DINNER & LUNCH MENU
STARTERS & SALADS
SOUP OF THE DAY
10
Daily Creations From Chefs
HORIATIKI SALAD
14
Tomatoes, Cucumber, Red Onion, Bell Peppers, Pepperoncini, Kalamata Olives, Barrel Aged Feta, Oregano, Olive Oil
SALADE NIÇOISE
16
Fresh Tuna (Rare Temp), Field Greens, Niçoise Olives, Cherry Tomatoes, Fingerling Potatoes, Haricot Vert, Boiled Egg, Onion, Sherry Vinaigrette
KALE SALAD
13
Chopped Kale, Pickled Shallot, Radish, Avocado, Parmesan, Herbed Panko, Mustard Vinaigrette
GRILLED HALLOUMI
14
Arugula, Sundried Tomato, Pine Nuts, Shaved Red Onion, Grilled Halloumi Cheese, Pomegranate Vinaigrette
MÜCVER
13
Zucchini Patties, Feta, Herbs, Yogurt Sauce, Tomato Salsa
SMOKED SALMON CROQUETTE
15
Roasted Pepper Sauce, Shaved Pecorino, Cilantro Aioli
CHEESE & CHARCUTERIE
14
Bresaola, Parmesan, Gorgonzola, Brie, Cornichon, Dijon Mustard, Fruit Membrillo, Grissini
BEEF NEGIMAKI
16
Dry Aged NY Strip Slices, Asparagus, Carrot, Scallions, House Made Teriyaki Sauce
CRAB CAKE
17
Mediterranean Crab Cake, Piyaz with Tahini Dressing Herb Salad
BURRATA
14
Heirloom Tomato, Pesto, Pumpkin Seed, Frisee, Balsamic Caviar, Basil Oil
OCTOPUS
20
Grilled Spanish Octopus, Split Pea Fava, Caramelized Onion, Kalamata Olive Powder
STEAK TARTARE
21
Saffron Aioli, Crispy Lavash Bread
SMOKED WAGYU PASTRAMI
33
Truffle Aioli, Cornichon, Crispy Sourdough, The H Steak Sauce
CAVIAR & MORE
Sasanian Caviar Set Up With Russian Blinis, Egg Yolk, Egg White, Shallot, Chives, Crème Fraîche
Siberian Osetra
130
Russian Osetra
160
Hybrid Kaluga
180
JOSPER GRILL
A selection of dry-aged, “1855 Black Angus” USDA Prime beef
Prime NY Striploin Steak
39
14 oz. 28 Days Dry Aged Sirloin Steak, Served with Roasted Garlic and Grilled Shishito Pepper
CHATEAU FILET ( FOR TWO)
90
16 oz. Wet Aged Tenderloin Seared in Clarified Butter with Sourdough Bread
BONE IN RIB EYE
53
20 oz. Dry Aged Rib Eye Served With Roasted Garlic and Grilled Shishito Pepper
SHORT RIB
44
Braised Short Rib, Roasted Carrot Purée, Bone Marrow and Forest Mushroom Fricassee, Thyme Sauce
DUCK LEG
37
Eight Hours Slow Cooked Confit Duck Leg, Orange Braised Belgian Endive, Sherry Reduction
TOMAHAWK ( FOR TWO)
115/135
34 oz. Wet Aged or Dry Aged in our Dry Aging Box
KAFES
110
Full Rack Of Lamb, Grilled Pineapple, Anatolian Spices
FILET MIGNON
45
Grilled 8 oz. Tenderloin, Celeriac Mousseline, Glazed Baby Carrots, Sauce Bearnaise
VEGAN STEAK
29
Grilled Portobello Mushroom, Braised Beluga Lentils, Carrot Purée, Chimichurri
TESTI KEBAB
35
Served Tableside in a Traditional Cappadocian Clay Pot, Tenderloin, Tomato, Peppers, Onion, Garlic, Arugula
WAGYU MIYAZAKI A5
30/OZ
(Minimum 4 oz.) Award Winning Japanese Beef, Cooked on table side with Japanese Grill
HANGER STEAK
47
Grilled 8 oz. Hanger Steak, Potato Gratin, Smoked Yogurt, Sundried Tomato Chimi
SAUCES
The H Steak Sauce - 6
Au Poivre - 5
Béarnaise - 5
Bordelaise - 5
Sundried Tomato Chimi - 5
Truffle Aioli - 8
Tomahawk d'Or
400
A 34 Oz. Marbled Steak Wrapped In Edible 24-karat Gold Leaf
SEAFOOD & PASTA
Roasted U10 Scallop
30
Purple Cauliflower Cream, Tomato Chutney, Saffron Beurre Blanc, Squid Ink Tuille, Roasted Broccolini
SALMON SARMA
32
Grape Leaves Wrapped Salmon, Corn Succotash, Yogurt Emulsion
GRILLED WHOLE BRANZINO
33
Whole Butterflied Branzino, Braised Beluga Lentils, Fennel Orange Salad, Grilled Lime
LINGUINE DE LA MAR
32
Fennel Sofrito, Littleneck Clams, Octopus, Shrimp, Shaved Bottarga
LIVE LOBSTER
MP
Limited, Grilled Whole Lobster, Anatolian Spiced Drawn Butter
MANTI
30
Short Rib Dumplings, Tomato Sauce, Yogurt, Chili Butter
RISOTTO
30
Wild Mushroom Risotto, Parmesan Chips, Seasonal Fresh Black Truffle
STROZZAPRETI
33
The Priest Pasta Recipe From Emilia-Romagna, Served with Wild Mushrooms and Corned Beef, Cream Sauce on the Flaming Parmesan Wheel
PAPPARDELLE
33
Homemade Pappardelle, Wild Mushroom, Cream Sauce, Truffle Oil on a Flaming Parmesan Wheel
SIDES
Cous & Cheese
10
Couscous, Cauliflower, Cheese Sauce, Herbed Breadcrumbs
Creamed Spinach
10
Baby Spinach, Cream Sauce
MASHED POTATO
10
Truffled option +5
French Fries
8
Truffled option +5
Grilled Asparagus
9
GLAZED BABY CARROTS
9
ROASTED BABY POTATOES
9
GRILLED WILD MUSHROOMS
11
DESSERTS
BAKLAVA
14
Freshly imported from Turkey
BAKLAVA WITH ICE CREAM
17
Freshly imported from Turkey with Marash Ice Cream
CHOCOLATE LOVERS
14
Chocolate Sphere filled with Brownie Bites, Fresh Berries, Cotton Candy and Warm Chocolate Fudge Sauce
MASTIHA MUHALLEBI
14
Creamy Custard with Mastiha, Crispy Kataifi, Hazelnut, Mulberry Molasses
COFFEE & CITRUS
12
Turkish Coffee Sponge Cake, Milk Foam, Caramel, Dehydrated Orange, Tangerine Sorbet
SEASONAL BERRIES
8
Fresh Berries with Meringue Tile with The H Whipped Cream
REZENE
12
Lemon and Fennel Cake, Pastry Cream, Orange Blossom Jelly, Fennel Shaved Ice, Sesame Seed and Phyllo Crunch
PEAR IN JOSPER
13
Bosc Pear Braised in Spices, Roasted in Josper Grill, Served with Clotted Cream, Puff Pastry, Pistachio Ice Cream
SELECTION OF
ICE CREAM & SORBET
4/SCOOP
TAKE ME HOME TONIGHT
HOURS OF OPERATION
Mon – Thu: 4 PM – 12 AM
Fri: 4 PM – 2 AM
Sat: 12 PM – 2 AM
Sun: 11 AM – 3 PM (Brunch)
& 4 PM – 12 AM
Friday 4 PM to 2 AM 21+ Adults Only
Saturday 4 PM to 2 AM 21+ Adults Only
DRESS CODE
Elegant chic.
Beachwear, hoodies, shorts, flip flops, caps, hats, & gym clothes will not be accepted.
Dress code is strictly enforced.
The H Orlando has the right to refuse entry if dress code is not met.
