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For upscale dining in an intimate setting, guests can make a reservation at Council Oak Steaks & Seafoods, originally made famous at the Seminole Hard Rock Hotel & Casinos in Florida.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: 5PM - 11PM
Saturday: 5PM - 11PM
Sunday: 5PM - 10PM
Bar & Lounge open at 4:30 on Saturday & Sunday.
Phone
Menu
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GRAND TOWER, Alaskan King Crab, Maine Lobster, Shrimp Cocktail, East Coast Oysters
King Crab 1/2lb
Maine Lobster1 LB
Shrimp Cocktail, Horseradish Cocktail Sauce
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, Snow Crab, Scallops, Fish, Corn, Seafood Broth -
Duroc Pork Porterhouse Honey-Glaze, Watercress + Apple
Filet Mignon 10oz
Free Range Half Chicken, Mushrooms, Bacon, Pearl Onions, Red Wine Jus
Veal Porterhouse, 16oz, Black Garlic, BBQ
18 Hour Roasted Beef Rib, Herb Salad
Lamb Chops, Vadouvan, Romesco, Pistou
Seabass, Celery Root Puree, Crispy Chorizo, Lemon-Chorizo Jus
Day Boat Scallops, Tomato Rice, Piquillo Peppers
Whole Branzino, Fine Herbes Salad
2 lb Maine Lobster, Drawn Butter
Ora King Salmon, Squash Purée, Toasted Quinoa, Celery Salsa Verde
USDA Prime, 45-Day Dry Aged
Bone-in New York Strip 20oz
Bone-in Ribeye 22oz
Porterhouse 24oz
Long Bone Ribeye 55oz for 2 -
Au Gratin Potatoes
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
Charred Broccoli, Three Cheese Sauce, Parmesan Crisp
Wild Mushrooms, Sherry, Pistou
Roasted Brussels Sprouts, Cider-Glaze, Applewood Bacon
Lobster Mac + Cheese, Panko, Tarragon -
Caesar, Shaved Parmesan, Garlic Crouton, White Anchovy, Chives
Oak Seasonal Salad, Baby Greens, Squash, Quinoa, Apples, Pumpkin Seeds, Maple Vinaigrette
Iceberg Wedge, Heirloom Tomato, Applewood Smoked Bacon, Maytag Blue Cheese Dressing
Roasted Beet, Smoked Ricotta, Pickled Carrots, Mâche, Marcona Almonds, Orange-Almond Vinaigrette -
New England Clam Chowder, Pancetta, Oyster Crackers
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Cross-Cut Shortribs, Kimchi Aioli Shaved Vegetables
Maryland Crab Cake, Fennel & Watercress Salad, Whole Grain Mustard Aioli
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
Butcher's Cut Bacon, Maple + Pepper Glaze, Charred Radicchio, Apple-Coriander Vinaigrette -
Sauces
Chimichurri
Béarnaise
House Made Steak Sauce
Red Wine Demi
Additions
Lobster
Alaskan King Crab
Blue Crab Oscar
Butcher's Cut Bacon
Maytag Blue Cheese
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.
Meet The Chef
Quincy Logan, Executive Chef at Council Oaks Steaks & Seafood
Upcoming Events
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Late Night Jazz
Saturday, May 28th | 11:00 PM - 1:30 AMCouncil Oak Steaks & SeafoodLate Night Jazz live at Council Oak Lounge.
Non-Ticketed Event.
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Virginia Cavaliere Trio
Saturday, May 28 | 5:30PM - 8:00PMCouncil Oak Steaks & SeafoodNon-Ticketed Event.
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Brielle Von Hugel Trio
Saturday, May 28 | 8:15PM - 11:15PMCouncil Oak Steaks & SeafoodNon-Ticketed Event.
Brielle Von Hugel Trio
Saturday, May 28 | 8:15PM - 11:15PMCouncil Oak Steaks & SeafoodNon-Ticketed Event.
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Bridgette "Bougie" Graham Trio
Sunday, May 29 | 5:00PM - 9:00PMCouncil Oak Steaks & Seafood -
Pastry Series with Chef Thaddeus: Summertime Sugar Cookie Edition
Saturday, June 11 | 12:00PM - 2:00PMCouncil Oak Steaks & SeafoodSummertime Edition with Chef Thaddeus Dubois where guests will create their very own Summertime Sugar Cookies. -
Pastry Series with Chef Thaddeus: Halloween Edition
Saturday, October 15 | 12:00PM - 2:00PMCouncil Oak Steaks & SeafoodHalloween Edition with Chef Thaddeus Dubois where guests will create their very own Halloween themed cake pop. -
Pastry Series with Chef Thaddeus: Holiday Pie Edition
Saturday, November 12 | 12:00PM - 2:00PMCouncil Oak Steaks & SeafoodHalloween Edition with Chef Thaddeus Dubois where guests will create their very own Halloween themed cake pop. -
Pastry Series with Chef Thaddeus: Holiday Edition
Saturday, December 10 | 12:00PM - 2:00PMCouncil Oak Steaks & SeafoodHoliday Edition with Chef Thaddeus Dubois where Guests will create their very chocolate snowman.