February 8th, 2012
Throw away those lunchables, it’s time for some REAL meat. Toasted Oak’s charcuterie features Chef’s specialties as well as traditional treats of the world; both prepared using age old techniques handed down through years of perfect production. In front of your eyes you can see bacon-wrapped country terrine, slowly braised pork roulette; house hickory-smoked mustard seed packed hunters sausage all from our house pantry! We finish it with classic mountainside air dried Prosciutto Di Parma as well as a rich and spicy Chorizo from Spain.
At the Grill and Market we make our own marmalades and mustards and we will pickle whatever vegetable we can fit in a jar, which means YES you can take them home.
See. You. Soon.
February 8th, 2012
Executive Chef, Steven Grostick, recent winner for his award winning porchetta at the Michigan Pork Producers Association will be heading to the national competition in St. Helena California!
The award winning porchetta begins with pork tenderloin. Chef Steven packs the tenderloin with a house-made kielbasa stuffing, then swathes it together with house-made bacon. The dish is roasted and served with an accompaniment of Dijon mustard sauce and sautéed creamy peas with hand rolled potato gnocchi, caramelized onions, and bits of Newsom’s Preacher ham.
February 7th, 2012
Once upon a time there were three little pigs and the time came for them to leave home and seek their fortunes. Before they left, their mother told them “Whatever you do, do it the best that you can because that’s the way to get along in the world. And that is just what they did.
Toasted Oak Grill + Market proudly serve their version of the “3 Little Pigs” including houses made of straw, wood and brick.
Pork Belly Confit – truffle Jerusalem artichoke puree, sweet potato hay
Grilled Smoked Bacon- house-made bacon brittle
House-made Sausage stuffed Date- basquaise, Detroit street brick
All available now on their menu view it here at www.toastedoak.com
February 7th, 2012
The fertile minds at Sage Restaurant Group aren’t afraid to take creative risks. That’s why each of the eight restaurants it operates across the country seems so unique, even though all perform the identical function: be the default breakfast-lunch-dinner option for the hotel to which it is attached. Their latest stunner: Toasted Oak Grill & Market in Novi, MI.
Sage doesn’t do stuffy, big-ticket hotel restaurants, period. And it won’t settle for operating one of those deadly, zero personality eateries found in so many hotels nationwide. Instead, the Denver-based company puts a wildly imaginative spin on each project’s food and design. “Our mission is to create a memorable culinary occasion complete with a locally infused vibe,” says Sage c.o.o. Peter Karpinski. “We have achieved that by uniting local talent with high-quality local products.”
Red the full article at Restaurant Hospitality >>
June 8th, 2011
Toasted Oak has crafted six new house infusions! You can try the citrusy limoncello in our Twisted Lemon martini. Perhaps the unique pepper infused vodka will treat you in the perfect bloody Mary, or a dirty martini with a bite. Our signature Very Berry Mojito will tingle your taste buds with a mint berry infused lemon rum. Once again returning to the menu will be the (formally Yooper) berry vodka; try it with lemonade. We’ve spiced rum with apple and cinnamon to recreate a newer and better; Toasted Oak Appletini! BOOM. And if that’s not enough opportunity for you to sample our delightful creations give-a-go at the strawberry basil vodka, throw it on the rocks and enjoy some ill’ napoleon goat cheese for the perfect dessert.