Silver Oak Bistro

Name: Silver Oak Bistro
Address: 26 Wilsey Sq., 07450, NJ, 07450
Telephone: 201-444-4744

26 Wilsey Sq., Ridgewood, NJ 07450, US

• Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 11:30AM-11:00PM •Sunday: 4:00PM-10:00PM •

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Deals & Coupons

Details

Cuisine: American (New), Southern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Silver Oak Dinner Menu

Appetizing starters

Cajun Escargots E’touffe

Plump snails simmered in a spicy Cajun sauce with sautéed spinach & wild mushroom nest

Mozzarella Artichoke Hushpuppies

Cornmeal fritters - crunchy on the outside and gooey on the inside. Laced with balsamic syrup.

Shrimp and Grits

Fresh gulf shrimp sautéed with Southern Ham, red eye gravy & served over cheese grits

Soft Shell Crab

Sauteed with pumpkin seed crust served over roasted garlic white bean puree and Cajun ratatouille. Served with lemon, parsley dressing.

Stuffed Chicken Wing

Boneless chicken wing filled with shitake mushroom sausage served with frizzled leeks and hoisin sauce

Crabby Chicken

Lump Maryland Crab cake & Chef Gary’s own Cajun Chicken Boudin sausage served over Granny Smith apple slaw with herb coulis

Silver Oak Giant Shrimp Cocktail

Five Giant Gulf Shrimp served with freshly graded Horseradish Cocktail sauce

Pasta

Rags and Fungus ( Stracci ai Funghi)

Freshly made crude cut pasta with assorted wild mushrooms toasted shallots and melted white truffle sauce

Pasta of the day

Chef’s inspiration of the day with freshly made pasta

BBQ

Chef Gary’s Famous Baby Back Ribs

Silver Oak Hickory smoked Ribs served with Chef Gary’s BBQ sauce and seasonal vegetables

Sea Creatures

Rich Man, Poor Man

Grilled monkfish and lobster served over shitake mushroom and spinach sauté with straw potato cake and yellow pepper coulis

Blackened Grouper “Therapy”

Dusted with Cajun seasoning, pan-seared and served over Cheesy Grits with Shrimp tomato Creole sauce

Spicy Craw-Cat-fish

Catfish filet stuffed with lump crab meat in a straw potato crust & crawfish e’touffe served over sautéed greens & margarita marmalade dip

Birds

Mahogany Duck

Long Island Duckling marinated oriental and mandarin orange roasted crisp & served with wild rice sauté & orange fennel sauce

Tuscan Pan Fried Chicken

Marinated in buttermilk and herbs pan-fried in olive oil served with onion, lemon and jalapeno fritters

Meats

Steak Henry Baines

A Kentucky Classic - Eye loin of Rib Eye grilled and served with shoestring fries, Chef’s own interpretation of the Classic Kentucky Steak sauce

Dueling Lamb

Grilled herb basted rack of lamb coated with a goat cheese crust and our own lamb sausage (loser of the duel) served with ratatouille couscous & Kalamata olive sauce.

Free Range Veal Chop

Grilled and herb basted served with wild mushrooms, natural juices and chefs daily vegetables.

Piedmonties Braised Short Ribs

Brazed free-range short ribs served with Barbera reduction, white bean ragu and white corn polenta

Dessert Menu

All desserts are made from scratch

Prix Fixe Dinner Menu

Cajun Escargots E’touffe

Plump snails simmered in a spicy Cajun sauce with sautéed spinach & wild mushroom nest

Mozzarella Artichoke Hushpuppies

Cornmeal fritters - crunchy on the outside and gooey on the inside. Laced with balsamic syrup.

Shrimp and Grits

Fresh gulf shrimp sautéed with Southern Ham, red eye gravy & served over cheese grits | &

Bistro Salad

| &

Rags and Fungus ( Stracci ai Funghi)

Freshly made crude cut pasta with assorted wild mushrooms toasted shallots and melted white truffle sauce

Chef Gary’s Famous Baby Back Ribs

Silver Oak Hickory smoked Ribs served with Chef Gary’s BBQ sauce and seasonal vegetables

Spicy Craw-Cat-fish

Catfish filet stuffed with lump crab meat in a straw potato crust & crawfish e’touffe served over sautéed greens & margarita marmalade dip

Tuscan Pan Fried Chicken

Marinated in buttermilk and herbs pan-fried in olive oil served with onion, lemon and jalapeno fritters

Piedmonties Braised Short Ribs

Brazed free-range short ribs served with Barbera reduction, white bean ragu and white corn polenta | &

Dessert selection

| &

Silver Oak Bistro

Reviews 0

Deals & Coupons

Details

Cajun Escargots E’touffe

Mozzarella Artichoke Hushpuppies

Shrimp and Grits

Soft Shell Crab

Stuffed Chicken Wing

Crabby Chicken

Silver Oak Giant Shrimp Cocktail

Rags and Fungus ( Stracci ai Funghi)

Pasta of the day

Chef Gary’s Famous Baby Back Ribs

Rich Man, Poor Man

Blackened Grouper “Therapy”

Spicy Craw-Cat-fish

Mahogany Duck

Tuscan Pan Fried Chicken

Steak Henry Baines

Dueling Lamb

Free Range Veal Chop

Piedmonties Braised Short Ribs

All desserts are made from scratch

Cajun Escargots E’touffe

Mozzarella Artichoke Hushpuppies

Shrimp and Grits

Bistro Salad

Rags and Fungus ( Stracci ai Funghi)

Chef Gary’s Famous Baby Back Ribs

Spicy Craw-Cat-fish

Tuscan Pan Fried Chicken

Piedmonties Braised Short Ribs

Dessert selection

Coffee or Tea