wake up your palate with sensational flavors
The White Oak Cottage is a great place for your next date night, girls’ night out, or your ‘go to’ lunch spot. You can enjoy one of our charcuterie boards with hand-picked provisions that offer a robust showcase of worldly cheeses and meats. With wines by the bottle or glass, we proudly serve award winning libations from the Pacific Northwest, as well as local brew master Coppertail Brewing located in Ybor City. Fresh ground, aromatic coffee and our signature blend of teas made locally are also available. We are always striving to source local products for our menu and create unique and flavorful dishes that appeal to all parties.
We thank you for choosing to drink, dine, and shop with us!
Download our menus below
HOURS
Wednesday-Sunday from 11am-8pm
Phone: 813-308-9994
For Dinner Reservations click here.
E-Mail: info@thewhiteoakcottage.com
FARMERS BREAKFAST 15
hickory smoked bacon, Virginia Ham, breakfast sausage, 2 eggs any way served with a side of breakfast potatoes
COTTAGE BREAKFAST SANDWICH 12
toasted butter croissant, Virginia ham, bacon, cheddar cheese over medium egg topped with a sweet dijon mustard sauce and served with a side of breakfast potatoes
BISCUITS AND GRAVY 15
sausage gravy over freshly baked biscuit with choice of hickory smoked bacon or sausage, 2 eggs any way and served with a side of breakfast potatoes
STEAK AND EGGS 18
grilled to order 8oz ribeye paired with 2 eggs any way and served with a side of breakfast potatoes
BUILD YOUR OWN OMELETTE 16
includes 3 eggs and 3 ingredients served with a side of breakfast potatoes*
sausage, bacon, ham, onion, tomato, mushroom, bell peppers, spinach, or cheese * additional ingredients .50 each
COTTAGE BENEDICT 15
freshly baked biscuits, grilled Virginia ham, poached eggs and classic hollandaise sauce served with a side of breakfast potatoes
CLASSIC PANCAKES OR BELGIAN WAFFLE 12
3 fluffy pancakes or Belgian waffle served with real Vermont maple syrup
add strawberries, blueberries, chocolate chips, or cinnamon swirl 2
SIGNATURE FRENCH TOAST 12
2 slices of brioche bread grilled and brûléed then topped with vanilla custard, berry compote, and whipped cream
CHICKEN AND WAFFLES 16
crispy fried chicken tossed in honey butter placed over a Belgian waffle drizzled with real Vermont maple syrup and dusted with powdered sugar
SHRIMP AND GRITS 17
5 jumbo blackened shrimp in a light white wine nage placed over creamy cheddar grits with fresh arugula
BRUNCH SIDES
one biscuit 2
two pieces of toast 2
two eggs 3
bacon 3
ham 4
sausage 3
breakfast potatoes 3
mixed berries 3
SMALL PLATES/APPETIZERS
BRIE FONDUE 14
creamy brie served with apples, candied pecans, truffle honey, fig jam, and a toasted butter croissant
WHIPPED FETA 12
smooth whipped feta topped with olive oil and pistachios and served with a side of house made pickled red onions and toasted naan bread
ROASTED FRIED BRUSSEL SPROUTS 12
fresh brussel sprouts roasted then fried crispy, sprinkled with aged shaved parmesan and served with balsamic vinaigrette and
garlic aioli
TOMATO BRUSCHETTA 12
vine ripe tomatoes mixed with fresh mozzarella and balsamic, sprinkled with aged shaved parmesan and served with garlic toast
TRUFFLE PARMESAN FRIES 10
house cut fries tossed in white truffle oil topped with aged shaved parmesan and served with a garlic aioli
OAK BOARD 22
cheese and charcuterie served with crackers, fig jam, toasted nuts, pickled onions, and toasted bread. Serves 2-4 people
HARVEST SALADS
dressing choices include Italian, Caesar, ranch, bleu cheese, honey mustard, red wine fig vinaigrette, balsamic vinaigrette, lemon honey vinaigrette, and white truffle vinaigrette
add grilled or blackened chicken breast 6
add 5 grilled or blackened jumbo shrimp 8
add 6oz grilled or blackened salmon 12
add 6oz filet 14
SPINACH 13
baby spinach with apples, almonds, pumpkin seeds,
dried cranberries, and goat cheese crumbles with a lemon
honey vinaigrette
RED WINE PEAR 13
baby arugula with red wine pears, candied pecans, and gorgonzola with a red wine fig vinaigrette
OAK CAESAR 13
romaine hearts tossed in our house made caesar dressing topped with aged parmesan and garlic croutons
SHAUNESSY TRUFFLE 13
baby arugula with soppressata salami, pepperoni, Swiss cheese, red
onion, aged parmesan with a white truffle vinaigrette
COTTAGE ROMAINE WEDGE 13
split head of romaine lettuce, topped with bleu cheese crumbles, bacon, tomatoes, ranch dressing and balsamic glaze
GARDEN 13
mixed greens with vine ripe tomatoes, red onions, cucumbers, cheddar cheese, and house made croutons with balsamic vinaigrette
cottage combo
pick 2 to create your perfect pair 14
- cup of soup
- 1/2 sandwich
- 1/2 salad
SOUP DU JOUR
handcrafted soups made daily by our chef
SIDES
mixed berries 3
garden or caesar salad 5
cottage vegetables 6
risotto 7
french fries 6
housemade pub chips 5
cup of soup 6
ARTISAN SANDWICHES
all sandwiches come with housemade pub chips and are garnished with a pickle – side options available for an additional charge – gluten friendly bread available upon request
FRENCH ONION MELT 17
shaved London broil beef topped with gruyere and caramelized onions, with red wine mustard toasted on sourdough bread with a side of au jus
OAK GRILLED CHEESE 16
aged cheddar, gouda, and gruyere toasted on sourdough bread
add smoked bacon 2
ITALIAN VILLAGE MELT 15
sopressata salami, pepperoni, fontina, fresh mozzarella, vine ripe tomatoes, and roasted red peppers with basil pesto toasted on sourdough bread
CLASSIC CLUB 15
ham, shaved roasted turkey, smoked bacon, vine ripe tomatoes, romaine lettuce, and swiss cheese with garlic aioli toasted on Italian bread
COTTAGE CURRY CHICKEN SALAD 15
grilled chicken breast, pistachios, golden raisins, and dried cranberries mixed together, topped with pickled red onions and curry aioli on a toasted butter croissant
GRILLED PEAR AND TURKEY 15
shaved roasted turkey, red wine pears, brie, and baby arugula topped with truffle honey on sourdough bread
GOURMET BURGERS
all burgers come with housemade pub chips and are garnished with a pickle. gluten friendly bun available upon request
COTTAGE BURGER 19
8oz cottage blend burger topped with sweet and smokey tomato bacon jam, garlic aioli, fresh arugula, fontina, and finished with crispy shallots served on a toasted brioche
BEYOND BURGER 19
vegan burger topped with mayonnaise, lettuce, tomato, shredded mozzarella and served on a toasted brioche bun
BURGER bowl
8oz cottage blend burger tossed with fontina cheese, crispy shallots, bleu cheese crumbles, red onion, arugula, aged parmesan and white truffle vinaigrette
ARTISAN FLATBREADS
gluten friendly flatbread available upon request
BRUSCHETTA 17
flatbread with a layer of basil pesto and olive oil topped with fresh mozzarella, vine ripe tomatoes, and a balsamic drizzle
LONDON BROIL 18
flatbread with shaved London broil, gruyere, caramelized onions, and roasted garlic topped with baby arugula
PEAR AND BRIE 17
flatbread with red wine pears, brie, gruyere, fig jam, topped with baby arugula and a truffle honey drizzle
ITALIAN 18
flatbread with a layer of pomodori basil sauce topped with chef’s seasonal charcuterie and fresh mozzarella
VEGAN VEGGIE 17
flatbread with shredded mozzarella, tomato, roasted red pepper, mushroom, spinach and red onion
Dinner Reservations Highly Recommended!
FILET 6oz 36 8oz 40
served with mashed potatoes and cottage vegetables, finished with black truffle and black garlic butter
14OZ RIBEYE 45
served with mashed potatoes and cottage vegetables, finished with
a garlic herb butter and a red wine demi glace
9OZ BEEF SHORT RIB 36
coffee rubbed and braised until fork tender, served with a creamy polenta and cottage vegetables finished with a rich beef gravy
CLASSIC CHICKEN POT PIE 25
Just like mom used to make! Peas, carrots, onion, celery, and
chicken breast in a creamy veloute topped with pie pastry and
baked to order
CHICKEN MARSALA 30
chicken breast with mushrooms, garlic, and onions
in a rich chicken marsala sauce paired with risotto and
cottage vegetables
SALMON FLORENTINE 27
grilled salmon placed over risotto and cottage vegetables finished with a fresh spinach and tomato beurre blanc
PENNE 17
classic creamy alfredo or princess sauce paired with penne pasta finished with parmesan cheese
add grilled or blackened chicken breast 6
add 6oz grilled or blackened salmon 12
add 6oz filet 14
SHRIMP FLORENTINE LINGUINI 24
tender shrimp sautéed in garlic lemon butter tossed with linguine and topped with shaved parmesan cheese
SEARED AHI TUNA 32
seared ahi tuna resting on coconut risotto with cottage vegetables and finished with a fresh spinach mango chili sauce
SHRIMP AND GRITS 23
8 jumbo blackened shrimp in a light white wine nage placed over creamy cheddar grits with fresh arugula
SIDES
mixed berries 3
garden or caesar salad 5
cottage vegetables 6
risotto 7
french fries 6
housemade pub chips 5
cup of soup6
NEW YORK STYLE CHEESECAKE 10
served with fresh berry compote, chocolate sauce or caramel sauce
CHOCOLATE LAVA CAKE 12
served warm and topped with vanilla ice cream and chocolate sauce
APPLE WALNUT BREAD PUDDING 12
served warm and topped with vanilla ice cream and caramel sauce
WARM CHOCOLATE CHIP COOKIE SKILLET 17
locally made chocolate chip cookie served warm in a skillet and topped with vanilla ice cream, chocolate sauce and whipped cream.
Big enough to share!!
bottled beverages
COKE, DIET COKE, COKE ZERO, SPRITE 3
ROOT BEER 3
CREAM SODA 3
SWEET/UNSWEET TEA 3
LEMONADE 3
LEMON TEA 3
CRAFT COFFEES
ESPRESSO 3
CLASSIC AMERICANO 3
CLASSIC LATTE 5
CLASSIC CAPPUCCINO 5
Add a flavor .50
artisan herbal tea/regalitea -loose leaf tea
WHITE OAK COTTAGE 4
white peony white tea, cocoa nibs, cinnamon, cloves, honeybush, natural toffee & hazelnut flavoring
flavor notes: dessert, spices, nutty
BANANA BREAD 4 *decaf*
Red rooibos, cardamom, cinnamon, black pepper, coriander, dried banana, natural banana flavoring
flavor notes: caramel, banana, spices
JASMINE ORANGE 4
Oolong tea, jasmine buds, rose hips, orange peel, natural jasmine & orange flavoring
flavor notes: floral, citrus
STRAWBERRY SUNRISE 4
Chun Mee green tea, freeze dried strawberries, orange peel, lemon verbena, coriander, rose hips, elderberries, natural strawberry flavoring
flavor notes: strawberry, citrus, earthy
EARL GREY 4
flowery orange pekoe black tea, marigold, natural bergamot flavoring
flavor notes: citrus, floral, full bodied
house wines
HOUSE CABERNET SAUVIGNON 10/glass 35/bottle
HOUSE SAUVIGNON BLANC 10/glass 35/bottle
WHITE wines
MOSCATO . VILLA POZZI . ITALY 10/glass 35/bottle
PINOT GRIGIO . VILLA POZZI . ITALY 10/glass 35/bottle
CHARDONNAY . JUGGERNAUT . CALIFORNIA 14/glass 55/bottle
OTHER WHITE wines
PROSECCO . AVISSI . ITALY 10/glass 35/bottle
ROSE . RABBLE . CALIFORNIA . 2020 10/glass 35/bottle
MIMOSA 12/glass 40/PITCHER
COTTAGE BRUNCH PUNCH 12/glass 40/pitcher
red wines
PINOT NOIR . BROWNE FAMILY VINEYARDS . WALLA WALLA, WA . 2018 14/glass 55/bottle
BLEND . THE HIDDEN SEA . SOUTH AUSTRALIA . 2019 10/glass 35/bottle
BLEND . RABBLE . CALIFORNIA 13/glass 49/bottle
MERLOT . GRADIS CIUTTA . ITALY 16/glass 59/bottle
CABERNET SAUVIGNON . JUGGERNAUT . CALIFORNIA 14/glass 55/bottle
SANGRIA
RED SANGRIA 12/glass 40/pitcher
WHITE SANGRIA 12/glass 40/pitcher
STE. CHAPELLE FRUIT WINES – CALDWELL, ID
STRAWBERRY 8/glass 25/bottle
PEACH 8/glass 25/bottle
BLUEBERRY 8/glass 25/bottle
HUCKLEBERRY 8/glass 25/bottle
WINE FLIGHTS 4-2OZ. POURS
FRUIT WINE FLIGHT 16
blueberry, huckleberry, peach, strawberry
WHITE WINE FLIGHT 20
chardonnay, moscatoa, pinot grigio, sauvignon blanc
RED WINE FLIGHT 22
cabernet sauvignon, pinot noir, 2 blends
RED AND WHITE WINE FLIGHT 25
cabernet sauvignon, chardonnay, pinot noir, sauvignon blanc
STE. CHAPELLE SPRITZ –
CALDWELL, ID
BLOOD ORANGE 12oz. 9%ABV 16/can
HUCKLEBERRY 12oz. 12%ABV 16/can
BLACK CHERRY 12oz. 12%ABV 16/can
RASPBERRY ROSE 12oz. 12%ABV 16/can
BEER AND SELTZER
MICHELOB ULTRA 16oz. 6
COPPERTAIL BREWING CO. – FREE DIVE 12oz. 6
COPPERTAIL BREWING CO. – UNHOLY TRIPPEL 12oz. 6
NÜTRL VODKA SELTZER – ASSORTED FLAVORS 12oz. 6
CANNED COCKTAILS
PICNIC BRUNCH – PEACH BELLINI 10
PICNIC BRUNCH – BLOODY MARY 10
TWO CHICKS NEW FASHION 10
TWO CHICKS CITRUS MARGARITA 10
