Oak Long Bar and Kitchen’s Fall Menu
First things first. A cocktail. I tried the martini service on my last visit and really wanted to order a cocktail off their menu this time around. The St James caught my eye, as I am usually a fan of any martini involving gin, and the fact that we have at least two different bottles of Noilly Prat in our fridge at all times. This cocktail was a delight; a cousin to the negroni but with a hint of a vespar. A perfect option for gin martini drinkers looking for a little something different.
St James (Beefeater gin, Noilly Prat Rouge, bitters)
I have been waiting to try to infamous long board, so I was more than thrilled when an extra large version was brought out for our table. Meats, cheese, paired accompaniments; I could have this board of deliciousness every night for dinner.
Charcuterie Board with speck, sopressata, coppa, porchetta, prosciutto americano, Berkshire Blue, Landaff (cave aged), Cabot Clothbound Cheddar, cranberry apricot relish, maple mustard, house cured pickles and olives
A trio of flatbreads was next. My favorite remains the Organic Mushroom; there’s just something about the truffle dressing and heirloom that hints at delicate and comfort at the same time. Tomato with burrata is a fun take on the classic margherita pizza while the pickled grapes on the Pulled Pork flatbread add an unexpected flavor that ties all of the other ingredients together.
Flatbreads: Backyard Farms Tomato with Maplebrook burrata cheese, tomatoes, sweet basil; Pulled Pork with smoked cheddar, pickled grapes and Organic Mushroom with heirloom egg, arugula, truffle dressing
Flatbreads are a great option for lunch, and so is this Proscuitto Sandwich. If brie could be the cheese option on every sandwich for me, I’d order it, and the sweetness of the apples and fig cut into the sharpness of the brie for a gourmet flatbread combination.
Prosciutto Sandwich with Blythedale Farms brie, local apples, arugula, fig jam, kale slaw
As we move into fall, Chef Stefan Jarausch has taken a classic summer staple and transformed it into something perfect for a fall evening. Served in cast iron to keep it piping hot, this version of a clam bake is sure to keep you warm.
Clam Bake with Georges Bank Cod, littleneck clams, chorizo, farm vegetables
The interesting pickled grapes from the pulled pork flatbread make a second appearance on the fall menu, this time as garnish for very rich Braised Pork Belly. Perfectly cooked and melt-in-your-mouth delicious, this dish seems to exemplify fall comfort food.
Braised Pork Belly with ginger maple vinegar reduction, pickled grapes, candied ginger
Up next might have been my favorite of the evening. A big fan of osso busso, this rendition with lamb was exceptional. The natural flavor of the lamb was highlighted by the preparation and surrounding flavors, with a nice bit of added crunch for texture in the pistachio topping.
Lamb Osso Bucco with wild mushroom farroto, pistachio gremolata
Finally, rounding out the entree selection, is an impression rib eye, complete with a bone of marrow not only for presentation but taste as well. Roguefort butter is melted atop the steak to allow the flavor to saturate and enhance. Crispy onions are the perfect
“Bone Out” Rib Eye; 16 ounce hand-cut, grilled marrow, roquefort butter, cabernet jus, crispy onions
In a final presentation Chef Stefan takes fall by the horns for desserts that will complete the already perfect meal. The Croissant Pudding was my personal favorite, with an airy lightless of the croissant and familiarity of a simple vanilla ice cream.
Flourless Chocolate Cake with dried fruit and nut relish and cranberry coulis; Crème Fraiche Cheesecake with cranberry and dried cherry compote; Apple Croissant Pudding with caramelized apples and raisins, topped with vanilla ice cream
I continue to enjoy the atmosphere, service and food at Oak Long Bar and Kitchen. These tinted pictures don’t quite do these Chef creations justice, but it is a menu that arouses feelings of comfort amidst the New England weather.
I was a guest of Oak Long Bar and Kitchen; all opinions are my own.
What is your go-to fall dessert?