|
SUMMER 2010
(prices as of 6/28/10)
Lunch First Plates
Steamers
Clams are
steamed in their natural juices with stalks of celery and served with butter and
lemon. market price
Crab Cake
Fresh jumbo
lump crab meat and fresh herbs are pan sautéed and topped with
a sweet and sour corn-mango chutney with a smoked jalapeno aioli. fifteen
dollars
Clam Chowder
“New England
Style.” Long Island’s freshest clams, potatoes, bacon and herbs are
chopped, cooked to perfection and finished with heavy cream.
seven dollars
Warm Bruschetta
Garlic rubbed
Italian bread topped with a fondue of tomatoes, roasted peppers and eggplant,
then finished with fresh whole milk mozzarella.
ten dollars
Flash Fried Calamari
Tender calamari
pieces are lightly fried and served with a yellow tomato dipping sauce.
thirteen dollars
Prince Edward Island
Mussels
These sweet and
meaty mussels are quickly steamed and topped with a broth of
white wine, lemon, butter and garlic. thirteen
dollars
Lightly Poached Jumbo
Shrimp Cocktail
A seafood
standard with cocktail sauce and lemon. fifteen
dollars
** Local Clams on the
Half Shell - Per 1/2 dozen. (RAW)
Choose from
cherrystones or littlenecks. Served with cocktail sauce.
nine dollars
**
A Daily Selection of Assorted Oysters - Per 1/2 dozen. (RAW)
Served with a
pickled garlic, jalapeno & Vidalia onion relish.
fourteen dollars
Salads
Shrimp
Salad
Chopped tender shrimp served with organic spring mix, avocado, black beans,
tomatoes,
red onions and crumbled cave aged cheddar cheese. Tossed with a lemon-lime,
honey vinaigrette.
eighteen dollars
Organic Greens and
Sliced Beet Salad
Sliced beets
and organic spring mix tossed with toasted walnuts, blue cheese and sliced
apples.
Tossed with a 19 fruit vinaigrette. eleven
dollars
Spinach Salad
Wilted young
organic spinach topped with portabella mushrooms, creamy goat cheese
and an apple smoked bacon vinaigrette. eleven
dollars
Classic Caesar Salad
Classic
egg-anchovy based dressing, romaine lettuce, garlic croutons and shaved Pecorino
romano cheese. ten dollars Available with sliced
Murrays all natural grilled chicken.
fifteen dollars
Oakland’s House Salad
Young organic baby greens, grape tomatoes and cucumbers are tossed with
an apple balsamic vinaigrette and imported Feta cheese.
nine dollars
Executive Chef John Hill
Due to the high volume of business, please
refrain from any substitutions.
An 18% gratuity will/be added to parties of 8
or more.
Plate sharing charge of $6.00.
** By order of the Department of Health, consuming
raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food born illness, especially if you have certain
medical conditions.
| 
Oakland's
Restaurant & Marina
Sundays On The Bay Restaurant & Marina