Silver Oak Dinner Menu

Winter 2008

.Appetizing Starters

Silver Oak “Almost Famous” Macaroni and Cheese
Made to order “omelet” style
8
Octopuses Garden
Grilled Baby Octopus basted with herb grilling sauce
 And served with Lemon, Jalapeno Fritters  
12
Pepper jack Hushpuppies
Cornmeal fritters - crunchy on the outside and gooey on the inside.
Laced with molasses vinegar reduction.
8
*Kentucky Shrimp and Grits
Fresh gulf shrimp sautéed with Southern Ham, red eye gravy
& served over cheese grits
12
*Grilled Calamari
Served over corn, tomato salad with green tomato coulis
9
Crabby Chicken
Blue Crab cake & Chef Gary’s own Cajun Chicken Boudin sausage served over creamy coleslaw with herb caulis
9
Rock Shrimp Ceviche
Served with Yucca Chips
9
BBQ Pork and Black bean Empanada
Served over avocado and tomatillo sauce
9

Salads

Bistro Goat Cheese Salad
Mescaline greens, shaved onion, beets, Goat cheese laced with Cranberry vinaigrette
5
“The Big Salad”
Greens, hard boiled egg, Black Bean Relish, Yucca cake,
Avocado and Jalapeno Green goddess dressing
16
Grilled Bourbon Steak 19, Grilled Tuscan Chicken 19, Hickory Pork 18

Soup of the Day
9

Pasta
 All pasta is hand made on premises

Rags and Fungus
(Stracci ai Funghi)
 Freshly made crude cut pasta with assorted wild mushrooms toasted
Shallots and melted white truffle sauce
Entree 19, Tasting 11

Shrimp Fettuccini
House made pasta served with Rock Shrimp and Caribbean Curry Sauce
Entrée 19, Tasting 11

Sea Creatures

*Shrimp Jambalaya
Cajun rice Jambalaya cooked with Shrimp, Andoullie Sausage,  peppers and tomatoes
22
*Blackened Catfish with Shrimp Creole
Served over Cheddar Cheese Grits
25
Craw-Cat-fish
Catfish filet stuffed with lump crab meat in a straw potato crust & crawfish
e’touffe served over sautéed greens & margarita marmalade dip
18

Birds

*Tuscan Grilled Chicken
Marinated in buttermilk and herbs Grilled and basted with Salsa Verde
Served with an array of seasonal vegetables.
19
Buttermilk Southern Fried Chicken
Brined in spices & buttermilk then fried crispy served with chefs choice of vegetables
17

Meats

*Silver Oak Barbeque Ribs & Tips
Chef Gary’s Famous St. Louis Ribs and Tips
Silver Oak Hickory smoked, served with Chef Gary’s BBQ sauce & seasonal vegetables
20
Hickory Smoked Pulled Pork
Served with Collard Greens & Macaroni and Cheese
18
*Bourbon Bootlegger Steak
Tender Skirt Steak marinated in Bourbon then char-grilled & sliced over Barley Mushroom Risotto
23
*Piedmonties Braised Short Ribs
Brazed free-range short ribs served with Barbera reduction,
white bean ragout over a creamy polenta.
24

No Trans-fats are used in any of our foods,

* Indicates  gluten free

Desserts

Daily dessert assortment

6

Liquids

Assorted Tea or Coffee

2

Espresso Single/Double regular or decaf

2.5/4

Cappuccino regular or decaf

4

Soda & Freshly brewed Ice Tea

2

S.Pellegrino Sparking Water - Large

5

All items and pricing are subject to change.