Spend the night in one of our Deluxe Waterfront Rooms with a king bed, whirlpool tub and fireplace. ...
Hors d’Oeuvres
Smoked Salmon Canapés with Dill Mustard Spread and Cucumber on Toasted Rye Bread
Mini Crab Cake Sandwich
Chilled Shrimp Cocktail
Beef Tartare with Onions, Capers and Homemade Worcestershire Sauce
Salad
Tossed Mesclun Greens with Apples or Pears, Toasted Pecans, Blue Cheese and Balsamic Vinaigrette
Entree
Grilled Atlantic Salmon with Spinach, Parisienne Potatoes, and Beurre Blanc Sauce
OR
Grilled Spice Rubbed Flat Iron Steak with Mashed Potatoes, French Beans, Wild Mushrooms and Homemade Worcestershire Sauce
About The Chefs
Chef/Pastry Chef –
Marcus van Winden
Our European fine dining and pastry chef has traveled around the world working in some of the finest relais chateau properties, the 2 Michelin star restaurant, Inter Scaldes, and as Executive Chef of Fine Dining onboard Holland America and Regent Seven Seas cruise lines. As the newest addition to The Oaks team, Marcus loves sharing his enthusiasm for fine foods and delights in hosting cooking classes or demonstrations.
