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

tart / 12

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

Beignets / 12

Shrimp Beignets, Hot Sauce Remoulade, Picked Vegetables

Scallops / 16

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

charcuterie 18 / 32

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

ARTISANAL CHEESE PLATE / 20

Three Local Cheeses, House Jams, Crackers

FRIED GREEN TOMATO / 9

Hibiscus Pepper Jelly, Pimento Cheese, Pepper Oil, Frisee


TWO

soups & SALADs

CHILLED KABOCHA SQUASH SOUP / 10

Lime Basil Crème Fraiche, Espelette Pepper

Tuna nicoise / 20

Pickled Haricot Vert, Six-Minute Egg, Confit Potato & Tomato, Olive Tapénade, French Vinaigrette

WOKC Chopped / 16

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

Duck Confit / 20

Seared, Local Greens, Balsamic Figs, Lemon Vinaigrette

APPLE SALAD / 13

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


Three

SANDWICHES

chicken & egg / 14

Roasted Chicken and Egg Salad, Sourdough, Bacon, Lettuce, Tomato, WOKC Fries

LAMB BURGER / 17

Border Springs Lamb, Harissa Aiolo, Whipped Goat Cheese, Pickled Carrots, Arugula, WOKC Bun, WOKC Fries

for ms. ann’s snack bar / 18

Dry-Aged Locca Beef, Double Patty, Caramelized Onions, Mayo, Lettuce, American Cheese, Brioche Bun, WOKC Fries

Slab Bacon / 15

Fried Green Tomato, Fried Egg, Elderberry Jam, Arugula, WOKC English Muffin, Local Greens


four

PLATES

Pork belly / 22

Roasted Carrots, Bacon Butter Braised Chanterelles, Carrot Dashi Puree

Catfish / 16

Pan Seared, Seasonal Vegetable Ratatouille, Whole Grain Mustard Nage

Bronzini / 24

Sweet Corn Succotash, Pork Belly Lardons, Tomato Beurre Blanc

Fried chicken / 24

Springer Mountain Breast, Stewed Tomato & Okra, Corn Pudding


EXTRAS  / 8

Roasted Wild Mushrooms, Garlic Puree
Corn Succotash
Stewed Tomato & Okra
Seasonal Vegetable Ratatouille, Burrata
Lobster Mac n’ Cheese / 18