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- The Menu -
Together with Chef Dave Charyk, Mr. Ntoulas has created a menu to which he refers as a mix of the old and the new - traditional continental/French dishes with flavours and ingredients popular today.
Dishes reflect a unique marrying of ingredients from free-range chicken stuffed with foie gras, wild mushrooms and a medera reduction, to Ontario rack of lamb with herbs and honey mustard.
Vegetarians are also well taken care of, with grilled portabello steak served with asparagus, potatoes and sautéed onions. Salads are also inventive, such as imported buffalo milk mozzarella and vine-ripened tomatoes with fresh basil, extra virgin olive oil, and balsamic vinegar. Or, baby spinach, toasted almond, royal gala apples and crumbled goat cheese tossed in apple cider vinaigrette.
Seafoodlicious Tasting Menu - Spring 2008
Oakland Hall Inn Menu
Studio Lounge - Now Open for Lite Lunch!
Monday – Thursday11:30 am
Lite Lunch Menu
• Daily Soup
made with market fresh ingredients 7.00
• Caesar Salad
crisp romaine, croutons, smoked bacon and house made dressing 8.00
• Garden Salad
market fresh vegetables and organic greens 7.00Mains
• Steak Sandwich
With caramelized onions and mushrooms 12.00
• Veal Parmigiana Sandwich
Breaded veal, homemade tomato sauce topped with mozzarella cheese 10.00
• Prime Rib Sandwich
Shaved roasted Angus beef served with a natural jus 11.00
• Omellette
Fresh herb omellette with house greens, choice of garnishes smoked bacon,
peppers, onions, tomato, cheese (add .99 cents per item) 8.00
• Vegetable Wrap
Filled with cucumbers, fresh tomatoes, onion, sprouts and homemade tzatziki 10.00
With Chicken 12.00
With Steak 12.00
• Smoked Chicken Cheddar Quesadilla
House blend cheeses, chicken and caramelized onions 14.00
• Chicken Caesar Salad
Classic Caesar with grilled chicken, croutons and smoked bacon 12.00
Add Steak 13.00
Add Blacken Shrimp 13.00
• Fettucine
With 1 lb of Lobster with Cream Sauce 29.00
• Linguine
With grilled chicken, grape tomato, grilled oysters, mushrooms, and roasted garlic Aglio e Olio 15.00
• Chicken Rustica
Fresh chicken stuffed with wild mushrooms and goat cheese 14.00
Redhouse Dining Room Lunch Menu
Appetizers
• P.E.I. Mussels
With leeks and white wine fume 10.00
• Fresh Oysters (1/2 dozen)
With mignoette and fresh grated horseradish 13.00
• Tomato Salad
With fresh mozzarella, Black olives, tossed in pesto dressing on a bed of greens 10.00• Hearts of Romaine
Tender hearts of romaine with croutons, smoked bacon and house made Caesar dressing 9.00
• Triple Aged Beef Carpaccio
With Grand Padano, drizzled with lemon infused olive oil 11.00
• Organic Young Leaves
With Oakland’s signature dressing 8.00
• Grilled Calamari
With tomato sauce or Fried Calamari with Tzatziki 10.00
• Bruschetta
Tomato concasse, fresh basil & parmasean 6.00
• Soup composed daily
Chef's choice of homemade soup 7.00
Main Course
• Pan Seared Calves Liver
With crispy bacon and caramelized onions 18.00
• 10 oz Sterling Silver Rib Steak
Hand cut and seasoned with house blend spices 24.00
• Chicken Ballentine
Stuffed with wild mushrooms and goat cheese and served with a merlot sauce 16.00
• Filet of Beef Wrapped with Bacon
Served with seasonal vegetables 22.00
• Grilled 8 oz Angus Pride Striploin
Hand cut fresh served with onion crisps 19.00
• Grilled Atlantic Salmon
With a strawberry Beurre Blanc 18.00
• Seafood Linguine
With grilled prawns, scallops, calamari, mussles, olive oil, garlic, tomatoes
and fresh herbs 22.00
• Lobster Fettucine
With lobster and cream sauce 29.00
• Veal Parmagiana
On a bed of buttered linguine 19.00
Starters
Main Course
Pastas
Hand Select, Angus Reserve Beef
Tantalizing Extras