Menu for Oak Steakhouse in Charleston

Dinner

Appetizers

15.00 Carpaccio of Beef Truffle vinaigrette, parmigiano-reggiano toasted baguette.

21.00 Pan Seared Hudson Valley Foie Gras Dulce de leche, apple slaw, almonds.

16.00 Butcher's Plate Assortment of house-made charcuterie with traditional accompaniments.

14.00 Steak Tartare Cornichons, capers, shallots local quail egg, toasted baguette.

12.00 Dave's Clams Casino Bell peppers, bacon.

16.00 Jumbo Shrimp Cocktail.

2.50 Oysters Rockefeller Traditional preparation.

Oysters on the Half-Shell Market price

Salads

13.00 Spinach and Arugula Salad N.C. apples, walnuts, roasted beets burden creek dairy ricotta, candied garlic vinaigrette. Options: Grilled chicken breast (+10.00) , Grilled local shrimp (+14.00)

12.00 Chopped Salad Mixed chopped romaine, mesclun greens, hard-boiled eggs, tomatoes, cucumbers, red onions, crispy prosciutto, creamy herb vinaigrette. Options: Grilled chicken breast (+10.00) , Grilled local shrimp (+14.00)

19.00 Oak Cab Tenderloin Salad Seared beef tips, red onions, blistered tomatoes, pinenuts, parmesan, roasted garlic vinaigrette. Options: Grilled chicken breast (+10.00) , Grilled local shrimp (+14.00)

10.00 Wedge of Kurios Farms Bibb Lettuce Salad Grape tomatoes, bacon lardons, creamy danish bleu dressing. Options: Grilled chicken breast (+10.00) , Grilled local shrimp (+14.00)

10.00 Traditional Caesar Salad Herbed croutons, shaved parmigiano-reggiano, white anchovy filet. Options: Grilled chicken breast (+10.00) , Grilled local shrimp (+14.00)

Sides

7.50 Whipped Potatoes

8.00 Roasted Mushrooms

8.50 Smokey Bacon Macaroni and Cheese

8.00 Scalloped Potatoes

17.00 Lobster Macaroni and Cheese

8.50 Sauteed Brussels Sprouts With dried cranberries and candied pecans

7.50 Truffled Pomme Frites

9.00 Creamed or Steamed Spinach Options: Creamed, Steamed

7.50 French Fried Onions

8.00 Roasted Root Vegetables

Oak Specialties

17.00 The “Oak”Burger Grilled onions, tomato, arugula, fontina cheese, challah bun with hand cut truffle fries. Options: Bacon (+3.00) , Housemade pimento cheese (+1.00)

26.00 Free-Range Carolina Roasted Chicken Breast Local greens and bacon ravioli, baby carrots, roasted mushrooms, pan jus.

32.00 Cab Prime Braised Short Rib Celeriac puree, beets, baby carrots.

37.00 Pistachio-Crusted Rack of Lamb Fingerling potatoes, roasted tomatoes, fennel-dijon glaze.

36.00 Whole Fried Lobster Fine herb whipped potato, citrus-ginger beurre blanc.

Market Local Market Seafood Selection Chefs daily preparation.

34.00 Jumbo Lump Crab Cakes Sauteed local greens, fennel salad, bacon beurre blanc.

26.00 Housemade Pasta Local shrimp and clam linguini. Options: Linguini bolognese (23.00)

18.00 Vegetarian Plate.

Steaks and Chops

39.00 Oak Steakhouse Proudly Serves Cab Certified angus beef, cooked over an open flame grill. Center cut 8oz. Cab filet mignon. Options: Jumbo lump crab cake (+17.00) , Foie gras (+20.00) , Half fried lobster (+18.00)

49.00 Cab Prime 16Oz Rib-Eye. Options: Jumbo lump crab cake (+17.00) , Foie gras (+20.00) , Half fried lobster (+18.00)

51.00 Cab Prime New York Strip. Low country style with local shrimp compound butter Options: Jumbo lump crab cake (+17.00) , Foie gras (+20.00) , Half fried lobster (+18.00)

25.00 5 Oz Carved Cab Tenderloin and frites bearnaise, truffled pomme frites. Options: Jumbo lump crab cake (+17.00) , Foie gras (+20.00) , Half fried lobster (+18.00)

Choice of Sauce

Béarnaise Sauce

The Oak Steak Sauce

Hollandaise

Sauce Bordelaise

Horseradish Cream

Temperatures

Rare Cold, dark red center

Medium Rare Cool, red center

Medium Hot pink-red center

Medium Well Hot, light pink center

Well Hot grey center

After Dinner

8.00 Bortolotti Moscato With an effervescent, aromatic sweet fruit fragrance.

10.00 Chateau Gravas Sauternes ’09 Late harvest semillon with hints of apricot, honey and peaches with a lively finish.

20.00 Dolce by Far Niente ’06 Late harvest semillon and sauvignon blanc.

Ports & Sherry

8.00 Quinta De La Rosa “Lote 601” Ruby NV

12.00 Quinta De La Rosa “Tonel 12” 10 Year Tawny

16.00 Taylor Fladgate 20 Year Tawny

14.00 Quinta De La Rosa “Lbv” 2006

26.00 Croft 2009 Vintage

10.00 Valdivia Oloroso

Cognac

12.00 Courvoisier VSOP

18.00 Remy Martin VSOP

12.00 Hennessy VSOP

32.00 Remy Martin XO

Single Malt Scotch

12.00 Glenlivet 12

15.00 Macallan 12

15.00 Glenlivet 15

18.00 Macallan 18

18.00 Glenlivet 18

16.00 Oban

14.00 Glenmorangie

16.00 Talisker

20.00 Lagavulin

Blends

10.00 Chivas 12

10.00 Johnnie Walker Red

18.00 Chivas 18

12.00 Johnnie Walker Black

80.00 Chivas 25

60.00 Johnnie Walker Blue

Bourbon

11.00 Basil Hayden

12.00 Woodford

15.00 Blantons

12.00 Knob Creek

13.00 Bookers

8.00 Makers Mark

10.00 Gentleman Jack

Dessert Selections

10.00 Traditional Chocolate Layer Cake Spicy candied peanuts, butterscotch, salted caramel-banana ice cream.

9.00 Carrot Cake Carrot cinnamon puree, caramel sauce, pecan meringue crumbles, creamsicle ice cream.

9.00 Key Lime Pie Raspberry coulis, candied jalapeno, macadamia nut nougatine, vanilla ice cream.

10.00 Goat-Cheese Cheese Cake Burden creek goat cheese, orange curd, mint syrup, citrus tuile cookie, blackberry sorbet.

9.00 Red Velvet Cake Cream cheese mousse, chocolate cake crumbs, buttermilk panna cotta pearls.

9.00 Classic Crème Brulee Gahara vanilla beans, fresh fruit.

8.00 Trio of Housemade Sorbets

14.00 Artisanal Cheese Plate Goat.Sheep.Cow with local spiced honey, mostarda

Celeb Rate Thanks Giving Dinner

Sweet Onion Bisque

Braised Short-Rib Marmalade

Spinach and Arugula Salad

Housemade Burden Creek Goat Cheese Ricotta

Roasted Beets, Crispy Butternut Squash

Candied Garlic Vinaigrette

Roasted Carolina Turkey Breast and Confit Legs With housemade pork sausage stuffing,

Roasted Brussels Sprouts, Charred Baby Carrots

Fresh Cranberry Compote, Four-Day Gravy

Pumpkin Panna Cotta With Cranberry compote, pumpkin seed brittle

Menu for Oak Steakhouse

Dinner

Appetizers

Salads

Sides

Oak Specialties

Steaks and Chops

Choice of Sauce

Temperatures

After Dinner

Ports & Sherry

Cognac

Single Malt Scotch

Blends

Bourbon

Dessert Selections

Celeb Rate Thanks Giving Dinner

Best of Citysearch

Partner Sites:

Menu for Oak Steakhouse

Dinner

Appetizers​

Salads​

Sides​

Oak Specialties​

Steaks and Chops​

Choice of Sauce​

Temperatures​

After Dinner

Ports & Sherry​

Cognac​

Single Malt Scotch​

Blends​

Bourbon​

Dessert Selections​

Celeb Rate Thanks Giving Dinner

Best of Citysearch

Partner Sites:

Appetizers

Salads

Sides

Oak Specialties

Steaks and Chops

Choice of Sauce

Temperatures

Ports & Sherry

Cognac

Single Malt Scotch

Blends

Bourbon

Dessert Selections