Restaurant Orsay

3630 Park St, Jacksonville, United States
Restaurant/cafe
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Description

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Opening Hours

Monday
16:00 - 23:00
Tuesday
16:00 - 23:00
Wednesday
16:00 - 23:00
Thursday
16:00 - 23:00
Friday
16:00 - 00:00
Saturday
11:00 - 00:00
Sunday
11:00 - 22:00

Reviews

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Rating
4/22/2015
Jose

Half price oysters for happy hour. That's what I'm talking about!

9/18/2013
Annie

go here. do not delay. bring your wallet, but expect some of the best food you've had. hands down my #1 pick for all of jacksonville. check out happy hour menu- #worthit

4/28/2013
Erikka

Blood orange martini is awesome!

4/6/2013
Matt

The cassoulet is cassou-le-awesome.

3/27/2012
Sam

Hands down best cocktails in town!

3/24/2012
Candy

can't go wrong with a French Pear Martini

1/13/2012
Christina

Everything about this place is amazing. Treat the staff like gold.

9/28/2011
Geneva

Cucumber Martini!

9/4/2011
Chef Kenny

Love the cocktails!

8/7/2011
Meisha

Get the foie gras added to any steak you order DELICIOUS

How much do you like it?

FACEBOOK

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You need all of the seafood. And you need it now. Join us for brunch and try our refreshing Sea Scallop Tartare: cucumber, jalapeno, lime vinaigrette, fleur de sel, house-made potato crisps.

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Trout for brunch? Yes, please. Check out our take on the classic French dish, Trout Almondine. Carolina Trout: Glazed haricots verts, Marcona almonds, fingerling potatoes, lemon brown butter vinaigrette

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Need a little Vegan/ Vegetarian variety? Be sure to check out our new Vegan/ Vegetarian menu, and definitely don't miss out on our Roasted Tomato Tartare: roasted tomatoes, capers, red onion, mustard oil, cucumber slices. http://ow.ly/TbArl

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We had some fun with the crew @Tastemade last week. Stay tuned for their Orsay episode on Grill Iron coming soon! Colorado Lamb Loin: spiced lamb loin, spring pea puree, heriloom carrots, pearl onions, roasted grape tomatoes, pommery mustard vinaigrette

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In any weather, nothing is more satisfying than our Onion Soup: Crispy baguette, broiled Gruyere. Also available for Brunch!

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Nothing beats a proper southern brunch. It doesn't get anymore southern than Shrimp & Grits. Wild local shrimp, Anson Mills grits, roasted corn, jalapeno, and Eden Farms bacon relish.

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It's beautiful outside and you deserve a cocktail. Our Blood Orange Martini will do the trick. House-infused orange vodka, Campari, blood orange purée, lemon and orange juices.

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Who says you need to have breakfast or lunch for brunch? Our vote? Dessert. : @prettyteefus Thanks for the awesome shot! House-made Profiteroles: Raspberry confiture, vanilla ice cream, dark chocolate & caramel sauces, Bull’s Bay sea salt.

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Wow! We are humbled and honored to be named @folioweekly 's best restaurant in Jacksonville for the 4th year in a row. We are incredibly proud to serve such a wonderful community and look forward to serving you for many years to come. Thank you, Jacksonville!

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Have you tried our new Vegan-Vegetarian menu? Be sure to check it out the next time you're in, there's so many delicious options to choose from!

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Tonight's Pescatarian special, Santa Barbara Uni Risotto: Pan seared Uni, corn risotto, asparagus, shaved fennel, micro fennel, parmigiano reggiano.

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Riverside Avondale Preservation

Check out this amazing raffle that Riverside Avondale Preservation is having. Only $5 for a chance at some cool prizes!

Riverside Avondale Preservation

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Your Saturday brunch plans are already made for you, with the Golden Beet Terrine: Orange blossom honey, goat cheese, heirloom tomatoes, pickled radish, arugula, pistachios.

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Santa Barbara Uni, caviar cream, golden chanterelles, shaved truffle and ricotta gnudi

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Our new cocktail menu is here! Try a new cocktail this weekend and say goodbye to our good friend and Spirits Director, Alex Smith, as he leaves for the Big Apple. You will be missed!

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OTHER USERS ON INSTAGRAM

jordan_baileyyyFinally, Chris is off and we slowed down long enough to go enjoy happy hour. After some wine and cheese, I feel like a human again 🍷

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Finally, Chris is off and we slowed down long enough to go enjoy happy hour. After some wine and cheese, I feel like a human again 🍷

prettyteefus"The Professor" aka "Marianne's Boo Thang" Cherrywood smoked bourbon, Aperol, Dolin Rouge, Dulce syrup, Cherry vanilla bitters, twist of lemon. #cocktails #thestumble #lushlife #drinkjax #wonderlushness #bourbon #bartenderschoice #craftcocktails #justcuz #orsay #canyousee #bythedawns #ihatedawn

#craftcocktails #lushlife #justcuz #bartenderschoice #cocktails #canyousee #wonderlushness #drinkjax #ihatedawn #bourbon #thestumble #orsay #bythedawns

\"The Professor\" aka \"Marianne\u0027s Boo Thang\"\n\nCherrywood smoked bourbon, Aperol, Dolin Rouge, Dulce syrup, Cherry vanilla bitters, twist of lemon.\n\n#cocktails #thestumble #lushlife #drinkjax #wonderlushness #bourbon #bartenderschoice #craftcocktails #justcuz #orsay #canyousee #bythedawns #ihatedawn

elizabethmarie9049 pm . Cheers to Sasha

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9 pm . Cheers to Sasha

jaxrestaurantreviewsJoin us September 7th or 8th(two seatings) at 7pm at Restaurant Orsay @orsayjax for our first ever high end Foodie Adventure Dinner. Experience 5 courses of amazing cuisine prepared by Orsay's own James Beard Best Chef: South Semi-finalist Brian Whittington. Tickets are $70 and are available at www.jaxfoodieadventures.com Please note: This event has very limited seating and will sell out quickly. Here's the menu: Course un: charcuteire plateaux Pate, trois foie mousse, seasonal rillettes, boudin blanc, accoutrements Course deux: crispy fried pork belly Roasted mushrooms, smoked leeks, grilled baguette, mushroom demi-glace Course trois: braised short rib Rice middlin’s, micro vegetables, asparagus, black truffle jus Course quatre: fromage Brillat Savarin, granny smith green apple, truffled honey, crostini, candy spiced pecans Course cinq: petite fours Macarons, chocolate salted caramel truffles, choux à la crème

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Join us September 7th or 8th(two seatings) at 7pm at Restaurant Orsay @orsayjax for our first ever high end Foodie Adventure Dinner. Experience 5 courses of amazing cuisine prepared by Orsay\u0027s own James Beard Best Chef: South Semi-finalist Brian Whittington. \nTickets are $70 and are available at www.jaxfoodieadventures.com Please note: This event has very limited seating and will sell out quickly. \nHere\u0027s the menu:\nCourse un: charcuteire plateaux Pate, trois foie mousse, seasonal rillettes, boudin blanc, accoutrements\n\nCourse deux: crispy fried pork belly Roasted mushrooms, smoked leeks, grilled baguette, mushroom demi-glace\n\nCourse trois: braised short rib Rice middlin’s, micro vegetables, asparagus, black truffle jus\n\nCourse quatre: fromage Brillat Savarin, granny smith green apple, truffled honey, crostini, candy spiced pecans\n\nCourse cinq: petite fours Macarons, chocolate salted caramel truffles, choux à la crème

tkenzieI just love food and @orsayjax gets it right with the food and service every time. #Riverside #Jacksonville #904happyhour #BrunchBrunchBrunch 😂☺️

#riverside #jacksonville #brunchbrunchbrunch #904happyhour

I just love food and @orsayjax gets it right with the food and service every time. #Riverside #Jacksonville #904happyhour #BrunchBrunchBrunch 😂☺️

samantha.massulloBrunch on point🙌🏼

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Brunch on point🙌🏼

fiercebeautymaven#Salonpk We are celebrating ELLE Magazine Top 100 Salons. I love my Salon Family and We Love What We Do!!!

#salonpk

#Salonpk We are celebrating ELLE Magazine Top 100 Salons. I love my Salon Family and We Love What We Do!!!

natedoesfoodHappy Hour earlier at Orsay 📷's by @kristen.penoyer X Left: The Snow Clover: Raspberry infused Kappa Pisco, Lime, Yerba Mate Syrup, Cacao, Egg White Right: Trois Foie Mousse: Chicken Liver, Duck Liver, Foie Gras, Red Onion Marmalade X X #foodporn #food #foodie #foodphotography #folioweekly #igersjax #eatjax #lunch #nom #eatdrinkjax #drinkjax #food #foodblog #foodgram #voidlive #ilovejax #jaxrestaurantreviews #904 #duval #nomnomnom #voidgrub #chef #truecooks #VIPorNA #nomnomjax #snackandjill #devouringjax

#nom #foodie #foodporn #food #foodphotography #devouringjax #snackandjill #foodblog #lunch #ilovejax #drinkjax #foodgram #chef #eatdrinkjax #nomnomnom #904 #duval #eatjax #folioweekly #viporna #jaxrestaurantreviews #voidgrub #truecooks #voidlive #nomnomjax #igersjax

Happy Hour earlier at Orsay 📷\u0027s by @kristen.penoyer  X\nLeft: The Snow Clover: Raspberry infused Kappa Pisco, Lime, Yerba Mate Syrup, Cacao, Egg White\n\nRight: Trois Foie Mousse: Chicken Liver, Duck Liver, Foie Gras, Red Onion Marmalade \nX\nX\n#foodporn #food #foodie #foodphotography #folioweekly #igersjax #eatjax #lunch #nom #eatdrinkjax #drinkjax #food #foodblog #foodgram #voidlive #ilovejax #jaxrestaurantreviews #904 #duval #nomnomnom #voidgrub #chef #truecooks #VIPorNA #nomnomjax #snackandjill #devouringjax

hautehairbylaurenIs a celebration🍸🍸🍷🍷 #ellemagazine #elletop100salons #salonpk @orsayjax

#salonpk #ellemagazine #elletop100salons

Is a celebration🍸🍸🍷🍷 #ellemagazine #elletop100salons #salonpk @orsayjax

aka2ude94Lobster Pot Pie! #orsay

#orsay

Lobster Pot Pie!  #orsay

hairbytaronFeeling a little #adventourous #orsay #escargo

#escargo #orsay #adventourous

Feeling a little #adventourous #orsay #escargo

salonpkRP from @pekelariley Celebrating the wins. Preparing for growth. Celebrating our futures. #elletop100salon @salonpk #Orsay #salonfamily #love

#elletop100salon #salonfamily #love #orsay

RP from @pekelariley Celebrating the wins. Preparing for growth. Celebrating our futures. #elletop100salon @salonpk #Orsay #salonfamily #love
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