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starters | entrées | lunch | desserts | beverages
Note that our menus list ingredients, not items. Our menus also change, sometimes subtly with slightly different preparations and always seasonally with the freshest products available. These fresh products include meats, poultry, fish, vegetables, greens, herbs, dairy, fruits and condiments each with unique flavors, textures and appearances. With a passion for food, our Kitchen Team has the joy of matching and pairing these diverse qualities and characteristics in creating signature dishes, pleasing to the palate as well as the eye. We love what we do.
Steven J. Oakley
Chef Proprietor


Butternut Squash Maple
three squash relish, clove peppercorn cream, shagbark hickory syrup 6.75

French Onion “Minestrone”
parsley pesto, smoked onion cheddar “grilled cheese” 6.75

Bistro Soup of the Day
seasonal ingredients 6.75


Seven Greens
cucumber, shaved apple, carrot, red onion,
potato hay, adobo pecans, artichokes, gorgonzola,
cherry poppy seed jam vinaigrette   9.75 

Beet Panzenella
red & yellow beets, baby carrots, red onion, walnuts, arugula, goat cheese croutons, chipotle yogurt,
cara cara oranges   9.75

Baby Iceberg Wedge
smoked garlic herbed caesar dressing, heirloom tomato relish, candied bacon,
mozzarella, avocado, radish, pickled jalapeños   9.75

“Toad in a Hole”

toasted brioche, egg, asparagus, prosciutto, roasted peppers, poached pears,
shaved brussel sprouts, brie, truffle mushroom purée   11.75


Veal “Oscar”
maryland lump crab meat, rigatoni, braised veal sunday gravy, lemon curry crème fraiche, asparagus pesto, rosemary ricotta   27.75

Stanley’s Meatloaf
chile jam, whipped potato purée, broccoli,
vermont white cheddar cheese, crispy vidalia onion   23.75

olive oil poached, eggplant purée, goat cheese fritters, bacon braised lentils, ratatouille,
Indiana sorghum lavender glaze, yellow pepper juice   27.75

Beef x Two
sirloin & short rib, potato purée, smoked petite potatoes, braised kale,
spring mushroom ragu, oven dried tomato, char siu vinaigrette   32.75

 Boneless Pork “Chop”
butternut squash purée, swiss chard, rosemary waffle, candied garlic,
foie gras hummus, roasted carrots, olive vinaigrette   26.75

Duck & Duck
hickory smoked leg confit, parsnip thyme purée, medjool date relish, asparagus quinoa,
moroccan cashews, braised endive, rhubarb gastrique   29.75

crushed tomato sauce, roasted garlic ricotta, pancetta   18.75  add chicken artichoke meatballs   5.75

roasted carrot jalapeño risotto, citrus fennel relish,
pine nuts, petite vegetables, crispy leeks,
 carrot ginger purée   24.75

Seven Vegetable “Wellington”
grilled ratatouille vegetables, artichoke sundried tomato farro pilaf, portobello mushroom ricotta,
pickled fennel arugula salad, cauliflower purée, balsamic essence   23.75


mashed potato purée   white truffle oil  6.00
asparagus  prosciutto mint aioli    6.00
creamed spinach   leeks    6.00
mac-n-goat cheese   pesto    6.00
fried brussel sprouts  chorizo honey butter, cotija    6.00

Menu is subject to change

OAKLEYS bistro Reservations