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 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 and Basil Risotto, Sauteed Spinach and Roasted Red Pepper Butter Sauce
Over Orzo Pasta tossed with Artichoke Hearts, Grilled Scallions and Sundried Tomatoes in a Lemon Butter Broth
With Grilled Ridicchio, Sauteed Oyster and Shitake Mushrooms, Toasted Pine Nuts, Soy Balsamic Drizzle and Roasted Garlic Aioli
With Italian Sausage Bolognese topped with Mozzarella and Parmesan Cheese
Over Creamy Polenta with Grilled Asparagus and Olive, Tomato, Caper Sauce
With Lump Crab in a Roasted Corn and Dill Lobster infused Cream Sauce, Baby Spinach and Chopped Scallions
Over Tomato and Blue Cheese Risotto with Grilled Asparagus and Bordelaise Sauce
Stuffed with Wild Mushrooms and Ricotta in an Roasted Shallot, Sweet Peas and Basil Pesto Cream Sauce
Over Sweet Potato Puree and Grilled Asparagus topped with a Rosemary Pear Compote and Toasted Almonds
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
Topped with White Chocolate Caramel Sauce and Whipped Cream
With Red Wine Raspberry Sauce and Whipped 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.
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