Chroma Modern Bar + Kitchen (Orlando)

$$$ • American • burger • New American • salad • Steak • Traditional American
Opens at 11:00 AM
  • Five Bite Salads

  • This and That

  • Three Bite Sliders

  • Seafood

  • Beef

  • Chicken, Lamb and Pork

  • Veggies

  • For the Table

Five Bite Salads

Tuscan Kale and Quinoa
Served with roasted chicken, toasted almonds, golden raisins, and citrus vinaigrette.
Chopped Heirloom
Served with blue cheese, romaine, red and yellow beets, beefsteak tomato, cucumber, rainbow carrots, brioche croutons, and honey almond vinaigrette.
Sweet Stone Fruit and Burrata
Served with citrus vinaigrette, arugula, and balsamic.

This and That

Guava and Goat Cheese Flatbread
Served with speck ham, marcona almonds, and red sorrel.
House Charcuterie Board
Served with dry cured meats, rustic bread, local fruit jam, stone ground mustard, and gherkins.
Hand Rolled Potato Gnocchi
Served with marinated goat cheese, beef bolognese, and fresh basil.
Roasted Edamame
Served with pomegranate molasses and smoked salt.
Cheese Board
Served with daily selection, rustic bread, preserves, almonds, and honey.

Three Bite Sliders

Smoked Pulled Pork
Served with jicama slaw and shishito aioli.
Chroma Burger
Served with cheddar cheese, bourbon onions, bacon jam, and dill pickle.
Served with aged white cheddar and spiced ketchup.
Lamb Burger
Served with pickled red onion and feta mint aioli.


Blue Crab and Artichoke Dip
Served with parmesan gratin and grilled ciabatta.
Crab Cakes
Served with mango salsa, crispy panko, and cilantro.
Lobster Pad Thai
Served with rice noodles, asparagus, egg, daikon, carrots, sprouts, and roasted peanuts.
Freshwater Prawns
Chilled Udon Noodles, Crispy Vegetables, Sesame-Peanut Dressing, Almonds
House-Cured Salmon Carpaccio
Rock Shrimp and Scallop Ceviche*, Soy Reduction, Herb Oil (Prepared With Raw Fish)


Roasted Bone Marrow
Served with fresh herbs and rustic bread.
Grilled New York Strip
Served with spinach, caramelized stone fruit, and citrus oil.
Baked House Meatballs
Served with parmesan cheese, micro basil, and san marzano sauce.
House Cured Corned Beef Brisket Empanadas
Served with swiss cheese, sauerkraut, and thousand islands.
Grilled Skirt Steak
Served with crispy shallots, baby iceberg, heirloom tomatoes, aged blue cheese, and buttermilk dressing.

Chicken, Lamb and Pork

Lamb Ribs
Served with Korean barbecue glaze, shredded daikon radishes, and sprout.
Chicken Satay
Served with peanut sauce.
Buffalo Chicken Wontons
Served with blue cheese sauce and pickled celery.
Fire Grilled Chicken Thighs
Served with sriracha.
Braised Smoked Pork Belly
Sweet Tomato Jam, Watercress, Toasted Pumpkin Seeds, Citrus-Curry Vinaigrette


Brussels Sprouts
Served with miso caramel, togarashi, and sea salt.
Charred Shishito Peppers
Served with lime zest and buttermilk dressing.
Hand Cut Fries
Served with sea salt.
Patatas Bravas
Served with san marzano sauce, garlic aioli, and lime zest.
Mashed Potatoes
Roasted Garlic, Green Onions

For the Table

Grilled Sirloin Steak
Served with 20 oz cut, buttermilk rosemary marinade, arugula salad, and fries.
Flame Grilled Ribeye
Served with 30 oz bone-in, herb and sea salt crust, roasted garlic, and fries.
Served with andouille sausage, seared shrimp, smoked pork, cajun rice, and heirloom tomato.
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