Council Oak Steaks & Seafood
For upscale dining in an intimate setting, guests can make a reservation at Council Oak Steaks & Seafoods, originally made famous at the Seminole Hard Rock Hotel & Casinos in Florida. This is Council Oak Steaks & Seafood’s first fish-focused restaurant, bringing guests the Northeast’s freshest catches sourced by local fishermen with an a la carte menu focused on ocean-to-table fare, with table-side caviar service and a fire-burning kitchen, all set in an elegant dining room inspired by the bold aesthetic of the Seminole culture.
Hours
Monday: CLOSED
Tuesday - Thursday: 5:30PM - 10PM
Friday: 5:30PM - 11PM
Saturday & Sunday: 5PM - 11PM
Phone
Menu
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Caesar, Shaved Parmesan, Garlic Crouton, White Anchovy, Chives
Oak Seasonal Salad, Baby Greens, Cucumber, Black Radish, Smoked Radish, Apple, Shaved Carrots, Fennel, Candied Pistachios, Pistachio Vinaigrette
Iceberg Wedge, Heirloom Tomato, Applewood Smoked Bacon, Maytag Blue Cheese Dressing -
New England Clam Chowder, Pancetta, Oyster Crackers
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Cross-Cut Shortribs, Kimchi Aioli Shaved Vegetables
Wood Fired Bacon, Roasted Shallot Puree, Apple Vinaigrette
Maryland Crab Cake, Caper Aioli, Sweet Corn Succotash
Fried Calamari & Shrimp, Melted Tomatoes, Pepperocini Peppers, Garlic Chips
Wood Fired Octopus, Salt Crusted Potatoes, Roasted Peppers, Romesco, Marcona Almonds
Roasted Burrata, Charred Tomatoes, Basil, Garlic Chips
Mussels Posillipo, Spicy 'Nduja, Fennel, Tomatoes -
GRAND TOWER, Alaskan King Crab, Maine Lobster, Shrimp Cocktail, East Coast Oysters
King Crab 1/2lb
Maine Lobster1 LB
Shrimp Cocktail, Horseradish Cocktail Sauce
Jumbo Lump Crab Cocktail, Lemon Vinaigrette, Chives
East Coast Oysters, Half Dozen, Cocktail, Mignonette
Tuna Tartare, Avocado, Spicy Mayo, Mango
Beef Tartare, Parmesan Espuma, Capers, Toasted Quinoa -
Maine Lobster, Shrimp, Clams, Mussels, Andouille Sausage, Corn, Spicy Seafood Broth
Seafood Pot, Shrimp, Clams, Mussels, King Crab, Scallops, Fish, Corn, Seafood Broth -
Filet Mignon 10oz
Skirt Steak, Chimichurri
Free Range Half Chicken, Spring Peas, Mushrooms, Leeks, Natural Jus
Veal Porterhouse, 16oz, Black Garlic, BBQ
Seabass, Harissa, Lentils, Bacon, Truffle Vinaigrette
Skuna Bay Salmon, Mushrooms, Spring Vegetables, Soy-Lime Vinaigrette
Day Boat Scallops, Seafood Fregola, Pistou
Whole Branzino, Fine Herbes Salad
2 lb Maine Lobster, Drawn Butter
USDA Prime, 45-Day Dry Aged
Bone-in New York Strip 20oz
Bone-in Ribeye 22oz
Porterhouse 24oz
Long Bone Ribeye 55oz for 2 -
Sauces
Chimichurri
Béarnaise
House Made Steak Sauce
Red Wine Demi
Additions
Lobster
Alaskan King Crab
Applewood Smoked Bacon
Blue Crab Oscar -
Au Gratin Potatoes
Hand-Cut Fries, Parmesan, Fine Herbes
Crispy Potatoes, Za’atar, Onion, Shishito, Paprika Aioli
Homestyle Mashed Potatoes, Chives
Crab Twice Baked Potatoes, Tillamook Cheddar, Scallions
Creamed Spinach, Parmesan, Gruyère
Grilled Asparagus, Truffle Vinaigrette
Grilled Broccolini, Roasted Garlic, Crispy Shallot
Roasted Wild Mushrooms, Sherry, Pistou
Lobster Mac + Cheese, Panko, Tarragon
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Wine Spectator Award of Excellence
Oyster Recycling Program
Council Oak Fish is doing its part to ensure the sustainability of the seafood industry.
While “fish” may be in the name, the restaurant serves a lot of oysters — in just months, we can easily rack up around 25,000 pounds worth, which is roughly 50,000 shells. That’s because so many people love eating them — and eating a lot of them. However, we’re making an effort to make sure there will continue to be enough to go around. We participate in an oyster-shell recycling program in partnership with Stockton University and the Cooperative Extension of Rutgers New Jersey Agricultural Experiment Station (NJAES).
Oyster farmers are able to use the recycled shells to raise more oysters, ensuring the industry’s sustainability.