Make A Reservation On Line
Reservations are accepted one month in advance. The menu will be seasonal and showcase the finest available products as well as local seasonal produce and seafood.
Chef Freeman will also offer a nightly tasting menu.
Oran Mor serves dinner from 6:00 p.m.
If your party is over 8 people, please call ahead to arrange private dining.
For parties of six or more, we require a credit card to hold the reservation in addition to a verbal confirmation as stated below.
Reserve our Romantic Terrace for two, featuring the Chef's Tasting Menu. The table overlooks the back gardens and is ideal for any celebration.
Proper island attire is acceptable: gentlemen, please refrain from wearing shorts, flip-flops and caps.
Cake Requests
Customized cakes may be pre-ordered for any occasion or celebration. We must have at least 48 hours notice. A deposit of 50% is required at the time the order is placed. We accept Visa and Mastercard for the deposit.
Food Allergies/Dietary Restrictions
We take food allergies and dietary restrictions extremely seriously. You may call ahead to speak with the chef directly regarding these concerns and to discuss alternative items. We encourage you to at least inform the host at the time your reservation is made so we have advance notice and can plan accordingly.
Confirmation Policy
Because we are a small restaurant and often have a wait list, we require a verbal confirmation for reservations by 12:00 the day of the reservation in order for it to be guaranteed. We can not guarantee a reservation if we do not hear from guests that day. We realize that people may be travelling or be busy on the island, and that this isn't always convenient, but you may call early in the morning and leave a message on our answering machine, as we do not begin taking calls until 12:00 p.m.
Oran Mor does not offer a children's menu. We are not equipped with booster seats or high chairs.
A 20% gratuity is added to parties of 6 or more.
Gift Certificates are available.
Call 508-228-8655 for Reservations.
