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
Over Arugula Pesto with Tomato Salad and Micro Greens
With Capers, Shallots and Lemon Juice on Grilled Ciabatta Bread topped with Parmesan Cheese
With Caesar Dressing, Ciabatta Croutons and Parmesan
With Blue Cheese Crumbles, Cucumber and Red Onion tossed with Balsamic Vinaigrette
Honey Lemon Vinaigrette, Pears, Pecans, Tomatoes and Crumbled Goat Cheese
Over Roma Tomato Basil Risotto, Garlic Sauteed Spinach and Olive, Tomato and Caper Sauce
Stuffed with Wild Mushrooms and Ricotta in a Parmesan Cream with Prosciutto and Sweet Peas
Over Orzo Pasta tossed with Artichoke Hearts, Grilled Scallions and Sundried Tomatoes in a Lemon Butter Broth
Crispy Creamer Potatoes and Tri Colored Roasted Cauliflower topped with Black Truffle Butter
With Veal Bolognaise topped with Provolone Cheese and Bread Crumbs
Over Creamy Polenta with Grilled Asparagus and Red Wine Braising Jus
With Lump Crab in a Rose Tomato Sauce with Spinach topped with Shaved Asiago
Over Sweet Potato Puree and Grilled Asparagus topped with a Rosemary Pear Compote and Toasted Almonds
Over Local Patty Pan Squash and Eggplant Ratatouille with Herb Oil
Ask your server for today's flavor
Topped with Pistachios and Whipped Cream
With House Made Strawberry Basil Ice Cream
With House Made Mexican Hot Chocolate Ice Cream
With a Chocolate Crust and Whipped Cream
Topped with Caramel Sauce, Whipped Cream and Toasted Walnuts
*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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