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Oak Café Menus

Oak Café 


 Menu Subject to Change

Entree only $13 -

Entree plus one course $15 -

Entree plus two courses $17 -

Includes Soda, Tea, Lemonade, or Coffee


*Menus subject to change






February 7, 8 & 9

First Courses

Fennel Pollen Cured Salmon- Greens, sweet shallot citronette, creme fraiche 

Yellow Finn Potato & Ramp Soup - Whipped cottage cheese, Lamb sorrel pesto



Grilled Leg of Lamb - Rutabaga gratin, bruleed onion


Pappardelle, Roasted & Braised Vegetables - Artichokes, fennel, Nantes carrots, celeriac, sprouting broccoli, mushrooms, purple brussels sprouts, green olives, lemon, parsley


Pizza- Salami, olives, red onion, passata, mozzarella, provolone, Parmigianno Regianno 


Fried Fish Sandwich- Lobster mayonnaise, bib lettuce, watercress, crispy lemon, quick pickled  cucumbers, fries, malt vinegar



Purple Haze Chèvre - Dates, creamed thistle honey, cinnamon bun, spiced nuts


Chocolate Chip Cookie Flight - Cookie dough that's been made and baked today, cookie dough made 36 hours ago and baked today, Next Generation cookie dough baked today, Vanilla Ice Cream




February 14 & 15 

First Courses

Three Mushroom Toasts, Housemade Ricotta, Onion Marmalade

Smoked Oyster - Single malt whiskey infused roe



Balsamic Glazed Pork Roast - Wilted Bloomsdale spinach salad


Sturgeon, white beans, salsa verde, preserved lemon relish, fried caper berry


Polenta - Marinated Burrata, lollipop kale, braised traviso, nettles


Meat sauce, mushrooms, mozzarella - baked in a bowl under a crust - turned out upside down


Burger- Cured chuck, habanero Jack cheese, avocado smashed with lime, roasted tomatoes, shaved cabbage, Hot Cheeto dusted tots



Pink Grapefruit Panna Cotta - Olive oil cookie


Pecan Graham Cracker- Caramelia, smoky marshmallow




February 21, 22 & 23   -  
1966 Woman's Day Encyclopedia of Cookery Volumes I-III


First Courses

Sweet and Sour Buffet Meatballs - Green bell peppers, brown sugar, soy sauce


Canape Assortment - Piquant formage blanc, crab-horseradish salad, chicken liver pate



Roast Duck Bigarade - Blood orange, orange blossom honey, Champagne vinegar, black Japonica rice


Beef Fillet - Served medium-rare, sauce Bordelaise, glazed carrots, Chantilly potatoes


Cioppino - Shellfish, tomato, fennel, shallots, red chile


Pizza - Spicy Italian sausage, chard, artichoke hearts, mozzarella, smoked mozzarella, crushed tomatoes, side of buttermilk-herb dressing


Burger - Cured Chuck, bacon, shiitake steak sauce, onion rings 



Anniversary Cake- Coconut cake, orange custard, orange buttercream


Avocado Lime Pie - Macadamia pastry, gigantic meringue




Feb 28, March 1 & 2 
Jeremiah Tower

First Courses

Bunderfeish - Vegetables, tarragon vinaigrette


Avocado Salad - Papaya, spicy cress, Nicoise olives, walnut oil


The Jeremiah Tower black bean soup



Poached Chicken - Mushrooms, mint Bearnaise


Seared Scallops - Montpellier butter


Grilled Ham Hock - rocket, mustard aioli


Pizza - Quatro Pepe Goat Cheese, Roasted Potatoes, Asparagus, Farm Egg


BBQ Pulled Pork Sandwich - popcorn bun, vinegar slaw, red pepper jam



Bittersweet Chocolate Torte - Coffee ice cream


Apricot Lemon Mousse



March 7, 8 & 9   -   Kurt Spataro - Oaxaca


First Courses

Pozole verde - Oaxacan style soup of chicken, herbs, hominy, tomatillo


Citrus and avocado salad - Radish, pickled onion, kohlrabi, chile piquin


Enfrioladas - Corn tortilla, black bean puree, avocado leaf, queso cotija



Enchiladas Oaxaquenos - Chicken, mole negro, toasted sesame


Pescado en pipian verde - Market fish, sauce of seeds, herbs, and green chiles, nantes carrot


Colorodito - Pork shoulder stewed in a sauce of dried chiles, peanuts, and spices, Braised greens



Pineapple and ginger sorbet, macaroons 


Budin de pan con banana - Banana bread pudding, cajeta