Sat, Feb 13 | The Oaks Kitchen and Bar

Valentine's Dinner at The Oaks

We're not limiting a love-ly dinner to just one evening. Our delectable Valentine's menu will be offered Saturday, February 13th and Sunday, February 14th from 5pm - close. Join us for a romantic evening with the one you love. Reservations are required.
Registration is Closed
Valentine's Dinner at The Oaks

Time & Location

Feb 13, 5:00 PM – 10:00 PM
The Oaks Kitchen and Bar, 2100 Cane Island Pkwy B, Katy, TX 77493, USA

About the Event

For the Table

Pork Belly Appetizer      $12

Crispy braised pork belly served over scalloped potatoes topped with onion rings & Oaks BBQ sauce

Gulf Coast Ceviche       $20

Fresh gulf snapper marinated in cumin vinaigrette served over guacamole & pico then topped with crispy leeks paired with corn tortilla chips

Grilled Spanish Octopus     $18

4oz of grilled Spanish octopus served with Spanish chorizo, smoked Castelvetrano olives & papas bravas; finished with oregano aioli

Crispy Beet Fries     $7

Roasted red beets battered and fried served with red pepper aioli

Grilled Gulf Coast Oysters (1/2 dozen)     $16

Topped with chorizo butter, Cotija cheese; grilled over opened flame served with grilled lime, micro-cilantro & grilled baguette.

Oyster on the Half Shell (1/2 dozen)     $12

Fresh shucked oysters served with cocktail sauce, horseradish, mignonette & saltines.

First Course

Classic Wedge Salad     $9

Iceberg lettuce, smoke-house bacon, green onions, tomatoes, blue cheese crumbles & homemade ranch dressing

Caesar Salad     $8

Romaine lettuce tossed with our homemade Caesar dressing topped with shaved parmesan cheese & croutons

Prime Rib Tortilla Soup     $9

Slow roasted prime rib soup topped with avocado, pico & tortilla strips

Lobster Bisque     $20

Creamy lobster bisque flavored with sherry wine topped goat cheese cream & garlic oil finished with 3oz of Maine lobster claw meat

Main Course

Lobster Ravioli     $34

Fresh pasta stuffed with ricotta & lobster meat tossed in a creamy lobster bisque

24 oz Dry Aged Tomahawk Ribeye (shareable)     $125

Seasoned grilled over open flame served with Yukon mashers & grilled Beckendorf Farm’s winter vegetables

Shrimp & Grits     $26

5 whole head on jumbo Gulf shrimp & butter nut squash grilled over oak wood served with creamy steel cut grits finished with a poached egg & lobster demi-glace.

Crispy-skin Duck Breast     $26

8oz skin on duck breast served with roasted beets, red wine risotto, goat feta, crispy beet chips & strawberry glaze.

Bacon Wrapped Pork Tenderloin     $28

12oz bacon wrapped pork tenderloin served with parmesan grits, roasted sweet corn & chipotle balsamic reduction

Blackened Snapper     $34

8 oz fresh Gulf Coast Snapper, blackened, served with organic quinoa & lentil pilaf, smoked tomatoes, finished with citrus Beurre Blanc

Veggie Plate     $20

Local grown zucchini, blackened, served with organic quinoa & lentil pilaf, smoked tomatoes, finished with citrus Beurre Blanc

16oz Rib-eye     $42

Served with rustic mashed potatoes & Asparagus

Dessert Course

Red Velvet Beet Cake     $9

Served with lemon curd, micro basil, Callahan family honey, house ricotta & crispy beet chips.

Chocolate Cake      $9

Topped with chocolate ganache and fresh strawberries

Peach Cobbler     $10

Baked in an individual skillet served with vanilla ice cream and a caramel drizzle

Crème Brule     $7

Smooth custard topped with caramelized sugar & fresh berries

Bread pudding  $9

Baked with peaches & finished with bourbon whiskey and Crème Anglaise

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