Current Menus

 

 

916.484.8526

Prix Fixe menus…
include soup or salad, choice of entrée, choice of dessert & beverage  $15
Tasting menus…
include all courses and beverage   $15
    

 

The Oak Cafe will open for the Fall 2008 Semester on Wednesday, September 10, 2008

 

We will begin taking reservations on Wednesday, September 3, 2008

 

 

September 10, 11 & 12 ~ A Taste of Sacramento’s Del Rio Botanicals

Del Rio Tomato Bowl with Herbed Crepe Ribbons
Squash Blossom Grilled Cheese Sandwich
Tuscan Rosemary Rubbed Lamb, Eggplant Caviar, Baby Sweet Peppers
Del Rio Greens with Meloncitos
Lemon Sponge Pudding with Elderberry Ice Cream

 

September 17, 18 & 19 ~ Tom Douglas’ Pacific Northwest Kitchen

Red Beet Ravioli with Corn Relish or
Hot Pepper Wings with Cilantro Sour Cream
Clam Linguini with Pancetta, Chilies and Garlic or
Etta’s Pit Smoked Salmon with Grilled Shiitakes and Cornbread Pudding
Triple Coconut Cream Pie or
Pretzel with Hops Ice Cream

 

September 24, 25 & 26 ~ Patricia Quitana of Mexico City

Coctel de Camaron ~ Shrimp Cocktail or 
Tamale de Elote ~Fresh Corn Tamale with Chili Ancho Salsa
Mole de Flor de Jamaica con Pescado ~ Hibiscus Mole with Pan Seared Fish or
Bistec de Res al Camino con Salsa de Guajillo y Verduras a la Plancha ~ Grilled Steak with Guajillo Salsa, Spinach and Potatoes
Pastel de Marzapan y Chocolate Blanco~Almond Cake with White Chocolate or
Natilla a la Vanilla con Frambueso ~ Vanilla Custard with Raspberries

 

October 1, 2 & 3 ~ Frieda’s West Virginia Tasting Lunch

Zesty Slider with Slaw
Collards in Spicy Broth with Crispy, Smoky Bacon
Pulled Pork Barbecue with Spoon Bread
Fried Chicken Drumette with Mashed Potatoes and Black Pepper Gravy
Crunchy Bean Salad with Sweet Vinaigrette
Apple Hand Pie with Ice Cream

 

October 8, 9 & 10 ~ Julia Child with the Classics

Steak Tartare or Cheese Soufflé
Coq au Vin or French Lasagna
Chocolate Mousse or Caramel Pears Belle Helene

 

October 15, 16 & 17 ~ Tastes of Swedish Husmanskost

House cured Grav Lox with Quick Pickled Cucumbers and Mustard Sauce
Yellow Split-Pea Soup
Crispy Duck with Glogg Sauce
Prune Stuffed Pork Roast
Beet & Apple Salad
Swedish Meringue Cake with Orange Curd and Lingonberry Jam

 

October 22, 23 & 24 ~ Flavors of India

Hot & Sour Shrimp Soup or
Saag Paneer with Chapatis~Spinach & Fried Cheese with Flat Bread
Chicken Tikka Masala~Chicken in a Creamy Tomato Curried Sauce with Cashews or
Pork Vindaloo~Spiced, Braised Pork
Ananas Shorbet~Frosty Pineapple Smoothie or
Pan Seared Bananas with Chai Syrup and Almond Fudge

 

October 29, 30 & 31 ~ Italian Favorites in America

Winter Minestrone Soup with Polpettini~Little Meatballs or
Romaine Salad with Garlic Croutons and Parmigianno Regianno Dressing
Veal Saltimbocca with Prosciutto and Fresh Sage or
Pasta Puttanesca with Tomato, Olives, Anchovy and Capers
Tiramisu or Sorbetti of House made Lemoncello

 

November 5, 6 & 7 ~ A Tasting Lunch from the Silk Road beyond the Great Wall~ Uighur Muslim Cuisine from China’s Xinjiang Province

Uighur Pastries with Greens and Soy-Vinegar Dipping Sauce
Rich, Kazakh Broth with Noodles
Chicken Pulao with Pumpkin
Pomegranate Marinated Lamb Kebab with Chickpea-Carrot Fritters
Sweet Red Onion and Pomegranate Salad
Tibetan Rice Pudding with Honey and Apples

 

Please join us for Student Final Exam Menus
November 12, 13 & 14
November 19, 20 & 21
December 3, 4 & 5
December 10 & 11