Lunch

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.

ONE

SMALL PLATES

4 devils / 9

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

Beignets / 12

Shrimp Beignets, Hot Sauce Remoulade, Pickled Vegetable

Ham & grits / 14

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

charcuterie / 26

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

Scallops / 16

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


TWO

soup / SALAD

Cauliflower soup / 9

Local Cauliflower, Roasted, Garlic Confit

Apples / 12

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

Wokc CHOPPED / 16

Roasted Chicken, Romaine, Bacon, Pickled Onion, Cornbread Crouton, Pickled Quail Egg, Bellamy Blue, Pecans, Buttermilk Herb Dressing

TUNA salad / 20

Seared Tuna, Shaved Baby Carrots, Romaine, Sprouts, Peanuts, Miso Vinaigrette


Three

SANDWICHES / plates

wild boar / 18

Braised Wild Boar, Country Ham, Smoked Swiss, Spicy Whole Grain, Baguette

LAMB BURGER / 18

Border Springs Lamb, Harissa Aioli, Pickled Carrots, Arugula, WOKC Bun, Fries

for ms. ann’s snack bar / 18

Wagyu Beef, Double Patty, Caramelized Onions, Duke’s Mayo, Lettuce, American Cheese, Brioche Bun, Fries

Snapper / 24

Sautéed Sunchoke, Winter Citrus, Fennel, Pomegranate, Arugula

Fried Chicken / 18

Airline Breast, Braised Collard Greens, Southern Grits, Black Pepper Honey

Duck bolognaise / 20

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

Catfish / 16

Cornmeal Crusted Catfish, Hoppin’ John, Carolina Gold Rice, Pork Belly, Herb Fumet


 

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