Oak Room Dinner Menus

Executive Chef Alex Aubry Chef de Cuisine Michael Moore

Our famed Oak Room Restaurant has earned a reputation as one of New York’s finest dining establishments—for a reason. Sit down and whet your appetite with a delectable appetizer. Then peruse the menu and attempt to decide what appeals to you most: a juicy filet mignon, fresh seafood, or delightful pasta. Then top it all off with any one of our selection of desserts. You are sure to leave satisfied, and eager to return.

Oak Room Dinner Menu ( HTML | PDF )
Oak Room Dinner A-La-Carte Menu ( HTML | PDF )
Specialty Cocktails ( HTML | PDF )
Friday and Saturday Late Night Menu ( HTML | PDF )
Sunday Jazz Brunch ( HTML | PDF )

Oak Room Dinner Menu

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Starters

Soup Du Jour 14
Fields Green Salad 15
- Cherry Tomatoes, Avocado, Smoked Mozzarella, Red Onion, Lemon Thyme Vinaigrette
Pan Seared Crab Cake 18
- Served with Smoked Pepper, Tartar Sauce and Organic Greens

Entrées

New Zealand Rack of Lamb 42
- Grilled Sweet Potato, Charred Asparagus, Merlot Reduction, Fresh Mint

Grilled Tenderloin of Beef 42
- Potato Pancake, Sautéed Spinach, Black Pepper Tarragon Butter

Saffron Gulf Shrimp 38
- Artichoke Hearts, Plum Tomato, English Peas, Lobster Saffron Sauce, Linguine

Herb Roasted Chilean Sea Bass 38
- Au Gratin Potatoes and Root Vegetables

Dessert

Apple Caramel Galette 15
- Rich Pastry Dough, Baked Apples, Sour Cream, Cinnamon Ice Cream

Blueberry Almond Tart 15
- Sliced Toasted Almond, Créme Anglaise, Fresh Cream

Brownie Ganache Cake 15
- Creamy Buttermilk Chocolate, Brownie Chunks, Ganache Mixture, Walnut

Tiramisu 15
- A Real Favorite Layers of Light Genoise and Tiramisu Mousse, Dusted with Cocoa Powder

Assorted Ice Creams and Sorbets 15

Music Charge $50

Minimum $30

Tax and Gratuity Not Included

Executive Chef Alex Aubry
Chef de Cuisine Michael Moore

Oak Room Dinner Menu A-La-Carte

DOWNLOAD MENU AS A PDF
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Starters

Soup du Jour 14
Shrimp Avocado Ceviche 20
- Crispy Vidalia Onion
Field Greens Salad 15
- Cherry Tomatoes, Avocado, Smoke Mozzarella Red Onion and Lemon Thyme Vinaigrette
Pan Seared Crab Cake 18
- Served with Smoked Pepper, Tartar Sauce and Organic Greens
Entrées
- New Zealand Rack of Lamb 42
  - Grilled Sweet Potato, Charred Asparagus, Merlot Reduction, Fresh Mint
- Grilled Tenderloin of Beef 42
  - Potato Pancake, Sautéed Spinach, Black Pepper Tarragon Butter
- Saffron Gulf Shrimp 38
  - Artichoke Hearts, Plum Tomato, English Peas, Lobster Saffron Sauce, Linguine
- Herb Crusted Halibut Filet 38
  - Baked Ratatouille, Fingerling Potato, Citrus Beurre Blanc
Dessert
- Apple Caramel Galette 15
  - Rich Pastry Dough, Baked Apples, Sour Cream, Cinnamon Ice Cream
- Blueberry Almond Tart 15
  - Sliced Toasted Almond, Crème Anglaise, Fresh Cream
- Brownie Ganache Cake 15
  - Creamy Buttermilk Chocolate, Brownie Chunks, Ganache Mixture, Walnut
- Tiramisu 15
  - A Real Favorite Layers of Light Genoise and Tiramisu Mousse, Dusted with Cocoa
- Assorted Ice Creams and Sorberts 15
Music Charge
Tuesday - Thursday $60
Friday $ Saturday $65

Minimum $30
- Tax and Gratuity Not Included
Executive Chef Alex Aubry
Executive Sous Chef Michael Moore

Specialty Cocktails

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Vodka Based

Blueberry Lemonade 18
- Absolut Citron, Fresh Lemonade, Muddled Fresh Blueberries, Stirred Over Ice
The Hemingway 18
- Ketel One, Fresh Squeezed Ruby Red Grapefruit, Simple Syrup, Sugar Rim
Matilda 18
- Belvedere Pomarancza, Cointreau, Freshly Squeezed Lemon & Orange Juice, Splash of Perrier Jouet
Parker 18
- Level Vodka, Chambord Liqueur & Fresh Lemon Juice

Gin Based

Parisienne 18
- Tanqueray, Dry Vermouth, Crème de Cassis, Shaken Up
Pink Pussycat 18
- No. 10 By Tanqueray, Pineapple Juice, Cherry Brandy, Shaken over Ice
Rum Based
- Rhum Swizzel 18
  - 10 Cane, Lime Juice, Sugar Syrup, Bitters, Stirred Over Ice
Tequila Based
- Mexicana 18
  - 1800 Reposado, Pineapple Juice, Lemon Juice, Dash Grenadine, Shaken Up
- Tequila Collins 18
  - Don Julio Blanco, Lemon Juice, Sweet & Sour, Shaken Over Ice, Topped With Club Soda
Whiskey Based
- Texas Millionaire 18
  - Knob Creek, Sweet Vermouth, Grand Marnier, Shaken Over Ice
Bourbons
- Bakers $17
- Booker Beam $17
- Knob Creek $14
- Woodsford Reserve $16
Single Malt Scotch
- Dalwhinnie 15 year $16
- Lagavulin 16 year $17
- Laphroaig 10 year $14
- Macallan 12 year $15
- Oban 14 year $14
- Talisker 10 year $15
Cognac
- Courvoisier XO $35
- Hennessy VSOP $20
- Martell Cordon Bleu $35
- Remy Martin XO $35
Armagnac and Calvados
- Busnel Viella Reserve Calvados, VSOP $20
- Larrassingle, Armagnac VSOP $18
Ports
- Graham Six Grapes $13
- Graham's Vintage 1983 $25
- Graham's, 20 Year Tawny Port $17

Friday and Saturday Late Night Menu

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Food

Soup du Jour 14
Cheese Plate 20
- Selection of Imported and Domestic Cheese
Pan Seared Crab Cake 20
- Field Greens and Chipotle Remoulade
Caesar Salad 14
- Add Grilled Chicken ($4 Surcharge) or Grilled Shrimp ( $8 Surcharge)
Watercress Salad 15
- Candied Walnuts, Dried Cherries, Grape Tomatoes and Crumbled Gorgonzola Cheese in a Lemon Thyme Vinaigrette
Shrimp Cocktail 20

Desserts

Algonquin Banana Custard Bread Pudding 15
- Served with Root Beer Glaze
Cappuccino Crème Brulee 15
- A Rich Egg Custard Base Topped with a Layer of Hard Caramel
Cinnamon Apple Blossom 15
- Fresh Granny Smith Apple Filled with Almond Cream in a Pure Butter Puff Pastry
Black and White Torte 15
- Dark Chocolate Mousse Cake with Butter Milk Chocolate and Ganache Filling
Assorted Ice Creams and Sorbets 15

$40 Music Charge- $30 Minimum

Tax and Gratuity Not Included
20% Gratuity will Be Added to All Parties of Six or More

Executive Chef Alex Aubry
Chef de CuisineMichael Moore

Sunday Jazz Brunch

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Starters

Soup Du Jour 9
Field Green Salad 16
- Cherry Tomatoes, Avocado, Smoked Mozzarella, Red Onion,Lemon Thyme Vinaigrette
Shrimp Avocado Ceviche 16
- Crispy Vidalia Onion

Entrées

Traditional Eggs Benedict 22
- Poached Eggs, Canadian Bacon, Toasted English Muffin, Home Fries and Hollandaise Sauce
Egg White Frittata 18
- Fresh Herbs, Sautéed Peppers and Onions Served with Grilled Asparagus, Oven Roasted Potatoes
Cinnamon Apple Stuffed Brioche French Toast 18
Poached Atlantic Salmon 26
- Cucumber Ribbons, Dill Crème Fraiche, Black Olive Tapenade and Baby Greens
Prime Burger Deluxe
- Served with Crispy Garlic and Herb Steak Fries
Chicken and Green Apple Panini 19
- Smoked Cheddar, Watercress, Mustard Aioli, Focaccia Bread

Dessert

Apple Caramel Galette 15
- Rich Pastry Dough, Baked Apples, Sour Cream, Cinnamon Ice Cream
Bluberry Almond Tart 15
- Sliced Toasted Almonds, Crème Anglaise, Fresh Cream
Brownie Ganache Cake 15
- Creamy Buttermilk Chocolate, Brownie Chunks Ganache, Walnuts
Tiramisu 15
- A Real Favorite Layers of Light Genoise and Tiramisu Mousse ,Dusted Cocoa Powder
Assorted Ice Creams and Sampler 15
- Ask your server for today's flavors

Show $ 35 Minimum $ 25

A la Carte Menu Available Between 1.00–1.30pm
Tax and Gratuity Not Included
20% Gratuity will Be Added to All Parties of Six or More

Executive Chef Alex Aubry
Chef de Cuisine Michael Moore

Oak Room Dinner Menus

Executive Chef Alex Aubry Chef de Cuisine Michael Moore

Oak Room Dinner Menu

Starters

Entrées

Dessert

Music Charge $50

Minimum $30

Executive Chef Alex Aubry Chef de Cuisine Michael Moore

Oak Room Dinner Menu A-La-Carte

Starters

Entrées

Dessert

Music Charge

Tuesday - Thursday $60

Friday $ Saturday $65

Minimum $30

Executive Chef Alex Aubry Executive Sous Chef Michael Moore

Specialty Cocktails

Vodka Based

Gin Based

Rum Based

Tequila Based

Whiskey Based

Bourbons

Single Malt Scotch

Cognac

Armagnac and Calvados

Ports

Friday and Saturday Late Night Menu

Food

Desserts

$40 Music Charge- $30 Minimum

Executive Chef Alex Aubry Chef de CuisineMichael Moore

Sunday Jazz Brunch

Starters

Entrées

Dessert

Show $ 35 Minimum $ 25

Executive Chef Alex Aubry Chef de Cuisine Michael Moore

Executive Chef Alex Aubry
Chef de Cuisine Michael Moore

Executive Chef Alex Aubry
Executive Sous Chef Michael Moore

Executive Chef Alex Aubry
Chef de CuisineMichael Moore

Executive Chef Alex Aubry
Chef de Cuisine Michael Moore