DINNER MENU

🍽️ APPETIZERS

Shrimp Cocktail — 16 (GF)
Chilled shrimp, cocktail sauce, lemon, greens

Stuffed Peppers — 18 (GF)
Bell peppers, andouille sausage, cream cheese, red wine marinara

Crispy Calamari — 18
Fried calamari, sautéed peppers, onions, olives, basil, chili gastrique

Brie en Croûte — 16
Baked brie, apricot marmalade, crackers

Sauerkraut Balls — 17
Served with Santa Fe mustard & fig balsamic

Smashed French Onion Burger — 21
Double patty, swiss, provolone, caramelized onion, garlic aioli
Served with potato dippers

Served with side salad

Stuffed Salmon — 42
Shrimp & crab stuffing, lobster bisque, couscous, vegetable

Steamed Scampi — 46
Jumbo shrimp, garlic basil butter, couscous, vegetable

Served with chef’s potato & vegetable

Braised Short Ribs — 41 (GF)
Slow-braised, glace de viande

Pork Chop — 39 (GF)
Bone-in, cherry gastrique

Roasted Half Duck — 58 (GF)
Cranberry thyme reduction

Airline Chicken — 37 (GF)
Apricot demi-glace

Caesar Salad — 16
Romaine, parmesan, garlic herb croutons

The Oaks Classic — 17 (GF)
Mixed greens, cranberries, walnuts, bleu cheese, citrus vanilla dressing

Classic Wedge — 16 (GF)
Iceberg, bacon, tomato, egg, bleu cheese

Add Protein: Chicken +8 | Shrimp +12 | Salmon +13 | Steak +14

French Onion Soup — 9
Caramelized onion, sherry, swiss & provolone

Soup of the Week — 9 (GF)

Bread & Tapenade — 7
Olive tapenade, dill rolls & Italian bread

Served with side salad

Angel Hair Alfredo — 28
Roasted tomatoes, spinach
Add Chicken +8 | Shrimp +12

Cavatelli Short Rib Bolognese — 38
Braised short rib, rich bolognese

Add: Chicken +8 | Shrimp +12

Served with chef’s potato & vegetable

Filet Mignon — 60 (GF)
Grilled beef tenderloin

New York Strip — 54 (GF)
12 oz strip, peppercorn crust, apple honey butter

Chef’s Potato (GF)
Chef’s Vegetable (GF)
Couscous
Carrots (GF)
Potato Dippers (GF)

GF = Gluten Free

Consuming raw or undercooked foods may increase risk of illness