Oak and Ember Whiskey Bar and Grill

Baby Arugula, grilled peaches, fresh Vermont goat ricotta, smoked almonds dried cranberries, Bourbon peach vinaigrette

Cherry tomatoes, cucumber, great hills bleu cheese, apple-wood bacon bleu cheese dressing

Romaine hearts, croutons, white anchovies, olive tapenade and Caesar dressing

Romaine, cave aged cheddar, roasted red peppers, avocado eggs, fruit wood-bacon, tomatoes, crispy onions, ranch dressing

Served With pickled vegetables, honey mustard

Served With whiskey peach BBQ sauce

Served over brioche, fresh fruit, cherry jam

Served With honey ginger aioli

Shiitake mushrooms, Napa cabbage, pomegranate molasses

Seared rare tuna, pickled radish, wasabi aioli

Grilled sliced tenderloin, roasted red peppers, fresh mozzarella aged balsamic over crostini

Large gulf shrimp with cocktail sauce

Local red crab meat, grilled corn relish, Chipotle remoulade

Roasted and topped with caramelized leeks, whiskey butter

Fennel salami, speck, bresaola, cave aged gouda, goat ricotta reggiano parmesan, fig jam, smoked almonds, olives

Semi-boneless breast with honey, lemon, garlic and thyme pan ju, roasted in our open flame hearth oven with Yukon mashed potatoes, sautéed green beans

Crispy, semi-boneless breast, baked cheddar mac & cheese, sautéed green beans

Pan-seared with a panko crust, over a saffron beurre blanc, quinoa rice pilaf sautéed green beans

Pistachio pesto, beet and mascarpone cheese risotto and broccolini

Organic raised salmon with a honey raspberry vanilla glaze, seared in an

Crispy boneless breast served over a cherry Port Wine sauce with broccolini and grit cake

A rotating, seasonal selection created by our chef

Dry rubbed, slow cooked over hickory and peach wood until tender brushed with whiskey peach bbq sauce, yukon gold potato salad and grilled corn

This tender and juicy cut is often described as a cross between tenderloin and sirloin

Filet mignon, sweet potato gratin, sautéed green beans, carrots

Center-cut sirloin. served with yukon mashed potatoes, sautéed balsamic glazed tuscan kale, carrots

Boneless, a decadent, rich and flavorful cut, aged 30-45 days, served with yukon mashed potatoes, sautéed balsamic glazed tuscan kale, carrots

Served with lettuce, tomato, grilled onions

Served with a chipotle remoulade

House made steak sauce

Whiskey peach BBQ sauce

On a brioche roll with onions and mustard relish

- Espresso & Cappuccino

Decadent 4 layered cake with vanilla ice-cream

A meringue cloud filled with lemon cream filling, raspberry coulis

Served with chocolate sauce, crème anglaise and whipped cream

Chocolate cookie crust

Served warm with vanilla ice cream

House made chocolate sauce and fresh whipped cream