Oak Steakhouse welcomes Davis Hyde of J. Lohr Winery for a special wine dinner on Tuesday, Nov. 19. The reception starts at 6:30 p.m. with dinner beginning at 7 p.m.

Passed Hors d’oeuvres 

2018 Flume Crossing Sauvignon Blanc

Bay Scallop Crudo 

green apple, vanilla, peanuts

2017 Arroyo Vista Chardonnay

Smoked Duck Breast 

farro, beets, huckleberry gastrique

2017 Fog’s Reach Pinot Noir

Beef Bourguignon 

C.A.B short rib, potato pave´, porcini mushrooms, pearl onions, baby carrots

2014 “Carol’s Vineyard” Cabernet Sauvignon

Chocolate-Hazelnut Torte 

2017 Pure Paso Proprietary Red

The J. Lohr wine dinner at Oak Steakhouse is $110 per person (excluding tax + gratuity). To reserve your seat, call 984-255-1818. 

Deviled Eggs  2/each

crispy oyster, house hot sauce

Selection of Hams  9/15/22

WayCo Cheshire. French Bayonne, Italian San Daniele, peach mostardo, house pickles, lavash crackers

Crispy Pig Ears  7

vietnamese style, toasted benne, friend garlic, chilies

Housemade Parkerhouse Rolls  6

cultured butter

Oysters Rockefeller  3/each

spinach bechamel, neuske’s bacon, herbed breadcrumb

Foie Gras & Chicken Liver Pate  12

huckleberry gelee, grilled brioche

NC Shrimp Cocktail  16

housemade cocktail sauce, remoulade

C.A.B. Tenderloin Tartare  15

duck fat aioli, pickled chantrelles, fingerling potato chips, smoke-cured egg yolk

Housemade Beef & Cheddar Sausage  11

caramelized onions, lusty monk mustard, pickles, grilled brioche

NC Sweet Corn Agnolotti  14

chanterelles, heirloom grape tomatoes, local baby squash

Roasted Bone Marrow  16

escargots, pickled golden raisins, herbed bread crumb

ROASTED PUMPKIN SALAD  10

local chickory, pumpkin seed-sage pistou, toasted walnuts, pickled mushrooms, housemade farmer’s cheese

Smoked Carrot Salad  10

radicchio, toasted benne, lime, buttermilk, curry vinaigrette

Oak Steakhouse Cobb Salad  12

local lettuces, confit chicken, neuske’s bacon, avocado, soft boiled farm egg, tomatoes, blue cheese, banyuls vinaigrette

Cider Roasted Beets  10

horseradish granola, housemade labneh cheese, watercress, pomegranate

Add to Any Salad 

Grilled Chicken +10

Grilled Steak +16

Grilled Shrimp +14

Coq Au Vin  27

joyce farms chicken, local root vegetables & mushrooms, red wine natural jus

Local Catch  32

chef’s daily preparation

Oak Steakhouse Burger  18

neuske’s bacon, fontina, caramelized onions, brioche bun, truffled frites

Maine Lobster Thermidore  50

crispy potato pave, local mushrooms, cognac, sauce thermidore

LAMB BOLOGNESE  28

saffron malloreddus, sultanas, smoked pecorino, fennel pollen

Tournedos Rossini  49

C.A.B. tenderloin medallions, buttered brioche, foie gras, black truffle demi

Carolina Heritage Pork Schnitzel  27

pumpernickel spaetzle, smoked butternut squash, red cabbage and apple slaw

C.A.B. Beef Wellington  50

mushroom duxelles, foie gras, prosciutto

Steak Frites  28

C.A.B. sirloin cap, truffle frites, bearnaise

Add to Any Steak 

Lump Crab Oscar +16

Crabcake Oscar +16

Foie Gras +18

Lobster Tail (grilled or fried) +25

Grilled Shrimp +14

Sauces 

oak steak sauce

forestiere

au poivre

hollandaise

bearnaise

chimmichurri

demiglace

horeseradish-miso butter +2

black truffle butter +4

red wine blue cheese butter +4

smoked tomato butter +3

House-cut Truffle Frites  9

grana padano, fines herbs

Local Vegetable Ratatouille  9

housemade focaccia

Grilled Broccolini  8

harissa, preserved lemon hollandaise, pine nut crumble

Squash Casserole  9

ritz crackers, nueske’s bacon

Wilted Spinach  9

double cream, anisette, fennel, orange

yukon gold mashed potatoes  8

creme fraiche, confit garlic

Pan Roasted Mushrooms  11

cipollini onions, madeira

Housemade Tasso Mac & Cheese  9

fontina, smoked gouda, cheddar

Three-course prix fixe menu available on Thursday, November 28, 2019 for $55 per person. 

CRISPY SPAGHETTI SQUASH 

local kale, dried currants, toasted hazelnuts, goat cheese dressing

JOYCE FARMS TURKEY PORCHETTA 

sausage-cornbread stuffing, sorghum glazed NC sweet potatoes, cranberry compote, giblet gravy

PUMPKIN SPICE PIE 

jivara milk chocolate cream, brown butter-pecan streusel

Dark Chocolate Layer Cake  10

coconut mousse, mocha buttercream, passionfruit sherbet

Buttermilk Panna Cotta  10

blood orange consomme, salted rosemary shortbread

Ricotta Zeppole  10

lemon confit, white chocolate cremeux

Key Lime Ice Box Pie  10

brown butter saltines, whipped juniper, compressed peaches

Chocolate Chess Pie  10

caramelized hazelnut spread, vanilla malt ice cream

House Made Ice Creams or Sorbets  10

choice of house-made ice creams or sorbets (gluten free)

The Nutty Chef  10

espresso rum, hazelnut liqueur, vanilla maple syrup, cream, nutmeg

Smoak & Mirrors  11

amaro, benedictine, gentleman jack, bitters

The Pink Panther  10

vodka, blanc vermouth, lemongrass, citrus, raspberries

Barrel Aged Old Fashioned  13

old forester bourbon, oloroso sherry, demerara syrup, black walnut, angostura bitters

French 75  10

gin, elder flower, lemon juice, bubbles

Pomegranate Paloma  11

blanco tequila, pomegranate, black pepper syrup, soda water

Oak Smoked Manhattan  14

rye whiskey, house vermouth, bitters

served in a smoked glass

Writer's Block  11

rum, maraschino liqueur, lime, grapefruit, thyme, bitters

The Greenhouse  12

london dry gin, lillet, cocchi rosa, sage, absinthe rinse

B&T  10

byrrh & house tonic

First in Flight  11

vodka, lemongrass, lavender, citrus, soda water

Dark  7

typically a porter or stout

Hoppy  7

typically a style of pale ale

Wheaty  7

includes a wide range of styles such as hefeweizen and saison

Light  6

includes a wide range of styles such as lager and pilsner

*We heavily rotate our taps through local/seasonal drafts – please ask your server about today’s selections. 

Highland Oatmeal Porter  6

Asheville, NC 5.9%

Crank Arm Tour De Brew, Hazy Session IPA  8

Raleigh, NC 6.1%

Port City Optimal Wit, Belgium White Ale  7

Alexandria, VA 4.9%

Super Smash Berries  5

blackberry, sage, citrus, soda

A Mule with No Name  5

strawberry, shrub, lime, ginger beer

Prosecco, Enza NV  11

Veneto, Italy

Brut Rose, Jansz NV  12

Tasmania, Australia

Champagne Brut, Jacquart "Mosaique" NV  18

Champagne, France

Sauvignon Blanc, Simonnet-Febvre Saint-Bris  11

Burgundy, France 2017

Pinot Grigio, Masi Agricola "Masianco"  10

Veneto, Italy 2017

Chenin Blanc, Cederberg  10

Western Cape, South Africa 2017

Rose of Pinot Noir, Brooks Winery  14

Willamette Valley, OR 2018

Chardonnay, Morgan Sta Lucia Highlands  13

Central Coast, CA 2016

Chardonnay, Truchard Vineyards  16

Carneros, CA 2017

Pinot Noir, Michael Pozzan  12

Russian River Valley, CA 2014

Pinot Noir, Ken Wright Cellars  16

Williamette Valley, OR 2015

Red Blend, Jax Vineyards Y3 "Taureau"  14

Napa Valley, CA 2015

Malbec, Recuerdo Wines  12

Mendoza, Argentina 2017

Cabernet Franc, Steele Wines  11

Lake County, CA 2015

Super Tuscan, Tenuta Di Ghizzano "Veneroso"  15

Tuscany, Italy 2016

Cabernet Sauvignon, Powers Winery  12

Columbia Valley, WA 2015

Cabernet Sauvignon, Goldschmidt "Katherine"  14

Alexander Valley, CA 2016

Cabernet Blend, ZD Wines  22

Napa Valley, CA 2015

Oak Steakhouse Wine Menu