With Garlic, Shallot, Brandy and Mushroom Butter topped with Parmesan Cheese served with a Grilled Crostini
Served Warm over Arugula Pesto with Hearts of Palm and Tomato Salad
White Bean and Pork
With Mushrooms, Tomatoes, Shaved Red Onion, Bacon, Hard Boiled Egg and Creamy Dill Vinaigrette
With Caesar Dressing, Ciabatta Croutons and Parmesan Cheese
Tossed with Strawberries, Crumbled Blue Cheese, Toasted Walnuts and Lemon Vinaigrette
Pan Seared over Herbed Risotto with Snow Peas and Roasted Baby Carrots Finished with Lemon Beurre Blanc
Pan Seared over Roasted Garlic Mashed Potatoes with Grilled Asparagus finished with a Cabernet Sauce topped with Crumbled Blue Cheese
Pan Seared served over Grilled Scallion Rice Pilaf with Sautéed Spinach finished with Roasted Red Pepper Aioli
Over Goat Cheese Risotto with Roasted Roma Tomatoes, Balsamic Glaze and Pistachios
Over Orecchiette Pasta tossed with Lemon White Wine Sauce, Roasted Red Peppers, Artichokes and Spinach
Topped with Spinach, Prosciutto and Gruyere Cheese over Creamy Polenta with Wild Mushroom Marsala Sauce and Crispy Sage
Stuffed with Veal, Garlic, Spinach and Pine Nuts in a Tomato Parmesan Broth
Ask your server for today's flavor
Ask your server for today's flavor
*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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