The kitchen at White Oak prepares food that reflects the dynamic contradictions of Southern life. The merging of contemporary with traditional, simple with complex, and rural with metropolitan are represented in a menu that requires precise methods of production, yet results in plates that appear simple and familiar. Each item is simply named to guide you toward your selection, while ingredient and preparation details are listed should you have a greater interest; however, no matter your level of interest or culinary knowledge, rest assured your Snapper will taste like snapper and your Grits will taste like grits.
Our menus change seasonally. Menus listed here may slightly differ from what is available in the restaurant.
SNACKS
PB & J / 14
Crsipy Pork Belly, Tomato Jam, Gerogia Peanut Sauce, Brioche Toast
LOBSTER BEIGNETS / 38
Pickled Onion, Jalapeno, Garlic Aioli
ESCARGOT / 19
Burgundy Snails, Lemon Compound Butter, Garden Toast
LOCAL VEGETABLES / 16
Whipped Feta, Tahini, Chive Oil
PARKET HOUSE ROOLS / 9
Roasted Garlic & Herb Butter, Arbequina Oil, Sea Salt
TUNA TARTAR / 26
Avocado Puree, Scallions, Pickled Mustard Seed, Black Garlic Molasses, Togarashi Pork Rinds
SALADS
SHADES OF GREEN CEASAR / 13
Shaved Parmesan, Yellow Drop Tomatoes, Cornbread Croutons
PEACH & BURRATA / 15
Baby Watercress, Scallions, Crispy Lardons, White Balsamic Vinaigrette
GEORGIA GREEN / 12
Artisan Lettuce, Shaved Carrots, Thomasville Tomme, Garlic-Thyme Croutons, Citrus Vinaigrette
HEIRLOOM TOMATO / 14
Whipped Picotta, Gooseberries, Chive Oil, Butter Crumbs, Smoked Sea Salt
MAINS
ROASTED CAULILINI / 27
Heirloom Carrot Romesco, Toasted Marcona Almonds, Braised Fennel, Pickled Mustard Seed
GEORGIA SHRIMP / 28
Lacinato Kale, Heirloom Tomatoes, Geechie Boy Grits, Crispy Lardons, Pan Jus
ORA KING SALMON / 39
Heirloom Carrot Romesco, Braised Lady Peas, Lemon Butter Emulsion
SORGHUM BRAISED SHORT RIB / 43
Yukon Mashed Potatoes, Carnival Cauliflower, Broccolini, Confit Tomatoes, Au Jus
A5 / 120
6oz Wagyu Ribeye, Trumpet Mushroom, Broccolini, Cherry Wine Reduction
CORNISH GAME HEN / 27
Heirloom Carrots, Baby Kale, Geechie Boy Grits, Pickled Mustard Seed, Au Jus
PAN SEARED PORK LOIN / 29
Wilted Bitter Greens, Fennel, Patty Pan Squash, Peach Chutney
RIBEYE / 65
16oz Bone-In Dry Aged Ribeye, Bearnaise Butter, Bordelaise Sauce
CATCH OF THE DAY / Mkt
EXTRAS
MARSH HEN MILL GRITS / 8
SAUTEED WILD MUSHROOMS, BROWN BUTTER, GRATED PARMESAN / 8
COUNTRY HAM-BRAISED COLLARDS / 8
GIGANTE BEANS, ROASTED TOMATOES, BABY KALE / 8