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- The Dining Experience -
Upon arrival at the table, guests are provided small taste hors d'oeuvres that are a reflection of Mr. Charyk's creativity, such as beet relish with herbs on round toasts. That is followed by a basket of warm foccacia and interesting spreads such as one combining black olives, egg plant and herbs.
In addition to the set menu, Mr. Ntoulas promises guests they could dine at Oakland Hall Inn every day and still enjoy something different. A selection of specials is created daily with seasonal ingredients.
"I want to keep things interesting and offer new things that perhaps people have never tried,"says chef Charyk.
While an herb garden at the back offers much inspiration to Mr. Charyk and his staff, he also carefully sources many ingredients from specialty producers. Cheeses such as old cheddar and Roquefort, as well as venison and quail, are brought from Quebec.
Fresh miniature vegetables are provided by Holland Landing growers and lamb from Ontario farmers. Mr. Charyk uses these ingredients to ensure both a fresh and original presentation.
All soups are created in-house, including chilled beet, berry and watermelon. Hot soups include a daily offering, as well as the crowning glory; lobster bisque with Remy Martin that arrives with a generous piece of steamed lobster.
The wine list will not disappoint. In addition to a wide selection of good Canadian wines, Oakland Inn offers 200 labels from both old and new world wines. Well-known labels are also available by the glass.
Eat Smart 2009
Award Recipient, Oakland Hall Inn
Oakland Hall Lunch and Dinner Menus
(See our events page for special menus)
Dining Room Lunch Menu
AppetizersP.E.I. MUSSELS
STEAMED WITH AN ASSORTMENT OF VEGETABLES, CRUSHED
CHILIES & WHITE WINE 12
FRESH OYSTERS
1/2 DOZ. WITH MIGNONETTE & FRESH GRATED HORSERADISH 14TOMATO SALAD
FRESH MOZZARELLA & BLACK OLIVES TOSSED
IN PESTO DRESSING ON A BED OF GREENS 10HEARTS OF ROMAINE
TENDER HEARTS OF ROMAINE WITH CROUTONS, SMOKED BACON
& HOME MADE CAESAR DRESSING 9TRIPLE AGED BEEF CARPACCIO
WITH LAYERED GRANO PADANO CHEESE & DRIZZLED
LEMON INFUSED OLIVE OIL 10ORGANIC YOUNG LEAVES
WITH OAKLAND’S SIGNITURE DRESSING 8GRILLED CALAMARI
IN A CHARDONNAY WHITE WINE LEMON SAUCE 10FRIED CALAMARI
SERVED WITH TZATZIKI 10SALMON FRITTERS
ACCOMPANIED BY A YOGURT & CORN GINGER SAUCE 10
BRUSCHETTA
TOMATO CONCASSE, FRESH BASIL & PARMASEAN CHEESE 5
ADD MOZZARELLA OR FETA CHEESE (1.50)GARLIC CHEESE TOAST 5
SOUP COMPOSED DAILY
CHEF’S CHOICE OF HOME MADE SOUP 8
MainsPAN SEARED CALVES LIVER
WITH CRISPY BACON & CARMALIZED ONIONS 22BRAISED LAMB SHANK
SERVED ON A BED OF PASTA 22CHICKEN BALLENTINE
STUFFED WITH WILD MUSHROOMS
& GOAT CHEESE IN A MERLOT WINE SAUCE 18GRILLED ATLANTIC SALMON
GLAZED WITH TERIYAKI SAUCE ON A BED OF ONION CRISPS 22SEAFOOD LINGUINI
GRILLED PRAWNS, SCALLOPS, CALAMARI,
MUSSELS, TOMATOES, GARLIC, OLIVE OIL, & HERBS 22LOBSTER FETTUCCINE
CHARDONNAY WINE CREAM SAUCE & LOBSTER MEAT 25MIX SEAFOOD GRILL
(ASK YOUR SERVER FOR THE DAILY SELECTION) 24FISH & CHIPS
BATTERED FRESH COD FROM EAST COAST WITH
HOMEMADE FRITES 19VEAL PARMAGIANA
ON A BED OF BUTTERED LINGUINI 19FILLET OF BEEF
WRAPPED WITH BACON 26GRILLED 10 oz. ANGUS PRIDE STRIPLOIN 26
All of the above entrees are served with vegetable and potato
Tantalizing Extras
Starters
• Lobster Bisque
flamed with Remy Martin & garnished with steamed lobster 12.00• Escargot sautéed with garlic,
Chardonnay wine, shaved Grana Padano cheese, on a bed of arugula 14.00• Seasonal Field Greens
Cookstown organic greens, candied walnuts, dried grape tomatoes
& raspberry vinaigrette 10.00• Heirloom Tomato Salad
with crumbled blue cheese, dried cherries,cherry vinaigrette 14.00• Hearts of Romaine
caesar dressing, Grana Padano cheese, croutons & double smoked bacon 9.00• Yellow & Red Beet Salad
Cookstown organic beets, caramelized shallot vinaigrette,
on a bed of corn shoots & mache 14.00• Pan Seared Deep Sea Scallops
with glazed teriyaki sauce & mango salsa 15.00• Ostrich Carpaccio
capers, onions, lemon & Asiago cheese 17.00• Colossal Shrimp
wrapped in proscuitto & roasted garlic 23.00• Fresh or Baked Oysters Rockefeller
with traditional garnishes 14.00• Mussels
steamed with fennel, Pinot Grigio wine & butter 13.00• Grilled Quail
with shiitake mushrooms, medira sauce 15.00
Main Course
Pan Seared Atlantic Salmon
crusted with black & white sesame seeds, citrus fruit beurre blanc,
saffron rice pilaf & seasonal vegetables 24.00Oven Roasted Black Cod
with pickled ginger beurre blanc, garlic mash potatoes
& seasonal vegetables 31.00Grilled Provimi Veal T-Bone
with porcini mushroom sauce, potatoes & seasonal vegetables 39.00Panko Crusted Ontario Lamb Loin
in a rosemary red wine jus, garlic mash potatoes & seasonal vegetables 38.00Honey Roasted Duck
with an orange reduction, potatoes & seasonal vegetables 31.00Pan Roasted Pork Tenderloin
with fresh figs, oranges, garlic mash potatoes & seasonal vegetables 29.00Pan Seared Ostrich Fan
with black berries, red wine jus, potatoes & seasonal vegetables 39.00
Pastas
Potato Gnocchi
tossed in a Gorgonzola cream sauce & porcini mushrooms 19.00Lobster Agnolotti
with lobster meat & a light tomato cream sauce 25.00Assorted Wild Mushroom Risotto 25.00
Hand Select, Angus Reserve Beef
12oz. New York Striploin Steak 35.00
16oz. Rib-Eye Steak 36.00
Surf & Turf Platter for Two
bacon wrapped beef tenderloins, lobster tails, grilled tiger shrimps,
potatoes, seasonal vegetables & clarified butter 98.00Seafood Platter for Two
lobster tails, grilled tiger shrimps, grilled deep sea scallops, market fresh fish skewers,
grilled calamari, saffron rice pilaf, seasonal vegetables & clarified butter 110.00
Tantalizing Extras
• 5oz. lobster tail 19
• peppercorn sauce 4
• blackened scallops 8
• wild mushroom & pinot noir sauce 4
• grilled shrimp skewer 7
• sautéed mushrooms 5
• buttermilk battered bermuda onion rings
• crispy frites drizzled with a chili sauce 5
• truffle oil & Asiago cheese 10
Customized Menu :
If the menu selection doesn't meet your needs, or you have a suggestion for us,
please call the restaurant and we will work with you to create an appealing selection.
