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 Vegetable

scallops / 16

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

Ham & Grits / 14

Soft Boiled Egg, Benton’s Ham Steak, Grits Cooked In Shrimp Stock

CHARCUTERIE / 26

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


2

Cauliflower soup / 9

Local Cauliflower, Roasted, Garlic Confit

Low country ramen / 12

Shrimp, Ham Hock Broth, Local Turnips and Collard Greens, Tagliatelle, Pickled Quail Egg

GA Green / 11

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

APPLES / 12

Local Apples, Turnips, Crispy Ham, Frisee, Sparkling Cider Vinaigrette


3

Flounder / 29

Hoppin’ John, Carolina Gold Rice, Pork Belly, Herb Fumet

snapper / 31

Sautéed Sunchoke, Winter Citrus, Fennel, Pomegranate, Arugula

Duck / 32

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

Cornish Hen / 24

Roasted, Porcini Gnocchi, Wild Mushrooms, Roasted Chicken Veloute

steak / 54

16 oz. KC Striploin, Garlic Confit, Pomme Puree, Bone Marrow Butter, Green Peppercorm Bordelaise

duck bolognaise / 20

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

 


 

SIDES   /  8
ROASTED MUSHROOMS, GARLIC PURÉE
POMME PUREE, BONE MARROW BUTTER
HOPPIN’ JOHN, PORK BELLY, COLLARD GREENS
CRAB MAC ‘N CHEESE   /  18