Red Oak Bistro Menu

Layers of thin european style pancakes filled with mixed vegetables in aioli dip.

Norwegian smoked salmon on toasted points with capers, red onions and dill infused creme frache.

Bulgarian style pork sausage served with potato salad and cucumber tomato relish.

Prosciutto, rosemary ham and Italian salami with toasted bread and Dijon mustard.

Organic beets with whipped goat cheese and wine balsamic reduction and mesclun salad.

Manchego, soft sheep milk cheese and gorgonzola with raw honey and walnuts.

Roasted eggplant dip, hot marinated peppers, hummus and stuffed grape leaves with pita bread.

In puff pastry served with dates, raw honey and roasted walnuts.