Items & prices are subject to change without notice

APPETIZERS

BBQ BRAISED BEEF RIB EYE MEDALLIONS

over creamy polenta with asiago, fresh thyme and cipollini onions. 12

STEAK TARTARE

filet mignon tartare with traditional accompaniments. 16

GRILLED CALAMARI

with shaved Parmesan Reggiano and grilled bruschetta . 14

OYSTERS ROCKEFELLER

traditional preparation, market price

CLAMS CASINO

topped with garlic, peppers, lemon and bacon . 12

JUMBO LUMP CRABMEAT COCKTAIL

17

JUMBO SHRIMP COCKTAIL

16

TUNA TARTARE

sashimi grade yellowfin tuna in spicy ginger soy sauce with chopped scallions, shaved cucumbers and fried wontons. 15

PAN SEARED HUDSON VALLEY FOIE GRAS

with poached pears and truffle potato cake. 19

CARPACCIO OF BEEF

shaved black truffles, arugula sprouts, Parmesan Reggiano and white truffle oil. 15

IMPORTED ITALIAN GORGONZOLA FONDUE

fondue with sliced applewood bacon, fried potato skins, sliced Granny Smith apples, bread sticks and ciabatta. 15

OYSTERS

on the half shell. market price

MUSSELS

sauteed in a lemon, garlic and herb jus (red or white). 13

SOUPS & SALADS

Daily Soup Special

French Onion Soup 9

SALADS

Roasted Beet and Baby Bibb Salad

raspberry vinaigrette with golden raisins, crumbled goat cheese and candied pecans. 12

Chopped Salad

mix of chopped romaine and iceburg lettuces, chopped tomatoes, cucumbers, celery, avocado and sweet vidalia onions tossed in our house vinaigrette. 12

BABY SPINACH SALAD

tossed in a truffle bacon vinaigrette, with crumbled prosciutto di parma and a lightly fried goat cheese patty . 10

Traditional Caesar Salad

herbed croutons, shaved parmesan, red grapes and anchovy filet . 10

Vine Ripe Beefsteak Tomato, Mozzarella and Sliced Prosciutto di Parma

with aged balsamic and herb infused olive oil 12

Sliced Beefsteak Tomatoes and Sweet Vidalia Onions

served with our house vinaigrette 13

Wedge of Iceburg Salad

with creamy gorgonzola dressing, roasted red pepper filet and crispy crumbled prosciutto di parma. 10

Add a grilled Chicken Breast to any salad 8
Add crumbled Gorgonzola Blue Cheese to any salad 2
Add chopped Prosciutto di Parma 2

SIDES

Whipped Potatoes

7.50

Gorgonzola Cottage Fries

9.50

Hash Browns

7.50

Fried Okra with Sauce Remoulade

8.00

Steamed Spinach

7.50

White Corn in Butter Sauce

7.50

Butternut Squash Puree

7.50

Roasted Mushrooms

7.50

French Fried Onions

7.50

Brussels Sprouts with Applewood Smoked Bacon

8.50

Roasted Beets

8.50

Creamed Spinach

7.50

Rosemary & Parmesan Potato Au Gratin

8.50

Sauteed Asparagus

8.50

French Fries

7.50

STEAKS AND CHOPS

Oak Steakhouse proudly serves USDA Prime Beef and Certified Angus

Filet Mignon 7 oz

 30

 Bacon Wrapped Filet Mignon 10 oz  

40

STEAK PIZZAIOLA 16OZ.

N.Y. Strip seared and slowly finished off over sautéed peppers, onions and mushrooms with fresh oregano. 40

*CAJUN BLACKENED NEW YORK STRIP 16OZ.

with a creole crawfish compound butter 41

*New York Strip 16 oz

39

Marinated 36 ounce Bone In Rib-eye

48

*Prime Porterhouse 28 oz

*Served on a sizzle plate with sauteed onions and Oak’s balsamic BBQ sauce  58

Mint Pesto Encrusted Rack of Lamb

41

Pan Fried Parmesan & Fennel Encrusted Pork Chop

with Homemade Granny Smith Applesauce  26

Add Jumbo Lump Crab Cake

17

“17 Burger”

17oz of finely ground beef tenderloin 17

CHOICE Of SAUCES

Available for all steaks and chops

additional sauce .50

Foie Gras Black Truffle Butter

Veal Demi Glace

Bearnaise Sauce

Gorgonzola cream Sauce

Balsamic BBQ 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

SEAFOOD

Grilled Atlantic Salmon Steak

with Fresh Lemon and a ginger garlic butter 25

Sesame Encrusted Yellowfin Tuna

 with mango salsa, wasabi and ginger soy glaze 27

JUMBO LUMP CRAB CAKES

with roasted red pepper coulis 31

VEAL & POULTRY

Veal Osso Buco

with Creamy Parmeasan Polenta 30

Your choice of preparation

25

Veal Marsala

Veal Parmigiana

Veal Saltimboca

MAY ALSO BE PREPARED WITH CHICKEN

served with your choice of spagattini with marinara or garlic and olive oil

OAK SPECIALTIES

BRETT’S EGGPLANT PARMESAN

20

Lobster Macaroni and Cheese

27

SOUTHERN STYLE BUTTERMILK FRIED CHICKEN. 26

26

Penne A La Vodka

with house marinara, vodka, cream sauce, bacon and parmesan. 22

BRETT’S FAMOUS MEATBALLS

Over spaghetti with marinara. 20

Linguini alla Carbonara

linguini served in an alfredo sauce with pancetta bacon, caramelized onions and sweet baby green peas with shaved parmesan  20

VEGETARIAN & VEGAN

Spagattini with Spring Vegetable Primavera

artichokes, lemon zest, onions, garlic, tomato, asparagus, zucchini, squash, fresh basil and olive oil 20

Butternut Squash Risotto

with white truffle oil 18

Grilled Vegetable Plate

drizzled with white truffle oil and aged balsamic vinegar 18

DESSERTS

Coconut Cream Pie

cherry gastrique and coconut brittle 10

Paired with Michele Chiario, Nivole 8

Bananas Foster Strudel

Myer’s Rum caramel & vanilla bean icecream 9

Paired with Michele Chiario, Nivole 8

Vanilla Bean Scented Crème Brulee

with berry compote 8

Paired with Michele Chiarlo, Nivole 8

Brett’s Mother’s Cheesecake

with berry compote 8

Paired with Chateau Villefranche Sauternes 10

“Chocolate Indulgence”

six layer devils food cake with chocolate buttercream finished with chocolate ganache. 11

Paired with Noval Porto, Special Reserve 8

Trio of Fresh Sorbets

seasonal flavors 7

Paired with Magnotta, Vidal Ice Wine 15

DINNER DRINKS

A GRATUITY OF 20% WILL BE ADDED TO PARTIES OF 6 OR MORE
IF YOU HAVE ANY FOOD ALLERGIES OR SPECIAL REQUESTS PLEASE NOTIFY YOUR SERVER IMMEDIATELY
CHEF/PROPRIETOR-BRETT MCKEE~GENERAL MANAGER-MICHAEL BEFORD~Executive Chef-ADAM CLOYES