APPETIZERS

STEAK TARTARE

Filet Mignon Tartare with Traditional Accompaniments. 16

GRILLED CALAMARI

with Shaved Parmigiano Reggiano and Grilled Bruschetta. 14

OYSTERS ROCKEFELLER

Traditional Preparation. 2.50 ea.

JUMBO LUMP CRABMEAT COCKTAIL

19

SHRIMP COCKTAIL

16

CARPACCIO OF BEEF

Shaved Black Truffles, White Truffle Oil, Parmigiano Reggiano and Arugula Sprouts. 15

TUNA TARTARE

Sashimi Grade Yellowfin Tuna in Spicy Ginger Soy Sauce with Chopped Scallions, Julienned Cucumbers and Fried Wontons. 17

PAN SEARED HUDSON VALLEY FOIE GRAS

with Sweet Red and White Wine Poached Pears and a Truffled Potato Cake. 19

Brett's Meatballs

with Homemade Marinara and Melted Mozzarella Cheese. 12

IMPORTED ITALIAN GORGONZOLA FONDUE

Fondue with Sliced Applewood Bacon, Fried Potato Skins, Sliced Granny Smith Apples and Ciabatta. 17

OYSTERS

on the Half Shell. market price

MUSSELS

Sautéed in a Lemon, Garlic and Herb Jus (Red or White) 13

 

SALADS

ROASTED GOLDEN AND RED BEETS WITH MESCLUN GREENS

Raspberry Vinaigrette with Golden Raisins, Local Goat Cheese and Candied Pecans . 13

Chopped Salad

a Mix of Chopped Romaine, Iceberg, Mesclun and Radicchio Lettuces, Tomatoes, Cucumbers, Celery, Avocado, Sweet Vidalia Onions and Roasted Red Peppers Tossed in Our House Vinaigrette . 12

Traditional Caesar Salad

Herbed Croutons, Shaved Parmigiano Reggiano, Red Grapes and a White Anchovy Filet . 10

Local Vine Ripe Beefsteak Tomato, Mozzarella and Sliced Prosciutto di Parma

with a Balsamic Drizzle and Herb Infused Olive Oil . 15

Wedge of Iceburg Salad

with Creamy Gorgonzola Dressing, Roasted Red Pepper Filet and Crispy Crumbled Pancetta. 10

 

add a grilled chicken breast to any salad 8
split salad 3

 

SIDES

Collard Greens

7.50

Roasted Artichoke Hearts

7.50

Macaroni and Cheese

8.50

Steamed Spinach

7.50

Fried Okra with Cajun Remoulade

8.00

Creamed Spinach

7.50

Whipped Potatoes

7.50

Gorgonzola Cottage Fries

9.50

Hash Browns

7.50

Local butterbeans

7.50

Sautéed Asparagus

8.50

Roasted Mushrooms

7.50

French Fried Onions

7.50

Brussels Sprouts with Applewood Smoked Bacon

8.50

White Corn in Butter Sauce

8.00

Roasted Root Vegetables

8.50

 

OAK SPECIALTIES

OAK STEAKHOUSE “17” BURGER

17oz Finely Ground NY Strip, Beef Tenderloin and Rib-Eye stuffed with Hudson Valley Foie Gras. Topped with Truffle Roasted Shallots, Micro Arugula Sprouts, Fontina Cheese and Basil Aioli. Served on a Seasame Seed Bun with a side of Cottage Fries. 21

OAK STEAKHOUSE “CAB” BURGER

12oz. Burger your choice of Cheese served with Cottage Fries. 13

BRETT’S EGGPLANT PARMIGIANA

22

Lobster , Shrimp Macaroni and Cheese

27

SOUTHERN STYLE BUTTERMILK FRIED CHICKEN

26

Penne A La Vodka

Penne Pasta with a Spicy Vodka Tomato Sauce 20 *

* VEGETARIAN OPTION AVAILABLE

 

VEGETARIAN & VEGAN

(V) "THE SALLY PRESSMAN"

A "Vegan" Lasagna Layered with Grilled Vegetables and Butternut Squash. 20

(V) WILD MUSHROOM RISOTTO

made with Shitake, Button, Oyster and Crimini Mushrooms, Parmigiano Reggiano and White Truffle Oil 21

 

(V) VEGAN OPTION AVAILABLE

 

CHICKEN OR VEAL

*Your choice of preparation 25

Marsala

Parmigiana

Piccata

Saltimboca

 

*choice of Spagattini in Marinara or Garlic & Olive Oil

 

SEAFOOD

Sesame Encrusted Yellowfin Tuna

with Avocado Slices, Julienned Cucumber Mango Salsa, Wasabi and Ginger Soy Glaze. 30

GRILLED SCOTTISH SALMON FILET

with Fresh Lemon and Ginger Garlic Butter 29

JUMBO LUMP CRAB CAKES

with Roasted Red Pepper Coulis 34

 

STEAKS AND CHOPS

Oak Steakhouse Proudly Serves Certified Angus Beef®

GRILLED MARINATED SLICED SIRLOIN STEAK

with a White Truffle Potato Risotto. 24

Filet Mignon 7 oz.

31

Bacon Wrapped Filet Mignon 10 oz

40

*CAJUN BLACKENED CERTIFIED ANGUS BEEF® PRIME NEW YORK STRIP 16OZ.

with Creole Crawfish Compound Butter.

49

*CERTIFIED ANGUS BEEF® PRIME NEW YORK STRIP 16 OZ.

47

*Marinated 36 ounce Bone In Rib-eye

49

Mint Pesto Encrusted Rack of Lamb

with Wild Mushroom Risotto and a Rosemary-Mint Jus

37

Pan Seared Pork Saltimbocca

Saltimbocca with sliced Prosciutto de Parma, Fresh Sage, and Fontina Cheese

30

Add Jumbo Lump Crab Cake 19, Foie Gras 18

CHOICE Of SAUCES

HOLLANDAISE, BALSAMIC BBQ, VEAL DEMI GLACE, BÉARNAISE SAUCE, GORGONZOLA CREAM SAUCE, SAUCE CHORON

TEMPERATURES

RARE: COLD, DARK RED CENTER

MEDIUM RARE: WARM, RED CENTER

MEDIUM: WARM, PINK CENTER

MEDIUM WELL: HOT, LIGHT PINK CENTER

WELL: HOT GREY CENTER

The immediate consumption or purchase of undercooked ground beef is restricted to individuals over 18 years old. The consumer must be advised that a possible health risk exists in eating undercooked ground beef cooked to an internal temperature of less than 155° (68°C).

DESSERTS

Vanilla Bean Scented Crème Brulee

9

Pair with Vin Santo 10

Brett’s Mother’s Cheesecake

10

Pair with Quady Essencia 9

"Chocolate Indulgence"

a Six Layer Devil's Food Cakewith Chocolate Buttercream and Ganache. 12

Pair Quady Elysium Black Muscat 9

Trio of Fresh Sorbets

seasonal flavors 8

Pair with Michlele Chiarlo Nivole 8

Tuscan Cream Cake

12

DINNER DRINKS

COGNAC
Courvoisier VS	12
Hennessy VS	12
Hennessy XO	32
Remi Martin VSOP	18

CORDIALS
B&B	8
Tuaca	8
Baileys	7
Campari	8
Drambuie	10
Frangelico	8
Grand Mariner	8
Amaretto Disaranno	8
Sambuca Black	8
Sambuca White	8
Tia Maria	7

SINGLE MALT SCOTCH
Glenlivet, 12 yr.	13
Glenlivet, French Oak	15
Glenmorangie, 10 yr.	14
Macallen, 12 yr.	15
Oban, 14 yr.	16
Talisker, 10yr.	16
Lagavulin 16yr.	20

SMALL BATCH BOURBON
Basil Haden, 8 yr.	10
Bakers, 7 yr.	11
Bookers	13
Gentleman Jack	10
Knob Creek, 9 yr.	10
Woodford Reserve.	12

PORT & DESSERT WINE
Quady Essensia	9
Floral Aroma with Hints of Orange and Fresh Fruit.
Quady Elysium	9
"Heavenly" Black Muscat with Rose and Lychee aromas...Goes Great with Chocolate!
Nivoli Moscato d' Asti	8
with an Effervescent, Aromatic Sweet Fruit Fragrance.
Vin Santo "Castello D' Albola" 1997	10
Sweet and Nutty with a Long Layered Finish.
Chateau Villefranche Sauternes '06	10
Late Harvest Semillon with Hints of Apricot, Honey and Peaches with a Lively Finish.
Sandeman Ruby Porto	8
Sandeman 10 Year Tawny	9
Sandeman 20 Year Tawny	10
Sandeman 40 Year Tawny	24
Sandeman Tawny Flight	23
A 1oz Tasting of the 10, 20 and 40 Year
Dow "Vintage Port" 1994	10

Entrée Choices:

Chicken Marsala- $15

Chicken Parmesan- $15

Eggplant Parmesan- $15

Spagattini Bolognese- $15

8oz Heart of Ribeye with 2 sides- $17

Parmigiano Encrusted Pork Chop with 2 Sides- $16

Southern Style Buttermilk Fried Chicken with 2 sides- $16

Side Choices:

Whipped Potatoes

Creamed Spinach

Johns Island Butter Beans

White Corn in Butter Sauce

 

Chef McKee thanks you for your support and looks forward to seeing you and your families at Oak.