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- The Piano Bar -
The bar in the 45-seat piano lounge is made of wood reclaimed from the original garage, where carriages were once constructed, from 1830 to 1905. On weekends, enjoy the soothing sound and atmosphere of a live jazz singer and pianist!
While the food is exemplary, so is the service. It is something Mr. Ntoulas insists is essential to the dining experience.
- 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.
Eat Smart 2009
Award Recipient, Oakland Hall Inn
Oakland Hall Lunch and Dinner Menus
Studio Lounge - Open for Express Lunch, Dinner & Tapas!
Monday – Friday11:30 am
Express Lunch
Soup & Salad
daily soup served with organic greens in our signature dressing 9.00Tomato Salad
fresh mozzarella, tomatoes & black olives tossed in pesto dressing
served on a bed of greens 10.00Seafood Salad
Marinaded shrimps, scallops & calamari on a bed of
organic Greens 14.00Seafood Salad
marinated shrimps, scallops & calamari on a bed of organic greens 14.00Chicken or Steak Caesar Salad
our famous Caesar salad topped with grilled chicken or steak 12.00
croutons & smoked baconVeal Parmigiana Sandwich
breaded veal with homemade tomato sauce topped with mozzarella
cheese on focaccia served with organic green salad or fries 10.00Prime Rib Sandwich
shaved roasted angus beef on focaccia served with jus &
organic green salad or fries 10.00Vegetable or Chicken Wrap
filled with cucumbers, fresh tomatoes, onions, sprouts & tzatziki
served with organic greens or fries 11.00Smoked Chicken Quesadilla
assorted cheeses, smoked chicken & caramelized onions
in a flour tortilla served with organic greens or fries 13.00Grilled Teriyaki Salmon Sandwich
grilled salmon with a caper aioli, fresh tomato &caramelized onions
on a pita served with organic greens or fries 15.00Blackened Tilapia
Pan seared accompanied by a pineapple salsa on a
bed of greens 15.00
Penne Natasha
Penne pasta in a rose sauce and smoked salmon 15.00
Linguine Seafood
Shrimps, calamari & scallops in an aioli sauce and fresh diced
tomato 15.00
Scaloppine Piccata
Sauteed veal scaloppine finished in a chardonnay garlic lemon
sauce served with an aioli pasta 15.00
Appetizers
P.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 Extras5OZ. 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 5
GRILLED VEGETABLES 6
Great Tapas (served after 3pm)
SMOKED DUCK BREAST WITH RED CURRENT COMPOTE 12ESSCARGOT IN A FILLO PASTRY CUP WITH WILTED 14
SPINACH, DANISH BLUE CHEESE & WHITE WINEPROSCUITTO ON SLICED BAGETTES & CHIPOTLE CREAM 12
TEMPURA SHRIMP WITH A TRIO OF DIPS & PITA 19
LOBSTER & CRAB CAKES WITH CEDAR JELLY 14
BAKED BRIE WITH WALNUTS ACCOMPANIED WITH 12
A RASPBERRY SAUCESAGANAKI AGED GREEK CHEESE FLAMED WITH COGNAC 10
ARTICHOKE & THREE CHEESE CRAB DIP 10
BEEF CROQUETTE ACCOMPANIED WITH A CURRY MAYO 10
CHEESE CROQUETTE WITH A CRANBERRY COMPOTE 10
PIZZA PESTO WITH CHICKEN & BLACK OLIVES 12
PIZZA CAPRESE WITH OLIVE OIL, SLICED TOMATO, 11
BOCONCCINI CHEESE, BASIL & PARMIGIANABEEF CARPACCIO WITH GRANDO PADANO CHEESE 11
DRIZZLED WITH LEMON INFUSED OLIVE OILFRIED CALAMARI WITH TZATZIKI OR GRILLED WITH 10
LEMON WHITE WINE SAUCEPEI MUSSELS WITH BACON, TOMATO & LEEK 11
CHEESE PLATE FOR ONE 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.
