Restaurant Orsay Unveils New Menu and Exquisite Renovations
By Laura Riggs
Nestled in charming Historic Avondale, Restaurant Orsay has long been regarded as the gold standard of upscale dining in Jacksonville. For over 16 years, this culinary gem has captured the hearts (and palates) of locals and visitors alike with its expertly curated dishes that blend traditional French techniques with modern American southern influences. With a commitment to excellence, Orsay continues to evolve, recently unveiling a refreshed menu and stunning renovations that promise to enhance the dining experience.
The restaurant now features beautifully textured warm wood panels that create an inviting atmosphere that elevates the dining space while maintaining its signature charm. Plush banquette seating not only enhances comfort but also reduces noise levels and allows guests to enjoy intimate conversations in a stylish setting.
These thoughtful design elements mirror Orsay’s dedication to delivering an unforgettable experience from the moment guests enter. The revitalized ambiance, now infused with a modern yet cozy atmosphere, harmonizes with the culinary artistry that defines the restaurant.
Central to Orsay’s recent transformation is its most aggressive menu updates in several years. Thoughtfully crafted by Executive Chef Dan Signor, who has been an integral part of the team for the past eight years, the menu features a range of entrees that showcase his style using more fresh, locally sourced ingredients while preserving the beloved signature dishes locals know and love. Guests can anticipate an array of innovative offerings, from delicately plated La Belle Foie Gras to more robust main courses that are certain to delight.
Notable highlights include a refined take on a roasted rack of lamb, influenced by the Mediterranean region of France—encrusted with hazelnut dukkah and accompanied by Murasaki potatoes, roasted carrots, and romesco. With roasted red bell pepper, Marcona almonds, and hazelnuts, the romesco is nutty, spicy, and slightly acidic from sherry vinegar. Paired with a 2015 Terre Rouge Syrah, the dish is perfectly balanced and immensely satisfying. Equally of note are the seared sea scallops, now served with more seasonal ingredients and hearty farro, while the coq au vin takes a more Mediterranean twist and is served with polenta. Signor has replaced the strip steak with a delectable 16-ounce prime-grade rib eye and added his take on a green goddess salad, new to the menu, with roasted winter squash, lemon ricotta, and toasted pepitas.
Orsay’s success can be attributed to its unique cuisine and the dedicated leadership team at the helm. Executive Chef Michael McKinney, who began his journey at Orsay as a sous chef when it opened in 2008, brings a wealth of experience and passion to the table. After a brief tenure at Sysco Foods, he returned as executive chef in 2016. McKinney later became a managing partner in 2018, working closely alongside owner and culinary powerhouse Jonathan Insetta. Together, they have established roots in the community, creating a strong legacy for the restaurant by fostering an environment where creativity flourishes, people are valued, and quality is paramount.
The new menu rollout has been seamless for guests, thanks to the careful planning and communication of Orsay’s dedicated culinary team. As the restaurant continues to evolve its offerings, it remains relentless in its commitment to providing an unforgettable experience.
Restaurant Orsay, 3630 Park St, Jacksonville, 32205, (904) 381-0909, www.restaurantorsay.com
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