appetizers
red curry coconut sauce (6 pcs)32
yuzu dressing22
cilantro, lime21
salmon poke, brown rice, eel sauce, aioli
22tuna, cucumber, avocado, sesame w/ taro chips
21fried chicken wings w/ hot sriracha honey,
scallions, baby cilantro
16baby kale with asian pear,
candied pecans & miso vinaigrette
16avocado, shaved cabbage, cashews, w/ creamy lemon ginger dressing
20add tofu 22 add salmon 31
fried popcorn shrimp, iceberg lettuce, sweet chili sauce, lime
26w/ Japanese BBQ sauce & cabbage slaw23
steamed dumplings, fried shallots, cilantro
16pan fried dumplings w/ sweet chili aioli, cilantro
14sides
main course
purple sticky rice & sesame glaze33
roasted eggplant, red curry coconut sauce
w/ jasmine rice34
brown rice, bok choy, pickled onion,
sesame sauce, edamame,
fried egg & miso vinaigrette
26add tofu 27 add tuna 36 add chicken 30
sauteed pea shoots30
w/ watercress and jasmine rice39
spicy mayo36
orange-anise reduction38
spicy ground chicken, haricots verts,
fried egg w/ jasmine rice
24w/ sesame dressing28
add fresh Florida pink shrimp 31
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