Oak and Ola - Tampa

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  (813) 773-1901

   SUN 5:00 PM - 11:00 PM

SUN	5:00 PM - 11:00 PM
MON	5:00 PM - 10:00 PM
TUE	5:00 PM - 10:00 PM
WED	5:00 PM - 10:00 PM
THU	5:00 PM - 10:00 PM
FRI	5:00 PM - 11:00 PM
SAT	5:00 PM - 11:00 PM

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Menu

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  Gluten Free     Vegetarian     Vegan

SOMETHINGS

	European Cheese Board delice de bourgogne, iberico, idiazabal d.o.p., capriziola gorgonzola

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	Fire-Roasted Cauliflower caraway-garlic mayonnaise parmigiano-reggiano

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	Mussels Bourride pei mussels, shellfish broth, provencal vegetables & herbs, saffron aïoli

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	Fritto Misto flash fried oysters & mackerel, lemon evoo, fried capers, parsley, cambridge sauce

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	Charcutière & Mezze beet-cured salmon // sobrasada, prosciutto di parma & soppressata // country terrine & duck liver pate // fire-roasted sardinian caponata & goat cheese smear and carrot, mint & pickled golden raisin salad

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	Feast of Charcutière all of the above

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	Oven-Roasted European Olives lemon, fennel, black pepper

ROOTS & GRAINS

	Endive blue cheese, fuji apple, walnuts, banyuls vinaigrette

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	Wilted Brussels Sprouts applewood smoked bacon, roasted shallots & apple vinegar

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	Sauté of Tuscan Kale sultanas, pine nuts, brown butter

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	Warm Farro Salad pumpkin, parsnip, shiitake mushrooms, sweet onion, spinach, pepitas, balsamic, aged goat cheese

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	Horseradish Dressed Blue Crab roasted garnet beet, pickled red onion, herb salad

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	Arugula lemon, evoo, parmigiano-reggiano, black pepper crackers

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	OO7 Salad brick street farms salad greens, balsamic vinaigrette, seasonal greens

MAY WE RECOMMEND

	Bregenwurst brussels sprouts, apple compote, cider gastrique, dusseldorf mustard

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	Ricotta Gnocchi butternut squash, bacon, spinach, evoo drizzle, fried sage

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	Garnet Beet-Red Wine Spaghetti pistachio, ricotta salada, mint, parsley

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	Cabbage Rolls lamb, pork & barley, tomato coulis, crème fraiche, walnut-parsley pistou

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	Belgian Waffle & Mushrooms goat cheese smear, sauté of mushrooms, roasted shallots, madeira

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	Baked Burrata butternut squash ribbions, niçoise olive, bacon, caper-pignoli-parsley pesto

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	Pissaladière tartlet of roasted garlic, onion, capers, goat cheese & white anchovy, niçoise olive, basil pistou

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	Spanish Fire-Roasted Octopus chorizo, white beans, kale, charred red onion, hazelnut vinaigrette

PROVISIONS

	Gulf Fish Amandine haricot vert, almond beurre noisette

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	Duo of Chicken broccolini, prosciutto draped yukons, grape-sage reduction

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	Schnitzel á la Holstein pork schnitzel, spätzle, braised red cabbage, sunny side-up egg, white anchovies, lemon-caper beurre

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	Onglet hanger steak 8 oz, roasted golden beets, wilted pea shoots, cabernet sauvignon-shallot vinaigrette, blue cheese crumble

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	New York Strip prime 16 oz, cauliflower-celeriac puree, creamed spinach, balsamic pearl onions

SWEETS & MORE

	European Cheese Plate Pierre Robert, Iberico, Idiazabal D.O.P., Capriziola Gorgonzola Dolce

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	Sweetened goat cheese, strawberries, Armagnac

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	Ricotta, Florida honey, toasted walnuts

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	Lemon sorbet

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	Mango sorbet

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	Tahitian vanilla bean gelato

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	French chocolate gelato, brandy caramel swirl, chocolate ganache chunks

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	Vanilla brioche bread pudding with chocolate & prunes, Cognac crème anglaise

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	Sticky toffee pudding cake, toffee sauce

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	Chocolate pot de crème, crème fraiche dollop, chocolate espresso bean garnish

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	Lemon-almond cake, lemon curd, cherry compote

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