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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

 

*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

 

Entrees

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

 

Dessert

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

 

Entrees

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

 

Dessert

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

 

Entrees

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 

 

Dessert

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

 

Entrees

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

Dessert

 

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

 

Entrees

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

 

Dessert

Pineapple and ginger sorbet, macaroons 

 

Budin de pan con banana - Banana bread pudding, cajeta