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- The Piano Bar -
Friday and Saturday Evening Jazz
Currently Featured:
David Pilkey
Teresa Lombardi
from Lady Luck Productions
Frank Perry SliceThe 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
Friday and Saturday Evening Jazz
Oakland Hall Lunch and Dinner Menus
Studio Lounge - Open for Lunch (Express) and Dinner
Monday – Friday 11:30 am
Express Lunch
CAPRESE SALAD
fresh mozzarella, tomatoes & fresh basil with a balsamic dressing 11CHICKEN OR STEAK CAESAR SALAD
our famous Caesar salad topped with grilled chicken or steak croutons & smoked bacon 13GRILL CHICKEN SANDWICH
grilled chicken breast with roasted pepper mayonnaise & melted Asiago cheese on a ciabatta bun 12VEAL PARMIGIANA SANDWICH
breaded veal with homemade tomato sauce topped with mozzarella cheese on a ciabatta bun served with organic green salad or fries 11PRIME RIB SANDWICH
shaved roasted angus beef on a ciabatta bun served with jus & organic green salad or fries 11VEGETABLE OR CHICKEN WRAP
filled with cucumbers, fresh tomatoes, onions, sprouts & tzatziki served with organic greens or fries 12SMOKED CHICKEN QUESADILLA
assorted cheeses, smoked chicken & caramelized onions in a flour tortilla served with organic greens or fries 14BLACKENED TILAPIA
pan seared with blackened spice served on a bed of greens, accompanied by a pineapple salsa 16GRILLED TERIYAKI SALMON SANDWICH
grilled salmon with a caper aioli, fresh tomato &caramelized onions on a pita served with organic greens or fries 16SHRIMP LINGUINE
shrimps, diced tomatoes, olives & julienne yellow peppers in aioli sauce 16RIGATONI
with bacon, fresh tomatoes & basil in an butter white wine sauce 15STIR FRY WITH CHCIKEN OR SHRIMP
with vegetables on a bed of pasta 16SCALOPPINE MARSALA
sautéed veal scaloppine with sautéed mushrooms & marsala wine sauce served with pasta 16
Appetizers
P.E.I. MUSSELS
STEAMED WITH AN ASSORTMENT OF JULIENNE VEGETABLES, CRUSHED CHILIES & FRESH TOMATO SAUCE 14
FRESH OYSTERS
1/2 DOZ. WITH MIGNONETTE & FRESH GRATED HORSERADISH 15TRIPLE AGED BEEF CARPACCIO
WITH LAYERED GRANO PADANO CHEESE, CAPERS, ONIONS & DRIZZLED LEMON INFUSED OLIVE OIL 12GRILLED CALAMARI
WITH FRESH TOMATOES & DILL IN A BURRE BLANC SAUCE 13FRIED CALAMARI
SERVED WITH TZATZIKI 13SALMON FRITTERS
ACCOMPANIED BY A YOGURT & CORN GINGER SAUCE 11CRAB CAKES TOPPED WITH CEDER JELLY 15
SAGANAKI AGED GREEK CHEESE FLAMED WITH COGNAC 11
BRUSCHETTA
TOMATO CONCASSE, FRESH BASIL & PARMASEAN CHEESE 7
ADD MOZZARELLA OR FETA CHEESE (2.00)GARLIC CHEESE TOAST 7
CHEF’S CHOICE OF HOME MADE SOUP COMPOSED DAILY 10
Salads
ORGANIC YOUNG GREENS
WITH OAKLAND’S SIGNITURE DRESSING 10CAPRESE SALAD
BOCONCCINI, TOMATOES & FRESH BASIL WITH A
HOME-MADE BALSAMIC DRESSING 13HEARTS OF ROMAINE
HEARTS OF ROMAINE WITH CROUTONS, SMOKED BACON & HOME MADE CAESAR DRESSING 11
* all sauces and dressings are home-made
MainsPAN SEARED CALVES LIVER
WITH CRISPY BACON & CARMALIZED ONIONS 23BRAISED LAMB SHANK
SERVED ON A BED OF PASTA 23CHICKEN BALLENTINE
STUFFED WITH WILD MUSHROOMS & GOAT CHEESE IN A MERLOT WINE SAUCE 19GRILLED ATLANTIC SALMON
GLAZED WITH TERIYAKI SAUCE ON A BED OF ONION CRISPS 25SEAFOOD LINGUINI
GRILLED PRAWNS, SCALLOPS, CALAMARI, MUSSELS, TOMATOES, GARLIC, OLIVE OIL, & HERBS 23LOBSTER FETTUCCINE
CHARDONNAY WINE CREAM SAUCE & LOBSTER MEAT 26MIX SEAFOOD GRILL
(ASK YOUR SERVER FOR THE DAILY SELECTION) 25FISH & CHIPS
BATTERED FRESH COD FROM EAST COAST WITH HOMEMADE FRITES 19VEAL PARMAGIANA
ON A BED OF BUTTERED LINGUINI 20FILLET OF BEEF
WRAPPED WITH BACON 27GRILLED 10 oz. ANGUS PRIDE STRIPLOIN 27
All of the above entrees are served with vegetables and potatoes
Tantalizing Extras5OZ. LOBSTER TAIL 19 PEPPERCORN SAUCE 4
BLACKENED SCALLOPS 9 WILD MUSHROOM & PINOT NOIR SAUCE 4
GRILLED SHRIMP SKEWER 8
SAUTÉED MUSHROOMS 5
BUTTERMILK BATTERED BERMUDA ONION RINGS 5
GRILLED VEGETABLES 6* all sauces and dressings are home-made
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.
