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Main Plates
Executive Chef John Hill
Grilled Shrimp
Jumbo Black Tiger Shrimp coated with a sticky, dijon, cilantro and cumin glaze,
served on top crispy plantains.
Twenty Five Dollars
Sautéed Flounder
Flounder lightly sautéed ala meuniere with capers, toasted pine nuts, parsley
and a touch of lemon.
Served with herbed basmati rice and fresh vegetables.
Twenty Five Dollars
Corn
Crusted Salmon
Wild filet of Salmon coated with a super sweet corn powder, pan seared and
topped with an avocado,
crispy apple wood smoked bacon, bell pepper salsa.
Twenty Five
Dollars
Sesame Garlic Swordfish
Thick cut swordfish coated with black and white sesame seeds served
atop Nori rice rolls. Finished with a fiery, citrus, soy, ginger sauce and served with a fresh Asian slaw.
Twenty Seven Dollars
Red
Chili Coated Tuna Steak
The freshest Yellow fin tuna dusted with an ancho /chipotle chili powder, pan
seared to temperature,
topped with an avocado vinaigrette and a roasted pepper sour cream sauce. Served
with
whipped
sweet potatoes, roasted corn and
black beans. Twenty Six
Dollars
Lobsters, Sizes Vary
Beautiful, hard shell lobsters, steamed or stuffed. Priced per
pound at Market Price
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 Seven Dollars
Oakland's Seafood Pasta
Jumbo shrimp, scallops and calamari
sautéed with fresh basil and tomatoes
tossed with ribbons of fettucine.
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 Four Dollars
Filet Mignon
10 ounce tender filet, grilled to temperature then topped with caramelized
Vidalia onions
and gorgonzola cheese.
Thirty Six Dollars
Grilled Veal Chop
Tender 16 ounce veal chop grilled and topped with a pancetta, asiago crumb
topping,
finished with a hot cherry pepper, garlic aioli.
Thirty Six Dollars
N.Y.
Sirloin Steak
18 ounce boneless aged sirloin charbroiled and topped with fried leeks
and a port wine glaze. Served with whipped potatoes and chef's vegetables.
Thirty Five Dollars
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 Board of
Health, consuming raw or undercooked fish, meats or shellfish may
increase your
risk of food born illness.
  
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Oakland's
Restaurant & Marina