Twelve Oaks Restaurant & Tavern

Char grilled French bread specially seasoned topped with fresh tomato, basil pesto, pine nuts and parmesan.

Crispy sprouts with balsamic glaze, pancetta, gorgonzola and sea salt.

Extra thick hand cut bacon with a brown sugar and black pepper crust. Served with tomato maple jam.

Raw on the half shell. Served atop crushed ice with horseradish cocktail sauce, crackers and fresh lemon.

Bacon, jardiniere, smoked Gouda and scallions.

Colossal lump crabmeat with our special hoelzel dresing. Served in a chilled martini glass.

Langostinos tossed with cavatelli, gouda and buttered bread crumbs. Finished under the broiler.

Hot Italian sausage filled banana peppers, baked in marinara topped with mozzarella and finished under the broiler.

Lightly poached shrimp with old bay, beer and onions. Served with cocktail sauce, lemon wedge and crackers.

Broiled gulf shrimp with Maryland blue crab meat. Served atop wilted greens with roasted sweet corn ragout.

Juicy East coast oysters with a spinach, garlic and bacon topping baked to perfection and served with reserved butter.

Sweet corn with bacon and Gouda cheese.

Nicoise style salad with ahi tuna, capers, tomato, onion, cucumbers, olive and peppers tossed in extra virgin olive oil, garlic and sea salt.

Kale, mixed greens, crispy breaded chicken breast, fried prosciutto, cheese and assorted vegetables.

Fresh mozzarella, ripe tomatoes, fresh basil topped with balsamic glaze or Italian dressing.

Crisp iceberg wedge with bleu cheese dressing, bacon, tomato, scallions, walnuts and crumbled bleu.

Baby greens with roasted beets, goat cheese, golden raisins and walnuts. Served with orange champagne dressing.

Ground sirloin Angus chuck, with pancetta bacon, cheese, lettuce, tomato and Louis sauce.

Tender pork roast pulled and mixed with our special BBQ sauce on a Kaiser roll.

Build your own with our 8 oz. Angus burger and condiments on a special made Kaiser.

Our 8 oz. Angus burger with pulled pork BBQ sauce and cheddar cheese on our special made Kaiser.

On toasted Kaiser bun with lettuce and roasted garlic horseradish aioli.

Fresh Atlantic cod, fried to perfection on our own specialty roll.

Fontina cheese, proscuitto, tomato and balsamic dressed arugula on grilled Italian bread.

Herbed grilled chicken breast, melted fontina cheese, bacon, lettuce and tomato on our kaiser roll.

Jumbo lump crab cakes, seasoned perfectly. Served with fresh cut carolina slaw and remoulade sauce.

Fresh littleneck clams sautéed in olive oil, garlic with chorizo sausage, crushed red pepper and fresh Parmesan.

Shrimp and mussels with cavatelli in a spicy pomodoro tomato, garlic and crushed red pepper sauce. Served with a garlic crostini.

Fresh salmon filet grilled or blackened, topped with grilled sweet Southern peaches. Fennel au grautin and vegetable.

Layers of lightly breaded eggplant, mozzarella, tangy tomato sauce, herbed stuffing, and ricotta cheese, baked until bubbly hot.

Fresh pasta sheets, filled with chicken, sweet bell peppers, spinach, and mozzarella cheese, topped with vodka sauce and garlic bread.

Seasoned flour dusted boneless breast sautéed with sweet bell peppers, onions and mushrooms in a marsala wine sauce with pasta.

Boneless breast hand breaded with panko and almonds then topped with a honey butter amaretto sauce. Starch and vegetable.

Pan-seared breast of duckling finished with a maple syrup glaze, served with potato-fennel au gratin and vegetable.

Double cut smoked pork chop braised and then char grilled topped with honey roasted apples, starch and vegetable.

Prime herb rubbed choice center-cut filet, topped with madre d' hotel butter and served with a starch and vegetable.

10 oz. USDA choice ribeye with maitre d' hotel butter, starch and vegetable.

Super spicy pasta with shrimp, sausage, tomatoes, and garlic.

Duck confit, bacon, BBQ sauce, smoked Gouda, caramelized onions, dressed arugula.

Jumbo lump crab cake, seasoned perfectly. Served with fresh cut Carolina slaw and remoulade sauce.

Roasted bell peppers, garlic, chicken, and spinach tossed with cavatelli pasta in olive oil and white wine with shaved Parmesan.