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For upscale dining in an intimate setting, guests can make a reservation at Council Oak Steaks & Seafoods, originally made famous at the Seminole Hard Rock Hotel & Casinos in Florida.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.


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Hours

Monday: CLOSED

Tuesday - Thursday: 5:30PM - 10PM

Friday: 5:30PM - 11PM

Saturday & Sunday: 5PM - 11PM

Phone

609-449-1000

Menu

  • 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
  • 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
Wine Spectator Award of Excellence Hard Rock Atlantic City

Wine Spectator Award of Excellence

This award is presented to restaurants that show the utmost dedication to the quality of their wine program. Council Oak Steak and Seafood boasts an expansive showcase with immense depth and breadth of regions, producers, vintages, and bottle formats.

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.