New Menu starting tonight: OAKLEYS bistro spring menu small plates ••••••••••••••••••••••••• Housemade French Boule mustard butter 3.75 each Shrimp Corndog bistro honey mustard 2.00 each Bacon Wrapped Apricots tequila soaked apricots, hickory smoked bacon, jalapeño kumquat honey glaze 7.00/6 pieces Deviled Eggs “Chicken Cordon Bleu” country ham mustard filling, housemade chicken bresaola, crispy swiss cheese 5.75 /3 pieces Crispy Oyster Lettuce Wrap sesame crust, tangerine kimchee, tonkatsu sauce 5.00/2 pieces Andouille bayou sausage, dates, the holy trinity marmalade 6.00 Foie Gras sauternes, charcoal honey, kumquat marmalade, pistachios 8.00 each Pub Cheese aged cheddar, red wine, miso, pickled grapes, walnuts, pita crisp 6.00 Jar of Pickles Jared’s selection of 5 house-made pickles 3.00 Olives mediterranean spiced, pickled garlic, blood orange rind 3.00 Duck Confit Almonds rosemary, roasted garlic, smoked sea salt 3.00 Escargot basil fed, maitre d’butter, texas toast 8.00 Tennessee “Eggrolls” pulled pork, grits, jalapeño, cheddar, “kale slaw” 8.00 Whipped Feta pink peppercorn olive oil, pine nuts 5.00 medium plates ••••••••••••••••••••••••• Black Bean Artichoke Hummus lobster truffles, artichoke spinach parfait, toasted pita bread 10.75 Salmon Paillard creamed local morels, hazelnut mustard, spring onion relish, blackberry gel, potato crisp 13.75 Suckling Pig goat cheese citrus blintz, cola cherries, marzipan cream, cherry gastrique, crispy fennel 12.75 Sea Scallops watermelon jicama tomato relish, ginger soy syrup, pickled enoki mushrooms, sesame rampchi 13.75 Lobster Waffle basil roasted garlic waffle, lobster, zucchini sauté, mustard cream, crispy leeks 13.75 Sweet Corn Gnocchi lemongrass creamed corn, pork belly, sweet pea romesco, cilantro tortilla salad 12.75 Butchers Board selection of house-made charcuterie, foie gras honey mousse, pickled vegetables 13.75 Chef Steven Oakley soups & salads ••••••••••••••••••••••••• Black Bean Lime zucchini tomato relish, cumin lime cream 6.75 French Onion smoked onion cheddar “slider” 6.75 Bistro Soup of the Day seasonal ingredients 6.75 Seven Greens cucumber, crispy potato, radish, red onion, goat cheese croutons, sesame seeds, ginger honey miso vinaigrette 9.75 Spring Harvest red & yellow beets, endive, radicchio, rosemary almonds, arugula pesto, brioche croutons, peppered brie cream 9.75 “Toad in a Hole” brioche, egg, asparagus, prosciutto, roasted peppers, pickled quince, artichokes, brie, truffle vinaigrette 11.75 large plates ••••••••••••••••••••••••• Stanley’s Meatloaf chile jam, whipped potato purée, broccoli, vermont white cheddar cheese 23.75 Idaho Ruby Trout cauliflower purée, caper almond relish, bacon spaetzle, oyster mushroom conserva, thai curry 26.75 Ribeye “Filet” smoked hash brown croquette, creamed kale, tarragon béarnaise vinaigrette, blue cheese salsa verde, crispy onion 29.75 Bacon Breaded Pork Tenderloin root beer barbeque, soft cheddar polenta, peach bourbon relish, corn nuts , pickled red onion, arugula salad 26.75 Duck & Duck smoked confit, parsnip purée, thai basil strawberry relish, kaffir lime quinoa, rye streusel, whipped almond milk 29.75 Fettuccini crushed tomato sauce, roasted garlic ricotta cheese, pancetta 18.75 add chicken artichoke meatballs 5.75 Tilapia sundried tomato sherry risotto, artichoke olive romesco, pine nuts, petite vegetables, crispy leeks 24.75 Study of Vegetables seven layer polenta lasagna, beggars purse of morels, chickpea artichoke stew, morel goat cheese arancine 23.75 sides 6.00 •••••••••••••••••••••••• mashed potato purée white truffle oil asparagus lemon hollandaise creamed spinach leeks mac-n-goat cheese pesto fried brussel sprouts bacon honey butter
Posted on: Fri, 16 May 2014 17:51:40 +0000
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