Oak+Char 9/22/15

Front 1

Bacalao Wontons

$7

Back 1

-Medium heat Aleppo chili

-Farm honey

Front 2

Octopus Fritters

Back 2

-Five Cornmeal Fritters(think hushpuppies) stuffed with Spanish Octopus

-Served over a bed of Kimchi (Korean spicy cabbage) Aioli.

-Pickled Daikon(root veggie)

-Shaved Ham Bonito flakes.

Front 3

Warm Burrata

$8

Back 3

Green harrisa (chili paste w/ coriander, jalapeños, scallions, garlic, cilantro)

-Topped with burrata cheese

-Bird seed naan

Front 4

Pickles+Rinds

Back 4

-House Brined Heirloom Pickles (Dragon Beans/Tomatoes/Shishitos etc.)
-House made crispy chicharron (Crispy pork rind-like animal skins)

Front 5

MSG Chicken Wings

$8

Back 5

Maple+Sherry+Gochujang(Sweet Korean chili) wings

-Smoked cilantro yogurt

Front 6

Beef Tartare

$13

Back 6

Hanger steak tartare

-Uni(sea urchin) aioli

-Smoked pine nuts

-Pickled mustard seeds

-Salt & pepper potato chips

Front 7

Fjord Trout Crudo

$10

Back 7

-5oz Sashimi grade slices of Norwegian farm raised Fjord Trout belly, served raw.

-Tossed in a Shoyu(white soy) vinaigrette

-Served over a bed of Ajo Blanco(bread/almond/garlic/olive oil puree)

-Charred Shishitto Peppers

-French Black Eyed Peas

-Accompanied with Fjord Trout Tartare

Front 8

Warm Squash Salad

$11

Back 8

-Roasted seasonal Squash wedged, tossed with Black Vinegar

-Fall Greens

-Smoked Almonds

-French Feta

Front 9

Roasted Pear Salad

$11

Back 9

-Roasted Asian Pears, charred, wedged, served at room temperature.

-Tossed with Hazelnut Vinaigrette

-Pomegranate Seeds

-Rotating Fall citrus and greens

-Crumbled Chevre Goat Cheese

Front 10

Ravioli Doppio

$15

Back 10

-Three house made, dual sided ravioli

-Squash/Sage Ricotta stuffed

-Bed of Pecorino Fonduta cheese

-Topped with Brown Butter Foam

-Crispy Mushroom "Bacon"

-Pickled Corn Relish

Front 11

Tandoori Octopus

$13

Back 11

-Spanish Octopus, poached for tenderness then charred in Tandoori oven

-Tossed with Chorizo Escabeche (relish)

-Baby Eggplant

-Capers

-Artichoke

Front 12

Fried Pig Tails

$14

Back 12

-Boneless Smoked Ham pieces(meat from tailbone) tossed in Bacon Sambal(chili paste)

-Crispy chicken hinds (like nuggets)

-Pickled Shishittos

-Roasted Peanuts

Front 13

Bone Marrow

$14

(Shot of whiskey for luge $5)

Back 13

-Two roasted, charred pieces of Bone Marrow seasoned with Umami(meaty truffle) salt

-Served with studded Apple Mostarda

-Winter Greens

-Pumpernickel Crisps

Front 14

Ricotta Gnudi

$16

Back 14

-House made Gnudi (Like Gnocchi but with ricotta in place of potato) Cheese Balls made into pasta form.
-Served over oxtail and tomato ragout(thick meat sauce)

-Squash Seeds

-Fried Sage Leaves

Front 15

Duck Kielbasa Meatballs

$16

Back 15

-7/8 Kielbasa seasoned ground Duck Meatballs

-Tossed in Duck Heart Gravy

-Shaved Fennel

-Brusslesprout Slaw

Front 16

Slow Roasted Lamb Belly

$17

Back 16

-Lamb Belly brined, confit then pan roasted over three day process

-Served with Roasted Heirloom Cauliflower

-Sweet Chili Paste

-Pimento Cheese spread

-Currant Mostarda

-Toasted Peanuts

Front 17

Fjord Trout

$23

Back 17

-Sashimi grade-medium rare trout

-Pickled beech mushrooms

-Turnip brandade(olive oil emulsion)

-Spigerello(heirloom variety of broccoli, the parent of broccoli rabe.)

Front 18

Bourbon Aged Duck Breast

$28

Back 18

-15 Day bourbon dry aged Rohan Duck Breast sourced from upstate New York

-Pan seared Medium-Rare

-Served over Chestnut Spuma(whipped cream)

-Charred baby Heirloom Carrots

-Braised Salsify(turnip) pieces

Front 19

Korean Braised Beef Short Rib

$22

Back 19

-6oz Short Rib topped with shaved horseradish

-Toasted barley

-Radish salad

Short rib is braised in its own juices with black garlic, gochujang and other Korean spices on the first day, stewed on the second day and rests on the third day to maximize braised tenderness.

Front 20

Pastrami Beef Heart Melt

$16

Back 20

-Momma Lill's(Little Fresno pepper, with less heat) Remoulade (French mayo based condiment)

-Emmentaler (Swiss style cheese, medium hard, pastuerized)

Front 21

Prime Double Cheeseburger

$16

Back 21

-Two 4oz thin diner style grass fed beef patties

-Hooks 3yr Cheddar Cheese

-Bourbon Pickles

-Beef Fat Onion Rings

-C+D Sauce(Mulberry A1 Sauce)

-Cheddar Vinegar Potato Chips

Front 22

Pickle Brined Pork Collar

$24

Back 22

-Pickle brined pork collar(like an extra marbled pork chop) sous vide (super slow roast) for 12 hours.

-Braised n'duja greens

-Chickpea cake
-Cauliflower puree

Front 23

Smoke-Roasted Chicken

$24

Back 23

-Herb mustard potatoes

-Runny farm egg.

Chicken is smoked and cooked in a combi-oven which is able to maintain a high temp with 100% humidity, making for one juicy, finger lickin chicken.

Front 24

Bone-in Ribeye

32oz

$100

Back 24

-Grass fed beef from Painted Hill Farms Oregon. -Roasted bone marrow

-Peanut romesco (Spanish nut steak sauce)

-Italian ramp(garlic onion hybrid) salsa verde.

Front 25

Whole Roasted Foie Gras

Full 24oz $125

Half 12oz $70

Back 25

24oz full lobe or 12oz half lobe of roasted foie gras

-Florida black sugar cane syrup

-Toasted brioche

-Green chartruese cured tomatoes

-Gooseberry mostarda.

Front 26

One Fish Two Fish

Two Whole Fish (2&1/2 to 3 lbs)

$90

Back 26

Whole fried fish(typically snapper) served with soy mirin(rice wine) sauce.

Whole tandoori roasted fish (typically Mediterranean sea bass) with a Cardamon Masala (Indian spice rub)

Dish served with braised bok choy and fried rice.

Front 27

Farm Vegetable Spread

Back 27

Seasonal and Pickled Vegetables

Front 28

Whole Roasted Duck

$140

(72 Hour Notice Required)

Back 28

-Fried Duck Livers

-Pickles

-Scallion Pancakes

-Bibb Lettuce

-House made hoisin(Chinese bbq like sauce)

-Sticky Rice