BirdsMohogany Duck- Long Island Duckling marinated oriental and mandarin orange roasted crisp and served with emperor rice cake and orange anise

sauce. 24.00Chicken Pot Pie- Roasted chicken simmered with

chardonnay, king oyster mushrooms, fava beans, and baked in a flakey butter crust. 16.00

Tuscan Pan Fried Chicken- Marinated in buttermilk and herbs pan-fried in olive oil and served with onion,

lemon, and jalapeno fritters. 14.00Meats

Cheeseburger and Fries- Fresh ground chuck grilled and served on toasted brioche with cheddar cheese and

caramelized onions. 10.00Steak and Fries- Eye loin of Rib Eye grilled and served

with shoestring fries, grilled spring onions topped with gorgonzola butter. 22.00

Lamb Four Ways- Grilled lamb chop, Stuffed rouladen, Braised shank and sausage served with goat cheese

bread pudding and yoghurt mint sauce.24.00Free Range Veal Chop- Marinated in lemon and herbs.

Grilled and served on citrus potatoes, with salsify wrapped in bacon topped with caramelized onions

and mushrooms. 23.00 Made from scratch Desserts

Granny Smith Apple Pie- Served warm with New York Cheddar. 6.00

Chocolate Cream Pie- made with a toasted macadamia nut crust and bitter sweet Belgian chocolate. 6.00

Milk Shake- your choice of Chocolate, Vanilla, or seasonal Fruit. 4.00

Granita of the Day- The chefs daily whim. 3.00Grandma Fran's Cookies and Cream- My grandmother

became a neighborhood celebrity with these cookies. Chocolate Cherry Chip, Ginger Snap, and

Sugar served with Chantilly cream. 6.00

AppetizersShrimp and Grits- Fresh gulf shrimp sautéed with Kentucky Ham, red eye gravy, and served over cheese grits. 8.00Stuffed Chicken Wing- Boneless chicken wing filled with shitake mushroom sausage served with frizzled leeks and hoi sin sauce. 8.00Scallops Bruschetta- Pan seared scallops on garlic toasts with Peruvian potatoes, lemon ginger beet sauce and baby green salad. 9.00Tuna Cruda- Sushi grade Bluefin tuna marinated with tahini, lime and herbs served in a taro root nest on watercress salad with lacquered egg yolk. 9.00Soft Shell Crab- Sautéed with pumpkin seed crust served on corn pudding and celeriac puree with tomato coulee. 9.00PastaRags and Fungus- Fresh made crude cut pasta with assorted wild mushrooms toasted shallots and melted white truffle sauce. Entree 18.00 Tasting 9.00Tortelonni- Filled with shrimp, scallops, and spinach. Served with lemon basil sauce and braised leeks. entree 18.00 Tasting 9.00FishRich Man, Poor Man- Grilled monkfish and lobster served over shitake mushroom and spinach sauté with straw potato cake and yellow pepper coulisse. 22.00Black Sea Bass- Sautéed with orange zest crust served with spaghetti squash and herb emulsion. 20.00Bluefin Tuna Loin- Marinated with ancho chiles and grilled rare. With wasabi potatoes and green tea lime sauce. 24.00

26 Wilsey Square, Ridgewood NJ 07450201.444.4744

Featuring the artistry of Executive Chef Gary Needham.

As an executive chef in 5 star hotels and resorts he considers his carrier as a life long pursuit of culinary training of all of the cuisines of the world. A native

of Louisville, Kentucky he blends southern tradition with French, Asian, Mediterranean,

and South American influences in his cuisine. "America is a

melting pot of many cultures. There is so much to learn from

the ethnic cuisines of the world and America is the perfect place

to express and fuse these cuisines with all of the great

ingredients available. Silver Oak American Bistro is going to be

my laboratory to create. I am in the culinary field to make

people happy and give them new experiences. This is a great

and noble profession." Says Chef Gary.

Hope to see you all soon.

Chef Gary

Silver Oak American Bistro features progressive American Cuisine that is simply prepared with the freshest ingredients possible.

Coming Soon

Executive Chef Gary Needham

26 Wilsey Square, Ridgewood NJ 07450201.444.4744

Featuring the artistry of Executive Chef Gary Needham.

As an executive chef in 5 star hotels and resorts he considers his career as a life long pursuit of culinary training of all of the cuisines of the world. A native

of Louisville, Kentucky he blends southern tradition with French, Asian, Mediterranean,

and South American influences in his cuisine. "America is a

melting pot of many cultures. There is so much to learn from

the ethnic cuisines of the world and America is the perfect place

to express and fuse these cuisines with all of the great

ingredients available. Silver Oak American Bistro is going to be

my laboratory to create. I am in the culinary field to make

people happy and give them new experiences. This is a great

and noble profession." Says Chef Gary.

Hope to see you all soon.

Chef Gary

Silver Oak American Bistro features progressive American Cuisine that is simply prepared with the freshest ingredients possible.

Coming Soon

Executive Chef Gary Needham