Acorn & the Oak Menu

Goat cheese from Kestrel Cascadia Farms in Ridgefield, baked in a cast iron and finished with Camas Honeybee Blackberry Honey, blackberries, and a dusting of honey roasted peanuts. Served with grilled toast points.

Might as well face it, we’re addicted to nuts. Pecans, walnuts, pistachios, almonds, and cashews tossed in olive oil, dijon mustard, orange bitters, and secret herbs & spices. (Vegan / GF / Contains Nuts)

Four creamy deviled eggs topped with diced chives and caviar. (GF / Vegetarian without the caviar)

Shaved Brussels sprouts tossed with arugula, diced Cosmic Crisp apples, shallots, dried cranberries, chopped walnuts, and a fig-balsamic dressing. Make it a meal! Add grilled chicken or salmon for an extra $8.

Organic field greens, charred sweet corn, fresh cucumber, juicy cherry tomatoes, toasted pumpkin seeds, and an incredible house-made avocado-cucumber dressing that will knock your socks off. Make it a meal! Add grilled chicken or salmon for an extra $8.

Oyster, Shiitake, and Button mushrooms, sauteed with leeks, deglazed with sherry, then blended until silky-smooth with a mushroom veggie stock. Finished with fresh goat cheese and a drizzle of black truffle oil.

French bread served with creamy burrata cheese topped with our bright, homemade olive tapenade - a blend of Greek olives, garlic, capers, Mama Lil’s pickled peppers, lemon zest, and thyme. Finished with roasted red pepper, arugula, extra virgin olive oil, Maldon salt flakes, and fresh ground pepper.

Six two-bite shrimp, corn, & green onion fritters, fried ‘til golden and served with a red pepper & goat cheese sauce that gets a bit of a kick from our house-pickled jalapeno peppers.

Sweet dates stuffed with tangy gorgonzola cheese, then wrapped in savory prosciutto and baked ‘til toasty and crisp. Served over a swoop of Dijon mustard and sprinkled with micro greens.

Warm French bread baked with garlic butter.

So fancy. So cheesy. So satisfying! Our homemade seafood mac is comprised of cavatappi pasta noodles tossed in a decadent four-cheese mornay sauce (Brie, Gouda, Havarti, Tillamook Cheddar) then mixed with butter-sautéed lobster, shrimp, & crab. Topped with garlic bread crumbs for extra crunch!

A buttery 6 ounce filet of wild-caught Halibut, deliciously pan-roasted and served over crisp grilled asparagus, topped with sweet chunks of Colossal Blue Crab and sauced with a decadent house-made Sage Béarnaise. Accompanied by savory roasted Sunset Fingerling potatoes.

This dish is like a hug on a plate, with two 4 ounce chicken breasts smothered in a flavorful Four Roses bourbon-mushroom cream sauce. Served alongside creamy mashed potatoes and fresh, crisp garlic green beans.

A juicy 10 oz boneless center cut pork loin from Carlton Farms, sous vide* until moist and tender, finished on the grill to medium. Served sliced over creamy white cheddar polenta and grilled spring asparagus. Finished with a sweet & spicy apricot-chili glaze, and toasted Oregon hazelnuts.

A tender, hand-cut 7 oz Filet Mignon, grilled to your preference and topped with a grilled shrimp skewer, drizzled in our bright Argentinian-style fresh herb & citrus chimichurri. The dish is completed with a side of homemade Tostones (twice-fried plantains) and garlic-sauteed broccolini. Please leave your desired steak cooking temperature in the notes.

A beautifully-marbled, hand-cut 12 oz Wagyu NY Strip steak, grilled to your preference and topped with a grilled shrimp skewer, drizzled in our bright Argentinian-style fresh herb & citrus chimichurri. The dish is completed with a side of homemade Tostones (twice-fried plantains) and garlic-sauteed broccolini. Please leave your desired steak cooking temperature in the notes.

A cult classic if you're from the St. Louis area, our Ooey Gooey Blueberry Butter Cake is our sugar bomb dessert! It's not quite cake...think more like chilled cookie dough or chess pie vibes. It's SO good - give it a try!

Fresh-baked shortbread biscuits piled high with fresh strawberries tossed with orange zest and mint, and mounds of homemade vanilla whipped cream.

Might as well face it, we’re addicted to nuts. Pecans, walnuts, pistachios, almonds, and cashews tossed in olive oil, dijon mustard, orange bitters, and secret herbs & spices. (Vegan / GF / Contains Nuts)

Four creamy deviled eggs topped with diced chives and caviar. (GF / Vegetarian without the caviar)

Goat cheese from the happiest goats at Kestrel Cascadia Farms in Ridgefield, baked in a cast iron and finished with Camas Honeybee Blackberry Honey, blackberries, and a dusting of honey roasted peanuts. Served with grilled toast points for spreading & noshing.

French bread served with creamy burrata cheese topped with our bright, homemade olive tapenade - a blend of Greek olives, garlic, capers, Mama Lil’s pickled peppers, lemon zest, and thyme. Finished with roasted red pepper, arugula, extra virgin olive oil, Maldon salt flakes, and fresh ground

Grab an extra order of our crispy, DELICIOUS salt & vinegar fries.

Shaved Brussels sprouts tossed with arugula, diced Cosmic Crisp apples, shallots, dried cranberries, chopped walnuts, and a fig-balsamic dressing. Make it a meal! Add grilled chicken or salmon for an extra $8.

Oyster, Shiitake, and Button mushrooms, sauteed with leeks, deglazed with sherry, then blended until silky-smooth with a mushroom veggie stock. Finished with fresh goat cheese and a drizzle of black truffle oil.

A hot & buttery grilled cheese sandwich with Tillamook cheddar, melted deliciously on grilled sourdough rounds that are sliced into “soldiers” for easy dipping into our homemade tomato soup, sprinkled with parmesan for maximum cheese.(Vegetarian. GF Bread Optional for $2.00)

You‘re NOT a bum...if you order this for lunch at our place! An incredible and completely satisfying lunch, involving Coro spicy sopresetta from Seattle, Fra’ Mani capicola hailing from San Francisco, prosciutto, Black Forest ham, provolone cheese, house garlic aioli, fresh tomato, shrettuce, thin-sliced red onion, oil, vinegar, and diced italian herbs, all on a fresh-baked 8 inch sub roll. Served with our salt & vinegar fries or chips, and house-pickled veggies. YUM!

Something light yet satisfying, this one is dedicated to The Ladies Who Lunch! It’s a fresh-baked croissant topped with our house-made chicken salad - chicken breast, celery, green onion, crisp apple, and dried cranberries tossed with mayo, Dijon mustard and fresh dill - plus romaine lettuce and sliced avocado. Served with your choice of fries or chips, and house-pickled veggies.

A juicy, brined chicken breast, grilled for perfect char marks. Then we slap it on a brioche bun alongside pickle slices, shrettuce, sliced red onion, pepperjack cheese, and a healthy slathering of homemade ranch sauce - regular or spicy! Served with your choice of fries or chips, and house-pickled veggies. Substitute a side salad instead for $2.50.

A juicy, brined chicken breast, grilled for perfect char marks. Then we slap it on a brioche bun alongside pickle slices, shrettuce, sliced red onion, pepperjack cheese, and a healthy slathering of homemade ranch sauce - regular or spicy! Served with your choice of fries or chips, and house-pickled veggies. Substitute a side salad instead for $2.50.

Our baby restaurant’s first burger! It’s a 6 oz patty, cooked medium* and topped with Gruyère cheese, bacon jam, housemade aioli, and arugula tossed in balsamic vinaigrette, all on a griddled English muffin. Not too big, not too small. Served with yourchoice of fries or chips, and house-pickled veggies. Substitute a side salad instead of fries for $2.50.

Our bigger, heftier burger! A Royal Ranch beef patty* topped with melty Tillamook Cheddar, homemade blackberry barbecue sauce, Hills thick-cut bacon, crispy fried shallots, shrettuce, and zesty garlic aioli, on a brioche bun. Served with your choice of fries or chips, and house-pickled veggies. Substitute a side salad instead of fries for $2.50.

A French classic with an autumnal twist! A homemade vanilla bean custard infused with a dash of Orange Curaçao, a sprinkling of nutmeg, clove, and allspice, and fresh Valencia orange supremes. Topped with a wee dollop of our vanilla whipped cream.