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House smoked, tossed in sweet and spicy dry rub.
From our chef's private collection of recipes and cheddar cornbread muffin.
Corn flour dredged and sour gherkin tartar sauce.
Local cucumber noodles, radish, toasted benne seed and green tomato lomi lomi.
Arugula, vidalia onion dressing.
Poached NC shrimp covington vodka and champagne vinegar bath, peppadew, garlic, apricot cocktail sauce.
House smoked peanuts, almonds, cashews and mixed with praline pecans.
Traditional, jalapeno and bacon horseradish.
Folded with scallion, Parmesan and spices and grilled naan wedges.
Fried Fresh and Served warm blackberry ketchup.
Lady edison ham, house smoked sausages, cured meats, pickled seasonal vegetables and apricot mostarda.
Avocado, edamame, grilled naan wedges.
Walnuts, blueberries, avocado or crispy charred leaves and lemon vinaigrette.
Baby Greens, oven dried tomato, cucumber, local radish, bacon lardon or poached egg and herded ranch.
Baby greens, clementine, radish and sprouts or honey balsamic vinaigrette.
Charred cauliflower, sweet fingerling potatoes and house smoked almonds or cider vinaigrette.
Romaine heart, garlic crostini, shaved Parmesan.
Smoked pork, shaved ham, local Gouda, house cured garlic jalapeno pickles or creole mustard on panini grilled Cuban bread.
Twin smashed patties or American cheese and brioche bun.
Fried green tomato, thick cut house smoked pork belly, fried egg, lettuce and sweet onion spread.
Arugula, goat lady Chevre, avocado, dried tomato and brioche bun.
Pimento cheese, thick cut bacon, burger-q sauce, crispy onion and brioche bun.
Fresh mozzarella, basil mayo, heirloom and tomato, focaccia roll.
Dried tomato, local Gouda, tarragon dijonnaise and focaccia roll.
Pulled mozzarella, heirloom tomato and pistou.
pepperoni, salami, capicola and three cheese blend.
Ricotta, spinach roasted tomato cremini mushroom and roasted garlic.
Carolina pastured grass fed and bourbon butter and garlic fingerlings.
NC shrimp, crispy pork belly, leeks or green tomato chow-chow and cheddar stone milled grits.
Cremini and shitake mushrooms, leek, heirloom tomato or spinach and basil pistou.
Coriander roasted sweet fingerling potatoes and charred cauliflower.
Confit tomato, leek and charred corn risotto.
Hoop cheddar polenta, sweet and tangy braising jus.
Fresh jumbo lump crab, local Camembert, cavatappi, crispy house smoked pork belly, candied shallot and gratin.
Half rack country ribs, baked mac and cheese and southern braised kale.
Menu for 88 Oaks Carolina Kitchen and Bar provided by Allmenus.com
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