OAK at Fourteenth Brings Out New Summer Menu Perfect for The Heat
Summer at OAK features Colorado Goat Cheese Agnolotti, Duck Confit Pansotti pasta and fresh cocktails
Photos courtesy of OAK at Fourteenth
As temperatures have been soaring over 100 degrees on the Front Range, summer menus are here – and OAK at Fourteenth has a new chef crafting gorgeous seasonal menu items.
Using Colorado farms like Speedwell Farms & Gardens and Red Wagon Farm alongside signature wood-fired cooking technique and a New American flair, Chef Peter Ho (previously executive chef at Rioja) has created beautiful summer dishes. Chef Peter’s passions include putting more daily specials than ever on the OAK menu and incorporating even more local produce.
- OAK-Roasted Scallop Paella with forbidden rice, swiss chard and housemade chorizo
- Colorado Goat Cheese Agnolotti with sun-dried tomatoes, saffron honey, thyme
- Duck Confit Pansotti pasta with onion caramel, local carrots, pickled mustard seeds
- Cavatelli Scampi with shrimp, rosemary, preserved lemon and breadcrumbs
Summer cocktails include License to Grill with mezcal, aperol, barbecue spice and lemon as well as Curious George with scotch, banana tea, oat orgeat, cacao whip and dark chocolate and Tropic Thunder with Santa Teresa, Lemon Hart 151, passionfruit, Coco Lopez, Werther’s, orange lime.
