Seared with Coriander and Served with Pickled Ginger, Soy Sauce,Wasabi and Sushi Rice.
Slowly Simmered Spanish Onions and Red Delicious Apples in a Flavorful Broth. Topped with Freshly Grated Mozzarella and Swiss Cheeses Golden-Browned. A White Oaks Classic
Delicate Snails, Imported from France, Baked in Our Homemade Garlic Butter and Topped with French Pastry Puffs
Served with Olive Oil Brushed Bread. Seasoned with Rosemary and Black Cracked Pepper.
Jumbo Gulf Shrimp Coated with Panko Bread Crumbs and Black Sesame Seeds. Lightly Fried and Drizzled with a Sweet and Spicy Thai Chili Sauce
Jumbo Shrimp Served with Cocktail Sauce.A White Oaks Classic
Imported from France, Baked with Apples, Walnuts and Brown Sugar. Served in a French Pastry
Fruitwood Smoked and Thinly Sliced. Served with Fresh Dill and Caper Cream Cheese. Accompanied by Finely Chopped Bermuda Onion and Bremner Wafers.
Pan Fried Herb Breaded Eggplant with Smoked Mozzarella Cheese, and Roma Tomato and Basil Coulis.
Sea Scallops Wrapped in Applewood Bacon, Sauteed Crispy, and Topped with a Sun-Dried Tomato Butter Sauce
Rubbed with Roasted Garlic and Grilled. Topped with Sundried Tomatoes, Pancetta, Fresh Mozzarella, Olive Oli, and Balsamic Reduction
With Sweet and Sour, Ranch, or House Dressing (Oil & Vinegar with Selected Herbs and Spices)Dry Crumbled Blue Cheese.....additional.....1.75
Sliced Fresh Mozzarella Cheese, Basil and Fresh Roma Tomatoes. Drizzled with Balsamic Vinaigrette
Iceberg Lettuce Wedge Topped with Applewood Bacon, Tomatoes, Bermuda Onions, and Homemade Blue Cheese Dressing and a Balsamic Nape.
Hearts of Romaine Lettuce Tossed with Croutons, Fresh Parmesan and Homemade Roasted Garlic Caesar Dressing
Sautéed Skinless Breast of Chicken, Topped with Pancetta, Shitake, Buttons, and Basil in a Sweet Sherry Sauce
Sauteed Skinless Breast of Chicken with Kalamata Olives, Artichokes, Sundried Tomatoes in a Garlic Chablis Sauce.
Tender Filet of Tilapia Stuffed with Fresh Maryland Blue Crab and Topped with Sundried Tomato Butter Sauce
Fresh Filet Grilled and Topped with a Lemon and Fresh Tarragon Butter Sauce and served with House Rice Medley
Mouth-Watering Cold Water Australian Lobster Tails. Broiled and Served with Drawn Butter. Market Price
Fresh Yellowfin Steak Dusted with Our Louisiana Bayou Cajun Seasoning and Seared. Drizzled with a Lemon Lime Citrus Ailoi. Served Medium Rare, With House Rice Medley.
Scampies Sauteed with Mushrooms and Roma Tomatoes in a Garlic Sherry Lemon Sauce. Served on Bed of Angel Hair Pasta
Center-Cut of the Beef Tenderloin. Wrapped with Applewood Bacon and Grilled. Topped with a Cabernet Demi Glaze Cajuned with Blue Cheese Crust and Balsamic Drizzle. ....3.00
14 ounces, Well Marbled, Aged, and Full of Flavor. Seasoned, Grilled, and Topped with Caramelized Fresh Pearl Onions in a Cabernet Demi Glaze.
Center-Cut from the Strip Loin, Peppered and Pan Seared to Your Specifications Topped with Green Peppercorn and an Aged Cognac Dijon Demi-Glaze
Filet Mignon, Topped with a Mushroom Duxelle. Wrapped in a Danish Pastry, Roasted and Served with Bordelaise Sauce.Medium Rare Only.
Filet Mignon Wrapped with Applewood Bacon and Topped with Cabernet Demi Glaze. Accompanied by a Cold Water Australian Lobster Tail. Drawn Butter . Market Price
Tender Medallions of Veal, Lightly Sautéed with Shiitake Mushrooms, Shallots, Garlic and Finished with a Rich Italian Marsala Butter Sauce
Slow-Roasted and Glazed Crispy with a Grand Marnier, Honey, Kumquat, and Green Peppercorn Sauce, Served with House Rice Medley
New Zealand Six Bone Rack of Lamb, Marinated in an Apple Teriyaki. Grilled and Drizzled in a Cabernet Fresh Mint Demi Glaze
Red Deer Imported from New Zealand, Marinated in Ruby Red Port with Assorted Seasonings and Juniper Berries. Sprinkled with Cracked Black Pepper and Pan Seared.Topped with a Port Cranberry Game Sauce, and served with House Rice Medley
With Homemade Roma Tomato Marinara
Bowtie Pasta, Kalamata Olives, Tomatoes, Moonlight Mushrooms, Garlic, Olive Oil, and Fresh Basil Add Shrimp ..................................7.99 Add Grilled Chicken .....................6.99
Center Cut Red Pork Medallions Sauteed with Pancetta, Shitake, and Caramelized Fresh Pearl Onions. In a Chianti Demi Glaze
Center-Cut Pork Medallions Grilled, Topped with Apples, Cranberry Raisins, Toasted Almonds, and an Amaretto Glaze
Tender Pork Stuffed with a Walnut Apple Stuffing and Topped with a Madeira Demi Glaze Accompanied by a Fresh Cranberry Applesauce.
Topped with Sun-Dried Tomato Butter Sauce
Chilled and Stirred Vanilla Custard. Topped with Caramelized Brown Sugar and Garnished with Fresh Berries Add a Splash of Your Favorite Liquor ......... 3.00.
Twin mini creamy cheesecakes stacked and topped with a fresh strawberry coulis
Red Delicious Apples, Brown Sugar, Cinnamon, hint of Ginger Filled Flaky Pie Shell. Baked Golden Browned and Topped with Vanilla Bean Ice Cream.
Sliced Fresh Strawberries Topped with Whipped CreamAdd a Splash of Your Favorite Liquor ....................... 3.00
Vanilla Bean Ice Cream Layered with your Favorite Liquor. Suggestions include Kahlua, Grand Marnier, Chambord, and Creme de Mint
Two Scoops of Blue Bunny Premium Chocolate Ice Cream. Topped with Warm Buttery Caramel Sauce and Glazed Candied Walnuts
Rich Flourless Callebaut Chocolate Cake surrounded with Fresh Whipped Cream. Served on a Pool of Vanilla Creme Anglaise, Drizzled with Amaretto Chocolate and Garnished with Fresh Strawberries.
** Love Nuts?? .... add glazed candied walnuts to any dessert ......... 1.99 **
Two scoops of Vanilla Bean Ice Cream. Available Flavors: Chocolate, Raspberry, and Butterscotch
ENTREES INCLUDE: House Salad, Homemade Yukon Gold Twice Baked Potato (Unless Otherwise Noted) and Vegetable Medley. Fresh Oven-Baked Seasoned Ciabatta Bread
** White Oaks Signature Complimentary Relish Tray and Cottage Cheese **
18% Gratuity Added to Tables of 6 or MorePlease, in Consideration of All, Refrain from Cell Phone Use in the Dining Room!
DINNERS INCLUDE: RELISH TRAY, COTTAGE CHEESE, HOUSE SALAD, ENTREE, POTATO, VEGETABLE, BREAD, AND BUTTER
18% Gratuity Added to Tables of 6 or More