Seasoned Oak
Perched on the 3rd floor of the Culinary Studies Institute at Oakland Community College, Seasoned Oak offers guests a one-of-a-kind dining experience with stunning views of downtown Royal Oak. This student-operated venue is both a teaching space and a dining destination, where OCC Culinary Arts students craft and serve dishes under the guidance of professional chef instructors.
Guests can enjoy two unique dining experiences throughout the semester: a Fine Dining Experience and the Market Kitchen. Both are reservation-only and showcase the exceptional skills of our students.
Please pay close attention to our hours and dates of operation as these change regularly.
Market Kitchen
A relaxed a la carte service offering soups, sandwiches, pizzas, and entrees made from scratch. Menu prices vary ($5-$14).
Open Tuesdays and Wednesdays from Jan. 20 - Feb. 25.
Due to the high volume of reservation requests, we can only accept reservations one week in advance of the date you are requesting.
Seating available by reservation at the following times:
- 11:30 a.m.
- 11:45 a.m.
- 12:00 p.m.
Market Kitchen Menu
Check back regularly as our menu changes weekly. For our current menu and prices,
please see below.
Menu is subject to change.
Red Beef Chili| $5
Chicken, Shrimp, and Andouille Sausage Gumbo| $5
Southern Cobb Salad | $12
Mixed Greens with Grilled Chicken, Bacon, Hard-Boiled Egg, Blue Cheese, Avocado, Tomato,
Roasted Pecans with Sweet Onion Apple Cider Vinaigrette
Smoked Pork & Apple Slaw Sandwich| $9
Slow-Cooked Pork Shoulder with a Mustard Barbecue Sauce, Ham, Cheddar Cheese, Apple
Cabbage Slaw, and Crispy Bacon on a Butter-Toasted Pretzel Roll with Fresh Ranch Dusted
Kettle Chips
Guest Chef Bob Bennett of Zingerman's Roadhouse
Fried Chicken with Macaroni & Cheese | $13
Buttermilk Fried Chicken, with Housemade Bechamel Sauce and Lots of Cabot Cheddar
Cheese Carmelized with Mancini Pasta. Served with Biscuits & Butter
Blackened Bass with Lemon Beurre Blanc | $13
Griddled Filet Rubbed with Creole Spice Served with Lemon Beurre Blanc, Roasted Garlic
Mashed Potatoes, Southern Green Beans, and Warm Corn Tomato Salad
All pizzas are $11.
Sophia
Pistachio Pesto, Roasted Garlic White Sauce, Overnight Tomato, Lemon Ricotta, Parmesan
Frico, Balsamic Reduction, Fresh Mozzarella, Basil
Moroccan
Lamb Meatball, Romesco, Feta, Kalamata & Green Olive, Tahini Yogurt, Parsley
Margherita
Red Sauce, Fresh Mozzarella, Basil, Overnight Tomato
Pepperoni
Red Sauce, Mozzarella, Parmesan
Forest
Wild Mushroom, Roasted Garlic White Sauce, Charred Green Onion, Parmesan, Chives
Michigan
Apple, Smoked Bacon, Balsamic Onion, Dried Cherry, Parmesan, Bitter Green
Sicilian
Giardiniera, Smoked Fresh Mozzarella, Fennel Sausage, Arrabbiata
All desserts are $6.
Crème Brulé
Fresh Berries, Cinnamon Sugar Fritta
Chewy Brownie
Vanilla Bean Ice Cream, Miso Caramel, Candied Nut, Berries
Orange Upside-Down Cake
Navel and Blood Oranges atop a Buttery Cake, Fresh Whipped Cream, and Orange Marmalade
Glaze
Fine Dining Experience
Join us beginning in March for a classical prix fixe menu featuring composed plates, elegant service, and optional wine pairings. Cost is $22 per person.
Open: Wednesdays, March 18 - April 22.
Closed: April 8th & 15th For separate Events.
Reservations cannot be made for this restaurant until March 9th.
Due to the high volume of reservation requests, we can only accept reservations one week in advance of the date you are requesting.
Chef de Cuisine - Chef Doug Ganhs
Sommelier - Chef Athena Bolger, FMP/CC
Request a Reservation
Contact Information
Christina Santos
Phone: (248) 246-2500
We are located at:
Royal Oak Campus
E Building
739 S. Washington Ave
Royal Oak, MI 48067