The Red Oak Restaurant Menu
Welcome to The Red Oak Restaurant, where classic American cuisine meets a modern twist in a relaxed atmosphere. Conveniently located in Bristol, WI, this versatile dining spot offers a blend of delicious breakfast and brunch options alongside inventive cocktails.
One of the standout offerings is their extensive selection of vegetarian dishes, ensuring every guest finds something to enjoy. The ambience strikes a perfect balance between classy and casual, making it an ideal venue for family gatherings, casual meals with friends, or a night out dancing on the weekends.
The Red Oak also excels in service, with welcoming staff ready to take your reservations or help you navigate the menu. Whether you choose to dine al fresco or indoors, expect an experience that combines culinary delight with community spirit. Don’t miss their happy hour specials—perfect for unwinding after a busy day!
Entrees
Grilled Thick Cut Pork Chop And Mashed Roasted Parsnips
Local pastured raised and nut finished pork, topped with an apple and stone ground mustard sauce served with honey roasted carrots
Pan Seared Scallops Over Roasted Sweet Potato Risotto
Served with crisp sweet potato wafer, petit shaved apple and pomegranate salad and white wine butter
Oven Roasted Bison Meatloaf And Whipped Parsnip Yukon Potatoes
With roasted garlic and fresh herbs, topped with whole grain mustard gravy, served with sauerkraut crispy fried onions
Ribeye Steak Basted With Garlic And Thyme
Local ribeye is seared and basted with garlic and thyme, served with scalloped root vegetable and crispy fried parsnips
Roasted Mushroom And Smoked Ham Crepes
Served with toasted almond cream sauce and browned butter golden raisins
Steamed Mussels Chorizo
One pound fresh mussels in roasted garlic and white wine cream sauce with house made chorizo, poached white beans and shaved fennel served with grilled crostini
Chicken Liver Mousse With Pear Cherry Compote
Served with greens tossed with pomegranate vinaigrette, candied pistachios and toasted country bread
Wisconsin Cheese Sausage Board
A selection of wisconsin cheeses little boy blue sheeps milk, herbed chevre goats millk, manchengo highfield creamery centennial cheddar cows milk and drycured charcuterie coppa, cacciatorini piccanti finocchiona served with spiced pecans, quince paste and toasted wild flour bread
House Made Soup Of The Day
Served with toasted wild flour country bread. All soups made from scratch using classic technique to build flavor...slow cooking fresh local ingredients are the core philosophy of our kitchen
Side Salad With Choice Of Dressing
Served with toasted wild flour country bread mixed local greens with your choice of house made dressing
Appetizers
Entree Salads Sandwiches
Roasted Carrots And Parsnips Salad
Served warm and topped with greens and apples dressed in pomegranate vinaigrette with candied pistachios and shaved parmesan, served with toasted wild flour country bread
Local Apple Pear Salad
Served with spiced pecans, roasted red onions, hooks little boy blue cheese crumbles and pomegranate and dried cherry vinaigrette
Grass Fed Beef Burger
Local pasture raised beef burger topped with grilled portabella mushroom tossed with thyme rosemary, swiss cheese and caramelized onion on a wild flour brioche bun
Grilled Ham And Cheese Sandwich
Wisconsin white cheddar cheese with local ham and ground mustard mayo on grilled wild flour bread, served with fried root vegetable chips
Marinated Portabella Sandwich
Tamari marinated mushroom served with wilted spinach, grilled onions, shaved parmesan cheese and caramelized onion dressing on a wild flour brioche bun
Beef Tip Steak Sandwich
6 oz beef tips topped with caramelized onions wisconsin white cheddar and garlic mayo on grilled wild flour country bread
GlutenFree Avocado Toast With Eggs
Avocado puree spread over grilled glutenfree bread topped with two local, cage free eggs your way, spring greens, tossed with shallots and lemon vinaigrette
Buttermilk Pancakes With Brown Sugar Crumble
Homemade buttermilk pancakes topped with oats and brown sugar crumble and whipped cream, served with real wisconsin maple syrup
Poached Eggs With Lox
Two local, cage free poached eggs topped with scottish style salmon lox and served over sauteed greens, served with grilled wild flour country bread roasted red potatoes with seasonal vegetables
Breakfast Bison Burger
Pierson farms ground bison burger topped with wood river creamery aged smoked cracked peppercorn cheddar gruyere, local bacon, one local, cage free over easy egg, garlic aioli, spring greens, served on wild flour brioche bun with roasted potatoes with seasonal vegetables
Beef Tips And Eggs
6 oz seared beef tips two local, cage free eggs your way, served with grilled wild flour country bread roasted red potatoes with seasonal vegetables
Red Oak Breakfast Sandwich
Two local, cage free eggs scrambled with local ham, onions, cremini mushrooms, hooks white cheddar, spring greens, and garlic aioli on grilled wild flour country bread, served with roasted red potatoes with seasonal vegetables
Red Oak Breakfast Spring Burrito
Two local, cage free scrambled with chopped asparagus, diced onions, house made sausage, spring greens, and hooks twoyear white cheddar in spinach wrap served with a side of roasted red potatoes and seasonal vegetables
Pulled Pork Hash And Eggs
House made bbq pulled pork tossed with roasted potatoes and seasonal vegetables, topped with two cage free eggs your way, served with grilled wild flour country bread
Grilled Portabella Cap With Root Vegetables Quinoa
Marinated portabella cap stuffed with spinach and served over root vegetable and quinoa succotash, topped with bread crumbs and grated parmesan cheese
Grilled Aspen Ridge Tenderloin Filet
Sauteed cremini mushrooms, red wine mushroom reduction sauce topped with herb butter over nutmeg and aged parmesan creamed spinach, served with cremini mushroom and blue cheese potatoes gratin
Roast Chicken Breast With Brussels Sprouts Baby Turnips
Bell and evans airline chicken breast topped with tarragon jus, served with whipped parsnip and yukon potato and roasted brussels sprouts and baby turnips
