Earth Day at OAK

Earth Day OAK

Celebrating EARTH DAY at OAK Long Bar + Kitchen

Sunday, april 22, 2018
5:00 P.M. - 11:00 P.M.

 

OAK Long Bar + Kitchen is celebrating Earth Day on Sunday, April 22 by turning off its lights from 5 p.m. through closing to conserve energy. More than a hundred candles will be placed throughout the dining room to illuminate the space for an unforgettable “candlelit dinner experience in our beautiful restaurant.

A special à la carte menu by Executive Chef Graham Lockwood will feature sustainably sourced courses and replace the regular dinner menu for the evening. Each dish will highlight ingredients from New England farms and purveyors (see select farms noted below), and the menu’s wine pairings will spotlight New York State and Oregon wines that are produced and grown with sustainable and biodynamic farming practices. A three-course wine pairing will be offered for $30, or these wines can be ordered by the glass for $13–$18 depending on the selection. Those dining between 5–7 p.m. will receive a complimentary taste of rosé upon arrival. The regular bar menu will also be available.

Reservations are encouraged for this “lit” dinner and can be made on OpenTable or by calling 617-585-7222.

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APPETIZER

Pea & Carrot - $14
pea and ricotta dumplings, charcoal roasted carrots and pistachio
Carrots sourced from Ripley Farm, Dover-Foxcraft , ME

Soter “Planet Oregon” Chardonnay

SOUTH BAY BLONDES - $18
egg yolk jam, pickled daikon, radish greens
Oysters sourced from Onset, Cape Cod, MA

Brooklyn Oenology "Social Club White"

PATE EN CROUTE - $15
pickled vegetables, cranberry gastrique
Pork sourced from Alderbrook Farm, South Dartmouth, MA

Forge "Classique" Riesling


ENTREE

PAN ROASTED MONKFISH - $29
local bacon, Russian banana potatoes, pickled ramps
Monkfish sourced from George Bank off the coast of MA
Potatoes sourced from Green Sunshine Farm, Hodgdon, ME

Brooklyn Oenology "Broken Land"

BRAISED SHORT RIB - $32
cassoulet, haikuri turnips, radish
Beef sourced from Pineland Farms, New Gloucester, ME

Brooklyn Oenology Merlot

CHICKEN BALLOTINE - $28
wheat berries, spring dug parsnip, cipollini jus
Parsnips sourced from Fish Boot Farms, Bowdoinham, ME
Wheat berries sourced from Maine Grains, Skowhegan, ME

Forge "Classique" Pinot Noir


DESSERT

CREME BRULEE - $10
duck eggs, maple sugar, almond
Maple sourced from Highland Sugarworks, Barre, VT
Cream sourced from Maple Line Dairy, Hadley, MA

Pacific Rim Riesling Vin De Glaciere