BEEF CARPACCIO  14

grilled bread, arugula, garlic truffle aioli

SOUP OF THE DAY 

chef’s daily preparation

PAN SEARED SCALLOPS  16

apple butter, brussels sprouts, pickled beets, pork belly

STEAK TARTARE  17

farm egg, pickles, herb aioli, grilled bread.

MEAT AND CHEESE BOARD  22

house-made accompaniments, grilled bread

FOIE GRAS  21

poached apples, brioche toast, pistachios, pink peppercorn gastrique

SHRIMP COCKTAIL  16

house-made sauce

OYSTERS ON THE HALF SHELL  MKT

pink peppercorn mignonette, horseradish

OYSTERS ROCKEFELLER  3.25 e

benton’s bacon, parmesan reggiano, hollandaise,
spinach, breadcrumbs

GRILLED OCTOPUS  14

blackberry barbecue sauce, watercress slaw

SALMON TARTARE  15

wonton chips, scallions, sweet soy glaze

BEEF RAVIOLI  14

lemon butter, micro parmesan

LOCAL BIBB LETTUCE  12

benton’s bacon, cherry tomatoes, grilled onion,
blue cheese, green goddess

CAESAR  10

romaine, croutons, micro parmesan, caesar.

BURRATA SALAD  14

mixed local greens, granola, apples, grilled lemon vinaigrette

OAK SALAD  13

mixed local greens, boiled eggs, pancetta, shaved red onions, croutons, cucumbers, cherry tomatoes, carrots, creamy red wine vinaigrette

THE OAK BURGER  16

house blend, grilled sweet onion, tomato, bibb lettuce, white cheddar, brioche, truffle frites (add fried egg +$2 or add Benton’s bacon + $3)

CRAB CAKES  35

sweet potato puree, radish, pickled green bean salad

GRILLED SALMON  33

cauliflower mashed potatoes, haricot verts, roasted chestnuts, chimichurri

LOBSTER CARBONARA  29

house-made pasta, lardons, sugar snap peas, shallots, local greens

ROASTED CHICKEN BREAST  24

forbidden rice, curried spaghetti squash

12oz. BONE IN PORK CHOP  29

three-cheese risotto, pickled vegetables, watercress

MARKET CATCH  MKT

chef’s daily preparation

VEGETARIAN PLATE  22

carolina rice grits, seasonal vegetables, vegetable puree

BOLOGNESE  25

house-made pasta

MIXED GRILL  57

5oz sliced tenderloin, 7oz sliced NY strip, 1 double lamb chop, confit fingerling potatoes, pickled shallots, thyme demi

ADD TO ANY PLATE 

SAUCE & BUTTER 

Winter Salad 

local greens, toasted almonds, apples, feta, candied garlic vinaigrette

Caesar Salad 

chopped romaine, micro parmesan cheese, croutons

Butternut Squash Bisque 

8oz CAB Filet 

whipped potatoes, seasonal greens

Upgrade Options

• 14oz CAB Prime NY Strip +$15
• 16oz CAB Prime Ribeye +$15
• Add Lump Crab Oscar +$15
• Add Grilled Shrimp +$10

Local Market Catch 

chef’s daily preparation

12oz Bone in Pork Chop 

three cheese risotto, pickled vegetables, watercress

Bolognese 

house-made pasta, micro parmesan, herbs

Vegetarian Plate 

Carolina rice grits, seasonal vegetables, vegetable puree

Lemon Olive Oil Cake 

raspberry sorbet

Queen's Chocolate Cake 

vanilla ice cream

Sean Minor Chardonnay 

$10 glass / $38 bottle

Seven Falls Cellars Rapids Red Blend 

$10 glass / $38 bottle

*$35 prix fixe menu is available from January 18 to 27, 2019, during Queen’s Feast. To make a reservation, call 704-954-8900 or make a reservation on OpenTable. Menu updated on December 28, 2018. $35 prix fixe menu does not include tax or gratuity. 

THE OAK BURGER*  8

house blend, grilled sweet onion, tomato, bibb lettuce, white cheddar, brioche, truffle frites

TRUFFLE FRITES  5

micro parmesan

STEAK SLIDERS*  8

white cheddar, pickle, onion, frites

SALMON TARTARE  14

wonton chips, preserved lime, sweet sour soy glaze

FRIED PICKLES AND OYSTERS  13

truffle aioli and espellete

PETITE C.A.B. FILET*  18

frites

Oak Burger  8

house blend, tomato, bibb lettuce, white cheddar, brioche, choice of side

Grilled Chicken  8

Choice of side

Mac and Cheese  8

5oz Filet  14

sliced, choice of side

Shrimp  13

Grilled or fried, choice of side

Pasta  13

butter sauce or bolognese

OAK CHOCOLATE CAKE  10

Devil’s food cake, dark chocolate icing, raspberry sauce

TRIPLE CHOCOLATE SKILLET COOKIE  9

chocolate chip cookie, white chocolate ice cream

CREME BRULEE CHEESECAKE  9

chantilly cream, cranberry morello sauce

GLUTEN FREE MOUSSE CAKE  9

flourless brownie, chantilly cream, chocolate espresso sauce

CARAMEL APPLE BREAD PUDDING  8

caramel sauce, raisins

Lemon Olive Oil Cake  10

blueberry sauce, candied citrus

LA FLEUR D’OR SAUTERNES  9

2013

QUINTA DE LA ROSA “LOT 601”  8

RUBY PORT

BROADBENT  12

10 YEAR SERCIAL MADERIA

DOLCE LATE HARVEST  30

2012

GRAHAMS  16

20 YEAR TAWNY

OAK MANHATTAN  16

bulleit rye, vermouth, maraschino liqueur, bitters

LAST WORD  14

citadelle gin, maraschino liqueur, green chartreuse, lime juice

OAK DIRTY MARTINI  15

vodka or gin, green olives, olive juice.

SAZERAC  13

rye whiskey, courvoisier, gomme syrup, absinthe, bitters

NEGRONI FOR TWO  26

served in a mini decanter, bombay sapphire, citadelle, antica vermouth, campari, cynar

GIN-GER  14

citadelle gin, ginger-mint syrup, grenadine, lemon

SASKATOON  15

old grandad whiskey, fernet branca, smoked maple. citurs, orange bitters

TRILLIONAIRE LIBATION  15

bourbon, mint, lemon, grenadine, egg white

BLACK & BLUE  16

johnnie walker black, blueberry, lemon, egg white

CAROLINA SUMMER  13

vodka, st. germain, grapefruit juice, lemon

RED HEADED FRENCH BROAD  13

vodka, lemon, stella cidre, ginger

PHO GIN FIZZ  6

juniper, coriander, lavender, lemon infused tonic, seltzer water

CHERRY LIME-AID  6

lime, muddled cherries, black cherry soda

Click here to view the complete list of wine and spirits