Baby mushrooms, porcini ricotta, taleggio, goat cheese, white sesame, lemon, thyme

Fun Guy

Crispy Long Island Calamari

Braised meat ragout, san marzano tomato sauce, robiola cheese

Lasagna Rollatini

Herb panko crust, san marzano tomato sauce

Housemade Mozzarella Sticks

Honey chili glaze, blue cheese dipping sauce, crisp celery

Oak House Wings

Deliciously roasted Brussels sprouts tossed with crispy bacon for a savory and satisfying side dish.

Roasted Brussels Sprouts with Bacon

Fall off the bone with herbed french fries and coleslaw

BBQ St. Louis Pork Ribs

Tender braised white beans are paired with savory bacon and fresh asparagus for a comforting and hearty dish.

Braised White Beans with Bacon and Asparagus

Whipped potatoes, sautéed string beans, herb lemon jus

Roasted Free Range Half Chicken

Served with rigatoni in rustic tomato basil sauce

The Chicken Parm

Grilled filet mignon, caramelized onions, gruyere, garlic aioli, frisee, ciabatta

Steak Sandwich

Braised white beans, bacon, asparagus, fresh herbs

Pan Roasted Scottish Salmon

Plum tomato broth, chorizo, peas, peppers, herbs, grilled rustic bread

Roasted Pei Mussels

Fully dressed with cheddar, fancy sauce, brioche bun

House Made Vegetarian Burger

Fresh baby spinach sautéed to perfection, offering a light and healthy side dish bursting with flavor.

Sautéed Baby Spinach

House made sausage and meatballs, apple wood bacon, mozzarella, aged parmigiano

Meat Lovers

Fresh string beans sautéed to perfection with a hint of garlic and a drizzle of olive oil.

Sautéed String Beans

San marzano tomato sauce, mozzarella, fresh basil

The Classic

Creamy, fluffy whipped potatoes made with butter and a touch of seasoning for a comforting side dish.

Whipped Potatoes

Ezzo pepperoni, fresh mozzarella, san marzano tomato sauce, hot honey drizzle

Hot Honey

House made fig jam, campari tomatoes, fresh basil, brioche toast

Fresh Burrata

Arugula, onion and campari tomato salad, vinaigrette, parmigiano

Berkshire Pork Milanese

Peppered bacon, iceberg, campari tomatoes, danish blue cheese, onions, blue cheese dressing

B.L.T.

Warm corn tortillas, fresh salsa, sour cream

Spinach & Artichoke Dip

Soak the dried porcini mushrooms in warm water for about 20 minutes. Once softened, drain and chop them finely.

Prepare the Porcini

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the baby mushrooms and sauté for about 5-7 minutes until golden brown. Season with salt and black pepper to taste.

Sauté the Baby Mushrooms

In a bowl, combine the ricotta cheese, chopped porcini mushrooms, taleggio cheese (cubed), and goat cheese. Mix well until creamy and add the lemon juice and zest.

Mix the Cheeses

Add the sautéed baby mushrooms to the cheese mixture. Stir in the fresh thyme and adjust seasoning with salt and black pepper.

Combine Ingredients

In a dry skillet, toast the white sesame seeds over low heat for 2-3 minutes until they are golden and fragrant.

Toast the Sesame Seeds

Spoon the mixture onto a serving plate, drizzle with the remaining olive oil, and sprinkle with toasted sesame seeds. Serve warm or at room temperature.

Serve

Baby mushrooms

Porcini mushrooms (dried)

Ricotta cheese

Taleggio cheese

Goat cheese

White sesame seeds

Lemon (juice and zest)

Fresh thyme

Olive oil

Salt

Black pepper

In a large bowl, combine the flour, cornstarch, salt, black pepper, and paprika. In another bowl, whisk together the eggs and buttermilk. Dip the calamari rings first into the egg mixture, then coat them in the flour mixture.

Prepare the Calamari

In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated calamari to the hot oil in batches, frying for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Calamari

In a saucepan, heat the tomato sauce over medium heat. Add garlic and simmer for 10-15 minutes, stirring occasionally.

Make the Tomato Sauce

In a bowl, mix together mayonnaise, lemon juice, lemon zest, dijon mustard, and chopped parsley until well combined.

Prepare the Lemon Herb Aioli

Serve the crispy calamari hot with rustic tomato sauce and lemon herb aioli on the side.

calamari (squid), cleaned and cut into rings

all-purpose flour

cornstarch

salt

black pepper

paprika

eggs

buttermilk

vegetable oil

tomato sauce

lemon juice

fresh parsley, chopped

garlic, minced

mayonnaise

lemon zest

dijon mustard

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.

Prepare the Meat Ragout

Add ground beef and ground pork to the skillet. Cook until browned and cooked through. Drain excess fat.

Cook the Meat

Stir in the crushed San Marzano tomatoes, salt, and black pepper. Simmer for about 30 minutes, allowing the flavors to meld.

Add Tomatoes

While the ragout simmers, cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain and lay flat on a clean surface.

Cook the Lasagna Noodles

In a bowl, mix the robiola cheese, Parmesan cheese, egg, and chopped basil. Stir until well combined.

Prepare the Filling

Spread a thin layer of the meat ragout on each lasagna noodle. Place a spoonful of the cheese filling at one end and roll up tightly.

Assemble the Rollatini

Place the rollatini in a baking dish, seam side down. Top with remaining meat ragout and sprinkle with more Parmesan cheese. Bake at 375°F (190°C) for 25-30 minutes.

Bake the Rollatini

Remove from the oven and let cool for a few minutes. Serve warm, garnished with fresh basil.

Lasagna noodles

Ground beef

Ground pork

San Marzano tomatoes (canned, crushed)

Onion, chopped

Garlic, minced

Robiola cheese, softened

Parmesan cheese, grated

Fresh basil, chopped

Cut the fresh mozzarella into sticks, approximately 1 inch wide and 4 inches long. Place them on a plate and freeze for 30 minutes to firm up.

Prepare the Cheese

Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, oregano, basil, garlic powder, salt, and pepper.

Set Up Breading Station

Remove the mozzarella sticks from the freezer. Dredge each stick in flour, dip in beaten eggs, and then coat in the herb panko mixture. Ensure they are well coated.

Bread the Mozzarella Sticks

In a large skillet, heat olive oil over medium heat. Fry the mozzarella sticks in batches until golden brown on all sides, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Sticks

In a saucepan, heat the crushed San Marzano tomatoes over medium heat. Simmer for 10 minutes, stirring occasionally. Season with salt and freshly chopped parsley.

Plate the mozzarella sticks and serve hot with the warm San Marzano tomato sauce on the side for dipping.

Fresh mozzarella cheese

All-purpose flour

Eggs

Panko breadcrumbs

Dried oregano

Dried basil

Garlic powder

San Marzano tomatoes (crushed)

Fresh parsley (chopped)

Preheat your oven to 400°F (200°C). In a large bowl, mix the olive oil, salt, and black pepper. Add the chicken wings and toss to coat evenly.

Prepare the Wings

Place the wings on a baking sheet lined with parchment paper. Bake for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy.

Bake the Wings

In a small saucepan over medium heat, combine honey, soy sauce, and chili paste. Stir until well mixed and bring to a simmer. Cook for 2-3 minutes until slightly thickened.

Make the Honey Chili Glaze

Once the wings are cooked, remove them from the oven and toss them in the honey chili glaze until well coated.

Glaze the Wings

In a mixing bowl, combine blue cheese, sour cream, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Mix until smooth. Adjust seasoning to taste.

Prepare the Blue Cheese Dipping Sauce

Serve the glazed wings hot with the blue cheese dipping sauce and crisp celery sticks on the side.

chicken wings

honey

soy sauce

chili paste

olive oil

celery sticks

Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut the sprouts in half.

Prepare the Brussels Sprouts

In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and place on a paper towel to drain excess fat. Once cooled, chop the bacon into small pieces.

Cook the Bacon

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, and garlic powder until evenly coated.

Season the Brussels Sprouts

Spread the seasoned Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through.

Roast the Brussels Sprouts

Once the Brussels sprouts are roasted, remove them from the oven and toss with the chopped bacon and Parmesan cheese.

Combine with Bacon and Cheese

Serve warm as a side dish. Enjoy your delicious Roasted Brussels Sprouts with Bacon!

Brussels sprouts

Bacon

Parmesan cheese

Preheat your oven to 300°F (150°C). Remove the membrane from the back of the ribs and pat them dry with paper towels.

Prepare the Ribs

In a small bowl, mix together brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub this mixture all over the ribs.

Season the Ribs

Wrap the ribs tightly in aluminum foil and place them on a baking sheet. Bake for 2.5 to 3 hours until tender.

Cook the Ribs

Remove the ribs from the oven and carefully unwrap them. Brush BBQ sauce on both sides of the ribs and return to the oven, uncovered, for another 30 minutes.

Glaze the Ribs

Cut the potatoes into even-sized wedges or sticks. Soak them in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

Drain and dry the potatoes. Toss them with olive oil, dried rosemary, dried thyme, and salt until evenly coated.

Season the Fries

Spread the seasoned potatoes on a baking sheet in a single layer. Bake in the oven at 425°F (220°C) for 25-30 minutes, flipping halfway through until golden brown.

Bake the Fries

Shred the cabbage and carrot using a mandoline or grater. Place them in a large mixing bowl.

Prepare the Vegetables

In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.

Make the Dressing

Pour the dressing over the cabbage and carrot mixture. Toss until well coated. Refrigerate for at least 30 minutes before serving.