905.713.6655


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- The Piano Bar -
Friday and Saturday Evening Jazz

Currently Featured:

David Pilkey

Teresa Lombardi
from Lady Luck Productions

The 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

Tuesday – Friday 11:30 am

Appetizers

PAN SEARED DEEP SEA SCALLOPS
CORN, CHIVES, DOUBLE SMOKED BACON, CREAM SAUCE, LEEK CRISPS     15

BEEF CARPACCIO
sSHAVED GRANA PADANO CHEESE     12

SHRIMP SPRINGROLLS
HOMEMADE SPICY TERIYAKI SHRIMP, SWEET CHILI SAUCE     12

FRESH OR BAKED OYSTERS ROCKEFELLER (1/2 DOZZEN)     14

MUSSELS
BACON, HOMEMADE TOMATO SAUCE, GARLIC     14

GRILLED OR FRIED CALAMARI    13

BRIE FRITTERS
RASPBERRY COMPOTE     13

ESCARGOT (12-14)
SAUTÉED SPINACH, FRESH TOMATOES, BLUE CHEESE & WHITE WINE IN A PASTRY CUP     13

SOUP COMPOSED DAILY     10


Salads

GRILLED PORTOBELLO
FRESH TOMATO, BOCCONCINI CHEESE, RED PEPPER GARLIC DRESSING     12

HEIRLOOM TOMATO
CHERRY TOMATOES, BOCCONCINI CHEESE, BASIL, ARUGULA, BALSAMIC OLIVE OIL     12

SEASONAL FIELD GREENS
ORGANIC GREENS, CANDIED WALNUTS, SUN-DRIED TOMATOES, RASPBERRY VINAIGRETTE     11

HEARTS OF ROMAINE
CAESAR DRESSING, GRANA PADANO CHEESE, CROSTINI, BACON     11

ROASTED GARLIC & BEETS
GOAT CHEESE, CARAMELIZED SHALLOT VINAIGRETTE, CROSTINIS     12


Main Courses

ZUCCHINI & EGGPLANT PARMIGIANA
HOMEMADE TOMATO SAUCE, PARMIGIANA CHEESE, TOPPED WITH ONION CRISPS     21

OVEN ROASTED FREE-RANGE CHICKEN BREAST
SHRIMPS, ASPARAGUS, BRANDY CREAM, MASHED POTATOES, SEASONAL VEGETABLES     27

ONTARIO LAMB RACK rosemary, red wine, mushroom barley     37
POMMERY MUSTARD, RICE PILAF, MUSHROOM BARLEY, SEASONAL VEGETABLES

ONTARIO LAMB SHANK buttered linguine pasta     23
SLOWLY BRAISED IN A DEMI GLAZE RED WINE, BUTTERED LINGUINE PASTA

HONEY ROASTED DUCK
FRESH ORANGE & RED WINE DEMI GLAZE, POTATOES, SEASONAL VEGETABLES     31

PROVIMI CALFS LIVER
RED WINE DEMI GLAZE & ONIONS, MASHED POTATOES, SEASONAL VEGETABLES     25

VEAL PARMIGIANA
TOMATO LINGUINE PASTA     21

VEAL TENDERLOIN & SHRIMPS
CREAMY BRANDY SAUCE, BUTTERED LINGUINE PASTA     31

VEAL SCALLOPPINE
HEIRLOOM TOMATOES, ASPARAGUS, BASIL, BABY SHRIMP,
WHITE WINE, LEMON, POTATOES, SEASONAL VEGETABLES     23


Pasta  &  Risotto

(GLUTEN-FREE PASTA AVAILABLE)

BLACK LINGUINE PASTA
SHRIMPS, ASPARAGUS, FRESH HEIRLOOM TOMATOES, GARLIC, OLIVE OIL     23

LINGUINE SEAFOOD
SHRIMPS, SCALLOPS, CALAMARI, MUSSELS, HOMEMADE TOMATO SAUCE     24

WILD BOAR RAGOUT SPAGHETTI     26

LOBSTER MAC & CHEESE     34

AGNOLOTTI
STUFFED WITH RICOTTA IN A BASIL PESTO, FRESH TOMATOES, BUTTER SAUCE & SHAVED PARMIGIANA CHEESE     19

POTATO GNOCCHI
GORGONZOLA CREAM SAUCE     19

ANGEL HAIR
SMOKED CHICKEN, RAPINI, BLACK OLIVES, GARLIC, PESTO     22

DUCK CONFIT RISOTTO
SPINACH, PEARL ONIONS, FRESH ARUGULA     23

PENNE ARABIATA
CHORIZO SAUSAGE, SPICY TOMATO SAUCE     21


Hand Select, Angus Reserve Beef

aged a minimum of 28 days, the highest quality of beef available, with standards of excellence in marbling, tenderness, & flavor, seasoned with our house blend spice rub.

5 OZ. BACON WRAPPED FILET     24

10 OZ. GRILLED BEEF TENDERLOIN FILET     37

12 OZ. NEW YORK STRIPLOIN STEAK     36

16 OZ. RIB-EYE STEAK     37

14 OZ. GRILLED VEAL CHOP
PORCINI MUSHROOM RED WINE DEMI GLAZE     36

10 OZ. KOBE BEEF BURGER
MELTED SMOKED CHEDDAR, CARMALIZED ONIONS, SAUTÉED MUSHROOMS & FRITES     25

PANKO AND SEASAME SEED CRUSTED SALMON
FINISHED WITH FRESH CITRUS, SERVED WITH TOMATO, QUINOA & CHICKPEAS, SEASONAL VEGETABLES     25

PAN SEARED SCALLOPS & TIGER SHRIMPS
PEPPERS, FRESH TOMATO, WHITE WINE BEURRE BLANC, RICE PILAF, SEASONAL VEGETABLES     24

GRILLED HALIBUT
FRESH FRUIT SALSA, RICE PILAF, SEASONAL VEGETABLES     36

ALASKAN KING CRAB LEGS
ONE POUND AND A HALF STEAMED, RICE PILAF & SEASONAL VEGETABLES     54

SURF & TURF PLATTER FOR TWO
2,5OZ BACON WRAPPED BEEF TENDERLOIN, 2, 6OZ. LOBSTER TAIL, 2 TIGER SHRIMP
& CLARIFIED BUTTER POTATOES & SEASONAL VEGETABLES     104

SEAFOOD PLATTER FOR TWO
2,6OZ. LOBSTER TAIL, 2 TIGER SHRIMP, 6 DEEP SEA SCALLOP, 2 MARKET FRESH FISH SKEWERS
GRILLED CALAMARI, RICE PILAF, SEASONAL VEGETABLES & CLARIFIED BUTTER     120

(STEAKS ARE SERVED WITH THE DAILY POTATO & VEGETABLE OR YOU CAN SUBSTITUTE BOTH FOR FRITES)


Tantalizing Extras

• 6 OZ. LOBSTER TAIL     17
• BLACKENED SCALLOPS (2)     9
• GRILLED SHRIMP SKEWER (3)     8
• SWEET POTATO FRIES     4
• ONION CRISPS     5
• ONION RINGS WITH A CHILI SAUCE     5

• PEPPERCORN SAUCE     3
• WILD MUSHROOM SAUCE     4
• SAUTÉED MUSHROOMS     4
• SAUTÉED ASPARAGUS     4
• SAUTÉED RAPINI     4
• FRITES, DRIZZLED WITH TRUFFLE OIL & ASIAGO CHEESE     10


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.


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16003 Yonge Street, Aurora, Ontario L4G 1P4 Telephone: 905.713.6655
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