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First Plates
Executive Chef John Hill
Crab
Cakes
Fresh jumbo lump crab meat, fresh herbs, sautéed and topped
with a sweet and sour corn-mango chutney with smoked jalapeno aioli.
Fourteen Dollars
Clam
Chowder
"New England Style." The freshest Long Island chopped clams, potatoes,
bacon and herbs
are cooked to perfection
and finished with heavy cream. Six
Dollars
Half
Seared Yellow fin Tuna
Pan seared tuna (served rare and cool) in a fragrant lemongrass oil served
with gingered eggplant dumplings, wasabi, and a soy syrup.
Thirteen Dollars
Prince Edward Island Mussels
Prince Edward Island mussels quickly steamed and topped
with a broth of white wine, lemon, butter and garlic.
Twelve dollars
Southwestern Barbeque Ribs
Tender St. Louis ribs coated with a hot and sweet house made barbeque glaze,
served with a crispy shrimp,
bell pepper empanada and cumin sour cream.
Thirteen dollars
Local Clams on the Half Shell
Per half dozen. Your choice of Cherrystones or Littlenecks served
with a tangy cocktail dipping sauce.
Eight
dollars
Lightly Poached Jumbo Shrimp Cocktail
A seafood standard with cocktail sauce and lemon.
Fourteen dollars
A Daily Selection of Assorted Oysters
Per half dozen, served
with a roasted tomato, ginger, mignonette dipping sauce.
Twelve Dollars
Dinner Salads
Caesar Salad
Classic egg-anchovy based dressing, romaine lettuce, garlic croutons,
shaved Pecorino romano cheese. Nine
Dollars
Spinach Salad
Wilted young organic spinach topped with sliced portabella mushrooms,
creamy goat cheese and an apple smoked bacon vinaigrette.
Ten Dollars
Oakland's House Salad
Young organic baby greens, grape tomatoes, cucumbers,
tossed with an apple balsamic vinaigrette and imported Feta cheese.
Eight Dollars
Fresh Mozzarella Salad
Fresh mozzarella and grape tomatoes marinated in olive oil and balsamic vinegar
served
over baby arugula with a prosciutto, basil, pesto panini.
Twelve dollars
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Oakland's
Restaurant & Marina