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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








October 31, November 1 & 2


First Courses


Gulf shrimp and Herb Salad Roll
chile-lime dipping sauce


BBQ Prok Spareribs
honey glaze, cucumber pickles




Vietnamese Beef & Pork Pho
oxtails, rice noodles, herbs


Thai Curry Chicken Noodle Soup
coconut milk, lemongrass, red curry


Banh Mi
grilled prok, pickled vegetables, jalapeno
sweet potato fries


maitake mushrooms, butternut squash, caramelized onions, fontina




Black Sticky Rice Pudding
mango, coconut cream, toasted sesame


Banana Fritters
cashew & salted caramel swirl ice cream


(Please Note Students are in the process of finalizing their menus. These are currently a rough draft.)


 November 7, 8, & 9
Finals for: Olivia, Jonathan, Vyctor, & Lisa


First Courses

chicken thigh simered in dashi, mirin, & soy
 lotus root,  bamboo shoots, & green beans


Ahi Poke
ginger, sesame, macadamia nuts, seaweed




Stir Fried Pork Belly
Ginger,  Onions, & pea sprouts
 sushi rice ice


Slow Cooked Spiced Lamb Shank
Orange, Olive Salad


Hawaiian BBQ Pizza
smoked ham, pineapple, barbeque sauce, mozzarell, jalapeno


Spam Burger
ground chuck, teriyaki glazed spam, fried egg, sambal aioli
sweet potato fries



Chocolate Espresso Custard
Langue du chat


Goat Cheese Panna Cotta
hibiscus, pomegranate, rose gelee


November 14, 15, & 16
Finals for: Barbara, Nick, Mari, & Margarita


First Courses

Dugnennes Crab Cake
old bay & aleppo aioli


Stone Ground Grits & Gulf Shrimp




Roast Leg of Lamb
lemon, oregano, arugula


Pork Shoulder Braised in Milk
garlic, sage, salt roasted potatoes


Bacon & Blue Cheese Burger
garlic, parmesan, & truffle fries



Satsuma Mandarin & Buttermilk Pie
graham cracker crust, creme chantily


Roasted Bosc Pears
honey, ginger, vanilla, nutmeg ice cream