The Oak at Ojai Valley Inn

Menu change seasonally – below is the summer 2018 dinner menu. Most of the dishes are naturally gluten-free or can be modified to be made GF upon request.

Shared Plates

• Blistered Green Beans with sesame, pistachio, lime, tomato marmalade
• Fava Bean Hummus with roasted garlic, lemon oil (request w/o bread)
• Heirloom Tomatoes & Watermelon with burrata, radish, basil, balsamic
• Beef Carpaccio with shaved filet mignon, arugula, fried capers, truffle oil, parmesan

Salads & Soup

• Local Organic Greens with lettuces and vegetables from our local farms with white wine vinaigrette
• Strawberry & Stone Fruit Salad with arugula, radishes, fennel, goat parmesan, lavender honey
• Chilled Tomato Gazpacho with diced summer melons, basil oil, balsamic reduction

Ocean

• Diver Scallops with asparagus, cherry tomatoes, spinach, garden herb salsa
• Skuna Bay Salmon with fennel and lemon risotto, summer squashes, pea pesto

Ranch

• Angus Beef Filet Mignon with Swiss chard, corn, carrots, cipollini onion, red wine sauce
• Rotisserie Oven Chicken with garlic mashed potato, roasted carrots, wild mushrooms, kale, chicken jus
• Grilled Iberico Pork with grilled broccolini, pistachio crusted sweet potato, poblano emulsion

Garden & Grain

• Vegan Enchiladas with sweet potato, black beans, spinach, vegan mole, lime cashew crema
• Seared Cauliflower Steak with arugula, goat cheese, fresno chili, charred red onion, walnut-caper salsa

Sides

• summer corn & tomatoes
• sauteed market vegetables
• sauteed spinach
• mixed mushrooms
• garlic mashed potatoes

Dessert

• Vanilla Bean Creme Catalina with minted summer berry salad, raspberry milk crumb, wildflower honey chantilly, chocolate tuile
• The Impossible Cake which is also vegan & sugar-free
• Seasonal Sorbet & Gelato with fresh fruit (request w/o cookies)