The OAK’s Spring Menu is Out and Brings Gorgeous Colors and Fresh Flavors

Photography courtesy of Lucy Beauard

OAK at Fourteenth has begun offering new menu items from its innovative, gorgeous spring menu. Using local farms and ranchers, OAK brings the fresh flavors of spring, while adding global touches such as Italian XO sauce, tempura maitake, and Tokyo Bekana Asian green. Some of our favorite items on the menu right now include:

• Colorado Lamb Two Ways (on the bone and as a sausage) with asparagus, merguez, black garlic

• OAK Grilled Wagyu Tri Tip with polenta-stuffed cremini mushroom, tokyo bekana, mascarpone

• Hamachi Crudo with tempura maitake, ponzu, fresno, preserved lemon

New spring cocktails include License to Grill with mezcal, aperol, barbecue spice and lemon; Roku like a Hurricane with gin, green chartreuse, cocchi Americano and dolin blanc; and Chreau Me the Money with aloe liqueur Chareau, vodka, strawberry, mint and lemon

OAK has also been serving up more limited-time specials including Lobster with pickled rhubarb and chicory and pea shoots as well as alemon-stuffed Whole Branzinocooked in tomato butter with charred broccolini.