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Brunch, Lunch & Dinner at The White Oak Cottage

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

Quick menu links

Click the links below to be taken to a specific section in the menu.

BRUNCH MENU

Served 11am-2pm

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

lUNCH MENU

Served Daily 11am-8pm

 SMALL PLATES/APPETIZERS

BRIE FONDUE 14
creamy brie served with apples, candied pecans, truffle honey, fig jam, and a toasted butter croissant

Whipped Feta Starter at The White Oak Cottage

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 Starter/Appetizer at The White Oak Cottage
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
split head of romaine lettuce, topped with bleu cheese crumbles, bacon, tomatoes, ranch dressing and balsamic glaze
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

COTTAGE BURGER BOWL  19
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 MENU

Served Daily 5pm-8pm

Dinner Reservations Highly Recommended!

WEDNESDAY NIGHT IS PRIME RIB NIGHT!!
Includes choice of Soup, Side Salad or Caesar Salad, 12oz. Cut of Prime Rib paired with your choice of Cottage Vegetables or a Baked Potato. Complete with Creamy Horseradish and Au Jus ($35)
– Prime Rib is Served on a First Come, First Serve Basis

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 YouTube Video

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 at The White Oak Cottage
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

KIDS MENU

All kids meals come with choice of homemade pub chips, fruit or apple sauce and a juice.

CHICKEN TENDERS 9
GRILLED CHEESE 9
MAC AND CHEESE 9
MINI FLATBREAD PEPPERONI PIZZA 9

desserts

NEW YORK STYLE CHEESECAKE  10
served with fresh berry compote, chocolate sauce or caramel sauce

Chocolate Lava Cake
CHOCOLATE LAVA CAKE 12
served warm and topped with vanilla ice cream and chocolate sauce

Apple Walnut Bread Pudding Dessert
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!!

beverages

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

wine & beer

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

TWOC 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

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