Our goal is to make the Red Oak Grille restaurant and lounge your favorite place to enjoy outstanding, flavorful, tasteful and unique food selections at an attractive price range, and to entertain you in our friendly bar/lounge with live bands on Saturdays (Please, always check our calendar for band schedule).
After 30+ years in the private Club industry, I am very excited to manage the outstanding New Jersey National Golf Club and the Red Oak Grille restaurant.
The Red Oak Grille is thrilled to welcome new Chef Julio Castellanos to its family. Working under Chef David Felton and Chef Juan Jose Cuevas, Castellanos learned the proper techniques to fuse French cuisine with international dishes and the proper way to bring the farm to the table. In running the kitchen, Chef Julio is able to express contemporary, simple representation of both old favorites and more adventurous dishes. Some of those more adventurous dishes that the chef has just added to the winter menu include Jail Island Salmon (served with white quinoa, butternut squash puree, sautéed mustard greens, and marinated clams), the vegetarian Japanese Eggplant (with rainbow Swiss chard and an aged balsamic glaze), and Carnaroli Risotto (with aged provolone, chives, and caramelized walnuts). And for those who have more classic taste buds, Chef Castellanos has an 8-ounce Lancaster County filet mignon, as well as a chicken stuffed with broccoli rabe and Italian sausage. “The Red Oak’s new menu features American cuisine with international influences. We all look forward to Chef Julio’s epicurean creations. Read Press release here
Jason may be the new Director of Food and Beverage at the Red Oak Grille but he is certainly not new to New Jersey National Golf Club. Starting in 1998, Jason worked his way from cleaning dirty golf clubs to the restaurant manager in only two years. Through the years Jason has come to see New Jersey National as his home and the members and staff of his family. Jason left New Jersey National in 2005 for the corporate restaurant experience. While away he received valuable knowledge and experience in the executive side of the food and beverage industry. Jason has come back to New Jersey National Golf Club energized and excited to add his new flair to the Red Oak Grille.