First and Oak Restaurant

Confit Rabbit Taco

Cilantro Tortillas, Smoked Chocolate Mole, Charred Tomatillo’s Salsa

Charred & Salted Courgettes

Fermented yeast extract , Pine Nut & Basil Ricotta, Puffed Jasmine Rice

Roasted Black Cod

Beer Braised Green Onions, Salt Cod Miso Hushpuppies, Mushroom Velouté

*Supplemental Course, Additional $10 per order

$10

Smoked Squash Risotto

Smoked Squash Risotto, Mascarpone, roasted acorn squash , Maple Reduction, Crisp Sage

$16

Bone Marrow Risotto

Bone Marrow Risotto, BRAISED OX TAIL, Crisp Shallots, Lemon and Hazelnut Gremolata

*Supplemental Course, Additional $10 per order

$10

Crispy Fried Churro

Smoked Chili and Dark Chocolate Ganache, Matcha Crème

Steven Snook – Executive Chef | JJ Guerrero – Sous Chef | Jonathan Rosenson Sommelier/Owner

*Consuming raw, undercooked meats, poultry, seafood, shellfish, eggs, unpasteurized milk may increase your risk of foodborne illness New Paragraph