ceci, pepperoncini, red onion, oregano vinaigrette

    • Octopus

      26

      guanciale, gigante beans, smoked tomato vinaigrette, rosemary oil

    • Meatballs

      18

      spicy pomodoro sauce, whipped ricotta, focaccia

    Pasta

    • Meze Rigatoni

      28

      creamy vodka sauce, calabrian chili, basil, parmigiano

    • Agnolotti

      34

      roasted garlic, ricotta, crispy speck, sweet corn-parmigiano

    • Pappardelle

      36

      egg pasta, oxtail short rib ragout, cipollini agro dolce, burrata, parmigiano

    • Chitarra

      32

      little necks, confit tomatoes, white wine, garlic, extra virgin olive oil

    • Bucatini

      30

      sicilian pistachio nut pesto, green beans, pecorino, toasted bread crumbs

    • Ravioletti

      32

      buffalo mozzarella, ricotta, pomodoro fresca, basil, parmigiano reggiano

    Large Plates

    • Charred Cabbage

      30

      caraflex, olive oil smashed chickpeas, fried shallots, chermoula, feta

    • Swordfish Milanese

      40

      snap pea salad, pickled onions, arugula, pistachio-sesame crunch, citrus aioli

    • Dayboat Sea Scallops

      44

      cauliflower puree, roasted corn relish, citrus brown butter

    • Red Snapper alla Plancha

      48

      caramelized fennel, beluga lentils, cavolo nero, charred meyer lemon vinaigrette

    • Chicken al Mattone

      33

      crispy skinned, smashed potatoes, escarole, salsa verde, chicken jus

    • Double Cut Pork Chop

      54

      chairman reserve, fire roasted pepper, calabrian chili, herb potato, onion mostarda

    • Rack of Lamb

      68

      double chops, potato gnocchi, rainbow carrots, cabernet jus

    Wood-Fired Pizza

    • Funghi

      22

      roasted wild mushrooms, caramelized onions, thyme, caciocavallo, truffle honey

    • Jersey Tomato Pie

      22

      pomodoro rustico, garlic slivers, extra virgin olive oil, pecorino romano

    • Short Rib

      26

      5 hour braise, caramelized onions, cacciocavallo, fiore di latte

    • Piccante

      25

      san marzano tomato, stracciatella, pepperoni, sausage, nduja, fresno chile

    • Margherita

      20

      san marzano tomato, mozzarella, basil, extra virgin olive oil

    • Cacio e Pepe

      21

      pecorino-ricotta crema, cracked pepper, toasted garlic oil, chives

    Butcher Cuts

    • 10 oz. Porcini Rubbed Filet Mignon

      58

      black pepper balsamic jam

    • 14 oz. Prime NY Strip

      68

      Chef Tom’s signature sauce

    • 18 oz. Prime Delmonico

      78

      bourbon steak sauce

    • Today’s Special Cuts

      MP

      limited availability

    Side Dishes

    • Potato Rustico

      12

      crispy potatoes, asiago cheese, pickled peppers

    • Wood Fired Cauliflower

      12

      roasted pepper sugo, pine nuts, castelvetrano olive salsa

    • Broccoli Rabe “Aglio e Olio”

      12

      garlic, peperoncino, lemon

    • Roasted Rainbow Carrots

      12

      whipped ricotta, toasted hazelnuts, honey, thyme

    • Tuscan Fries

      10

      thin hand cut, garlic, parmigiano, sea salt

    • Charred Romano Beans

      12

      lemon-anchovy pangratatto, sea salt

    Salumeria

    • Sheep’s Milk Ricotta

      14

      wild honey, fennel pollen, pink peppercorn, filone

    • Mortadella

      20

      stracciatella, pistachio, fettunta

    • Salumi & Cheese Board

      28

      shareable selection of italian cured meats, imported cheeses, seasonal mostarda, caponata, toasted crostini

    Tom Silvestri — Co-Founder, Executive Chef

    * Consuming raw or undercooked meats, poultry, eggs or seafood may increase your risk of foodborne illness.
    Summer 2026
    Please note: guests will be charged a 3% service fee to cover the rising costs of credit card acceptance. Guests paying with cash or debit card will not be charged.
    20% gratuity will be added to groups of 6 or more.

    Download Dinner PDF

    Looking for the full ORA experience? Our Dinner Menu features seasonal freestyle Italian dishes served in the heart of Oradell, NJ—from house-made pasta and wood-fired pizza to seafood, butcher cuts, and shareable plates. If you’re planning your visit, you can view all current menus on our Menus page, explore our Private Events options for celebrations and group dining, or head to Contact to book a table or send us a question.

    Coming for something different? Don’t miss our Sunday Brunch, our Dessert menu for after-dinner treats, or the Lounge small bites and cocktails—everything is linked from the Menus hub. Interested in joining the team? Visit Careers at ORA.

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