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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

 

 


 

 

 

 

 

October 31, November 1 & 2

 

First Courses

  

Gulf shrimp and Herb Salad Roll
chile-lime dipping sauce

 

BBQ Prok Spareribs
honey glaze, cucumber pickles

 

Entrees

 

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

 

Pizza
maitake mushrooms, butternut squash, caramelized onions, fontina

 

Desserts

 

Black Sticky Rice Pudding
mango, coconut cream, toasted sesame

 

Banana Fritters
cashew & salted caramel swirl ice cream

 

STUDENT FINALS
(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

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

 

Ahi Poke
ginger, sesame, macadamia nuts, seaweed

 

 

Entrees

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

 

Desserts

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

 

 

Entrees

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

 

Desserts

Satsuma Mandarin & Buttermilk Pie
graham cracker crust, creme chantily

 

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