Dinner
Small Plates
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CHARRED OCTOPUS
Grilled jerk-marinated octopus with avocado salsa verde, fresh citrus, pickled habanada peppers, and crispy plantains 25
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POTATO GNOCCHI
Potato gnocchi served with crispy kale, truffle beurre monté, potato lace tuile, and fresh herbs 18
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RAVIOLO
Ricotta and truffle filled raviolo with sautéed mushrooms, Parmesan beurre monté, and fresh herbs 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 26
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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 19
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BEEF CARPACCIO*
Thinly sliced tenderloin with pickled leeks, A5 aioli, shallots, rosemary vinaigrette, and grilled sesame bread 22
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BRIOCHE
Brioche roll served with vindaloo curry butter and black lava salt 9
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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 62
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O.P. Caviar Service*
1/2 oz of Royal Ossetra served with blini and classic caviar accoutrements 75
Salads
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COSMIC CARROT SALAD
Roasted heirloom carrots, duck confit, smoked citrus vinaigrette, crispy shallots, apricot, and radish 18
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ROASTED BEET
Roasted beets with caramelized fennel, orange, goat cheese, earth tone crumble, and fennel honey vinaigrette 18
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THE OAK PARK CAESAR
Baby romaine served with a classic Caesar dressing, Parmesan, brioche croutons, and grilled lemon 19
Entrées
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SHORT RIB
Red wine braised short rib with potato rosti, sautéed kale, pickled onions, sauerkraut, and beef jus 54
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RED SNAPPER*
Red snapper filet with marble potatoes, fennel, confit lemon, crispy leeks, and lemon potato espuma 42
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PAPPARDELLE*
Pappardelle with bay scallops, short rib, sun-dried tomato beurre monté, sautéed mushrooms, and lemon crumble 39
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SPAGHETTI & MEATBALLS
Black pepper bucatini with house-made meatballs, saffron pomodoro, fennel crumble, and Ubriaco al Prosecco 35
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CARROT WELLINGTON
Slow-roasted carrots and goat cheese in puff pastry with shaved carrots and mushroom demi-glace 36
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CIOPPINO*
Pan-roasted Caledonian shrimp, Chilean sea bass, and mussels in tomato saffron broth with roasted fennel and lemon 56
From the Josper Charcoal Grill
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FILET MIGNON*
8 oz beef tenderloin with king trumpet mushrooms, potato puree with sweet corn butter, and bordelaise 62
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AMISH CHICKEN
Heritage chicken with sautéed mushrooms, pickled peppers, Marsala sauce, and potato puree with sweet corn butter 39
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BACON GLAZED CHOP*
16 oz Iowa Berkshire pork rack with cherry bacon glaze, parsnip puree, and cabbage 48
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BONE-IN RIBEYE*
24 oz bone-in ribeye, dry aged for 28 days, topped with bone marrow butter, bordelaise, and triple-cooked potatoes 110
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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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VANILLA BEAN CRÈME BRÛLÉE
with mixed berry ice cream and almond crumble 16
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FRIED BREAD PUDDING
with vanilla ice cream, cherry compote, and candied hazelnuts 16
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CHOCOLATE SOUFFLE
with vanilla ice cream and chocolate sauce 18
Small Treats
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LEMON CHEESECAKE
with a flaky crust and toasted meringue 5
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CHOCOLATE ALMOND BAR
Chocolate almond mousse dipped in 62% chocolate 5
Sundaes
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HOT FUDGE
Vanilla and salted caramel ice creams with hot fudge, candied pecans, and Chantilly cream 14
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COCONUT & LIME
Toasted coconut and coconut lime sorbets with oat milk cream and toasted coconut 14
$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, Brut, Avize, France*
NV, 40/150
White
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Moscato d'Asti, Vietti, Piemonte, Italy
2023, 14/50
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Chenin Blanc, Château Moncontour, Vouvray, Sec, Loire Valley, France
2023, 13/45
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Assyrtiko, GWC 'Flowers', Santorini, Greece
2023, 19/75
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Sauvignon Blanc, Jules Taylor, Marlborough, New Zealand
2023, 15/55
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Bordeaux Blanc, Château Ducasse, Graves, Bordeaux, France
2023, 15/55
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Pinot Grigio, Scarpetta, Friuli-Venezia Giulia, Italy
2023, 9/35
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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 Boswell 'Hallberg Vineyard', Russian River, Sonoma, California*
2022, 40/150
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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*
2022, 35/135
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Grenache, Yalumba 'Saumel's Collection', Barossa, Australia
2021, 13/45
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Sangiovese, Avignonesi, Vino Nobile di Montepulciano, Tuscany, Italy
2020, 17/65
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Nebbiolo, Angelo Negro 'Angelin', Piedmont, Italy
2021, 17/65
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Merlot, Textbook, Rutherford, Napa Valley, California
2021, 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
2022, 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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Cabernet Blend, Pauillac de Lynch-Bages, Bordeaux, France*
2019, 35/135
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Cabernet Sauvignon, Kith & Kin, Rutherford, Napa Valley, California
2021, 25/95
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Cabernet Sauvignon, Adaptation, Napa Valley, California*
2019, 40/150
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 Single Barrel 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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GIN & JUICE
Nolet’s Silver gin, ginger soju, grapefruit, Peychaud’s bitters 16
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MANGO BLOSSOM
Absolut Mango vodka, elderflower liqueur, lemon, honey simple 15
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THE PINEAPPLE DILEMMA*
Plantation pineapple rum, amaro, poblano, egg white, lemon, demerara, bitters 16
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TEQUILA #8
Tequila Ocho Reposado, apricot, ancho chili, lime, agave 17
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PENICILLIN
Foundry single malt, Lagavulin 16yr single malt scotch, ginger liqueur, lemon, simple 16
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POMEGRANATE SPARKLER
Pomegranate liqueur, limoncello, prosecco, rosemary 14
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RYE 75
George Dickel Rye whisky, prosecco, lemon, thyme simple 16
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BARTENDER'S CHOICE
Horseradish infused vodka, sweet pickle 17
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THE ULTIMATE GIN MARTINI
Nolet’s ‘The Reserve’ gin, grapefruit twist 150
Spirit-Free Cocktails
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GOLD-FASHIONED
House-made “bourbon”, spiced persimmon syrup, house-made “bitters” 13
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RED CITRUS FIZZ
Blood orange, miso, honey, lemon 11
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UBE B
Horchata, purple yam, condensed coconut 14
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NEGRONI-ISH
Housemade “gin”, “sweet vermouth”, and bitter “liqueur” 15
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ROSE QUARTZ
Lychee, rose syrup, tonic 12
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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.