DINNER

Every dish we prepare we hope to evoke a precious memory or to create one for our guest. Our food is very personal to us and as our guests we hope you understand the purpose of each dish and of course desire to have it again. But yet feel confident in our strengths and techniques to always be willing to try something new as we are relentless about what is served in our dining room. Our love for cheese showcased in distinct preparations that we find best paired with the nuances of the Fromage. The final course of supper is served thoughtfully and meticulously. We strive for momentousness, for importance, and for solidity in our cooking. The food we serve is our whole purpose as chefs paying homage to grand chefs who preceded us and paved the way for us in our kitchen today. 

BEGIN

SOURDOUGH / 5
Butterscotch Bean Hummus • Tomato Jam • Cultured Butter • Za’atar

PEEKYTOE CRAB / 16
Green Tomato • Radish • Cucumber • Green Garlic Remoulade

BEEF TARTAR * / 15
Cucumber • Heirloom Tomato • Pickled Onion • Yogurt

HALF DOZEN OYSTERS * / MP
Broiled East Coast vs. Raw West Coast • Tomato Gazpacho • Basil • Jalapeño

SMOKED BEETS / 13
Spring Onion • Black Sesame • Walnut Yogurt • Chickpea

KING SALMON CRUDO * / 16
Zucchini • Lemon Balm • Trout Roe • Marigold

CRISPY QUAIL / 17
Smoked Eggplant • Cherry • Black Olive • Bok Choy

CAVIAR *
Single Tasting / Flight of Four / Half Ounce • Profiterole • Buttermilk

SOUP + SALAD

LITTLE GEM LETTUCE / 12
Dried Strawberry • Stracciatella • Sunflower Seed Pesto

SUMMER COLLECTION OF BEANS / 11
Cherry Tomatoes • Almonds • Buttermilk + Dill Vinaigrette

HAM + MELON / 9
Benton’s Ham • Charred Cucumber • Fresno Chili

CLAM + PORK CHOWDER / 10
Littleneck Clams • Pork Belly • Chips

PASTA

GNOCCHI / 22
Lamb Arrabbiata • Shishito Pepper • Tarentaise Cheese

SHRIMP RAVIOLI / 24
Corn Broth • Lovage • Summer Truffle

CANNELLONI / 19
Zucchini • Ricotta • Capers • Yellow Tomato

LAND + SEA

SAUSAGE ON BRIOCHE / 18
Cucumber Salad • Red Onion • Caraway• Dill

KING SALMON* / 33
Sweet Pea Raviolo • Baby Carrots • Mushrooms • Bacon

SWORDFISH / 29
Fava Beans • Seafood Andouille • Green Pea Panisse • Saffron

DUCK * / 32
Red Lentils • Beets • Rhubarb • Long Peppercorn

WAGYU FLANK STEAK* / 42
Heirloom Tomatoes • Eggplant • Summer Squash • Black Garlic Ravigote

LOBSTER / 35
Corn • Sungold Tomatoes • Fennel • Johnnycakes

BONE-IN PRIME BEEF RIBEYE * / MP
Creamed Onion • Malt Vinegar • Runner Beans • Pop Over

CHEESE

P’TIT BASQUE / 9
Spain • Semi-soft
Barley Cracker • Pine Nut • Greens • Lemon Vinaigrette

MAPLEBROOK BURRATA / 11
Vermont • Fresh
Eggplant • Sesame • Basil • Balsamic

POINT REYES / 9
CA • Blue
Blackberry Mostarda • Crumpet • Herb Flowers

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Oak + Rowan dinner