Oakland's Restaurant & Marina                                   Sundays On The Bay Restaurant & Marina
365 Dune Road   (at the Shinnecock Inlet)                                                                      369 Dune Road   (at the Shinnecock Inlet)
Hampton Bays, New York                                                                                                   Hampton Bays, New York
PHONE: 631-728-6900                                                                                                      PHONE: 631-728-2611
FAX: 631-728-6903                                                                                                            FAX: 631-728-3416

SPRING 2010 (prices as of 6/28/10)
Dinner Main Plates

Pan Seared Sea Scallops
Scallops served on top of crushed sweet potatoes infused with cinnamon and jalapeno pepper.
Served with a black bean sauce and finished with a cilantro lime vinaigrette.      Twenty seven dollars

Sautéed Flounder
Flounder lightly sautéed a la meuniere with capers, toasted pine nuts, parsley and a touch of lemon.
Served with herbed basmati rice and fresh vegetables.     Twenty Five  Dollars

Oven Poached Salmon
Filet of Scottish salmon poached and served on top of a miso, Saki glazed noodle and vegetable salad.
Finished with a pistachio, wasabi compound butter.     Twenty six dollars

** Grilled Swordfish
Thick cut swordfish fire grilled served over roasted rosemary fingerling potatoes.
Finished with a crushed red pepper, white balsamic tomato jam and micro arugula.     Twenty eight dollars

** Yellowfin Tuna Steak
The freshest Yellow fin tuna pan seared and served on top of a Tuscan tomato and white bean sauce.
Finished with black garlic, pancetta and basil whipped goat cheese.     Twenty eight dollars

Lobsters, Sizes Vary
Beautiful, hard shell lobsters, steamed or stuffed.      Priced per pound at Market Price
Stuffed: add $5.00 per pound

Wild Mushroom Dusted Halibut
Moist filet of Halibut coated with a wild mushroom powder served in a green onion parmesan
cream sauce and finished with a truffle compound butter.     Twenty Eight  Dollars

Oakland's Seafood Pasta
Jumbo shrimp, scallops and calamari sautéed with fresh basil and tomatoes
tossed with ribbons of fettuccine.     Twenty Nine Dollars

Rigatoni with Chicken and Sun Dried Tomatoes
Rigatoni pasta cooked al dente, with grilled chicken, sun dried tomatoes and spinach
with a roasted pepper cream sauce.     Twenty Six  Dollars

*** Filet Mignon
10 ounce tender filet, grilled to temperature then topped with caramelized Vidalia onions
and gorgonzola cheese.     Thirty Seven  Dollars

Braised Short Ribs
Four hour braised short ribs served over gouda cheese, hot cherry pepper mashed potatoes.
Finished with a bourbon, black pepper sauce.     Twenty Seven  Dollars

*** N.Y. Sirloin Steak
Boneless, grass fed, aged sirloin charbroiled. Topped with fried leeks
and a port wine glaze. Served with whipped potatoes and chef's vegetables.     Thirty Six Dollars

*** Grilled Bone In Rib Eye
Crusted with an Asiago, hot Italian sausage topping, finished with a caramelized garlic,
crushed red pepper balsamic compound butter.      Thirty eight dollars