The Oar Restaurant

The Oar RestaurantThe Oar RestaurantThe Oar Restaurant
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    • EMPLOYMENT

The Oar Restaurant

The Oar RestaurantThe Oar RestaurantThe Oar Restaurant
  • Home
  • Menu
  • EMPLOYMENT

Menu

Appetizers

Sautéed Escargot

14

With Garlic, Shallot, Brandy and Mushroom Butter topped with Parmesan Cheese served with a Grilled Crostini

Burrata

12

Served Warm over Arugula Pesto with Hearts of Palm and Tomato Salad

Fried Green Tomatoes

13

Topped with Bacon Jam, Goat Cheese, Sundried Tomatoes and Balsamic Glaze

Chorizo Meatballs

11

Over a Garlic Rosemary White Bean Puree topped with a Parmesan Crisp

*Steak Tartare

15

With Capers, Shallots and Lemon Juice on Grilled Ciabatta Bread and Topped with Parmesan Cheese


Soup & Salad

Soup of the Day

7

Key Lime Gazpacho with Shrimp

10

Spinach Salad

10

With Mushrooms, Tomatoes, Shaved Red Onion, Bacon, Hard Boiled Egg and Creamy Dill Vinaigrette

Grilled Heart of Romaine

10

Topped with Crumbled Blue Cheese, Toasted Pecans and a Whole Grain Mustard Vinaigrette

Organic Mixed Green Salad

10

With Prosciutto, Tomatoes, Cucumber, Kalamata Olives, Shaved Asiago cheese and Balsamic Vinaigrette


Entrees

Fish of the Day

36

Pan Seared over Herbed Risotto with Grilled Asparagus and a Bacon Tomato Vinaigrette

NY Strip

48

Pan Seared with Duck Fat Potato Terrine, Grilled Asparagus, Pickled Red Onion and White Truffle Hollandaise

Sea Scallops

38

Pan Seared served over Polenta with a Roasted Red Pepper and Chorizo Jam and Sweet Pea Gremolata

Parmesan Crusted Chicken

29

Over Orecchiette Pasta tossed with Lemon White Wine Sauce, Roasted Red Peppers, Artichokes and Spinach

Braised Cheshire Pork Belly

32

With Citrus Jus, Roasted Potatoes and Pickled Vegetables

House Made Tagliatelle Pasta

29

Tossed with Italian Sausage, Portobello Mushroom and Parmesan Cream Sauce

Lamb Loin Chops

34

Over Goat Cheese Risotto with Roasted Roma Tomatoes, Balsamic Glaze and Pistachios

Seared Shrimp

32

Over Linguini tossed with Sweet Peas in a White Wine and Lemon Broth topped with Toasted Almonds and Mint


Dessert

Crème Brulee

8

Ask your server for today's flavor

Key Lime Mousse

8

Layered with Coconut Crumble and a Key Lime Glazed Cookie

Strawberry Napoleon

8

Phyllo Dough Layered with Chantilly Cream and Dard Rum Macerated Strawberries

Mini Caramel Macchiato Cheesecake

8

With Caramel Sauce

Chocolate Ravioli

8

Stuffed with Mascarpone with Almond Praline and Crème Anglaise

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Menu is subject to change based on available products.

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