OAK Long Bar + Kitchen

Refreshing blend of fresh kale, green apples, sweet pineapple, celery, cucumber, and a spicy kick of ginger.

Half grapefruit topped with a caramelized sugar crust, finished with fresh chopped hazelnuts and mint.

Nourishing green smoothie bowl layered with açai yogurt, fresh kiwi slices, flax seeds, and toasted sunflower seeds.

Freshly baked artisanal pastry selection including a flaky butter croissant, chocolate pain au chocolat, and sweet cinnamon roll.

Creamy torn burrata over artisan toast, complemented by blistered cherry tomatoes, stone fruit, spiced honey, and pistachio pesto.

Fluffy gluten-free pancakes served with grilled marinated peaches, candied bacon, walnut brittle, and rich chantilly cream.

Savory house-prepared corned beef hash paired with poached eggs, velvety hollandaise, and toasted artisan bread.

Açai and granola parfait layered with seasonal fruit, choice of blueberry muffin or croissant, served with coffee and juice.

Steamed Chatham mussels simmered in a fragrant white wine, harissa, coconut milk, tarragon, and ginger broth.

Crispy golden Jonah crab cakes topped with poached eggs and a tangy bloody mary hollandaise sauce.

Thick-cut bread pudding French toast infused with vanilla apple butter, Maker's Mark maple, dulce de leche, and spiced feuilletine.

Juicy beef burger crowned with maple bacon, a fried egg, red onion jam, sharp Vermont cheddar, and aioli with fries.

Indulgent Boston Croque featuring Maine lobster, Gruyère mornay sauce, deep-fried poached eggs, and bistro salad.

Crispy country-fried steak smothered in savory red-eye gravy, sunny-side eggs, Manchego snow, and house hot sauce.

Charred smoked cauliflower head garnished with fried curry leaves, Fresno crème fraîche, and pickled mustard seeds.

Warm, rustic hearth-baked bread served with whipped honey butter.

Crispy corn tostadas topped with guajillo chili braised jackfruit, black beans, and cured tofu.

Crispy nori sheets filled with seasoned sushi rice, oyster mushrooms, finger lime, and fresh shiso.

Fresh striped bass cured in zesty leche de tigre with red onion, sweet potato, Peruvian corn, and plantain.

Rich salt cod brandade topped with caviar, toasted brioche, Calabrian anchovy crumb, and chive oil.

Tender minced lamb tartare on Francese bread with egg yolk jam, fried capers, golden shallots, and peppercorn emulsion.

Roasted winter squash and crisp endive with fromage blanc, pumpkin seeds, pomegranate, pecans, and Maker’s vinaigrette.

Crisp baby gem and radicchio salad with snap peas, pecorino, garlic croutons, and green goddess dressing.

Large charred head-on tiger prawns drizzled with vibrant green harissa, fresh mint, and Meyer lemon.

Fresh Wellfleet countneck clams in a white wine garlic broth with shishito peppers and pane francese.

Smoked and roasted cauliflower topped with curry leaves, Fresno crème fraîche, and pickled mustard seeds.

Tender braised veal osso buco over creamy polenta with chanterelles, Swiss chard, and hazelnut-gremolata.

Caramelized sweet potato fondant with shaved Brussels sprouts, dried red currants, and quince jus.

Juicy artisan burger with smoked bacon, bibb lettuce, red onion jam, sharp Vermont cheddar, and fries.

Fresh mussels cooked in a savory plum tomato and spicy 'nduja sauce with sweet chilies and potato straws.

Traditional saffron bomba rice paella loaded with chorizo, sweet peas, prawns, littleneck clams, and mussels.

Seared diver scallops and langoustine atop a creamy green crab marinière risotto with pistachios and fennel.

Crispy-skinned king salmon fillet on smoked sunchoke purée with burnt leeks and garlic brown butter.

Roasted Cornish game hen stuffed with foie gras and truffle, served with kohlrabi and brown chicken jus.

Thick Duroc pork chop with a crunchy onion crust, glazed cabbage, and Chef Izzy’s pork mole.

Grilled 14oz New York strip steak with pink center, chimichurri sauce, and a petite green bistro salad.

A small ceramic bowl filled with a colorful mix of fresh, ripe strawberries, blueberries, and raspberries.

Delicate ribbons of premium smoked salmon garnished with fresh dill and capers.

A side portion of golden-brown crispy corned beef and potato hash.

A small crock of savory slow-baked beans in a rich sauce.

Juicy, browned links of artisan chicken sausage.

Crispy thick-cut strips of maple-glazed bacon.

A thick slice of savory cured breakfast ham.

Crispy pan-fried breakfast potato cubes seasoned with herbs.

A single flaky, golden butter croissant.

A warm, flaky chocolate croissant dusted lightly with confectioner's sugar.

A freshly baked blueberry muffin with a crunchy top studded with fresh berries.

A soft, warm cinnamon roll swirled with sweet icing.

Vibrant green seasonal leafy vegetables sautéed and topped with crispy shallots and a drizzle of chili oil.

Creamy smoked gouda macaroni and cheese baked with a golden, crunchy house breadcrumb crust.

Refreshing Prosecco from Veneto, Italy with lively bubbles.

Grand Brut Champagne from Épernay, France with fine effervescence.

Brut Rosé sparkling wine from Sonoma County, California.

Classic premium brut champagne from Reims, France with brilliant golden color.

Crisp Chardonnay from Santa Rita Hills, California.

Complex Chardonnay from Oak Knoll, California.

Refreshing Sauvignon Blanc from Napa Valley, California.

Elegant Sancerre from France with mineral-driven notes.

Crisp Pinot Grigio from Alto Adige, Italy.

Premier Cru Chablis from Burgundy, France showing pale straw tones.

Crisp and aromatic Albariño from Rias Baixas, Spain.

Bright and pale pink Rosé of Pinot Noir from Anderson Valley, California.

Sophisticated Grenache and Cinsault blend from Côtes de Provence, France.

Luxurious pale pink Rock Angel rosé from Côtes de Provence, France.

Ruby-red Pinot Noir from Anderson Valley, California.

Medium-bodied Pinot Noir from Sonoma Coast, California.

Robust Cabernet Sauvignon from Paso Robles, California.

Bold and structured Cabernet Sauvignon from Napa Valley, California.

Rich Cabernet Sauvignon from Napa Valley, California.

Complex Bordeaux blend from Napa Valley, California.

Opaque and flavorful red blend from Paso Robles, California.

Ruby-colored Italian Montepulciano d'Abruzzo.

Inky, deep purple Malbec from Agrelo, Argentina.

5.1% ABV crisp American Pilsner from Somerville, MA.

5.2% ABV golden ale from Boston, MA.

5% ABV classic European lager from Amsterdam, Netherlands.

6.5% ABV New England IPA from Waltham, MA.

Rotating seasonal craft beer brewed in Boston, MA.

5.2% ABV Belgian-style white ale from Portland, ME.

4.2% ABV classic Irish dry stout from Dublin, Ireland with a creamy head.

Winter smash with Maker's Mark, Amaro Nonino, pomegranate, and lemon juice.

Rye cocktail with Michter's rye, Domaine de Canton, Campari, and Peychaud's bitters.

Refreshing vodka cooler with Ketel One botanical vodka, cucumber, mint, basil, lemon, and soda.

Vibrant gin cocktail with Beefeater gin, Cointreau, lemon, and raspberry.

Spicy and smoky cocktail with habanero tequila, mezcal, Aperol, lime, and pineapple.

Bourbon cocktail with Woodford Reserve, Italicus, lemon, ginger, and hibiscus.

Upscale old fashioned with WhistlePig 10yr rye and barrel-aged maple syrup.

Botanical gin cocktail with Carpano Bianco vermouth and apricot liqueur.

Frothy espresso martini featuring Absolut Elyx vodka, Kahlúa, and cold brew espresso.

Non-alcoholic mocktail with lemon, grapefruit, honey, and fiery ginger beer.

Refreshing sparkling mocktail featuring white cranberry, lemon, and soda water.

Bright mocktail infused with muddled raspberries, fresh basil, agave, and lemon.

5% ABV classic retro lager from Pawtucket, RI.

4.5% ABV American pale ale from Everett, MA.

6.5% ABV New England IPA from Somerville, MA.

7.8% ABV double style IPA from Woburn, MA.

6.7% ABV Irish dry stout from Bar Harbor, ME.

5.4% ABV crisp dry hard cider from Florence, MA.

4.3% ABV crisp American light lager from Somerville, MA.

4.5% ABV refreshing hard seltzer in peach or watermelon flavor.