New Year's Eve at Oak 63

 

 

 

Thursday December 31, 2015

Chef: J.B. Bremser

Sous Chef: Kenneth Topp

Dessert by Betty Bremser

 

 

 

 

 

-one-

Parmesan truffle popcorn with glass of bubbly

 

-two-

giant prawn & scallop over Black Eye Peas

 

-three-

House Ceaser Salad

 

-four-

Beef Filet with Demi Glace

 

-or-

 

Seabass with sundered tomato Beurre blanc

 

both options served with potato gallette and creamed spinach

 

 

-five-

dessert by Betty Bremser

We apologize for the late notice on our details. The end of our year has been full events, trips, weddings and a healthy dash of "oak classic situations" but I wanted to give you the chance to snatch up a reservation for our Sixth Annual Oak 63 Prix Fixe Dinner!

 

 

 

 

1. Truffle parmesan popcorn sur la table paired with a sparkling brut.

 

2. Choice of seared scallops OR duck breast over black-eyed peas

 

3.Spring mix salad drizzled with raspberry vinaigrette and topped with radish, almost and raspberries.

 

4. Filet au poivre OR Chef’s Seafood Choice in beurre blanc with a side of potato gallet and vegetables.

 

5. Dessert a la Tante Betty

 

$85 per person!

 

 

 

Call (816) 569-6310 for reservations!

 

We hope this New Year brings you lots of friends, good food and better wine! 

 

-Oak 63

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