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Oak Café Menus

Oak Café 

916.484.8526

 Menu Subject to Change

Entree only $13 -

Entree plus one course $15 -

Entree plus two courses $17 -

Includes Soda, Tea, Lemonade, or Coffee

 

 




SACRAMENTO  - Del Rio Botanicals Farm - September 13, 14 & 15
Starters
Corn Soup - crema, ancho puree, onion-corn shoot popalo salad
Watermelon- Nopales Salad - cotija cheese, mixed cucumbers, radish, watermelon-lime citronette

Entrees
La Plancha Shrimp Tacos - green chili adobo, Abuelita Bonita tortillas, black beans
Chayote Casserole - Oaxaca cheese, poblano chiles, corn, queso anejo, crumbs
Burger:  Chile Relleno on top, ranchero sauce, barely pickled slaw, telera roll
Pizza:  prosciutto, squash blossoms, tomatoes, herbed mozzarella, Valley Ford Highway 1 cheese

Dessert

Sundae - vanilla bean ice cream, crumbled churros, cajeta
Ibarra Cream Pie - bananas, wedding cookie shell

  

LATE SUMMER VEGETABLES - September 20, 21 & 22
Starters
Tartine:  white bean puree, fennel, mushrooms, lemon cucumbers, fresh herbs, citrus sea salt
Salad:  Pole beans, toy box tomatoes mint, basil, scallions, pink radish-feta vinaigrette

Entrees

Goat Cheese Croquettes - fire roasted summer squash, frisee, lentils, preserved lemon
Pimiento Souffle - crispy potato cake, green tomato chutney
Ravioli - spinach, garlic confit, corn, parmesan rind broth, herb butter
Burger:  double bacon, double cheese, caramelized onions, red onions, deli mustard, aioli, greens

Pizza:  Margherita - tomato, fiore de latte, basil

Dessert

Pate a Bombe - berries, nectarines
Three Melon Sorbets - pistachio meringue

JONNIE'S ASIAN MENU - September 27, 28 & 29

Starters

Salmon Cakes
Fresh Spring Rolls - peanut sauce

Entrees

Lemongrass Chicken
Thai Noodles with Prawns
Bahn mi Burger
Pizza:  mushrooms, greens, garlic-ginger sauce

Dessert

Almond Ice Cream Cookie Sandwich
Coconut Bread Pudding - caramel sauce

 

  

  

CUCINA CALABRESE ~ October 4, 5 & 6

Starters


Nduja - Sausage spread on grilled bread, preserved trevisio
Salad- Roasted eggplant, zucchini, arugula, basil, tomatoes, mozzarella, pressed olives

Entrees


Lasagna e Cicciari - Pasta sheets, chickpeas, fennel, tomato, garlic
Braised Pork Shoulder, red onion jam, potato Mpacchiuse (peppers, onions, oregano)
Alalunga in Agradolce - Tuna, sweet vinegar-onion sauce, fried eggplant
Burger:  Jack cheese, onion straws, jalapeño chips, fat tomato, shredded iceberg lettuce, pink sauce, fries

Pizza: Stuffed with peppers, tomato, herbs, smoked ricotta


Dessert
San Martino Tart - Figs, walnuts, almonds, honey
Licorice Gelato - Chocolate-covered spice cookies

 

  

IT'S AUTUMN NOW - October 11, 12 & 13

Starters

Arborio Rice Salad - marinated beet greens, burrata, hazelnuts
Mushroom Farro Soup - fennel pesto

Entrees

Pork Ribs - apricot-pear barbeque sauce, bacon beans, quick pickled cabbage, rattlesnake bacon beans
Crispy Fried Whole Trout - mashed rutabagas and potatoes, red chard, garlic-herbed vinegar sauce
Pan Seared Bavette Steak Sandwich - watercress mache salad, buttermilk-horseradish dressing, fat wedge fries
Pizza: artichoke-olive tapenade, mozzarella, smoked provolone, piquillo peppers, salami, garlic chips

Desserts

Apple Tea Sorbet, butterscotch ice cream, Autumn spice snickerdoodles
Sweet Potato Pie, orange whipped yogurt, sugar roasted peanuts

  

  

ROXANNE & KENT'S MEDITERRANEAN LUNCH - October 18, 19 & 20


Starters


Tuna Crudo - Sicilian- Style
Grilled Haloumi -  pomegranate, sumac

Entrees


Baharat Spiced Duck Confit - raisin gremolata, fregola, chicory herb salad
Moroccan Braised Leg of Lamb - three beans, winter squash, kale, jeweled yogurt
Chorizo Bean Burger:   Manchego, Romesco
Pizza:  eggplant, tomato, Yukon Gold potatoes, melted onion, herb sauce, Pecorina

Desserts


Date, Orange & Olive oil Cake - salted white chocolate ice cream
Mastic Pudding - rosemary pearls, quince sorbet, sesame tuille