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Lemon, fennel and black pepper.
Fire-roasted Spanish meatballs.
Robiola, iberico, Idiazabal DOP, dolce verde capre.
Manchego panko, lemon-tarragon emulsion.
Caraway-garlic mayonnaise, parmigiana reggiano.
Pei mussels, shellfish broth, provencal vegetables and herbs, saffron aioli.
Flash fried calamari and gulf fish, lemon extra virgin olive oil, fried capers, parsley and Cambridge sauce.
Beet-cured Scottish salmon.
Sobrasada, prosciutto di parma and salumetto.
Country terrine and duck liver pate.
Charred eggplant zacusca and goat cheese smear, carrot, mint and pickled golden raisin salad.
A combination of 4 sets charcuterie and mezze.
Salad greens, balsamic vinaigrette and seasonal garnishes.
Lemon, extra virgin olive oil, parmigiana reggiano and black pepper crackers.
Blue cheese, Fuji apple, walnuts and banyuls vinaigrette.
Roasted garnet beet, pickled red onion and herb salad.
Butternut squash, apricot, griddled red onion, pistachio, yogurt and ricotta salata.
Sheep's milk feta and candied pistachios.
Applewood smoked bacon, roasted shallots and apple vinegar.
Tartlet of roasted garlic, onion, capers, nicoise olives, goat cheese, white anchovy and basil pistou.
Fire-roasted butternut squash ribbons, pomegranate seeds, spiced pecans, pomegranate gastrique and ciabatta toast.
Goat cheese smear, saute of mushrooms, roasted shallots and Madeira.
Chorizo, white beans, kale, charred red onion and hazelnut vinaigrette.
Lamb, pork and barley, tomato coulis, creme fraiche walnut-parsley pistou.
8 oz. Florida raised grass fed beef, caramelized onion, gruyere, Dijon, brioche bun and pommes frites.
Gewurztraminer-caraway pickled cabbage, apple compote, cider gastrique and Dusseldorf mustard.
Fire-roasted fennel, applewood smoked bacon, almonds, herbed extra virgin olive oil, roasted garlic and grana padano.
Proscrutto di Parma, zucchini, basil pesto, pine nuts, lemon creamed ricotta and ricotta salata.
Haricot vert and almond beurre noisette.
Sweet garlic and tarragon farce, haricot vert, artichoke hearts, picholine olives and whole grain infused pan reduction.
Goat cheese polenta, wilted seasonal greens, Dijon reduction garnished with cornichon coins, toasted walnuts, sultanas and capers.
8 oz. hanger steak, roasted red beets, wilted pea shoots, cabernet sauvignon-shallot vinaigrette and blue cheese crumble.
16 oz. Balsamic pearl onions, roasted king trumpet mushrooms and celeriac puree.
Menu for Oak and Ola provided by Allmenus.com
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