Oak Tavern does lunch starting Monday, December 10

 

David Bracha's menu will feature small plates, pizzas & snacks from the dinner menu, as well as salads, sandwiches lunchworthy large plates

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By Lesley Abravanel | Lank@aol.com

Oak Tavern in the Design District is doing lunch starting Monday, December 10. Here's a sampling of their menu:

House smoked turkey sandwich served on country bread with Gruyere, cranberry and pear chutney

Oak Tavern’s pan bagnat – with tuna conserva, heirloom tomatos, cucumbers, tapendade, hard boiled egg, rouille and arugula on a baguette

Grass fed cheeseburger with house cut fries and the option to add house made maple bacon, foie gras, fried egg, or all of the above.

Bahn mi – pork belly, foie gras, chiles and “kewpie” on toasted baguette

Sea scallop and spinach salad with apple, cherries, smoked pecans, and bacon molasses dressing

Fried fish salad, made with local farmstead greens, cucumber, Heirloom tomatoes, chiles, lime, and “Red Boat” fish sauce

Roasted chanterelles served with shallots, fava beans, peas and Virginia ham and topped with a poached egg and house made smoked chicken sausage

Crispy skin yellowtail snapper served with an avocado heirloom tomato salad and hand-cut noodles and braised lamb ribs.

 

 

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