White Oaks Restaurant Menu

Ahi Tuna

Seared with Coriander and Served with Pickled Ginger, Soy Sauce,Wasabi and Sushi Rice

Apple Onion Soup Gratinee

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

Escargots Bourguignonne

Delicate Snails, Imported from France, Baked in Our Homemade Garlic Butter and Topped with French Pastry Puffs

Pale Ale White Cheddar Cheese Fondue

Served with Olive Oil Brushed Bread. Seasoned with Rosemary and Black Cracked Pepper

Panko Crusted Shrimp

Jumbo Gulf Shrimp Coated with Panko Bread Crumbs and Black Sesame Seeds. Lightly Fried and Drizzled with a Sweet and Spicy Thai Chili Sauce

Shrimp Cocktail

Jumbo Shrimp Served with Cocktail Sauce.A White Oaks Classic

Warm Brie Cheese in Puff Pastry

Imported from France, Baked with Apples, Walnuts and Brown Sugar. Served in a French Pastry

Atlantique Smoked Salmon

Fruitwood Smoked and Thinly Sliced. Served with Fresh Dill and Caper Cream Cheese. Accompanied by Finely Chopped Bermuda Onion and Bremner Wafers

Eggplant Napoleon

Pan Fried Herb Breaded Eggplant with Smoked Mozzarella Cheese, and Roma Tomato and Basil Coulis

Bacon Wrapped Scallops

Sea Scallops Wrapped in Applewood Bacon, Sauteed Crispy, and Topped with a Sun-Dried Tomato Butter Sauce

Dinner Salad

With Sweet and Sour, Ranch, or House Dressing (Oil & Vinegar with Selected Herbs and Spices) Dry Crumbled Blue Cheese - additional - $1.75

Fresh Mozzarella Salad

Sliced Fresh Mozzarella Cheese, Basil and Fresh Roma Tomatoes. Drizzled with Balsamic Vinaigrette

Blue Cheese And Wedge Salad

Iceberg Lettuce Wedge Topped with Applewood Bacon, Tomatoes, Bermuda Onions, and Homemade Blue Cheese Dressing and a Balsamic Nape

Caesar Salad

Hearts of Romaine Lettuce Tossed with Croutons, Fresh Parmesan and Homemade Roasted Garlic Caesar Dressing

Pancetta Mushroom Chicken

Sautéed Skinless Breast of Chicken, Topped with Pancetta, Shitake, Buttons, and Basil in a Sweet Sherry Sauce

Sunshine Piccata

Sauteed Skinless Breast of Chicken with Sun-Dried Tomatoes, Capers, in a Garlic Lemon Chablis Sauce

Golden Tilapia

Tender Filet of Tilapia Sauteed Golden Browned. Topped with a Lemon Mushroom Piccata Sauce. Served on a Bed of Angel Hair Pasta

Grilled Atlantic Salmon

Fresh Filet Grilled and Topped with a Sun-Dried Tomato Butter Sauce and served with House Rice Medley

Twin Lobster Tails

Mouth-Watering Cold Water Australian Lobster Tails. Broiled and Served with Drawn Butter

Seared Yellowfin Tuna

Fresh Yellowfin Steak Dusted with Our Lemon Pepper Coriander Seasoning and Seared. Served on a Pool of Spicy Teriyaki and Topped with a Wasabi Creme Fraiche and Pickled Ginger. Served Medium Rare, With House Rice Medley

Jumbo Scampies

Scampies Sauteed with Mushrooms and Roma Tomatoes in a Garlic Sherry Lemon Sauce

Filet Mignon

Center-Cut of the Beef Tenderloin. Wrapped with Applewood Bacon and Grilled. Topped with a Cabernet Demi Glaze

Grilled Angus Ribeye

Aged for Great Flavor. Seasoned, Grilled, and Topped with Caramelized Fresh Pearl Onions in a Cabernet Demi Glaze

New York Strip Steak

Center-Cut from the Strip Loin, Peppered and Grilled to Your Specifications Topped with Green Peppercorn and an Aged Cognac Dijon Demi-Glaze

Beef Wellington

Filet Mignon, Topped with a Mushroom Duxelle. Wrapped in a Danish Pastry, Roasted and Served with Bordelaise Sauce

Tender And Tail

Filet Mignon Wrapped with Applewood Bacon and Topped with Cabernet Demi Glaze. Accompanied by a Cold Water Australian Lobster Tail. Drawn Butter

Veal Marsala

Tender Medallions of Veal, Lightly Sautéed with Shiitake Mushrooms, Shallots, Garlic and Finished with a Rich Italian Marsala Butter Sauce

Long Island Duckling

Slow-Roasted and Glazed Crispy with a Grand Marnier, Honey, Kumquat, and Green Peppercorn Sauce, Served with House Rice Medley

Rack Of Lamb

New Zealand Six Bone Rack of Lamb, Marinated in an Apple Teriyaki. Grilled and Drizzled in a Cabernet Fresh Mint Demi Glaze

Venison Au Poivre

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

Angel Hair Pasta

With Homemade Roma Tomato Marinara

Vegetable Pasta Gorgonzola

Penne Pasta, Mushrooms, Sun-Dried Tomatoes, and Asparagus in a Light Creamy Gorgonzola Sauce

Pork Medallions

Center Cut Red Pork Medallions Sauteed with Pancetta, Shitake, and Caramelized Fresh Pearl Onions. In a Chianti Demi Glaze

Pork Normandy

Center-Cut Pork Medallions Grilled, Topped with Apples, Cranberry Raisins, Toasted Almonds, and an Amaretto Glaze

Tenderloin Of Pork

Tender Pork Stuffed with a Walnut Apple Stuffing and Topped with a Madeira Demi Glaze Accompanied by a Fresh Cranberry Applesauce

Asparagus

Topped with Sun-Dried Tomato Butter Sauce

Sauteed Mushrooms & Onions

Creme Brulee

Chilled and Stirred Vanilla Custard. Topped with Caramelized Brown Sugar and Garnished with Fresh Berries

New York Cheesecake

Twin mini creamy cheesecakes stacked and topped with a fresh strawberry coulis

Warmed Apple Tart

Red Delicious Apples, Brown Sugar, Cinnamon, hint of Ginger Filled Flaky Pie Shell. Baked Golden Browned and Topped with Vanilla Bean Ice Cream

Fresh Strawberries

Sliced Fresh Strawberries Topped with Whipped Cream

Liquor Parfaits

Vanilla Bean Ice Cream Layered with your Favorite Liquor. Suggestions include Kahlua, Grand Marnier, Chambord, and Creme de Mint

Sam B. Sundae

Two Scoops of Blue Bunny Premium Chocolate Ice Cream. Topped with Warm Buttery Caramel Sauce and Glazed Candied Walnuts

Chocolate Boule de Neige

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

Vanilla Bean, Chocolate Ice Cream, or Rainbow Sherbet

Sundaes

Two scoops of Vanilla Bean Ice Cream. Available Flavors: Chocolate, Raspberry, and Butterscotch