The Orchard Townhouse

242 10th Ave, New York
(646) 970-5670

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Customers' Favorites

Pull Apart Milk Bread
Pakora Fried Radish
Spicy Crab Spaghetti
Kale Caesar Salad
Brussels Sprouts
Chicken Milanese
Avocado Toast
Prosciutto
Dorade

Menu

Snacks & Salads
Baby Gem Wedge
INGREDIENTS: pickled seasonal fruit (white vinn, sugar, salt) shallots (pickled in white vinn, salt) sunflower seeds (toasted) cucumber/ dill yogurt (Greek yogurt, cucumber is grated and salted, dill, mint, cilantro, kumquat pickling liquid, lemon, garlic, lemon juice) capers (Fried) METHOD: Dressing is made by grating and salting the cucumber, then combining it with all the other ingredients into the yogurt. Baby gems are quartered and arranged on the plate. Dressed with the yogurt dressing and finished with the shallots, kumquats, sunflower seeds and capers ALLERGIES: Dairy (yogurt dressing) Alliums (dressing and pickled shallots) Seeds (sunflower) nightshade
Kale Ceasar
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)
Milk Bread
Description: A small round loaf of Japanese Hokkaido-style milk bread, baked like pull-apart Parker house rolls (4 pull-apart pieces). Brushed with milk and sprinkled with poppyseeds and sea salt before baking. Served with soft butter garnished with house-made orange sea salt; and carrot chutney Ingredients: BREAD: flour, eggs, yeast, butter, milk, sugar, poppy seeds, salt BUTTER: butter, salt, orange zest HOT HONEY: honey, fresno chili, aleppo pepper, dried chili flakes, apple cider vinegar Carrot chutney Ingredients: carrot, jalapeño, mustard seed, onion, house made curry spice, apple cider vinegar, lemon juice, olive oil, dried chili Garnished with hazelnut dukkah: nigella seed, white sesame, cumin, coriander, roasted hazelnuts Allergies: nuts, sesame, allium, nightshade
Hummus
INGREDIENTS: Pita Bread, Chickpea Hummus (chickpeas, confit garlic, tahini, olive oil, lemon juice) Za'tar seasoning (Jordanian style spice mix of coriander, sesame, chickpeas, anise, cumin, fennel, mint) Fried in Canola Oil METHOD: Fried pita tossed with Za'atar seasoning, served alongside hummus also topped with za'atar *Cannot be served with vegetables instead of pita. ALLERGIES: (DAIRY FREE) Gluten (Pita) Sesame (Za'atar, hummus)
Pakora Radish
INGREDIENTS: Red radishes and their tops Pakora Batter (chickpea flour, toasted cumin, coriander seeds, red chili flakes) Cucumber Dill Yogurt Fried in Canola oil METHOD: Radishes and tops are dipped in traditional Indian Pakora batter and dropped into the fryer until golden brown. Served with the same cucumber dill yogurts dressing from gem wedge salad. ALLERGIES: Gluten Free (Might have cross-contamination - check with Chef weekly) Dairy (yogurt)
Crispy Brussels
Description: Brussels sprouts deep fried until crispy, tossed with a vinaigrette made from Shabazi spice (dried citrus, green chilis, cilantro, lemon/orange juice, olive oil), topped with a house made hazelnut aioli, and garnished with chopped cilantro. Allergies: Nuts, allium, nightshade, GCC, Dairy
Prosciutto & Stracciatella
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)
Hen of the Woods
Description: hen of the woods mushroom (1 whole pc broken into 3 chunks), coated with potato starch and fried until crispy. Served on top shiro dashi and shaved radish - topped with herb aioli, crushed peppercorns and scallions Allergies: allium, nightshade, egg, GCC
Bread & Butter
INGREDIENTS: Toasted sour dough (Amy's Bread) Salted butter ALLERGIES: Gluten / Dairy
Extra Pita

Sandwiches
Cheeseburger
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)

Large
St Louis Pork
Description: Country style pork rib (boneless, the cut is in between the rib and the shoulder), rubbed with smoky rub and braised slowly in olive oil, herbs oil, butter, and chili flake. Topped with a dollop of house made saffron aioli. Allergies: allium, nightshade, egg, dairy
Risotto
Description: Carnaroli rice par-cooked with leeks, onions, garlic, thyme, and leek stock-finished with mascarpone, parmesan, garlic, a puree of koginut squash (roasted squash, red miso, and curry powder), and a squash-parmesan dashi (stock made with squash trimmings, kombu seaweed, aromatics, and parmesan rinds)---garnished with fried sage and chopped toasted hazelnuts tossed with olive oil, shabazi spice, and nigella seed. Allergies: Dairy, allium, nightshade, nuts,
Dorade
Description: Whole, butterflied Dorade (also known as Sea Bream) broiled under the salamander until blistered and crispy. Topped with torn castelvetrano olives tossed in a chermoula sauce (north african sauce made with chilis, garlic, preserved lemon, parsley, cumin, paprika, ginger, fish sauce, and olive oil). Garnished with cilantro stems fried in pakora batter until crispy and a cheek of meyer lemon. ALLERGIES: allium, nightshade, gluten (only cross-contamination for pakora cilantro stems)
Bread For Mussels
Chicken Milanese
Description: Chicken Milanese (pounded chicken breast marinated in buttermilk and breaded with egg, flour, and parmesan/oregano panko breadcrumb), deep fried until crispy---topped with charred leaves of escarole, a warm dijon mustard/anchovy dressing (contains egg and garlic), mint leaves, and a charred half-lemon. Allergies: gluten, dairy, egg, allium
Steak Au Poivre
DISH: Steak Au Poivre MENU TAG LINE: hanger, hand cut fries, watercress, horseradish INGREDIENTS: 7 oz hanger steak Au Poivre sauce, a traditional peppercorn cream sauce, spooned on top of the steak (heavy cream, cognac, veal demiglace, butter, crushed peppercorns). METHOD: seared a la plancha according to guests' preference. ALLERGIES: alcohol (mostly boiled out), dairy, gluten (cross contamination with fries only), nightshade

Sides
SD Salad
INGREDIENTS: Mixed greens, watercress, radicchio, lemon vinagrette
SD Squash
Description: 3 wedges of honeynut squash (like a mini butternut), roasted with a house made curry mix then seared on the plancha, topped with pistachio ricotta (pistachios, tahini, mint, garlic, honey, ricotta, olive oil), and a salad of pickled chilis, basil, parsley, and dill. Allergies: allium, nightshade, nuts, GCC for the plancha
Fries
SD Bacon
SD Avocado
SD Peasant Bread
SD Sourdough

Dessert
Cheesecake
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)
Extra Gelato Scoop

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Recent Reviews

A great place to get a top-notch burger-Add avocado! Cocktails were great and it has a delightful atmosphere. Really great service concept-more than one person assists with the table-our waiter wasn't as chipper as the others but would def recommend! Host was fantastic!
November 2025
I popped-in for a late lunch/early dinner, just as the menu was switching from lunch to dinner. I should have requested the lunch menu. I ordered the scallops from the dinner menu. There were four average-size scallops, cooked very well, with a tomato paste and a small dollop of pesto. No vegetable, I.e. a bed of spinach. The cost was $36, add tax and the cost of four tasty, average-size scallops was $39.20; add tip and the cost was $46.20. The service was excellent, and...
September 2025
First time there, was a bit loud but delicious good and great service. There was an appetizer that wasn't to our liking and it was immediately addressed and take off bill Will be back very soon
July 2025

More Reviews

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The Orchard Townhouse

242 10th Ave, New York, NY 10001
(646) 970-5670