salmon

2020 Chef’s Select Tasting Menus

Oak and Grain Restaurant

From our traditional Signature 5-Course Prix Fixe to our Seasonal Offerings, Chef Leary layers flavors and textures in an engaged culinary experience. The 2020 Chef’s Select Tasting Menu, available in either 3-Course or 5-Course formats, has been specifically designed by Chef Leary to build as the meal progresses. Guests have selections in each course, but all the dishes have been designed to complement the flavors of the others.  Choose our chef recommended wine pairings, and let our service team take special care of you for the night.

See Wine List

Please Note – Being locally sourced for the freshest ingredients, our menu changes regularly.  Menu served at the time of your reservation may differ from this current menu. 

3-Course Tasting Menu – $65

Reserve a Table

 

First Course (select one)

 

Local Soup of the Day

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Local Head Lettuce, Whipped Ricotta Cheese, Roasted Fall Squash, Pickled Carrots, Grilled Nectarines, Toasted Walnuts, Radish

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Roasted Eggplant Goat Cheese Spread, Grape Tomatoes, Torn Croutons, Grilled Corn, Arugula, Celery, Vinegar Onions, Toasted Farro, Beets

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Warm Tomato Consomme, Crab, Dill, Heirloom Tomatoes, Herb Oil, Brioche Croutons

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Crispy Maine Made Tofu, Buckwheat, Spicy Ginger Garlic Sauce, Scallion, Toasted Sesame Seeds, Black Rice

Second Course (select one)

(Feel free to substitute sauces if you have your own preference)

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Local Hanger, Fall Harissa Sauce

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NEFF O&G Truffle Burger, B1 Sauce

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Local Dry Rubbed Pork Loin, Wild Mushroom Bordelaise Sauce

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Grilled Faroe Island Salmon, Saffron Romesco Sauce

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Faroe Island Salmon

Saffron Romesco | Grilled Shallot Red Wine Sauce

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Catch of The Day, Seafood Newburg Beurre Blanc

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House Made Spaghetti, Charred Peppers, Roasted Tomatoes, Basil, Bread Crumbs, Parmesan, Balsamic Reduction

(Vegetarian)

 

Third Course (select one)

 

Butterscotch Budino, Crème Fraîche, Sea Salt Caramel

 

 


5-Course Tasting Menu – $75

Reserve a Table

 

First Course (Soup)

 

Local Seasonal Soup

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Salad Course (select one)

 

Local Head Lettuce, Whipped Ricotta Cheese, Roasted Fall Squash, Pickled Carrots, Grilled Nectarines, Toasted Walnuts, Radish

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Roasted Eggplant Goat Cheese Spread, Grape Tomatoes, Torn Croutons, Grilled Corn, Arugula, Celery, Vinegar Onions, Toasted Farro, Beets

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Appetizer Course (Select one)

 

Saku Tuna Crudo, Truffle Gremolata, Pickled Mustard Seeds, Smoked Annatto Oil, Cucumber

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Warm Tomato Consomme, Crab, Dill, Heirloom Tomatoes, Herb Oil, Brioche Croutons

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Crispy Maine Made Tofu, Buckwheat, Spicy Ginger Garlic Sauce, Scallion, Toasted Sesame Seeds, Black Rice

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Entree Course (select one)

 

Local 9 Ounce Filet, Shallot Foie Gras Demi Sauce

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Rack of Lamb, Wild Mushroom Bordelaise Sauce

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Local Dry Rubbed Pork Loin, Saffron Romesco Sauce

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Local Hanger, Fall Harissa Sauce

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Grilled Faroe Island Salmon, Saffron Romesco Sauce

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NEF Halibut, Seafood Newburg Beurre Blanc

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Catch of The Day, Fall Harissa Sauce

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House Made Spaghetti, Charred Peppers, Roasted Tomatoes, Basil, Bread Crumbs, Parmesan, Balsamic Reduction

(Vegetarian)

 

Dessert (select one)

 

Butterscotch Budino, Crème Fraîche, Sea Salt Caramel

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Local Apple Crumble Napoleon, Vanilla Toffee Sauce, Raspberry Coulis


Key:  GF = gluten free, DF = dairy free, V = vegetarian, Ⓥ = vegan

*Note: Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Reserve a Table   or Call 603-873-4833