Twelve Oaks Restaurant & Tavern menu

Sweet Corn Chowder

Sweet corn with bacon and gouda cheese

Soup du Jour

Frankly My Dear It’s Bacon

Extra thick hand cut bacon with a brown sugar and black pepper crust. served with tomato maple jam

Brussels Sprouts

Crispy shredded sprouts with balsamic glaze, pancetta, gorgonzola and sea salt

Roasted Poblanos

Hearty, mild chili family peppers roasted over open almond wood flame, served with fontina cheese, chorizo and bread

Bruschetta

Toasted baguette topped with prosciutto, goat cheese, bosc pears, and clover honey

Oysters Rockefeller

Juicy east coast oysters with a spinach, garlic and bacon topping baked to perfection and served with reserved butter

Fantail Shrimp

Broiled gulf shrimp with maryland blue crabmeat. served atop wilted greens with roasted sweet corn ragout

Crab Hoelzel

Colossal lump crabmeat dressed with authentic tarragon vinaigrette and served in a martini glass

Lobster Mac and Cheese

Atlantic lobster tossed with cavatelli, gouda and buttered bread crumbs. Finished under the broiler

The Twelve Oak’s Salad

Mixed baby greens, scallion, egg, tomato and bacon with choice of homemade dressings

Tuna Tartare

Niçoise style salad with ahi tuna, capers, tomato, onion, cucumbers, olive and peppers tossed in extra virgin olive oil, garlic & sea salt

Baked Chicken Tuscany

Baby kale, crispy baked chicken breast, fried prosciutto, cheese and assorted vegetables

Baked Eggplant Lasagna

Layers of lightly breaded eggplant, mozzarella, tangy tomato sauce, herbed stuffing & ricotta cheese, baked until bubbly hot

Linguine & Clams

Fresh littleneck clams sautéed in olive oil, garlic with chorizo sausage, crushed red pepper & fresh cilantro

Fra Diavolo

Shrimp and mussels with cavatelli in a spicy pomodoro tomato, garlic and crushed red pepper sauce. served with a garlic crostini

Vermont Duck

Pan-seared breast of duckling finished with a maple syrup glaze and served with potato-fennel au gratin and vegetable du jour

Scarlett’s Chicken Florencia

House-smoked chicken breasts sautéed with spinach, sundried tomatoes and artichoke hearts in a light cream sauce. served atop ricotta tortellini

Salmon

Fresh salmon filet grilled or blackened, topped with southern comfort peach bbq

Crab Cakes

Jumbo lump crab cakes, seasoned perfectly. served with fresh cut carolina slaw and remoulade sauce

Scallops

Extra large succulent sea scallops with truffle honey lavender glaze

New York Strip Steak

Choice 12 oz. strip steak with peppers, onions, mushrooms, topped with maitre d’hotel butter and served with garlic confit potatoes and vegetable

Rhett’s Filet Mignon

Prime herb rubbed choice center-cut filet, topped with madre d’ hotel butter and served with garlic confit mashed potatoes and vegetable