Orleans Public House

Photo by Doug Langeland
Mike Riordan plating the evening’s special made with E&T Farms shrimp.
Photo by Doug Langeland
Orleans Public House owners Patti & Ed Lynch help with the expediting during dinner service
Photo by Doug Langeland
Four head-on grilled E&T Farms shrimp atop lemon asparagus risotto
Photo by Doug Langeland
Mike Riordan stirring risotto
Photo by Doug Langeland
Watermelon, arugula, feta and toasted hazelnut salad tossed with a twelve-year-old balsamic vinaigrette
Photo by Doug Langeland
Megan Peno, Sandra McNulty and Lindsay Crowley deliver the goods
Photo by Doug Langeland
Scallop ceviche with brûléed grapefruit, avocado and spring radishes in a blood orange reduction
Photo by Doug Langeland
A colorful window box reflects the restaurant’s sign and the owners’ patriotic sentiments
Photo by Doug Langeland
Patti keeping an eye on things
Photo by Doug Langeland
Crispy hog wings, mini pork shanks Buffalo style
Photo by Doug Langeland
Shawn Davis and Steve Nidweski in the Orleans Public House kitchen where an almost Zen-like calm prevails, even during dinner rush.
Photo by Doug Langeland
sauté pans
Photo by Doug Langeland
Ramekins of custard before transformation into creme brûlée
Photo by Doug Langeland
Front of the house manager Matt O’Hare photographing the night’s special for posting on Facebook
Photo by Doug Langeland
Bartender Justin Nobre mixing a cocktail on the outside deck
Photo by Doug Langeland
Chef Riordan describing the shrimp special