The Oak Room
The Oak Room is known throughout South Dakota as a fine dining opportunity not to be missed! It is an integral part of the Culinary Academy at Mitchell Technical College. Located in the Mitchell Tech Campus Center at 1800 East Spruce Street, this elegant dining room will help you create a memorable meal experience! Both for personal and business, the Oak Room is the perfect space to hold your next lunch.
Reservations are required.
Call 605.995.7169 for reservations.
Special note: Patrons are requested to be seated by 11:00 AM to accommodate students’ instructional schedules. Thank you for your cooperation.
The Oak Room has been in operation since 1969 and has been directed by six Culinary Arts Department Heads: Ernst Wirt, John Weber, Randy Doescher, Jim Wagner, Josh Kranz, and current department head Tim Goldammer. Students rotate responsibilities and serve as chefs, waiters, bus people, etc. Graduates of the Culinary Academy work in many occupational fields including head chefs, sous chefs, kitchen managers, food service managers, restaurant managers, etc.
The September Menu
The Oak Room is available to the public on Wednesdays and Fridays for an 11:00 a.m. service when Mitchell Tech is in session. Patrons are welcome to enjoy a fine dining luncheon experience for groups of two to thirty. Reservations are required.
The September menu will feature classic French cuisine. For reservations and availability, please call 605.995.7169 or email Tim Goldammer.
Our second-year students are finalizing all the weekly Oak Room menus. Please check Mitchell Tech’s Facebook page for updated menus and dates they will be served.
All patrons will enjoy a variety of complimentary breads and rolls.
Beverages including soda, freshly squeezed lemonade, coffee, tea, and milk are also available for purchase.
Starters
- Seared Scallops with Lemon Beurre Blanc $6.99
Pan-seared Sea scallops with a lemon beurre blanc sauce, garnished with crispy shallots and micro greens. - Smoked Salmon Canapés $4.99
Smoked salmon on mini blinis with crème fraîche, dill, and a touch of lemon zest. - Beet Carpaccio with Goat Cheese Mouse $4.99
Thinly sliced roasted beets drizzled with balsamic reduction, topped with creamy goat cheese mousse and candied walnuts.
- Smoked Salmon Salad with Lemon-Dill Vinaigrette $12.99
Fresh mixed greens, cherry tomatoes, cucumber, red onion, avocado, and smoked salmon, tossed in a zesty lemon-dill vinaigrette. - Roasted Beet with Citrus Salad $12.99
Roasted beets combined with citrus segments, arugula, and a light honey-lemon vinaigrette, topped with toasted pine nuts.
- Pan-Roasted Filet Mignon $19.99
Filet mignon cooked to perfection, accompanied by a red wine reduction, mashed potatoes, and roasted sautéed green beans. - Roasted Herb-Crusted Rack of Lamb $19.99
Sliced rack of lamb coated in a herb and garlic crust, served with a rosemary-red wine reduction, roasted fingerling potatoes, and sautéed green beans. - Wild Mushroom Risotto $14.99
Creamy risotto infused with wild mushrooms, Parmesan cheese, and garnished with fresh herbs. - Pork Loin with Apple Gatriqu $14.99
Slow-braised pork loin served with a tangy apple gastrique, complemented by a bed of creamy polenta.
Dessert of the Day $3.99
Ask your server about the Dessert of the Day!
