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Council Oak
Black peppercorn-champagne vinaigrette, grated manchego, maldon salt.
Succotash, caper, lemon aioli.
Smoked cherry peppers, red wine gastrique.
Spinach, Parmesan, hollandaise.
Grilled artichoke, sweet potato chip, piquillo pepper romesco.
Frisee and green apple salad, balsamic reduction.
Capers, quail egg, smoked pepper aioli, crostini.
Garlic butter, mushrooms.
Lobster, creme fraiche, brandy.
Caramelized onions, hearty beef broth, Parmesan, gruyere cheese.
Salami, prosciutto, bacon, tomatoes, egg, mozzarella, house dressing.
Romaine, red onion, grilled corn, bacon, blue cheese, dry cranberries, candied walnuts, creamy white balsamic dressing.
French feta, marcona almonds, red onions, lemon vinaigrette.
Onion, tomatoes, red wine vinaigrette, applewood smoked bacon, radish, affine blue cheese, olive martini.
Caesar dressing, shredded Parmesan, white anchovies, croutons.
Avocado, lemon, cucumber-radish salad, grilled ciabatta.
Citrus mustard aioli.
Horseradish cocktail sauce.
Half dozen.
Half dozen.
12 oz.
21 oz.
20 oz.
24 oz.
12 oz. Dry-aged 14 days.
Lobster and sausage cassoulet, shaved fennel-celery salad, lemon oil.
Seafood cioppino: Lobster, king crab, rock shrimp, grilled ciabatta.
20 oz. Apricot and fig mustard.
8 oz.
Roasted calabaza squash puree, brown butter-sage, toasted pumpkin seeds.
Chickpea ragout, frisee salad, smoked onion jus.
Menu for Council Oak provided by Allmenus.com
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