Private Parties

The Red Oak Grille
is the perfect place for you!
Contact Jason Ruggiero F&B Dir.
call: 908-781-9400 x 1119
or best email: jruggiero@empiregolfmgt.com 
Read Customer Letter to Jason

WINTER HOURS

CLOSED for kitchen renovation
Private Parties available
starting in March
please contact Jason at:

jruggiero@empiregolfmgt.com

NOTICE

PLEASE NOTE:

JANUARY & FEBRUARY 2018
CLOSED FOR KITCHEN RENOVATION

NEWS

RESTAURANT RE-OPENS
WEDNESDAY, MARCH 7TH


HAPPY NEW YEAR!

TO SERVE YOU BETTER
PLEASE NOTE THAT

THE RED OAK GRILLE
WILL BE CLOSED FOR KITCHEN RENOVATION
JANUARY & FEBRUARY 2018

WE WILL RE-OPEN ON
WEDNEDAY, MARCH 7TH

New menus with outstanding
New Chef Julio

...


INTRODUCING

CHEF JULIO CASTELLANOS

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   The Red Oak Grille is thrilled to welcome new Chef Julio Castellanos to its family. Working under Chef David Felton and Chef Juan Jose Cuevas, Castellanos learned the proper techniques to fuse French cuisine with international dishes and the proper way to bring the farm to the table.

   In running the kitchen, Chef Julio is able to express contemporary, simple representation of both old favorites and more adventurous dishes. Some of those more adventurous dishes that the chef has just added to the winter menu include Jail Island Salmon (served with white quinoa, butternut squash puree, sautéed mustard greens, and marinated clams), the vegetarian Japanese Eggplant (with rainbow Swiss chard and an aged balsamic glaze), and Carnaroli Risotto (with aged provolone, chives, and caramelized walnuts). And for those who have more classic taste buds, Chef Castellanos has an 8-ounce Lancaster County filet mignon, as well as a chicken stuffed with broccoli rabe and Italian sausage.

   The Red Oak's new menu features American cuisine with international influences.  We all look forward to Chef Julio's epicurean creations.


 

 

 

 

 

 

 

 

 

 


Enter at this Link


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