The Menu at The Royal Oak



Our Menu Appetizers Steamed Mussels in Sauce Française Shrimp Cocktail Shrimp Scampi Fried Shrimp Cocktail Mushrooms stuffed with Crab Mushrooms stuffed with Escargot and Garlic Butter Steamed Clams with Garlic Butter Oysters Rockefeller Fried Calamari Garlic Cheese Bread A La Carte Vegetable Plate Artichoke Hearts Sauté Mushrooms Sauté Asparagus Hollandaise Broccoli Hollandaise Eggplant Parmesan with melted cheese, marinara sauce Creamed Spinach Sliced Tomatoes Fried Zucchini Soups & Salads New England Clam Chowder Onion Soup Fondue Dinner Salad spinach or mixed greens with choice of dressing Royal Oak Chicken Caesar charbroiled chicken breast and fresh grated Parmesan cheese Caesar Salad Romaine and fresh grated Parmesan cheese Classic Royal Oak Spinach Salad Grand Marnier with grated rind of orange dressing, feta cheese, tomatoes, prosciutto ham and glazed walnuts Pasta Entrees include your choice of Soup, Mixed Green, Caesar or Spinach Salad Fettuccine Alfredo with sweet butter, rich cream, imported Parmesan cheese Spaghetti with Italian Sausage, Meatballs and Sauce Marinara Spaghetti with Garlic Butter and Parmesan Cheese Linguini with White or Red Sauce garnished with steamed clams Rigatoni baked in a casserole with Italian sausage and meatballs, marinara sauce, ricotta and mozzarella cheese Baked Manicotti & Charbroiled Chicken Breast stuffed with ricotta cheese and mozzarella cheese Linguini Florentine with Charbroiled Chicken Breast fresh sauteed spinach, baby carrots, black olives, garlic and bachamel sauce Fowl Entrees include your choice of Soup, Mixed Green, Caesar or Spinach Salad Chicken Sheba boneless breast of chicken on eggplant with fresh mushrooms, shrimp and Madeira sauce, served with fresh vegetables du jour and rice or potato Chicken Camara charbroiled breast of chicken served with Fettuccini Alfredo Seafood Entrees include your choice of Soup, Mixed Green, Caesar or Spinach Salad Fish 'n' Chips served with creamed spinach Calamari Steak topped with Sauce Francaise served with rice pilaf and fresh vegetables du jour Shrimp Scampi sauteed in garlic butter served with rice pilaf and fresh vegetables du jour Shrimp Scampi and Scallops served with rice pilaf and fresh vegetables du jour Scallops broiled or deep fried, pure white meat served with creamed spinach and rice pilaf Veal and Specialties Entrees include your choice of Soup, Mixed Green, Caesar or Spinach Salad Fillet of Beef Stroganoff tender morsels of fillet sauteed in butter with scallions, mushrooms, wine and sour cream served over rice pilaf or noodles with vegetables du jour New York Pepper Steak baked potato and fresh vegetables du jour Veal Oscar with crab, asparagus, bearnaise sauce, rice or potato Veal a la Maison tender veal sauteed in butter with avocado and crab legs topped with mornay glaze, rice or potato and vegetables du jour Veal Parmesan on Eggplant Sauté with marinara sauce, topped with mozzarella with rice or potato Veal Elizabeth veal, shrimp sauteed in butter with shallots, tomatoes and a dash of cognac with artichoke hearts served with rice or potato Veal Piccata layered, lightly breaded veal and zucchini sauteed in lemon and caper butter sauce served with rice or potato Veal Liver on a bed of fresh spinach topped with sauteed onions served with rice or baked potato Steaks, Chops, Roasts Entrees include your choice of Soup, Mixed Green, Caesar or Spinach Salad Fillet Mignon with creamed spinach and baked potato New York Steak with creamed spinach and baked potato Tournedo and Shrimp Scampi fillet on eggplant topped with sauce bearnaise with rice pilaf Medallions of Beef two fillets on eggplant, prosciutto ham, topped with sauce bernaise with baked potato and creamed spinach Tournedo one fillet of beef on eggplant, prosciutto ham, topped with sauce bernaise served with baked potato and fresh vegetable du jour Pork Porter House Rib Chop with sauce bearnaise or Chef's own pepper style, baked potato a nd fresh vegetables du jour Fresh Cut Lamb Chops with baked potato, fresh vegetables du jour and mint jelly Rack of Lamb Bouquetiere for Two carved at your table Chateaubriand Bouquetiere for Two carved at your table Ground Sirloin Pepper Steak our chef's own creation, with baked potato and creamed spinach Signature Marinated Top Sirloin topped with sauce bearnaise, baked potato and fresh vegetables du jour Tournedo and Veal Piccata fillet on eggplant topped with sauce bearnaise, baked potato or rice Prime Rib of Beef - Friday and Saturday au jus, with creamed spinach and baked potato