Old Oaks Steakhouse

Join us for an unforgettable evening of luxury and bold flavor at Old Oaks Steakhouse. This exclusive five-course dining experience will feature premium cigars, exceptional whiskeys, and carefully curated wines, all expertly paired to complement each course. From the first pour to the final bite, immerse yourself in an atmosphere of refined indulgence, rich aromas, and elevated hospitality. DISCLAIMER: PURCHASING THIS ITEM WILL BE YOUR ADMISSION TICKET FOR THE EVENT. THE PICKUP DATE DOES NOT MATTER AS YOU WILL NOT NEED TO PICKUP THIS ITEM. ALL PURCHASES ARE TRACKED BY OUR TEAM AND ALL YOU NEED TO DO IS CHECK IN AT THE ENTRANCE OF OUR PATIO ON THE DAY OF THE EVENT. AGAIN, IT DOES NOT MATTER WHEN YOU SET THE PICKUP DATE AS THIS ITEM IS NOT AVAILABLE FOR PICKUP.

Join us for an exclusive 6-course DAOU Winemaker Dinner at Old Oaks Steakhouse, featuring an exceptional lineup from DAOU and Patrimony Wines. Throughout the evening, guests will enjoy thoughtfully paired pours including Patrimony Blanc, Patrimony Reserve Chardonnay, Soul of a Lion, Patrimony Cabernet Sauvignon, Patrimony Cabernet Franc, and DAOU Port. We are also honored to welcome DAOU Brand Ambassadors Jessie Cassidy and Kevin Kachadoorian for an unforgettable night of world-class wine, elevated hospitality, and refined dining. DISCLAIMER: PURCHASING THIS ITEM WILL BE YOUR ADMISSION TICKET FOR THE EVENT. THE PICKUP DATE DOES NOT MATTER AS YOU WILL NOT NEED TO PICKUP THIS ITEM. ALL PURCHASES ARE TRACKED BY OUR TEAM AND ALL YOU NEED TO DO IS CHECK IN AT THE ENTRANCE ON THE DAY OF THE EVENT. AGAIN, IT DOES NOT MATTER WHEN YOU SET THE PICKUP DATE AS THIS ITEM IS NOT AVAILABLE FOR PICKUP.

8oz prime house ground beef. Served on brioche bun with cheddar cheese, lettuce, tomato and red onion. Served with shoestring fries.

Australian wagyu beef, saute with onions and served on a baguette with provolone sauce.

Saute salmon with fresno chili, capers and garlic with extra virgin olive oil. Tossed with linguini pasta.

Filet mignon bites served over mixed greens with candied bacon, tomato, blue cheese and boiled egg. Served with a citrus vinaigrette.

Gem lettuce, blue cheese dressing, blue cheese, tomato, pickled onion, and candied bacon.

Tempura coated portabella mushrooms with togarashi aioli.

Cavatappi pasta, mac and cheese sauce (mascarpone, cheddar, provolone, parmesan) finished with parmesan bread crust.