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.
Turkey Pot Pie Soup | $5
Tender Turkey Breast with Carrot, Onion, Peas, and Mushrooms in a Turkey Velouté
Hot Kingston Philly | $11
Slow Braised and Shredded Jerk Spiced Pork Shoulder, Hot Smoked Ham, Provolone Cheese,
and Grilled Pineapple Salsa on Butter Toasted Ciabatta
Pizza | $11
Sophia
Pistachio Pesto, Roasted Garlic White Sauce, Overnight Tomato, Lemon Ricotta, Parmesan
Frico, Balsamic Reduction, Fresh Mozzarella, Basil
Moroccan
Lam Meatball, Romesco, Feta, Kalamata & Green Olive, Tahini Yogurt Parsley
Margherita
Red Sauce, Fresh Mozarella, Basil, Overnight Tomato
Pepperoni
Red Sauce, Mozzarella, Parmesan
Michigan
Apple, Smoked Bacon, Balsamic Onion, Dried Cherry, Parmesan, Bitter Green
Sicilian
Gardinera, Smoked Fresh Mozzeralla, Fennel Sausage, Arrabbiata
Coquilles Saint-Jacque Scallops | $14
Velvety Mushroom Sauce and Scallops Broiled with Breadcrumbs and served with Butternut
Squash Risotto
Chicken Tosca | $12
Herbed Omelet Battered Chicken Breast Accompanied by Penne Pasta with Fennel Cream,
Spinach, Red Onion, Sundried Tomatoes, and Sauteed Zucchini with Tomato Basil Coulis
Lamb Meatballs with Spiced Tomato Sauce | $13
Grilled Eggplant and Bell Pepper, Olive Herb Salad, Romesco Smashed Potato, Tahini
Yogurt Puree, Feta, and Sumac Pita Crisp
All desserts are $6.
Creamy Whipped Cheesecake
Served with Fruit Compote and Buttery Graham Cracker Crust
Sanders Hot Fudge Cream Puff
Cream Puff Shell Filled with Vanilla Ice Cream and topped with Sanders Signature Milk
Chocolate Hot Fudge
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