White Oak Tavern

Served with sweet chili.

Served with local farm eggs and arugula.

Served with hoisin BBQ sauce, cilantro, and lime.

Served with preserved tomatoes, balsamic reduction, basil, and grilled bread.

Carrots, cilantro, cabbage, and sriracha aioli.

Served with bechamel, fontina, gruyere, and herb breadcrumbs.

Grilled scallion aioli, frisse, radish, and lemon vinaigrette.

Served with sriracha buffalo sauce and buttermilk dressing.

Honey mustard.

Served with goat cheese, preserved tomatoes, red onion, balsamic, and arugula.

Chopped garlic, gruyere, and scallions.

Served with romaine lettuce, grana padano, and croutons.

Served with goat cheese, cashews, red wine poached apples, and roasted shallot vinaigrette.

Served with quinoa, arugula, wheat berries, peppers, avocado, smoked almonds, seeds, orange, onion, cucumber, tomato, and tamari vinaigrette.

Served with homemade pork sausage, mashed potato, and onion jus.

Served with red quinoa, baby kale, and green curry.

Served with peas, celery, carrot, potato, and pie crust.

Served with house-made corned beef, sauerkraut, Swiss cheese, Russian dressing, rye bread, pickle, and fries.

Served with 12oz black angus ny strip, au poivre, and French fries.

Served with black angus beef, cheddar, bacon, pickled red onion, chipotle aioli, and French fries.

Served with hand-cut fettuccine, kale and cashew pesto, grana padano, and herb breadcrumbs.

Served with beer battered market fish, tartar sauce, and barrel aged malt vinegar.

Served with ground lamb, root vegetables, red bliss and garlic smashed potatoes, and grana padano.

Served with a trio of dipping sauce.