Birds Mohogany Duck- Long Island Duckling marinated oriental and mandarin orange roasted crisp and served with emperor rice cake and orange anise sauce Chicken Pot Pie- Roasted chicken simmered with chardonnay, king oyster mushrooms, fava beans, and baked in a flakey butter crust Tuscan Pan Fried Chicken- Marinated in buttermilk and herbs pan-fried in olive oil and served with onion, lemon, and jalapeno fritters Meats Cheeseburger and Fries- Fresh ground chuck grilled and served on toasted brioche with cheddar cheese and caramelized onions Steak and Fries- Eye loin of Rib Eye grilled and served with shoestring fries, grilled spring onions topped with gorgonzola butter Lamb Four Ways- Grilled lamb chop, Stuffed rouladen, Braised shank and sausage served with goat cheese bread pudding and yoghurt mint sauce Free 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 Made from scratch Desserts Granny Smith Apple Pie- Served warm with New York Cheddar Chocolate Cream Pie- made with a toasted macadamia nut crust and bitter sweet Belgian chocolate Milk Shake- your choice of Chocolate, Vanilla, or seasonal Fruit Granita of the Day- The chefs daily whim Grandma 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 Appetizers Shrimp and Grits- Fresh gulf shrimp sautéed with Kentucky Ham, red eye gravy, and served over cheese grits Stuffed Chicken Wing- Boneless chicken wing filled with shitake mushroom sausage served with frizzled leeks and hoi sin sauce Scallops Bruschetta- Pan seared scallops on garlic toasts with Peruvian potatoes, lemon ginger beet sauce and baby green salad Tuna Cruda- Sushi grade Bluefin tuna marinated with tahini, lime and herbs served in a taro root nest on watercress salad with lacquered egg yolk Soft Shell Crab- Sautéed with pumpkin seed crust served on corn pudding and celeriac puree with tomato coulee Pasta Rags and Fungus- Fresh made crude cut pasta with assorted wild mushrooms toasted shallots and melted white truffle sauce. Entree Tasting 9.00 Tortelonni- Filled with shrimp, scallops, and spinach. Served with lemon basil sauce and braised leeks. entree Tasting 9.00 Fish Rich Man, Poor Man- Grilled monkfish and lobster served over shitake mushroom and spinach sauté with straw potato cake and yellow pepper coulisse Black Sea Bass- Sautéed with orange zest crust served with spaghetti squash and herb emulsion Bluefin Tuna Loin- Marinated with ancho chiles and grilled rare. With wasabi potatoes and green tea lime sauce

26 Wilsey Square, Ridgewood NJ 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 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