O u r M e n u

Dinner

Small Plates

  • MARKET CRUDO*

    Featured sushi-grade fish served with chef-inspired accoutrements  28

  • POTATO GNOCCHI

    Gnocchi served with peas, morel mushrooms, beurre monté, potato lace tuile, and fresh herbs  24

  • BOURBON CANDIED BACON

    Pork belly glazed with Oak Park bourbon, spring peas, radish, celery root and kimchi slaw, and cashews  24

  • GARLIC BUTTER OYSTERS*

    Half-dozen East Coast oysters lightly poached in garlic butter and served with lemon and fresh herbs  28

  • MORELS ON TOAST

    Sautéed morels on grilled whole wheat sourdough, pickled spring onion, with ramp and pecan pesto  21

  • BEEF CARPACCIO*

    Beef tenderloin with pickled ramps, tonnato sauce, potato chips, and grilled sesame bread  26

  • CHILLED OYSTERS*

    Half-dozen East Coast oysters with beef fat, charred ramp mignonette, and fresh lemon  28

  • BRIOCHE

    Brioche roll served with vindaloo curry butter and black lava salt  12

  • CAVIAR CONES*

    Royal Ossetra with smoked crème fraîche, almonds, and cauliflower puree  25

  • CAVIAR & CHIPS*

    Royal Ossetra with housemade potato chips and smoked onion crème fraîche  65

  • TARTARE & CAVIAR*

    1/2 oz of Royal Ossetra served with beef tartare, crème fraîche, and toasted brioche  100

  • CLASSIC CAVIAR SERVICE*

    1 oz of Royal Ossetra served with classic caviar accoutrements and toasted brioche  160

Salads

  • BOK CHOY

    Garden bok choy with marcona almonds, kale, bacon, Maytag blue cheese, lovage, and caper vinaigrette  21

  • BEET & SPRING PEA

    Roasted beets with spring peas, strawberries, radish, goat cheese, earth-tone crumble, and lemon vinaigrette  21

  • THE OAK PARK CAESAR

    Boston lettuce served with a classic Caesar dressing, Parmesan, brioche croutons, and grilled lemon  23

Entrées

  • WALLEYE*

    Deep-fried walleye with garden herb bucatini, lemon beurre monté, with dill and fennel salad  42

  • WAGYU RIGATONI*

    Ground wagyu beef with garden greens, turnips, pickled lemon, leek butter, and Parmesan  39

  • ALASKAN HALIBUT*

    Poached Alaskan halibut with bok choy, fennel, guanciale, parsnip puree, pickled ramps, and chermoula  37

  • CARROT WELLINGTON

    Slow-roasted carrots and goat cheese in puff pastry with fennel, turnips, and arugula pistachio pesto  39

From the Josper Charcoal Grill

  • FILET MIGNON*

    Beef tenderloin with king trumpet mushrooms, potato puree with ramp butter, and bordelaise  69

  • KING SALMON*

    King salmon with bok choy, turnip, celery root, kale, carrots, new potatoes, and lovage jus  48

  • BACON GLAZED CHOP*

    Iowa Berkshire pork rack with cherry bacon glaze, parsnip puree, and cabbage  56

  • SIRLOIN*

    Beef sirloin, buttermilk onion rings, pickled ramp relish, and morel mushroom au poivre  56

  • RIBEYE AL ANDRÉS*

    Ribeye inspired by chef José Andrés with poached oysters, romesco, bordelaise, and triple-cooked potatoes  140

  • ______________________________

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Desserts

Signature Desserts

  • HONEY CRÈME BRÛLÉE

    Brûléed honey custard with Earl Grey ice cream, granola, honeycomb, and bee pollen  21

  • CHOCOLATE S’MORES SOUFFLÉ

    Chocolate soufflé with toasted marshmallow, hot fudge, chocolate sorbet, and graham cracker crumbs  21

  • STRAWBERRY RHUBARB TART

    Black pepper crust with strawberry rhubarb jam, strawberry mousse, and basil ice cream  21

Small Treats

  • CHOCOLATE ALMOND BAR

    with almond crumble  8

  • CHEESECAKE

    with mixed berry jam  8

  • LEMON MADELEINES

    with lemon curd  8

Sundaes

  • BANOFFEE

    Coconut coffee and banana saffron sorbets with caramel, coconut whipped cream, and graham cracker crumbs  18

  • HOT FUDGE

    Vanilla bean ice cream, hot fudge, whipped cream, candied pecans, and a cherry on top  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

  • Prosecco, Bisol 'Jeio', Valdobbiadene Superiore, Brut, Veneto, Italy*

    NV, 15/55

  • Cava Rosé, Bolet., Brut Reserva, Penedès, Spain*

    NV, 20/75

  • Champagne, Pertois-Moriset ’L’Assemblage’, Extra Brut, France*

    NV, 40/160

White

  • Riesling Kabinett, Seehof, Westhofener Morstein, Rheinhessen, Germany

    2024, 17/65

  • Sauvignon Blanc-Sémillon, Two Mountain, Rattlesnake Hills, Washington

    2025, 10/35

  • Sauvignon Blanc, Dog Point Vineyard, Marlborough, New Zealand

    2024, 15/55

  • Albariño, Bodega Garzón, Reserva, Maldonado, Uruguay

    2024, 13/45

  • White Pinot Noir, Willamette Valley Vineyards, Willamette Valley, Oregon

    2023, 20/75

  • Pinot Bianco, Cantina Terlano 'Tradition', Alto Adige, Italy

    2024, 16/60

  • Chardonnay, Domaine Pinson, Mont-de-Milieu, Burgundy, France, 1er Cru*

    2023, 42/170

  • Chardonnay, Stags' Leap, Napa Valley, California

    2023, 17/65

Rosé

  • Château de Trinquevedel, Tavel, France

    2024, 15/55

Red

  • Pinot Noir, Albert Bichot 'Origines', Bourgogne, France

    2024, 16/60

  • Pinot Noir, Bergström, Cumberland Reserve, Willamette Valley, Oregon

    2024, 29/110

  • Gamay, Château Thivin, Côte de Brouilly, Beaujolais, France*

    2024, 25/95

  • Nebbiolo, Giacomo Fenocchio, Langhe, Piedmont, Italy

    2023, 16/60

  • Tempranillo, R. López de Heredia ‘Viña Tondonia’, Rioja, Spain*

    2013, 35/140

  • Zinfandel, Bedrock Wine Co. 'Old Vine', Sonoma Valley, California

    2024, 19/75

  • Malbec, Catena, La Consulta, Mendoza, Argentina

    2022, 16/60

  • Syrah, Howard Park 'Flint Rock', Great Southern, Australia

    2023, 13/45

  • Rhône Blend, Damsel Cellars 'The Fates', Yakima Valley, Washington*

    2022, 28/105

  • Cabernet Franc, Le Petit Saint Vincent, Saumur-Champigny, France

    2022, 20/75

  • Merlot Blend, Due del Monte, Collio, Friuli-Venezia Giulia, Italy

    2021, 21/85

  • Cabernet Blend, Pauillac de Lynch-Bages, Bordeaux, France*

    2021, 35/140

  • Cabernet Sauvignon, Neal Family Vineyards, Napa Valley, California

    2022, 30/110

Wines by the Bottle

THE LIST

  • Vintages subject to change

  • $50.00 Corkage Fee

    Limited to two bottles per table, waived with the purchase of a bottle from our list.

Cocktails

House Cocktails

  • THE O.P. MANHATTAN

    Oak Park’s Uncle Nearest single barrel whiskey, sweet vermouth, bitters  30

  • THE O.P. OLD FASHIONED

    Oak Park's Marker's Mark single barrel bourbon, cherry simple, bitters  25

  • TOKYO DRIFT

    Uncle Val’s Botanical gin, Choya Umeshu plum wine, Cocchi Americano Bianco, Mio sparkling sake  18

  • DONNIE DON'T

    Oak Park Don Julio Reposado, Amaro Averna, lemon, maple  18

  • APEROL FRITZ

    Aperol, limoncello, prosecco  16

  • LYCHEE DAIQUIRI

    Flor de Caña Extra Seco rum, lychee liqueur, lime, simple  14

  • THE BOURBON REPUBLIC

    Yellowstone Small Batch 6yr bourbon, Amaro di Angostura, banana liqueur, orange bitters  15

  • SHERRY CHERRY

    Old Overholt rye, sherry, cherry simple, orange, lemon, soda  14

  • JOYA ROSA

    Lalo tequila, Del Maguey Vida mezcal, poblano, strawberry, lime, rhubarb bitters  16

  • COFFEE BOULEVARD

    Uncle Nearest 1884 whiskey, coffee-infused Campari, sweet vermouth, chocolate bitters  16

  • SANGRIA

    Rosé, cognac, mixed berries, grapefruit, simple  14

  • JEWEL TONES

    Pomegranate green tea Belvedere vodka, Italicus, lemon, lemon balm  17

  • CARROT MEZCALITA

    Ilegal mezcal, carrot fresno hot sauce, lime, agave, Tajín, Mexican lager  17

  • JUNGLE BIRD

    Planteray ‘Stiggin’s Fancy’ Pineapple rum, Campari, pineapple, lime, lemon balm, coconut milk  16

  • CHEF'S KISS

    Smoked A5 Wagyu fat-washed Blanton’s Gold bourbon, honey, Angostura bitters, rosemary  65

  • SUMMER SCHOOL

    Nolet’s Silver gin, Cappelletti, Strega, lemon, simple  16

  • WATERMELON MARGARITA

    Lalo Blanco tequila, watermelon, lime  16

  • THE ULTIMATE GIN MARTINI

    Nolet’s ‘The Reserve’ gin, grapefruit twist  150

Light On Spirit

  • PIÑA COLADA

    Malibu Coconut rum, non-alcoholic pineapple liqueur  14

  • 8 PEAKS

    Choya Umeshu plum wine, Lapsang Souchong, Dubonnet Rouge  14

  • PA LOW MA

    Milagro Silver tequila, non-alcoholic grapefruit liqueur  14

  • LOW-FI SPARKLER

    Prosecco, non-alcoholic ginger liqueur, non-alcoholic elderflower liqueur  14

Spirit-Free Cocktails

  • NEGRONI-ISH

    House-made “gin”, “sweet vermouth”, bitter “liqueur”  14

  • CORIANDER SODA

    Coriander and crushed red pepper syrup, lemon, club soda  10

  • NA PALOMA

    Grapefruit cordial, lime, “tequila”, club soda  13

  • VIVIMANCER

    Iron Goddess tea, buckwheat honey, ginger, cacao tincture  13

  • ALI'S COLA

    House-made cola, orange zest, vanilla, whipped cream  15

After-Dinner Cocktails

  • IRISH COFFEE

    Clonakilty 'Galley Head' Irish whiskey, Demerara sugar cube, espresso, Baileys whipped cream  16

  • PINEAPPLE WHITE RUSSIAN

    Planteray ‘Stiggins’ Fancy’ Pineapple rum, Kahlua, heavy cream  15

  • WHISKEY FLOAT

    Rittenhouse Straight Rye, Amaro Averna, root beer tea syrup, sarsaparilla bitters, coconut cold foam  17

  • COOKIE BUTTER SOUR*

    Cookie-infused amaretto, brown butter washed bourbon, lemon, cherry simple, egg white  16

  • ESPRESSO MARTINI

    Absolut Vanilia vodka, coffee liqueur, espresso, toasted almond bitters  17

  • ___________________________________

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.