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

STARTERS

PORK BELLY / 16

Roasted Carrots, Bacon Butter Braised Chanterelles, Carrot Dashi Puree

FRIED GREEN TOMATO / 10

Hibiscus Pepper Jelly, Pimento Cheese, Pepper Oil

BEIGNETS / 12

Shrimp Beignets, Hot Sauce Remoulade, Pickled Vegetables

4 DEVILS / 9

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

TART / 12

Chicken Liver Parfait, Peach Butter, Lavender Pickled Peaches, Walnut Buttercrunch

ARTISANAL CHEESE PLATE / 18

Three Local Cheeses, House Jams, Crackers

CHARCUTERIE 18 / 32

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


2

SOUP / SALAD

CHILLED KABOCHA  SQUASH SOUP / 10

Lime Basil Crème Fraiche, Espelette Pepper

HEIRLOOM TOMATO SALAD / 13

Arugula Pistou, GA Tomatoes, Fried Burrata, GA Olive Oil

APPLE SALAD / 13

Mercier Orchards Apples, Local Greens, Pork Belly Croutons, Hibiscus Vinaigrette

SCALLOPS / 16

Charred Eggplant Puree, Herb Salad, Peach Vinaigrette, Pickled Blackberry, Chili Oil

GA GREEN / 11

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


3

PLATES

CATFISH / 26

Oconee Catfish, Pan Seared, Vegetable Ratatouille, Whole Grain Mustard Nage

BRONZINI / 28

Sweet Corn Succotash, Pork Belly Lardons, Tomato Beurre Blanc

FARMSTAND VEGETABLES / 18

Daily Chef Selection of Local & Seasonal Vegetables

DUCK / 31

Seared Duck Breast, Turnip Dauphinoise, Baby Bok Choy, Elderberry Demi Caramel, Pickled Elderberry

FRIED CHICKEN / 24

Springer Mountain Breast, Stewed Tomato & Okra, Corn Pudding

STEAK / 46

Coffee-Chili Rubbed, Prime Beef, Corn Hoecake, Chayote & Tomato Salad, Salsa Verde


 

SIDES   /  8
ROASTED WILD MUSHROOMS, GARLIC PUREE
CORN SUCCOTASH
STEWED TOMATO & OKRA
VEGETABLE RATATOUILLE, BURRATA
LOBSTER MAC ‘N CHEESE   /  18