White Oaks Restaurant Menu

Slowly Simmered Spanish Onions and Red Delicious Apples in a Flavorful Broth. Topped with Freshly Grated Mozzarella and Swiss Cheeses Golden-Browned. A White Oaks Classic

Delicate Snails, Imported from France, Baked in Our Homemade Garlic Butter and Topped with French Pastry Puffs

Served with Olive Oil Brushed Bread. Seasoned with Rosemary and Black Cracked Pepper

Jumbo Gulf Shrimp Coated with Panko Bread Crumbs and Black Sesame Seeds. Lightly Fried and Drizzled with a Sweet and Spicy Thai Chili Sauce

Jumbo Shrimp Served with Cocktail Sauce.A White Oaks Classic

Imported from France, Baked with Apples, Walnuts and Brown Sugar. Served in a French Pastry

Fruitwood Smoked and Thinly Sliced. Served with Fresh Dill and Caper Cream Cheese. Accompanied by Finely Chopped Bermuda Onion and Bremner Wafers

Pan Fried Herb Breaded Eggplant with Smoked Mozzarella Cheese, and Roma Tomato and Basil Coulis

Sea Scallops Wrapped in Applewood Bacon, Sauteed Crispy, and Topped with a Sun-Dried Tomato Butter Sauce

Sliced Fresh Mozzarella Cheese, Basil and Fresh Roma Tomatoes. Drizzled with Balsamic Vinaigrette

Iceberg Lettuce Wedge Topped with Applewood Bacon, Tomatoes, Bermuda Onions, and Homemade Blue Cheese Dressing and a Balsamic Nape

Hearts of Romaine Lettuce Tossed with Croutons, Fresh Parmesan and Homemade Roasted Garlic Caesar Dressing

Sauteed Skinless Breast of Chicken with Sun-Dried Tomatoes, Capers, in a Garlic Lemon Chablis Sauce

Fresh Filet Grilled and Topped with a Sun-Dried Tomato Butter Sauce and served with House Rice Medley

Mouth-Watering Cold Water Australian Lobster Tails. Broiled and Served with Drawn Butter

Fresh Yellowfin Steak Dusted with Our Lemon Pepper Coriander Seasoning and Seared. Served on a Pool of Spicy Teriyaki and Topped with a Wasabi Creme Fraiche and Pickled Ginger. Served Medium Rare, With House Rice Medley

Scampies Sauteed with Mushrooms and Roma Tomatoes in a Garlic Sherry Lemon Sauce

Aged for Great Flavor. Seasoned, Grilled, and Topped with Caramelized Fresh Pearl Onions in a Cabernet Demi Glaze

Center-Cut from the Strip Loin, Peppered and Grilled to Your Specifications Topped with Green Peppercorn and an Aged Cognac Dijon Demi-Glaze

Filet Mignon, Topped with a Mushroom Duxelle. Wrapped in a Danish Pastry, Roasted and Served with Bordelaise Sauce

Filet Mignon Wrapped with Applewood Bacon and Topped with Cabernet Demi Glaze. Accompanied by a Cold Water Australian Lobster Tail. Drawn Butter

New Zealand Six Bone Rack of Lamb, Marinated in an Apple Teriyaki. Grilled and Drizzled in a Cabernet Fresh Mint Demi Glaze

Red Deer Imported from New Zealand, Marinated in Ruby Red Port with Assorted Seasonings and Juniper Berries. Sprinkled with Cracked Black Pepper and Pan Seared. Topped with a Port Cranberry Game Sauce, and served with House Rice Medley

Penne Pasta, Mushrooms, Sun-Dried Tomatoes, and Asparagus in a Light Creamy Gorgonzola Sauce

Center-Cut Pork Medallions Grilled, Topped with Apples, Cranberry Raisins, Toasted Almonds, and an Amaretto Glaze

Tender Pork Stuffed with a Walnut Apple Stuffing and Topped with a Madeira Demi Glaze Accompanied by a Fresh Cranberry Applesauce

Twin mini creamy cheesecakes stacked and topped with a fresh strawberry coulis

Red Delicious Apples, Brown Sugar, Cinnamon, hint of Ginger Filled Flaky Pie Shell. Baked Golden Browned and Topped with Vanilla Bean Ice Cream

Sliced Fresh Strawberries Topped with Whipped Cream

Vanilla Bean Ice Cream Layered with your Favorite Liquor. Suggestions include Kahlua, Grand Marnier, Chambord, and Creme de Mint

Two Scoops of Blue Bunny Premium Chocolate Ice Cream. Topped with Warm Buttery Caramel Sauce and Glazed Candied Walnuts

Rich Flourless Callebaut Chocolate Cake surrounded with Fresh Whipped Cream. Served on a Pool of Vanilla Creme Anglaise, Drizzled with Amaretto Chocolate and Garnished with Fresh Strawberries

Two scoops of Vanilla Bean Ice Cream. Available Flavors: Chocolate, Raspberry, and Butterscotch