Dinner
Small Plates
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SWEET CORN RAVIOLI
Ricotta and truffle filled ravioli with chanterelle mushroom, aleppo popcorn, and beurre monté 26
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POTATO GNOCCHI
Potato gnocchi served with crispy kale, truffle beurre monté, potato lace tuile, and fresh herbs 21
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BOURBON CANDIED BACON
Pork belly glazed with Oak Park bourbon, served with parsnip, radish, celery, pickled mustard seed, and fresh apple 24
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GARLIC BUTTER OYSTERS*
Half-dozen East Coast oysters lightly poached in garlic butter and served with lemon and fresh herbs 28
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CRISPY CALAMARI*
Fried squid with squash, pistachio and ramp pesto aioli, pickled ramps, lemon, and fresh herbs 26
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BEEF CARPACCIO*
Beef tenderloin with pickled ramps, tonnato sauce, potato chips, and grilled sesame bread 26
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BRIOCHE
Brioche roll served with vindaloo curry butter and black lava salt 11
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CAVIAR CONE*
Royal Ossetra with smoked lemon crème fraîche, almonds, and cauliflower puree 25
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CAVIAR & CHIPS*
Royal Ossetra with housemade potato chips and smoked onion crème fraîche 65
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CAVIAR & WAFFLES*
1/2 oz of Royal Ossetra served on potato blini waffles with classic caviar accoutrements 80
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CLASSIC CAVIAR SERVICE*
1 oz of Royal Ossetra served with classic caviar accoutrements and toasted brioche 160
Soup & Salads
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AUTUMN SOUP
Charred squash, radish, sweet corn, turnips, and sweet pepper in chicken broth with Sichuan ginger oil 19
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BEET & ENDIVE
Roasted beets with endive, apples, feta cheese, earth-tone crumble, and apple cider vinaigrette 19
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THE OAK PARK CAESAR
Boston lettuce served with a classic Caesar dressing, Parmesan, brioche croutons, and grilled lemon 21
Entrées
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CHILEAN SEA BASS*
Pan-seared sea bass with roasted pepper, lima bean salad, tomato, and eggplant spume 56
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CALEDONIAN CAMPANELLE*
Campanelle with Caledonian blue prawns, leeks, kale, saffron beurre monté, and lemon crumble 46
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KING SALMON*
Pan-seared salmon with honey roasted delicata squash, green beans, pickled golden raisins, and lemon dill velouté 52
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ROAST DUCK*
Slow-roasted duck breast with wild plum gastrique, parsnip puree, apple, endive, Marcona almonds, and duck jus 52
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WAGYU PAPPARDELLE
Ground Wagyu beef, mushrooms, tomato fondue, radish, Parmesan, and shishito pepper butter 37
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CARROT WELLINGTON
Slow-roasted carrots and goat cheese in puff pastry with shaved carrots and mushroom demi-glace 39
From the Josper Charcoal Grill
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FILET MIGNON*
Beef tenderloin with king trumpet mushrooms, potato puree with sweet corn butter, and bordelaise 68
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NEW YORK STRIP*
14-day dry aged strip with roasted shallots, leeks, romesco, potato puree with sweet corn butter, and bordelaise 78
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BACON GLAZED CHOP*
Iowa Berkshire pork rack with cherry bacon glaze, parsnip puree, and cabbage 54
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BONE-IN RIBEYE*
21-day dry aged ribeye with bone marrow butter and bordelaise, served with triple-cooked potatoes 125
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Desserts
Signature Desserts
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HONEY CRÈME BRÛLÉE
with Earl Grey ice cream and Oak Park granola 21
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FLOWER POT
with brownie, chocolate mousse, vanilla bean ice cream, and chocolate crumble 21
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PUMPKIN SPICE LATTE SOUFFLÉ
with crème anglaise, espresso ice cream, and almond crumble 21
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OLIVE OIL CAKE
with ricotta mousse, garden pepper jam, and vanilla bean ice cream 21
Small Treats
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CHOCOLATE ALMOND BAR
with almond crumble 8
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CHEESECAKE
with wild sour plum jam 8
Sundaes
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APPLE CRISP
with apple and cinnamon sorbets, apple jam, and almond crumble 18
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POPCORN TIN
with salted caramel, popcorn, and Prairie Breeze cheddar ice creams, candied popcorn, and caramel sauce 18
$100 Banana Split
Pistachio, banana saffron, and foie gras ice creams served with champagne mousse, gold leaf, various accoutrements and finished off with armagnac caviar, shaved chocolate truffle, and a special Oak Park spoon to take with you!
Wines
All 'By the Glass' selections are available in half pours.
*These wines are kept preserved by the Coravin system.
Wines by the Glass
Sparkling
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Prosecco, Bisol 'Jeio', Valdobbiadene Superiore, Brut, Veneto, Italy*
NV, 15/55
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Brut Rosé, Jansz, Pipers River, Tasmania*
NV, 17/65
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Champagne, Franck Bonville, Blanc de Blancs, Grand Cru, Brut, France*
NV, 45/165
White
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Moscato d'Asti, Vietti, Piemonte, Italy
2024, 14/50
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Assyrtiko, GWC 'Flowers', Santorini, Greece
2023, 20/75
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Sauvignon Blanc, Jules Taylor, Marlborough, New Zealand
2024, 15/55
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Bordeaux Blanc, Château Ducasse, Graves, Bordeaux, France
2023, 15/55
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Chenin Blanc, Domaine Huet 'Le Haut-Lieu', Sec, Vouvray, France*
2023, 29/110
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Pinot Gris, Chehalem, Willamette Valley, Oregon
2023, 10/35
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White Pinot Noir, Willamette Valley Vineyards, Willamette Valley, Oregon
2022, 20/75
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Unoaked Chardonnay, Alois Lageder 'Terra Alpina', Alto Adige, Italy
2022, 13/45
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Chardonnay, Domaine Leflaive, Mâcon-Verzé, Burgundy, France*
2022, 50/180
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Chardonnay, Stags' Leap, Napa Valley, California
2023, 17/65
Rosé
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Château de Trinquevedel, Tavel, France
2023, 15/55
Red
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Pinot Noir, Pali Wine Co. ‘Huntington’, Sta. Rita Hills, California
2020, 15/55
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Pinot Noir, Bergstrom 'Cumberland Reserve', Dundee Hill, Oregon*
2023, 35/135
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Grenache, Yalumba 'Saumel's Collection', Barossa, Australia
2022, 13/45
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Etna Rosso, Masseria Setteporte, Sicily, Italy
2020, 15/55
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Nebbiolo, Angelo Negro 'Angelin', Piedmont, Italy
2022, 17/65
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Tempranillo, Lopez Heredia 'Tondonia', Rioja, Spain*
2012, 35/135
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Zinfandel, Seghesio, Dry Creek, Sonoma, California
2023, 12/45
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Malbec, Catena 'La Consulta', Mendoza, Argentina
2022, 16/60
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Shiraz, Thelema Estate, Stellenbosch, South Africa
2018, 18/70
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Red Blend, Ashes & Diamonds ‘Rouge No. 6’, Napa Valley, California*
MV, 35/135
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Cabernet Franc, Domaine de Pallus 'Messanges', Chinon, France
2022, 16/60
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Merlot, Textbook, Rutherford, Napa Valley, California
2022, 17/65
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Cabernet Blend, Echo de Lynch-Bages, Pauillac, Bordeaux, France*
2022, 45/165
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Cabernet Sauvignon, Kith & Kin, Rutherford, Napa Valley, California
2021, 25/95
Wines by the Bottle
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Vintages subject to change
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$50.00 Corkage Fee
Limited to two bottles per table, waived with the purchase of a bottle from our list.
Cocktails
House Cocktails
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THE O.P. MANHATTAN
Oak Park’s Uncle Nearest Single Barrel whiskey, sweet vermouth, bitters 30
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THE O.P. OLD FASHIONED
Four Roses Small Batch Select bourbon, cherry simple, bitters 20
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TOKYO DRIFT
Uncle Val’s Botanical gin, Choya Umeshu plum wine, Cocchi Americano Bianco, Mio sparkling sake 18
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PEACH FIZZ
Nolet’s Silver gin, ginger soju, peach liqueur, lemon, soda 16
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WATERMELON LILY
Absolut Watermelon vodka, elderflower liqueur, cranberry, lemon, honey simple 15
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BLACKBERRY DAIQUIRI
Flor de Caña Extra Seco rum, blackberry liqueur, lime, demerara 14
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THE BOURBON REPUBLIC
Yellowstone Small Batch bourbon, Angostura Amaro, banana liqueur, orange bitters 15
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THE WITCH AND THE WHALE*
Gray Whale gin, Strega herb liqueur, Cappelletti Aperitivo, lemon, grapefruit, egg white, honey simple 17
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EL BANDITO
Oak Park Don Julio Reposado barrel pick tequila, Aperol, blood orange liqueur, lemon, agave 18
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POMEGRANATE SPARKLER
Pomegranate liqueur, limoncello, ginger, prosecco 16
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SANGRIA
Rosé, cognac, mixed berries, grapefruit, simple 14
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THE ULTIMATE GIN MARTINI
Nolet’s ‘The Reserve’ gin, grapefruit twist 150
Spirit-Free Cocktails
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CORIANDER SODA
Coriander, crushed red pepper, club soda 10
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FIZZICAL THERAPY
Green apple cordial, club soda 10
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PEACH DON'T KILL MY VIBE
Jasmine Silver Needle tea, peach and habanada cordial, orgeat 12
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ALL RYE, ALL RYE
Butter-washed toasted caraway and rye infusion, blueberry jam foam 12
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.