The Oak Room Restaurant Menu

Gruyere cheese, pesto rubbed crouton

Anchor steam beer, muenster cheese

Hot house tomato, fresh mozzarella cheese, baby arugula, basil pesto

Beet cured tasmanian sea trout, pickled fennel, grapefruit, and dill dressing

Avocado, dried tomato, "fancy sauce"

Pressed strawberries, pistachios, young pecorino, roasted strawberry vinaigrette

Baby arugula, california avocado, teardrop tomato, lemon and olive oil

Grated cooked eggs, crispy guanciale, tarragon and lemon confit

Pickled stone fruit, walnut mint chimichurri

Poppy seed coleslaw, preserved lemon aioli