With Garlic, Shallot, Brandy and Mushroom Butter topped with Parmesan Cheese served with a Grilled Crostini
Topped with Bacon Jam, Goat Cheese, Sundried Tomatoes and Balsamic Glaze
Peppertrail Farm Greens, Tomatoes, Blue Cheese Crumbles and Toasted Walnuts dressed in Honey, Thyme and Lemon Vinaigrette
With Caesar Dressing, Ciabatta Croutons and Shaved Parmesan
Peppertrail Farm Mixed Baby Greens, Prosciutto, Tomatoes and Goat Cheese with Balsamic Vinaigrette
Over Orzo Pasta tossed with Artichoke Hearts, Grilled Scallions and Sundried Tomatoes in a Lemon Butter Broth
Over Grilled Asparagus with Crispy Gnocchi and Warm Grape Tomato Bruschetta
With Rice Pilaf and Pecans with Crispy Brussel Sprouts finished with a Cherry Red Wine Sauce
With Wagyu Bolognese topped with Mozzarella, Parmesan and Breadcrumbs
With Napa Cabbage and Bell Pepper Sauté, Crispy Creamer Potatoes, Pineapple Sauce and Balsamic Glaze
With Creamy Polenta and Grilled Asparagus, Manchego Cheese with Red Wine Jus
With Pan Seared Rock Shrimp in a Bacon, Tomato, Olive and Caper Broth with Spinach
Topped with Black Truffle Butter over Cauliflower and Potato Puree, Sauteed Garlic Spinach and Wild Mushroom Cream Sauce
With Sweet Potato Puree and Grilled Asparagus topped with Pear Rosemary Chutney
Topped with Macadamia Nuts and Whipped Cream
With an Almond Crust and Whipped Cream
With Chai Tea Latte Ice Cream
With Plant City Strawberry Ice Cream
*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.
Copyright © 2024 The Oar Restaurant - All Rights Reserved.
Powered by GoDaddy
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.