Dinner

The kitchen at White Oak prepares food that reflects the dynamic contradictions of Southern life. The merging of contemporary with traditional, simple with complex, and rural with metropolitan are represented in a menu that requires precise methods of production, yet results in plates that appear simple and familiar. Each item is simply named to guide you toward your selection, while ingredient and preparation details are listed should you have a greater interest; however, no matter your level of interest or culinary knowledge, rest assured your Snapper will taste like snapper and your Grits will taste like grits.

Our menus change seasonally. Menus listed here may slightly differ from what is available in the restaurant.

1

4 DEVILS / 9

Traditional, Pickled Shrimp, Green Eggs & Ham, & “BLT” Deviled Eggs

Beignets / 12

Shrimp Beignets, Hot Sauce Remoulade, Pickled Vegetables

duck bolognese / 16

Ground Duck, Tomato Fondue, Tagliatelle, Mushrooms, Parmigiano Reggiano Cheese

shrimp a la plancha / 14

Sweet Pea and Garlic Puree, English Pea Chimichurri, Mint

scallops / 16

Seared, Pork Belly Lardons, Broccoli Puree, Florets, Eel Sauce, Herb Salad

charcuterie / 32

Cured Meat, Rillettes, Artisanal Cheese, Pickled Vegetables, Toast, Crackers


2

green garlic soup / 9

Local Spring Onion, Golden Beet Panzanella, Smoked Chili Oil

BH Ramen / 12

Catfish, Tamarind Broth, Local Radish, Cornmeal Pasta, Soft Egg

GA Green / 11

GA Mixed Green, Shaved Vegetables, Fried Shallots, Cumberland Tomme, Lambrusco Vinaigrette

APPLES & frisee / 14

Duck Confit, Port Figs, Tarragon, Chicharron, Apple-Walnut Vinaigrette


3

Flounder / 29

Sourdough Soufflé, Vegetable Barigoule, Endive, Lemon Nage

cod / 27

Vegetables a la Grecque, Clams, Smoked Tomato Broth

snapper / 31

Sautéed Sunchoke, Winter Citrus, Fennel, Pomegranate, Arugula

poussin / 25

Roasted Young Chicken, Porcini Gnocchi, Wild Mushrooms, Chicken Jus

Duck / 31

Roasted Confit Leg, Sorghum Glaze, Duck Hash, Duck Egg

kc strip / 58

Bone-In Prime, Garlic Confit, Pomme Puree, Broccoli Florets, Bone Marrow Butter, Green Peppercorn Bordelaise


 

SIDES   /  8
ROASTED MUSHROOMS, GARLIC PUREE
POMME PUREE, BONE MARROW BUTTER
VEGETABLE BARIGOULE, COLLARD GREENS
CRAB MAC ‘N CHEESE   /  18