Menu

APPETIZERS

CARPACCIO OF BEEF *
horseradish and whole grain mustard aioli, parmigiano-reggiano, toasted baguette. 15

PAN SEARED HUDSON VALLEY FOIE GRAS
brioche french toast, meyer lemon marmalade, candied nuts, strawberries. 21

BUTCHER’S PLATE
assortment of charcuterie with traditional accompaniments. 19
add artisanal cheeses. 14

Goat.Sheep.Cow ARTISANAL CHEESE PLATE
local honey comb and housemade lavash crackers. 16

STEAK TARTARE *
quail egg, herb aioli, cornichons, crostini. 16

PAN SEARED SEA SCALLOPS
roasted turnips and brussels, charred broccolini, carrot caramel, bacon gremolata. 16

CLASSIC SHRIMP COCKTAIL
housemade sauce. 16

OYSTERS ROCKEFELLER
traditional preparation. 3.25 each

OYSTERS ON THE HALF-SHELL *
market price

 

SALADS

THE “OAK” HOUSE SALAD
mixed chopped romaine, mesclun greens, hard-boiled eggs, tomatoes, cucumbers, red onions, crispy pancetta, creamy herb vinaigrette. 13

KURIOS FARMS BIBB LETTUCE SALAD
ambrose farms cherry tomatoes, bacon lardons, danish blue cheese, blue cheese dressing. 13

TRADITIONAL CAESAR SALAD
herbed croutons, shaved parmigiano-reggiano, white anchovy filet. 12

LOCAL GREENS SALAD
bitter greens, pickled roasted beets, candied pecans, shaved radish, goat cheese, compressed pickled apples, apple vinaigrette. 14

ADD TO YOUR SALAD
grilled chicken breast. 12
grilled local shrimp. 14
grilled steak*. 17
8 oz. lobster tail. 24

 

OAK SPECIALTIES

THE “OAK” BURGER* 10 oz.
signature blend of cab NY strip, filet and brisket, grilled onions, tomato, bibb, fontina cheese, brioche bun with hand cut truffle fries. 19
add bacon. 3

PAN SEARED CRISPY LOCAL CHICKEN
broken rice, pickled shiitake mushrooms, roasted brussels sprouts, bacon lardons, pan jus. 28

HOUSEMADE CRAB FETTUCINNI
domestic jumbo lump crab, english peas, arugula, garlic confit, preserved lemon, lobster fumet. 29

CLASSIC BOLOGNESE
pancetta, pork, beef. 25

VEGETARIAN PLATE
22

BRAISED SHORT RIBS
farro, roasted root vegetables, arugula, pickled roasted beets, sweet soy glaze. 34

LOCAL MARKET SEAFOOD SELECTION
chefs daily preparation. market price

JUMBO LUMP CRAB CAKES
shaved radish, pickled red onions, local greens, pickled mustard seeds, tomato root vegetable purees. 36

“MIXED GRILL”*
5oz. filet, 7oz. PRIME NY strip, 1-double Colorado lamb chop, brussels sprouts, cipollini onions, rosemary bordelaise. 57

vegan options available 

 

CLASSIC STEAKS

8oz. CAB* filet mignon*. 41

12oz. CAB* filet mignon*. 59

CAB* Prime 16oz. boneless ribeye*. 54

CAB* Prime 14oz. new york strip*. 53

5 oz. Carved CAB* tenderloin* and frites

béarnaise, truffled pomme frites. 25

ADDITIONS
jumbo lump crab cake. 17
lump crab oscar. 17
scallop oscar. 16
grilled shrimp. 14
8oz. lobster tail. 24

 

FAMILY STYLE SIDES

whipped potatoes. 9
smokey bacon macaroni & cheese. 10
lobster mac and cheese. 17
roasted mushrooms. 12
brussels sprout, sweet soy, pancetta, red onions. 11
farro risotto style, pickled shiitakes, kale. 11
seasonal roasted root vegetables. 10
truffled pomme frites. 10
creamed spinach, parmigiano-reggiano. 12
french fried onions. 9
braised collard greens, benton’s bacon. 10
roasted jalapeño cornbread. 9
broccolini, bread crumb gremolata. 11

 

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk for foodborne illness.

Below menu is updated periodically and may be subject to change.

Wines by the Glass

Brut Rose, JCB No.69, Burgundy, France NV | glass: 12 | bottle: 58
Billecart-Salmon, Brut Reserve, Champagne, France NV | glass: 18 | bottle: 89
Prosecco, Adriano Adami “Garbel,” Treviso Brut, Veneto, Italy NV | glass: 11 | bottle: 43
Sauvignon Blanc, Chateau Roc Meynard Bordeaux Blanc, France ’14 | glass: 11 | bottle: 43
Pinot Grigio, Hofstetter, Alto Adige, Italy ’15 | glass: 11 | bottle: 43
Riesling, Urban, Mosel, Germany ’15 | glass: 9 | bottle: 35
Pinot Blanc, Domaine Ostertag “Barriques,” Alsace, France ’14 | glass: 14 | bottle: 55
Chardonnay, Raymond “Reserve,” Carneros-Napa, CA ’14 | glass: 12 | bottle: 47
Chardonnay, “Truchard,” Napa, CA ’15 | glass: 18 | bottle: 71
Pinot Noir, Davis Bynum “Jane’s Vineyard,” Russian River, CA ’14 | glass: 14 | bottle: 55
Pinot Noir, Sokol Blosser, Willamette Valley, OR ’12 | glass: 16 | bottle: 63
Pinot Noir, Arcadian “Sleepy Hollow Vineyard,” Santa Lucia Highlands, CA ’08 | glass: 20 | bottle: 79
Red Blend, Glenelly “Estate Reserve,” Stellenbosch, South Africa ’09 | glass: 14 | bottle: 55
Syrah, Mira “Hyde Vineyard,” Napa, CA ’12 | glass: 16 | bottle: 63
Malbec, Susana Balbo, Uco Valley-Mendoza, Argentina ’13 | glass: 11 | bottle: 43
Cabernet Sauvignon, Eberle, Paso Robles, CA ’13 | glass: 12 | bottle: 47
Cabernet Sauvignon, Double Canyon, Horse Heaven Hills, WA ’14 | glass: 15 | bottle: 59
Cabernet Sauvignon, ZD, Napa, CA ’13 | glass: 22 | bottle: 87

WHITE WINES

Sauvignon Blanc, Silverado “Miller Ranch,” Napa, CA ’15 | bottle: 59
Sauvignon Blanc, Paddy Borthwick, Wairarapa, New Zealand ’15 | bottle: 45
Sancerre, Vincent Delaporte, Loire, France ’15 | bottle: 58
Bordeaux, Chateau Carbonnieux Grand Cru Classe de Graves, France ’13 | bottle: 95
Riesling, Dopff & Irion, Alsace, France ’14 | bottle: 38
Gaja “Rossj-Bass,” Piedmont, Italy ’13 | bottle: 120
Fiano di Avellino, Terredora, Campania, Italy ’14 | bottle: 55
Gruner Veltliner, Schloss Gobelsberg, Kamptal, Austria ’14 | bottle: 58
Zind-Humbrecht “Zind,” Alsace, France ’12 | bottle: 59
Hermitage Blanc, M. Chapoutier “Chante-Alouette,” Rhone Valley, France ’12 | bottle: 150
Mersault, Thierry et Pascale Matrot, France ’14 | bottle: 89
Chassagne-Montrachet, Phillipe Colin, France ’12 | bottle: 165
Chardonnay, J Lohr “October Night,” Monterey, CA ’14 | bottle: 50
Chardonnay, Failla, Sonoma Coast, CA ’14 | bottle: 85
Chardonnay, Cakebread Cellars, Napa, CA ’14 | bottle: 96
Chardonnay, Lioco “Hanzell,” Sonoma, CA ’14 | bottle: 110
Chardonnay, Kistler “Les Noisetiers,” Sonoma, CA ’14 | bottle: 150
Chardonnay, Peter Michael Ma Belle-Fille,” Knights Valley, CA ’13 | bottle: 140

BUBBLES

Delamotte Brut, France NV | 375 ml | bottle: 55
Laurent-Perrier Cuvee Rose, France NV | bottle: 175
Billecart-Salmon “Cuvee Nicolas Francois Billecart,” France ’99 | bottle: 210
Dom Perignon, Epernay, France ‘06 | bottle: 325
Krug “Grand Cuvee” Brut, France NV | bottle: 375

PINOT NOIR

Belle Glos “Las Alturas,” Santa Lucia Highlands, CA ’15 | bottle: 87
En Route “Les Pommiers,” Russian River Valley, CA ’14 | bottle: 90
Hartford Court, Russian River Valley, CA ’14 | bottle: 78
Kistler, Sonoma Coast, CA ’13 | bottle: 180
Maggy Hawk “Hawkster,” Anderson Valley, CA ’12 | bottle: 145
Merry Edwards, Russian River Valley, CA ’14 | bottle: 125
Peter Michael “Ma Danseuse,” Sonoma Coast, CA ’12 | bottle: 160
Radio-Coteau “Alberigi,” Russian River Valley, CA ’13 | bottle: 125
Sea Smoke “Southing,” Sta. Rita Hills, CA ’14 | bottle: 150
Sea Smoke “TEN,” Sta. Rita Hills, CA ’14  | bottle: 200
Belle Pente “Belle Pente Vineyard,” Yamhill-Carlton, OR ’12 | bottle: 82
Cristom “Jessie’s Vineyard,” Eola-Amity Hills, OR ’13 | bottle: 120
Domaine Drouhin, Willamette Valley, OR ’14 | bottle: 105
Domaine Serene “Yamhill Cuvee,” Willamette, OR ’13 | bottle: 115
Elk Cove, Willamette Valley, OR ’14 | bottle: 65
Elk Cove “Mount Richmond,” Yamhill-Carlton, OR ’14 | bottle: 120
Evening Land, Eola-Amity Hills, OR ’13 | bottle: 75
Ken Wright “Freedom Hill” Yamhill-Carlton, OR ’15 | bottle: 140
Patricia Green Cellars “Freedom Hill-Dijon 115″ Willamette, OR ’13 | bottle: 95
Robert Sinsky, Carneros, CA ’12 | bottle: 88
Santenay, Girardin “Terre D’Enfance,” France ’13 | bottle: 69
Gevrey-Chambertin, Michel Magnien “Swuvrees-Vielles Vignes,” France ’13 | bottle: 110
Gevrey-Chambertin, Thibault Liger-Belair “la Croix des Champs,” France ’14 | bottle 150
Nuits-Saint-Georges, Henri Gouges, France ’14 | bottle: 140
Nuits-Saint-Georges, Gachot-Monot “Aux Crots,” France ’13 | bottle: 155
Nuits-Saint-Georges Premier Cru, Henri Gouges “Les Vaucrains,” France ’14 | bottle: 225
Pommard Premier Cru, Jean Marc-Boillot “Jarollieres,” France ’14 | bottle: 185
Chambolle-Musigny Premier Cru, Meo-Camuzet Les Feusselottes,” France ’14 | bottle 300

MERLOT/MALBEC

Novelty Hill Merlot, Columbia Valley, WA ’13 | bottle: 50
Rombauer Merlot, Napa, CA ‘13 | bottle: 82
Shafer Merlot, Napa, CA ‘14 | bottle: 135
Catena “High Mountain Vines” Malbec Mendoza, ARG ’13 | bottle: 52
Cuvelier los Andes “Grand Vin,” Mendoza, ARG ’09 | bottle: 75
O. Fournier “Alfa Crux” Malbec, Uco Valley, ARG ‘10 | bottle: 90
Triguedina “Clos Triguedina,” Cahors, France ’10 | bottle 75

SYRAH/ RHONE-STYLE BLENDS

Sine Qua Non Grenache, CA ’13 | bottle: 325
Krupp Brothers “Black Bart-Stagecoach Vineyard,” Napa, CA ’10 | bottle: 100
Stolpman Vineyards “Hilltops,” Santa Ynez, CA ‘11 | bottle: 100
Nickel & Nickel “Darien Vineyard,” Russian River Valley, CA ’12 | bottle: 115
Sine Qua Non Syrah, CA ’13 | bottle: 325
Vacqueyras, Garrigue, France ’14 | bottle: 59
St Joseph, Becherus, France ‘12 | bottle: 75
Crozes-Hermitage, Julien Cecillon “Les Marguerites,” France ’14 | bottle: 80
Chateauneuf-du-Pape, Brunie “Telegramme,” France ‘14 | bottle: 92
Cote Rotie, St Cosme, France ’13 | bottle: 155
Cornas, A. Clape “Renaissance,” France ’14 | bottle 175

ZINFANDEL

Hendry “Block 28,” Napa, CA ‘13 | bottle: 78
Ridge “Geyserville,” Sonoma, CA ’14 | bottle: 95
Elyse “Morisoli,” Napa, CA ‘13 | bottle: 80
Turley “Old Vines,” CA ‘14 | bottle: 88
Robert Biale Vineyards “Old Kraft Vineyard,” Napa, CA ’13 | bottle: 110

CABERNET/BORDEAUX-STYLE BLENDS

Andrew Geoffrey, Diamond Mtn. District, Napa, CA ’07 | bottle 175
Bond Estates “St. Eden,” Oakville, CA ’10 | bottle: 650
Bryant Family “Bettina,” Napa, CA ’10 | bottle: 1100
Cade, Howell Mountain, CA ’13 | bottle: 200
Caravan by Darioush, Napa, CA ’13 | bottle: 115
Caymus, Napa, CA ’14 | bottle: 185
Cenyth, Sonoma, CA ’10 | bottle: 100
Conn Creek “Anthology,” Napa, CA ’13 | bottle: 90
Corison, Napa, CA ’13 | bottle: 210
Chateau Montelana, Napa, CA ’06 | bottle: 325
Chateau Montelana, Napa, CA ’08 | bottle: 325
Chimney Rock, Stags Leap District, Napa, CA ’13 | bottle: 180
Cliff Lede, Stags Leap-Napa, CA ’13 | bottle: 160
Coup de Foudre “37.2″, Napa Valley, CA ’12 | bottle: 185
Delectus “Argentum,” Knights Valley, CA ’12 | bottle: 65
Double Back, Walla Walla, WA ’12 | bottle: 220
Elizabeth Spencer, Napa, CA ’13  | bottle: 95
Encosta by Gandona, Napa, CA ’13 | bottle: 140
Edict Proprietary Blend, Napa, CA ’10 | bottle: 95
Enfield Wine Co., Fort Ross-Seaview, Sonoma, CA ’12 | bottle: 90
Gandona, Napa, CA ’13 | bottle: 300
Harlan Estate, Napa Valley, CA ’10 | bottle: 1300
Honig, Napa Valley, CA ’14 | bottle: 88
J Lohr “Hilltop,” Paso Robles, CA ’13 | bottle: 66
Januik, Columbia Valley, WA ’13 | bottle: 75
Lewis, Napa, CA ’14 | bottle: 210
Lyndenhurst by Spottswoode, Napa, CA ’12 | bottle: 162
Mira, Napa, CA ’12 | bottle: 70
Mt. Brave, Mount Veeder, CA ’12 | bottle: 135
Nickel & Nickel “C.C. Ranch,” Napa, CA ’13 | bottle: 160
Opus One, Napa, CA ’05 | bottle: 700
Opus One, Napa, CA ’09 | bottle: 625
Paradigm, Napa, CA ’12 | bottle: 175
Paul Hobbs “Crossbarn,” Napa, CA ’13 | bottle: 110
Peter Michael Winery “L’Esprit des Pavots,” Knight Valley, CA ’13 | bottle: 185
Porter Family Vineyards “Cave Dwellers Blend,” Napa, CA ’10 | bottle 130
Powers “Champoux Vineyard,” Horse Heaven Hills, Columbia Valley, WA ’12 | bottle: 69
Raymond “Reserve,” Napa, CA ’13 | bottle: 89
Regusci, Napa, CA ’13 | bottle: 135
Revana “Estate,” Napa, CA ’13 | bottle: 250
Ridge “Monte Bello,” Santa Cruz Mtns, CA ’12 | bottle: 275
Robert Craig, Mt. Veeder, CA ’13 | bottle: 150
Rudd “Oakville Estate,” Napa, CA ’12 | bottle: 275
Silver Oak, Alexander Valley, CA ’12 | bottle 175
Stags Leap Wine Cellars “Artemis,” Napa, CA ’13 | bottle: 115
Steltzner, Napa, CA ’12 | bottle: 80
Tournesol “Proprietay Blend,” Napa, CA ’10 | bottle: 150
Happy Canyon “Piocho,” Santa Barbara, CA ’10 | bottle: 88
Cabernet Franc, Ballentine Vineyards, Napa, CA ’13 | bottle 88
Chinon, Philippe Alliet Vielles Vignes, France ’14 | bottle: 75
Chateau Haut-Bailly, Pessac-Leognan, France ’14 | bottle: 59
Chateau Baraillots “Cru Artisan,” Margaux, France ’13 | bottle: 85
Chateau Poujeaux, Moulis-En-Medoc, France ’09 | bottle: 135
Chateau Batailley, Pauillac, France ’11 | bottle: 145
Segla by Chateau Rauzan, Margaux, France ’09 | bottle: 150
Chateau Ducru-Beaucaillou, St Julien, France ’06 | bottle: 400
Clos Beauregard, Pomerol, France ’12 | bottle: 125
Chateau Nenin, Pomerol, France ’00 | bottle: 325
Chateau Montlabert Grand Cru, St Emilion, France ’09 | bottle: 150

WORLD REDS

Barbera d’Alba, Vajra, Piedmont, Italy ’14 | bottle: 55
Barbaresco, Cantine del Glicine “Currá,” Piedmont Italy ’11 | bottle: 125
Barolo, Gianni Gagliardo, Piedmont, Italy ’12 | bottle: 120
Barolo, Oddero “Villero”, Piedmont Italy ’11  | bottle: 160
Nebbiolo, Angelo Negro “Sudisfa” Reserva Piedmont, Italy ’12  | bottle: 135
Amarone, La Giaretta, Veneto, Italy ’13 | bottle: 85
Brunello di Montalcino, Molino di Sant’Antimo,Tuscany, Italy ’11 | bottle 90
Brunello di Montalcino, Argiano, Tuscany, Italy ’11 | bottle: 130
Vino Nobile di Montepulciano, Avignonesi, Tuscany ‘13 | bottle: 78
SuperTuscan, Tolaini “Valdisanti,” Tuscany, Italy ’11 | bottle: 80
Sangiovese, La Spinetta “Il Nero di Casanova,” Tuscany, Italy ’12 | bottle: 59
Taurasi, Terradora, Campania, Italy ‘10 | bottle: 65
Aglianico del Vulture, Cantine del Notaio “Il Sigillo,” Basilicata, Italy ’09 | bottle: 100
Sardon del Duero, Abadia Retuerta “Seleccion Especial,” Spain ’12 | bottle: 82
Vega-Sicilia “Valbuena 5,” Ribero del Duero, Spain ’11 | bottle: 250
Bodegas Epifanio Rivera Erial Tinto Fino, Ribero del Duero, Spain ’12 | bottle: 85
Rioja, Sierra Cantabria “Unica,” Spain ’11 | bottle: 65
Rioja, La Rioja Alta “Vina Ardanza,” Reserva Spain ’07 | bottle: 75
Priorat, Marco Abella “Mas Mallola,” Spain ’08 | bottle: 98
Glenelly Grand Vin, Stellenbosch, S Africa ’09 | bottle: 59

MAGNUMS

Chappellet Cabernet Sauvignon, Napa, CA ’11 | bottle: 225
Chateau Montelana “Estate” Cabernet Sauvignon, Napa, CA ’07 | bottle: 650
Turnbull Cabernet Sauvignon, Napa, CA ’13 | bottle: 225
Jordan Cabernet Sauvignon, Alexander Valley, CA ’08 (Jeroboam-3L)  | bottle: 1000

BOURBON

Angels’s Envy $9

Basil Hayden $12

Larceny $7

Woodford $12

Woodford Double Oak $14

Woodford Masters $24

Knob Creek $10

Knob Creek Single Barrel $12

Bookers $13

Bulleit $8

Bulleit Rye $8

Buffalo Trace $10

Rittenhouse Rye $8

Templeton Rye $12

High West Double Rye $8

High West American Reserve $10

Four Roses Small Batch $8

Four Roses Single Barrel $10

Elijah Craig Small Batch $9

 

SINGLE MALT SCOTCH

Aberlour 18 $24

Glenfiddich 12 $12

Glenlivet 12 $12

Glenlivet 15 $15

Glenlivet 18 $22

Glenmorangie 10 $14

Lagavulin 16 $20

Macallan 12 $15

Macallan 18 $36

Oban 14 $16

Scapa 16 $19

Talisker 10 $16

 

Blends

Johnnie Walker Red $10

Johnnie Walker Black $12

Johnnie Walker Blue $60

 

SPECIALTY COCKTAILS

Pear Pressure

Honeysuckle Vodka, Pear Puree, Fresh Lemon, Vanilla Syrup, Soda. 10

Grumpy Old Man

Gin, Cranberry Juice, Sweet Vermouth, Maple Syrup, Muddled Cranberries, Rosemary Sprig, Topped with Champagne. 12

Woody

High West Double Rye, Carpano Antica, Molasses Bitters, Brandied Cherry. 12

Guilt-Tea Pleasure

Picso Brandy, Hibiscus Tisane Cubes, Honey Syrup, Fresh Lime. 10

Broad & Stormy

Jameson Whiskey, Apple Juice, Fresh Lemon, Spindrift Ginger Beer. 10

Tequila Me Softly

Thai Chili Pepper Tequila, Pama Liquer, Kaffir Lime Syrup, Lemon Juice, Soda. 12

Smoking Gun

Bulliet Bourbon, Orange Liqueur, Lemon Juice, Smoked Whiskey Sugar Rim. 10

Berry White Mocktail

Pomegranate Puree, Apple Juice, Grenadine, Pink Sugar Rim. 8

 

ON TAP

In-Cider Scoop

Apple Cider, Applejack Brandy, fresh lemon juice. 12

DESSERT SELECTIONS

Frozen Coconut Key Lime Pie

Pineapple Rum Sauce, Toasted Coconut | 12

New York Style Cheesecake

Strawberry Coulis, Lemon Sugar Cookie | 12

Apple Crisp

Almond Streusel, Vanilla Ice Cream | 12

Carrot Cake

Butter Cream frosting, Pecan Crust, creme Anglaise | 12

Chocolate Layer Cake

Berry Coulis, Chocolate Crumble, Malted Milk Ice Cream | 13

Chocolate Peanut Butter Pie

Oreo Crumb Crust, Chocolate Drizzle, Caramelized Peanuts | 12

Vanilla Bean Crème Brûlée

Seasonal Fruit | 9

Trio of Housemade Sorbets

Seasonal Selections | 8

Artisanal Cheese Plate

Goat. Sheep. Cow. Lavash Crackers, Seasonal Accompaniments | 14

 

DESSERT WINES

Fonseca “Bin 27” Ruby NV | 8
Taylor Fladgate 10 Year Tawny | 12
Taylor Fladgate 20 Year Tawny | 17
Broadbent “Malmsey 10Year Madeira | 13
G.D. Vajra Moscato d’Asti 2015  | 12
Dolce Far Niente | 20
Chateau Gravas Sauternes 2010 | 9
Lemoncello | 8
Southern Amaro Liqueur | 12
Fernet Branca Menta | 12
Aperol | 8

 

COGNAC

Courvoisier VS | 10
Hennessy VSOP | 17
Remy Martin 1738 | 14
Remy Martin XO | 32
Waqar Pisco | 10

 

DESSERT SPECIALTY COCKTAILS

Chocolate Martini

Godiva White and Dark Chocolate, Stoli Vanilla | 12

Espresso Martini

Espresso, Kaluha, Stoli Vanilla | 12

Toast Crunch

Rumchata, Meyer’s Rum, Cinnamon | 12

Banana Cream Pie

Captain Morgan, Bananas Liqueur, Tuaca and Cream | 12

Orange Creamsicle

Orange vodka, Liquor 43, Orange Juice, Cream | 12

Key Lime Pie

Vanilla vodka, Liquor 43, Lime Juice, Cream | 12

Bar Menu

Available in Bar Area Only | Monday – Friday, 5-7 pm

 

Deviled Eggs with Fried Oysters $12

Crispy Fried Shrimp $12
roasted Red Pepper Remoulade, mixed Greens Salad, Cherry Tomato

5oz Carved CAB Tenderloin $18
Béarnaise sauce, Truffled Frites

Crab Cake Sandwich $17
grilled Onions, Bibb Lettuce, Tomato, spicy Aioli and Challah Bun with Truffled Frites

House Ground CAB Burger $12
grilled Onions, Bibb Lettuce, Fontina Cheese and Challah Bun
add Bacon $3
substitute housemade Pimento Cheese $1

~

Happy Hour Drink Specials

Domestic Beers $3
House Liquor $4
Top Shelf Liquor $7
Red and White Wine $7

~

Happy Hour Bar Menu

Deviled Eggs with Fried Oysters $12
Crispy Fried Shrimp $12
Crab Cake Sandwich $17
5 oz. Sliced CAB Tenderloin $18
House Ground CAB Burger $12

~

Sundays

Bar Menu available 5 – 7 pm
Half Price Bottles of Wine available 5 – 10 pm

APPETIZERS

CARPACCIO OF BEEF *
horseradish and whole grain mustard aioli, parmigiano-reggiano, toasted baguette. 15

PAN SEARED HUDSON VALLEY FOIE GRAS
brioche french toast, meyer lemon marmalade, candied nuts, strawberriese. 21

BUTCHER’S PLATE
assortment of charcuterie with traditional accompaniments. 19
add artisanal cheeses. 14

Goat.Sheep.Cow ARTISANAL CHEESE PLATE
local honey comb and housemade lavash crackers. 16

STEAK TARTARE *
quail egg, herb aioli, cornichons, crostini. 16

PAN SEARED SEA SCALLOPS
roasted turnips and brussels, charred broccolini, carrot caramel, bacon gremolata. 16

CLASSIC SHRIMP COCKTAIL
housemade sauce. 16

OYSTERS ROCKEFELLER
traditional preparation. 3.25 each

OYSTERS ON THE HALF-SHELL *
market price

SALADS

THE “OAK” HOUSE SALAD
mixed chopped romaine, mesclun greens, hard-boiled eggs, tomatoes, cucumbers, red onions, crispy pancetta, creamy herb vinaigrette. 13

KURIOS FARMS BIBB LETTUCE SALAD
ambrose farms cherry tomatoes, bacon lardons, danish blue cheese, blue cheese dressing. 13

TRADITIONAL CAESAR SALAD
herbed croutons, shaved parmigiano-reggiano, white anchovy filet. 12

LOCAL GREENS SALAD
bitter greens, pickled roasted beets, candied pecans, shaved radish, goat cheese, compressed pickled apples, apple vinaigrette. 14

ADD TO YOUR SALAD
grilled chicken breast. 12
grilled local shrimp. 14
grilled steak*. 17
8 oz. lobster tail. 24

OAK SPECIALITIES

THE “OAK” BURGER* 10 oz.
signature blend of cab NY strip, filet and brisket, grilled onions, tomato, bibb, fontina cheese, brioche bun with hand cut truffle fries. 19
add bacon. 3

PAN SEARED CRISPY LOCAL CHICKEN
broken rice, pickled shiitake mushrooms, roasted brussels sprouts, bacon lardons, pan jus. 28

HOUSEMADE CRAB FETTUCINNI
domestic jumbo lump crab, english peas, arugula, garlic confit, preserved lemon, lobster fumet. 29

CLASSIC BOLOGNESE
pancetta, pork, beef. 25

VEGETARIAN PLATE
22

BRAISED SHORT RIBS
farro, roasted root vegetables, arugula, pickled roasted beets, sweet soy glaze. 34

LOCAL MARKET SEAFOOD SELECTION
chefs daily preparation. market price

JUMBO LUMP CRAB CAKES
shaved radish, pickled red onions, local greens, pickled mustard seeds, tomato root vegetable purees. 36

“MIXED GRILL”*
5oz. filet, 7oz. PRIME NY strip, 1-double Colorado lamb chop, brussel sprouts, cipollini onions, rosemary bordelaise. 57

VEGAN OPTIONS AVAILABLE

CLASSIC STEAKS

8oz. CAB* filet mignon*. 41

12oz. CAB* filet mignon*. 59

CAB* Prime 16oz. boneless ribeye*. 54

CAB* Prime 14oz. new york strip*. 53

5 oz. Carved CAB*  tenderloin* and frites

béarnaise, truffled pomme frites. 25

ADDITIONS

jumbo lump crab cake. 17
lump crab oscar. 17
scallop oscar. 16
grilled shrimp. 14
8oz. lobster tail. 24

FAMILY STYLE SIDES

whipped potatoes. 9
smokey bacon macaroni & cheese. 10
lobster mac and cheese. 17
roasted mushrooms. 12
brussels sprout, sweet soy, pancetta, red onions. 11
farro risotto style, pickled shiitakes, kale. 11
seasonal roasted root vegetables. 10
truffled pomme frites. 10
creamed spinach, parmigiano-reggiano. 12
french fried onions. 9
braised collard greens, benton’s bacon. 10
roasted jalapeño cornbread. 9
broccolini, bread crumb gremolata. 11

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk for foodborne illness.

Below menu is updated periodically and may be subject to change.

WINES BY THE GLASS

Brut Rose, JCB No.69, Burgundy, France NV

Billecart-Salmon, Brut Reserve, Champagne, France NV

Prosecco, Adriano Adami “Garbel,” Treviso Brut, Veneto, Italy NV

Sauvignon Blanc, Chateau Roc Meynard Bordeaux Blanc, France ’14

Pinot Grigio, Hofstetter, Alto Adige, Italy ’15

Riesling, Urban, Mosel, Germany ’15

Pinot Blanc, Domaine Ostertag “Barriques,” Alsace, France ’14

Chardonnay, Raymond “Reserve,” Carneros-Napa, CA ’14

Chardonnay, “Truchard,” Napa, CA ’15

Pinot Noir, Davis Bynum “Jane’s Vineyard,” Russian River, CA ’14

Pinot Noir, Sokol Blosser, Willamette Valley, OR ’12

Pinot Noir, Arcadian “Sleepy Hollow Vineyard,” Santa Lucia Highlands, CA ’08

Red Blend, Glenelly “Estate Reserve,” Stellenbosch, South Africa ’09

Syrah, Mira “Hyde Vineyard,” Napa, CA ’12

Malbec, Susana Balbo, Uco Valley- Mendoza, Argentina ’13

Cabernet Sauvignon, Eberle, Paso Robles, CA ’13

Cabernet Sauvignon, Double Canyon, Horse Heaven Hills, WA ’14

Cabernet Sauvignon, ZD, Napa, CA ’13

12

18

11

11

11

9

14

12

18

14

16

20

14

16

11

12

15

22

58

89

43

43

43

35

55

47

71

55

63

79

55

63

43

47

59

87

WHITE WINE

Sauvignon Blanc, Silverado “Miller Ranch,” Napa, CA ’15

Sauvignon Blanc, Paddy Borthwick, Wairarapa, New Zealand ’15

Sancerre, Vincent Delaporte, Loire, France ’15

Bordeaux, Chateau Carbonnieux Grand Cru, France ’13

Riesling, Dopff & Irion, Alsace, France ’14

Gaja “Rossj-Bass,” Piedmont, Italy ’13

Fiano di Avellino, Terredora, Campania, Italy ’14

Gruner Veltliner, Schloss Gobelsberg, Kamptal, Austria ’14

59

45

58

95

38

120

55

58

Hermitage Blanc, “Chante-Alouette,” Rhone Valley, France ’12

Mersault, Thierry et Pascale Matrot, France ’14

Chassagne-Montrachet, Phillipe Colin, France ’12

Chardonnay, J Lohr “October Night,” Monterey, CA ’14

Chardonnay, Failla, Sonoma Coast, CA ’14

Chardonnay, Cakebread Cellars, Napa, CA ’14

Chardonnay, Lioco “Hanzell,” Sonoma, CA ’14

Chardonnay, Kistler “Les Noisetiers,” Sonoma, CA ’14

Chardonnay, Peter Michael Ma Belle-Fille,” Knights Valley, CA ’13

150

89

165

50

85

96

110

150

140

BUBBLES

Delamotte Brut, France NV (375 ml)

Laurent-Perrier Cuvee Rose, France NV

55

175

Billecart-Salmon “Cuvee Nicolas Francois Billecart,” France ’99

Dom Perignon, Epernay, France ’06

Krug “Grand Cuvee” Brut, France NV

210

325

375

PINOT NOIR

Belle Glos “Las Alturas,” Santa Lucia Highlands, CA ’15

En Route “Les Pommiers,” Russian River Valley, CA ’14

Hartford Court, Russian River Valley, CA ’14

Kistler, Sonoma Coast, CA ’13

Maggy Hawk “Hawkster,” Anderson Valley, CA ’12

Merry Edwards, Russian River Valley, CA ’14

Peter Michael “Ma Danseuse,” Sonoma Coast, CA ’12

Radio-Coteau “Alberigi,” Russian River Valley, CA ’13

Sea Smoke “Southing,” Sta. Rita Hills, CA ’14

Sea Smoke “TEN,” Sta. Rita Hills, CA ’14

Belle Pente “Belle Pente Vineyard,” Yamhill-Carlton, OR ’12

Cristom “Jessie’s Vineyard,” Eola-Amity Hills, OR ’13

Domaine Drouhin, Willamette Valley, OR ’14

Domaine Serene “Yamhill Cuvee,” Willamette, OR ’13

87

90

78

180

145

125

160

125

150

200

82

120

105

115

Elk Cove, Willamette Valley, OR ’14

Elk Cove “Mount Richmond,” Yamhill-Carlton, OR ’14

Evening Land, Eola-Amity Hills, OR ’13

Ken Wright “Freedom Hill” Yamhill-Carlton, OR ’15

Patricia Green Cellars “Freedom Hill-Dijon 115″ Willamette, OR ’13

Robert Sinsky, Carneros, CA ’12

Santenay, Girardin “Terre D’Enfance,” France ’13

Gevrey-Chambertin, “Swuvrees-Vielles Vignes,” France ’13

Gevrey-Chambertin, “la Croix des Champs,” France ’14

Nuits-Saint-Georges, Henri Gouges, France ’14

Nuits-Saint-Georges, Gachot-Monot “Aux Crots,” France ’13

Nuits-Saint-Georges Premier Cru, “Les Vaucrains,” France ’14

Pommard Premier Cru, Jean Marc-Boillot “Jarollieres,” France ’14

Chambolle-Musigny Premier Cru, “Les Feusselottes,” France ’14

65

120

75

140

95

88

69

110

150

140

155

225

185

300

SYRAH/ RHONE-STYLE BLENDS

Sine Qua Non Grenache, CA ’13

Krupp Brothers “Black Bart-Stagecoach,” Napa, CA ’10

Stolpman Vineyards “Hilltops,” Santa Ynez, CA ’11

Nickel & Nickel “Darien Vineyard,” Russian River Valley, CA ’12

Sine Qua Non Syrah, CA ’13

325

100

100

115

325

Vacqueyras, Garrigue, France ’14

St Joseph, Becherus, France ’12

Crozes-Hermitage, Julien Cecillon “Les Marguerites,” France ’14

Chateauneuf-du-Pape, Brunier “Telegramme,” France ’14

Cote Rotie, St Cosme, France ’13

Cornas, A. Clape “Renaissance,” France ’14

59

75

80

92

155

175

ZINFANDEL

Hendry “Block 28,” Napa, CA ’13

Ridge “Geyserville,” Sonoma, CA ’14

Elyse “Morisoli,” Napa, CA ‘13

78

95

80

Turley “Old Vines,” CA ’14

Robert Biale Vineyards “Old Kraft Vineyard,” Napa, CA ’13

88

110

MERLOT/MALBEC

Novelty Hill Merlot, Columbia Valley, WA ’13

Rombauer Merlot, Napa, CA ‘13

Shafer Merlot, Napa, CA ‘14

50

82

135

Catena “High Mountain Vines” Malbec Mendoza, ARG ’13

Cuvelier los Andes “Grand Vin,” Mendoza, ARG ’09

O. Fournier “Alfa Crux” Malbec, Uco Valley, ARG ’10

Triguedina “Clos Triguedina,” Cahors, France ’10

52

75

90

75

CABERNET/BORDEAUX-STYLE BLENDS

Andrew Geoffrey, Diamond Mtn. District, Napa, CA ’07

Bond Estates “St. Eden,” Oakville, CA ’10

Bryant Family “Bettina,” Napa, CA ’10

Cade, Howell Mountain, CA ’13

Caravan by Darioush, Napa, CA ’13

Caymus, Napa, CA ’14

Cenyth, Sonoma, CA ’10

Conn Creek “Anthology,” Napa, CA ’13

Corison, Napa, CA ’13

Chateau Montelana, Napa, CA ’06

Chateau Montelana, Napa, CA ’08

Chimney Rock, Stags Leap District, Napa, CA ’13

Cliff Lede, Stags Leap-Napa, CA ’13

Coup de Foudre “37.2″, Napa Valley, CA ’12

Delectus “Argentum,” Knights Valley, CA ’12

Double Back, Walla Walla, WA ’12

Elizabeth Spencer, Napa, CA ’13

Encosta by Gandona, Napa, CA ’13

Edict Proprietary Blend, Napa, CA ’10

Enfield Wine Co., Fort Ross-Seaview, Sonoma, CA ’12

Gandona, Napa, CA ’13

Harlan Estate, Napa Valley, CA ’10

Honig, Napa Valley, CA ’14

J Lohr “Hilltop,” Paso Robles, CA ’13

Januik, Columbia Valley, WA ’13

Lewis, Napa, CA ’14

Lyndenhurst by Spottswoode, Napa, CA ’12

Mira, Napa, CA ’12

Mt. Brave, Mount Veeder, CA ’12

175

650

1100

200

115

185

100

90

210

325

325

180

160

185

65

220

95

140

95

90

300

1300

88

66

75

210

162

70

135

Nickel & Nickel “C.C. Ranch,” Napa, CA ’13

Opus One, Napa, CA ’05

Opus One, Napa, CA ’09

Paradigm, Napa, CA ’12

Paul Hobbs “Crossbarn,” Napa, CA ’13

Peter Michael Winery “L’Esprit des Pavots,” Knight Valley, CA ’13

Porter Family Vineyards “Cave Dwellers Blend,” Napa, CA ’10

Powers “Champoux Vineyard,” Horse Heaven Hills, WA ’12

Raymond “Reserve,” Napa, CA ’13

Regusci, Napa, CA ’13

Revana “Estate,” Napa, CA ’13

Ridge “Monte Bello,” Santa Cruz Mtns, CA ’12

Robert Craig, Mt. Veeder, CA ’13

Rudd “Oakville Estate,” Napa, CA ’12

Silver Oak, Alexander Valley, CA ’12

Stags Leap Wine Cellars “Artemis,” Napa, CA ’14

Steltzner, Napa, CA ’12

Tournesol “Proprietay Blend,” Napa, CA ’10

Happy Canyon “Piocho,” Santa Barbara, CA ’10

Cabernet Franc, Ballentine Vineyards, Napa, CA ’13

Chinon, Philippe Alliet Vielles Vignes, France ’14

Chateau Haut-Bailly, Pessac-Leognan, France ’14

Chateau Bairraillots “Cru Artisan,” Margaux, France ’13

Chateau Poujeaux, Moulis-En-Medoc, France ’09

Chateau Batailley, Pauillac, France ’11

Segla by Chateau Rauzan, Margaux, France ’09

Chateau Ducru-Beaucaillou, St Julien, France ’06

Clos Beauregard, Pomerol, France ’12

Chateau Nenin, Pomerol, France ’00

Chateau Montlabert Grand Cru, St Emilion, France ’09

160

700

625

175

110

185

130

69

89

135

250

275

150

275

175

115

80

150

88

75

59

85

135

145

150

400

125

325

150

WORLD REDS

Barbera d’Alba, Vajra, Piedmont, Italy ’14

Barbaresco, “Currá,” Piedmont Italy ’11

Barolo, Gianni Gagliardo, Piedmont, Italy ’12

Barolo, Oddero “Villero”, Piedmont Italy ’11

Nebbiolo, Angelo Negro “Sudisfa” Reserva, Piedmont Italy ’12

Amarone, La Giaretta, Veneto, Italy ’13

Brunello di Montalcino, Molino di Sant’Antimo,Tuscany, Italy ’11

Brunello di Montalcino, Argiano, Tuscany, Italy ’11

Vino Nobile di Montepulciano, Avignonesi, Tuscany ‘13

SuperTuscan, Tolaini “Valdisanti,” Tuscany, Italy ’11

55

125

120

160

135

85

90

130

78

80

Sangiovese, La Spinetta “Il Nero di Casanova,” Tuscany, Italy ’11

Taurasi, Terradora, Campania, Italy ‘10

Aglianico del Vulture, Cantine del Notaio, “Il Sigillo,” Basilicata, Italy ’09

Sardon del Duero, Abadia Retuerta “Seleccion Especial,” Spain ’12

Vega-Sicilia “Valbuena 5,” Ribero del Duero, Spain ’11

Bodegas Epifanio Rivera Erial Tinto Fino, Ribero del Duero, Spain ’12

Rioja, Sierra Cantabria “Unica,” Spain ’11

Rioja, La Rioja Alta “Vina Ardanza,” Reserva, Spain ’07

Priorat, Marco Abella “Mas Mallola,” Spain ’08

Glenelly Grand Vin, Stellenbosch, S Africa ’09

59

65

100

82

250

85

65

75

98

59

MAGNUMS

Chappellet Cabernet Sauvignon, Napa, CA ’11

Chateau Montelana “Estate” Cabernet Sauvignon, Napa, CA ’07

225

650

Turnbull Cabernet Sauvignon, Napa, CA ’13

Jordan Cabernet Sauvignon, Alexander Valley, CA ’08 (Jeroboam-3L)

225

1000

Bourbon

Angels’s Envy

Basil Hayden

Larceny

Woodford

Woodford Double Oak

Woodford Masters

Knob Creek

Knob Creek Single Barrel

Bookers

Bulleit

Bulleit Rye

Buffalo Trace

Rittenhouse Rye

Templeton Rye

High West Double Rye

High West American Reserve

Four Roses Small Batch

Four Roses Single Barrel

Elijah Craig Small Batch

SINGLE MALT SCOTCH

Aberlour 18

Glenfiddich 12

Glenlivet 12

Glenlivet 15

Glenlivet 18

Glenmorangie 10

Lagavulin 16

Macallan 12

Macallan 18

Oban 14

Scapa 16

Talisker 10

BLENDS

Johnnie Walker Red

Johnnie Walker Black

Johnnie Walker Blue

$9

$12

$7

$12

$14

$24

$10

$12

$13

$8

$8

$10

$8

$12

$8

$10

$8

$10

$9

24

12

12

15

22

14

20

15

36

16

19

16

10

12

60

COCKTAILS

Pear Pressure

Grumpy Old Man

Woody

Guilt-Tea Pleasure

Broad & Stormy

Tequiling Me Softly

Smoking Gun

Berry White Mocktail

In-Cider Scoop (on tap)

Honeysuckle Vodka, Pear Puree, Fresh Lemon, Vanilla Syrup, Soda.

Gin, Cranberry Juice, Sweet Vermouth, Maple Syrup, Muddled Cranberries, Rosemary Sprig, Champagne topper.

High West Double Rye, Carpano Antica, Molasses Bitters, Brandied Cherry.

Picso Brandy, Hibiscus Tisane Cubes, Honey Syrup, Fresh Lime.

Jameson Whiskey, Apple Juice, Fresh Lemon, Spindrift Ginger Beer.

Thai Chili Pepper Tequila, Pama Liquer, Kaffir Lime Syrup, Lemon Juice, Soda.

Bulliet Bourbon, Orange Liqueur, Lemon Juice, Smoked Whiskey Sugar Rim.

Pomegranate Puree, Apple Juice, Grenadine, Pink Sugar Rim.

Apple Cider, Applejack Brandy, fresh lemon juice.

10

12

12

10

10

12

10

8

12

DESSERT SELECTIONS

Frozen Coconut Key Lime Pie

New York Style Cheesecake

Apple Crisp

Carrot Cake

Chocolate Layer Cake

Chocolate Peanut Butter Pie

Vanilla Bean Crème Brûlée

Trio of Housemade Sorbets

Artisanal Cheese Plate

Pineapple Rum Sauce, Toasted Coconut

Strawberry Coulis, Lemon Sugar Cookie

Almond Streusel, Vanilla Ice Cream

Butter Cream frosting, Pecan Crust, Crème Anglaise

Berry Coulis, Chocolate Crumble, Malted Milk Ice Cream

Oreo Crumb Crust, Chocolate Drizzle, Caramelized Peanuts

Seasonal Fruit

Seasonal Selections

Goat, Sheep, & Cow. Lavash Crackers, Seasonal Accompaniments

12

12

12

12

13

12

9

8

14

Desert Wines

Fonseca “Bin 27″ Ruby NV

Taylor Fladgate 10 Year Tawny

Taylor Fladgate 20 Year Tawny

Broadbent “Malmsey 10Year Madeira

G.D. Vajra Moscato d’Asti 2015

Dolce Far Niente

Chateau Gravas Sauternes 2010

Lemoncello

Southern Amaro Liqueur

Fernet Branca Menta

Aperol

COGNAC

Courvoisier VS

Hennessy VSOP

Remy Martin 1738

Remy Martin XO

Waqar Pisco

8

12

17

13

12

20

9

8

12

12

8

10

17

14

32

10

DESSERT SPECIALTY COCKTAILS $12

Chocolate Martini

Espresso Martini

Toast Crunch

Banana Cream Pie

Orange Creamsicle

Key Lime Pie

Godiva White and Dark Chocolate, Stoli Vanilla

Espresso, Kaluha, Stoli Vanilla

Rumchata, Meyer’s Rum, Cinnamon

Captain Morgan, Banana Liqueur, Tuaca and Cream

Orange vodka, Liquor 43, Orange Juice, Cream

Vanilla vodka, Liquor 43, Lime Juice, Cream

Bar Menu

Available in Bar Area Only | Monday – Friday, 5-7 pm

Deviled Eggs with Fried Oysters $12

Crispy Fried Shrimp $12
roasted Red Pepper Remoulade, mixed Greens Salad, Cherry Tomato

5oz Carved CAB Tenderloin $18
Béarnaise sauce, Truffled Frites

Crab Cake Sandwich $17
grilled Onions, Bibb Lettuce, Tomato, spicy Aioli and Challah Bun with Truffled Frites

House Ground CAB Burger $12
grilled Onions, Bibb Lettuce, Fontina Cheese and Challah Bun
add Bacon $3
substitute housemade Pimento Cheese $1

~

Happy Hour Drink Specials

Domestic Beers $3
House Liquor $4
Top Shelf Liquor $7
Red and White Wine $7

~

Happy Hour Bar Menu

Deviled Eggs with Fried Oysters $12
Crispy Fried Shrimp $12
Crab Cake Sandwich $17
5 oz. Sliced CAB Tenderloin $18
House Ground CAB Burger $12

~

Sundays

Bar Menu available 5 – 7 pm
Half Price Bottles of Wine available 5 – 10 pm