Fort Oak Menu

Capers, pickled onion, crispy shallot, cured egg yolk, smoked oyster mayo, brioche\n

mango, pickled fresnos, avocado, spiced peanuts, yams, radish, green onion\n

b&b pickles, raclette, rye bread\n

cavolo nero, embered beets, whipped feta, hazelnuts, golden raisins, urfa pepper everything spice, sumac ranch

quinoa, humboldt fog, pickled fennel, smoky yogurt, tarragon\n

corn bread, cabbage, local red beans, red eye gravy, date\n

charred broccoli, fennel sausage, summer truffle, grana padano, soft herbs\n

fermented chile aioli, shallot vinaigrette, smoked almonds, currants, herbs\n

morels, asparagus, spring onions, hunter's sauce\n

lentils, kale, romano + yellow wax beans, fresno relish, saffron fumet\n

Maple Leaf farms duck breast and leg, ayocote beans, turnips, escabeche onions, black mole, & tlayuda crisp\n

black garlic sauce, coal roasted shishito peppers & potatoes, ginger, garlic chips, herbs\n

With pomegranate sorbet & torched meringue\n

Cookies & cream beignets with vanilla anglaise\n