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MENUS
kitchen nook | dinner | lunch | desserts | drinks
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
DINNER

Small Plates

Housemade French Boule   mustard butter   3.75 each
Shrimp Corndog   bistro honey mustard   1.75 each 
Bacon Wrapped Apricots   tequila soaked apricots, hickory smoked bacon, jalapeño kumquat honey glaze   6.75/6 pieces
Deviled Eggs “Chicken Cordon Bleu”   country ham mustard filling, housemade chicken bresaola, crispy swiss cheese   5.00 /3 pieces
Crispy Oyster Lettuce Wrap   charred jalapeño aioli, carrot pickle, cucumber, lemon brioche crumbs   3.75/each
White Bean Artichoke Hummus   lobster truffles, artichoke spinach parfait, toasted pita bread   10.75
Winter Crab Cake   green apple brussel sprout slaw, sesame aioli, candied sesame seeds, togarashi potato chips   13.75
 Suckling Pig   goat cheese and leek crepe, pickled sweet potato, rosemary applesauce, maple walnut gastrique   12.75
Sea Scallops   acorn squash pudding, melted leeks, crispy chicken skin, honey quince coulis, apricot molé   14.75
Lobster Waffle   basil roasted garlic waffle, lobster, zucchini sauté, mustard cream, crispy leeks   13.75
Pumpkin Spiced Gnocchi   lemongrass braised pork cheeks, whipped ricotta, hazelnut sage brown butter   12.75   add sunny side egg 1.50
Butchers Board   selection of house-made charcuterie, foie gras honey mousse, pickled vegetables   13.75

 

Large Plates

Amish Chicken Breast   ratatouille vegetables, pork belly, goat cheese arancine, pine nuts,
avocado, crispy chicken skin, chipotle crème fraiche 24.75
Stanley’s Meatloaf   chile jam, whipped potato purée, broccoli, vermont white cheddar cheese   23.75
Salmon Medallions   cider miso glazed , barley & confit cassoulet , french beans, local apple ginger confit, herb oil   25.75
Beef Short Ribs   sake ginger soy braised, red pepper romesco, tuscan kale, hazelnut pesto, maytag blue cheese “popper”   29.75
Pork Loin   citrus rosemary brined,  wild mushroom ragout, creole polenta, cauliflower tapenade, bacon braised raisins   25.75
Duck, Duck, Goose   sage duck confit, sweet potato vanilla purée, ginger quinoa, pickled orange & kumquat relish, black currant glaze   29.75
Fettuccini   crushed tomato sauce, roasted garlic ricotta cheese, pancetta   18.75
add chicken artichoke meatballs   5.75
Tilapia   butternut squash & maple risotto, pumpkin seed pesto, leek coulis, porchetta crumbs, petite vegetables   24.75
Study of Vegetables & Grains   organic lentil cakes, winter vegetables, pickled red cabbage,
pistachio purée, savory pecans, potato turnip purée   21.75

Soups and Salads

Butternut Squash Maple   squash zucchini relish, cider clove cream   6.75
French Onion   caramelized onions, thyme, white cheddar “grilled cheese”   6.75
Bistro Soup of the Day   seasonal ingredients   6.75
Baby Iceberg   olives, capers, tomato, egg caviar, gorgonzola cheese “molten” crouton, mustard buttermilk dressing   9.75
Seven Greens   pecans, cucumber, pears, potato hay, cranberries, goat cheese ricotta, sherry squash vinaigrette   9.75
Winter Harvest   red & yellow beets, endive, radicchio, heirloom tomatoes, arugula pesto, croissant croutons, peppered goat cheese cream   9.75
“Toad in a Hole”   brioche, egg, asparagus, prosciutto, roasted peppers, pickled quince, artichokes, brie, truffle vinaigrette   11.75

Bistro Sides

mashed potato purée   white truffle oil  6.00
asparagus   lemon hollandaise    6.00
creamed spinach   leeks    6.00
mac-n-goat cheese   pesto    6.00
fried brussel sprouts   bacon honey butter    6.00

Menu is subject to change

OAKLEYS bistro Reservations


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