Daily Menu

Saturday, October 20, 2018

OAKLEAF IS CLOSED TODAY FOR A PRIVATE EVENT. WE ARE TERRIBLY SORRY FOR THE INCONVENIENCE!

Quicktab: Lunch/Dinner Menu

Lunch

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Lunch First Courses

  • Deviled Eggs, Applewood Smoked Bacon Jam
    8
  • Risotto Fritters, Porcini Mushroom, Chive Aioli
    8
  • Selection of Four Cheeses, Crostini, Today's Fruit
    15
  • Charcuterie, Confit, Cured, Preserved, Mustard, Our Pickles
    15
  • Young Kale, Fuji Apple, Apple Cider Vinaigrette, Piemontese Hazelnuts
    10
  • Arugula Salad, D'Anjou Pear, Arugula, Sicilian Lemon Oil, Aged Balsamic
    10
  • Little Gem Lettuce, Lemon Peppercorn Dressing, Parmigiano, Crunchy Bread
    10
  • Petite Greens, Sherry-Dijon Vinaigrette, Crispy Quinoa
    10
  • Soup, Roasted Sweet Potato, Smoked Bacon, Rosemary
    9
  • Soup, Jerusalem Artichoke, Chanterelle & Apple
    9
  • Freshly Dug Potatoes, Charred Garlic Aioli
    8
  • Dirt Candy, Pistachio Aillade
    8

Lunch Main Courses

  • Agnolotti, Veal, Crema Di Parmigiana, Petite Greens
    14
  • Ricotta Gnocchi, Cacio E Pepe
    14
  • Tagliatelle, Roasted Mushrooms, Chive Burro Fuso, Parmigiano
    14
  • Duck Confit, Sunchokes, Cippolini Onions, Aged Balsamico, Sunflower
    16
  • Mountain Trout, Radish, Haricots Verts, Lemon-Pecan Meuniere
    15
  • Crispy Chicken Sandwich, Brioche Bun, Our Pickles, Chive Aioli, Frites
    14
  • Chicken Breast "Al Mattone", Seared Broccolini, Confit Garlic, Nardello Peppers
    16

Lunch Prix Fixe

Dinner

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Dinner First Courses

  • Deviled Eggs, Applewood Bacon Jam
    8
  • Chickpea Panisses, Sauce Romesco
    8
  • Rissotto Fritters
    8
  • This Evening's Selection of Artisan Cheeses, Today's Fruit & Crostini
    15
  • Charcuterie, Confit, Cured, Preserved, Mustard, Our Pickles
    15
  • Little Gem Lettuce, Parmigiano Lemon-Peppercorn Dressing, Crunchy Bread
    10
  • Autumn Lettuce, Crispy Quinoa, 24-month Gouda Dressing
    10
  • Arugula, Mountain Apples, Cider Vinaigrette
    10
  • Black Mussels, Saffron, Jus De Mer, Toy Box Peppers
    12
  • Foie Gras, Cognac Cured, Poached Cranberries, Pistachio, Aged Balsamico
    17
  • Crispy Oysters, Pea Shoots, Sauce Remoulade
    15
  • 1/2 Ricotta Gnocchi, Berkshire Pork Ragu Bolognese, Parmigiano-Reggiano
    14
  • 1/2 Spaghetti Alla Chitarra, Roasted Mushrooms, Black Garlic, Cured Egg Yolk
    14
  • 1/2 Lune, Smoked Chicken & Bacon, Creme Di Parmigiana, Kale
    14
  • 1/2 Tagliatelle, Jumbo Lump Crab Meat, Basil, Crushed Chiles, Burro Fuso
    14
  • Dirt Candy, Pistachio Aillade
    8
  • Smoked Potatoes, Umamayo,
    8
  • Buttered Polenta, Ridiculous Amounts of Parmigiano-Reggiano
    8

Dinner Second Courses

  • Ricotta Gnocchi, Berkshire Pork Ragu Bolognese, Parmigiano
    24
  • Lune, Smoked Chicken & Bacon, Creme Di Parmigiana, Kale
    24
  • Tagliatelle, Jumbo Lump Crab Meat, Basil, Crushed Chiles, Burro Fuso
    24
  • Spaghetti Alla Chitarra, Roasted Mushrooms, Black Garlic, Cured Egg Yolk
    24
  • Roasted NY Strip Steak, Nardello Peppers, Broccolini, Whipped Ricotta, Balsamico
    29
  • Caramelized Scallops, Jerusalem Artichoke Variations
    26
  • Caramelized Chicken, Al Mattone, Apples, Sweet Potato-Apple Coulis,Hakurei Turnips, Bird Jus
    24
  • Striped Bass, Florence Fennel, bok Choy, Bouillabaisse Jus
    28
  • Sheepshead, Trumpet Mushroom, Potimarron-Ginger Coulis, Roasted Squash
    26

Dinner Prix Fixe

Chef's Spontaneous Tasting Menu $68/pp

Vegetarian or Vegan Tasting Menu $55/pp

Wine Pairings $38/pp

 

full table only

Brunch

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October 2018

Brunch Menu

  • shishito peppers, salsa verde, pangratatto
    8
  • deviled eggs, applewood bacon jam, pimenton
    8
  • cheese, evoo crostini, today's fruit +2 wildflower honey/+2 smoked pecans/+2 castelvetrano olive/+2 compote (full cheese treatment +6)
    15
  • charcuterie, confit, cured, preserved, mostarda, our pickles
    15
  • market lettuces, sherry dijon vinaigrette, crispy quinoa
    10
  • kale salad, shaved apples, arugula, apple vinaigrette
    10
  • little gem lettuce, lemon-peppercorn dressing, parmigiano-reggiano, crunchy bread
    10
  • honey vanilla flapjacks, maple syrup, butter
    9
  • french toast, maple syrup, butter
    9
  • our daily hash, peppers, butternut squash, potatoes & sunny egg
    12
  • meathead hash, pork belly, bacon, smoked potato, greens, sunny egg
    14
  • crispy chicken sandwich, brioche bun, our pickles, chive aioli, breakfast potatoes
    14
  • oakburger, double patty, toasted bun, house pickles, cheddar, le sauce, frites
    14
  • chicken "al mattone", bok choy, polenta, fig vincotto
    15
  • duck confit, smoked potatoes, baby kale, aged balsamico
    16
  • mountain trout, lemon-pecan meuniere, pea shoots
    15

Additions

  • breakfast potatoes, "that sauce"
    4
  • two eggs, soft scramble
    3
  • hickory smoked bacon
    4
  • chicken bridge sourdough toast
    3
  • polenta biologico, ridiculous amounts of parmigiano
    8

fancy day drinking

  • cava, 15 cavas naverran, brut nature, penedes, Spain
    12
  • pinot noir, '16, avaraen, vvillamette valley, oregon
    14
  • vermouth blanc, Bolin, chambery, France
    8
  • vermouth rosso, bordiga, torino, Italy
    11
  • citrus vodka punch, tito's vodka, citrus, jasmin green tea
    12
  • mimosa, naveran cava, orange juice
    8
  • bloody mary, smirnoff vodka, tomato puree, celery root, olive juice, tabasco
    9