MIDWEST supper club-INSPIRED food
& drink, served among the flowers.

JOIN US FOR SUPPER!
We offer a full supper club style dinner service with all the fixins and nightly specials every Wednesday – Sunday from 5pm to 10pm (Note – the kitchen takes its last orders at 8:30 pm.) Pro-Tip: If you’re joining us for a special occasion, call us in advance to add surprise flowers to your table! We offer custom arrangements starting at $50, and box them up beautifully to take home with you after your meal.

Due to our small size and small-but-mighty team, we limit parties to 6 guests maximum, and are not currently booking private events in the evenings. But to book a private luncheon or other special event during the daytime hours, email us at events@acornandtheoak.com

Note about tables at our place: a reservation guarantees you’ll get a table here, but it doesn’t guarantee you a *specific* table (by the fireplace, or out on the patio, for example). We will definitely note your preference and do what we can, but specific tables within the restaurant go to the first reservations as they arrive.

And if you’re hunkering down instead of going out, you can always order takeout Wednesday – Sunday, 4 pm – 8 pm through the takeout link below:
Reservations:  OpenTable.com
Takeout: Acorn To-Go

SUPPER IS SERVED

Addicted to Nuts 
Might as well face it, we’re addicted to nuts. A mix of pecans, walnuts, pistachios, almonds, and cashews tossed in olive oil, dijon mustard & orange bitters, then coated with chef’s secret mix of herbs & spices. (We could tell you, but then we’d have to kill you. And we’re too pretty for prison.)

Pickled Things 
House made! Pickled veggies change all the time, but include beets, carrots, celery, sweet onion, asparagus, cucumber, cauliflower, green beans, & peppers. (Vegan and GF)

Seasonal Burrata Board
Enjoy a ball of creamy burrata cheese served with house-made olive tapenade. We make ours with chopped green and black olives blended with capers, garlic, lemon zest and fresh thyme. Seasoned and garnished with extra virgin olive oil, fresh arugula and roasted red pepper. Served alongside a personal sized loaf of warm bread. (Vegetarian)

Eggs on Eggs
Four creamy deviled eggs topped with diced chives and caviar for perfect little celebratory bursts of salt. Cheers! (Vegetarian option available)

Arugula & Fennel Salad 
Beautiful shaved fennel tossed with arugula, shaved apple, fresh pomegranate seeds, & toasted walnuts. Served with our house Champagne Vinaigrette. (Vegan & GF)

Chopped Salad 
A melange of iceberg lettuce, baby spinach and radicchio, chopped and tossed with blue cheese crumbles, chopped pear, red onion, crispy bacon, dried cranberries, and toasted pumpkin seeds in our house Maple Vinaigrette. (GF, veg-possible)

Cheddar Ale Soup
Delicious, homey, and comforting. Beer cheese soup is a classic Midwestern staple and ours is SO good, with Tillamook cheddar and rich ale. Served with crunched up pretzels for garnish. (Vegetarian)

Devils on Horseback
Sweet dates stuffed with tangy gorgonzola cheese, then wrapped in savory prosciutto and baked ‘til toasty and crisp. Served over a swoop of Dijon mustard and sprinkled with micro greens. (GF)

Shrimp Scampi Skillet
Peeled shrimp sautéed with roasted garlic cloves, tomato, white wine, butter, a pinch of zesty Aleppo pepper, and fresh oregano. Served in an individual cast iron skillet with grilled crostini to sop up all the garlicky, buttery, wine-y goodness.

Linguine with Pancetta & Clams 
Welcome to Flavor Town, USA! Al dente linguine noodles are tossed with clams and bits of savory pancetta, then coated in our house White Clam Sauce – garlic, crushed red pepper, fresh-squeezed lemon juice, oregano, and extra virgin olive oil. Garnished with house-made garlic breadcrumbs for crunch, and parsley oil for vibrancy. Pro-tip: Add a loaf of garlic bread to sop up the sauce at the end!

Pan-Roasted Sockeye Salmon 
A gorgeous filet of sockeye salmon, pan-roasted, stacked & served over buttery roasted fingerling potatoes, warm wilted spinach, and blistered tomatoes for the perfect dose of acid. Topped with a few poached shrimp and smothered in Chef Michael’s absolutely magical brown butter hollandaise sauce. (GF)

Chicken Stroganoff with Wild Mushrooms 
Holy cats is this homemade classic tasty. Chef Michael’s stroganoff is made with savory chicken instead of beef, and includes wild mushrooms and caramelized onions smothered in a creamy sauce, spiked with a bit of white vermouth. Served tossed with egg noodles and baby spinach.

Apricot Glazed Pork Tenderloin with Polenta and Asparagus
A beautiful juicy pork loin, sous vide ‘til moist and tender, then grilled to perfection. Served sliced over white cheddar & herb polenta, with crisp spears of grilled spring asparagus. It’s covered with an incredible apricot glaze that’s sweet and tangy with a bit of umami, and sprinkled with toasted Oregon hazelnuts. (GF)

Filet Mignon with Mashed Potatoes and Green Peppercorn Sauce
Guests consistently tell us this is the best steak they’ve ever had, and we are inclined to agree! Enjoy an absolutely beautiful hand-cut 7 oz filet mignon, grilled exactly to your preference. It’s served over a bed of buttery, creamy mashed potatoes alongside roasted broccolini. Drizzled on top is our incredible rich & savory green peppercorn sauce…might be the tastiest part of the dish! (GF)

Dessert?

We always have at least two home-baked desserts on the menu, and they change all the time. Give us a call to find out what we’ll have tonight!

BUT FIRST, COCKTAILS

Weekend at Bernie’s
This delicious daiquiri is a tropical getaway in a glass! It‘s a dreamy concoction of white rum, house-made dark berry hibiscus liqueur, fresh-squeezed lime juice, cinnamon simple syrup, and plum bitters. Served up in a coupe glass.

Punxsutawney Mule
Who needs a groundhog when you can just manifest your own early spring with a cocktail! Vodka, tasty house-made lavender simple syrup, fresh-squeezed grapefruit & lime juice, St. Germain, and ginger beer. Served in a mule mug.

We Aim to Misbehave
Smoking guns and sassy spice. This one is all naughty, but very nice! Mezcal, Tequila Blanco, Ancho Reyes spicy chili liqueur, fresh-squeezed grapefruit juice, house-made simple syrup, sliced fresh jalapeno pepper, and soda water.

A Million Ways to Die in the West
Ride along little dawgies, with this mighty fine sage whiskey smash. Redwood Empire rye, fresh-muddled lemon and sage leaves, and house-made sage simple syrup. Shaken & served on the rocks.

Purple Rain
We only want to see you laughing in the purple rain! (The smoovest drink around.) Beautiful purple Empress gin, floral Crème de Violet, Luxardo cherry liqueur, fresh-squeezed lemon juice, and egg white for a silky, frothy feel.

Take me to Your Leader
This one tastes like a lemon creamsicle! Vodka, fresh-squeezed lemon juice, Luxardo cherry liqueur, agave nectar for sweetness, coconut milk for a creamy texture, and earthy matcha powder. Makes it easy bein’ green.

Curious George
Pour one out for the man in the yellow hat! This tasty beverage comes complete with Buffalo Trace, banana liqueur, Tuaca, a splash of Fino Sherry, and our house honey simple syrup. Garnished with a brûléed banana!

A Clockwork Orange
Craving a bit o’ the old ultra vibrance, eh? This citrusy concoction is Condesa Prickly Pear & Orange Blossom Gin, (female-owned, micro-batched, and distilled in Mexico City), fresh-squeezed orange & lime juice, orange flower water, and house simple syrup. Shaken and served over a giant coconut water ice cube with coconut flakes on top.

Mischief Managed!
This magical potion will cure what ails ya! Pisco, St. Germain, and a house-made bramble berry syrup. Mixed with fresh-squeezed lemon juice, a dash of Peychaud‘s bitters, and an egg white for that dreamy-smooth mouthfeel.