Oakleys Bistro

A skewered jumbo shrimp dipped in cornbatter and deepfried. Finished with a bistro honey mustard

A classic French style; vegetable broth, sherry, suger, bay leaf, thyme and peppercorn poured over caramelized onions; finished with a "grilled cheese" (smoked gouda, Vermont white chedder cheese and caramelized onions in a pita; also finished with chives and truffle oil.

Tossed with horseradish caesar (anchovy, olive oil, mustard, horseradish, egg, parmesan, garlic) with pickled red onions, rosemary flavored almonds and parmesan crisp

Tossed with a blackberry honey vinagairette, crumbled goat cheese, red onion, macadamia nut granola; all wrapped in a crisp lavosh

Cubed mozzarella, cucumber, toasted pine nuts, endive, sundried tomatoe puree, olives, garlic croutons; all tossed in a verjus vinaigrette

Blackbean hummus (with lemon, garlic and tahini), 6 court buillon poached shrimp, artichoke spinach parfait bound with creme fraiche, finished with a layer of goat cheese), crumbled feta, kalamata olives and frisee tossed with vinaigrette, shaved red onions, green oil, balsamic reduction, served with warmed pita triangles

Country style pata (chicken, veal, pork), chicken sausage, foie gras honey mouse, salami, whole grain brandy mustard, Jason's pickled vegetables and a crostini

Basil waffle with roasted garlic folded in, sits atop a saute of lobster tail meat and vegetables (roasted artichokes, smoked tomatoe, zucchini, yellow squash, mirepoix), tomatoe fennel fondue; all tossed in a mustard cream sause, topped with fried crispy leeks

A 20lb suckling pig is cured for 2 days, then braised for hours in duck fat and rosemary until it is tender pulled pork; served with smoked pear "apple sause," a brie and walnut blintz, buttered leaks and a pomegranate molasses

Two scallops pan seared and buttered until caramelized, apricot mole (apricot, chocolate, veg. stock, chiles), roasted garlic and masa tamale, cojita cheese, tomatillo salsa

Two risotto cakes stuffed mozzarella, topped with lump crab meat, tomato fennel fondue, butternut puree, Portobello mushrooms and goat-cheese fondue

Calamari tubes pureed, spiced, flattened and breaded, served with lobster tailmeat, roasted and smoked artichokes, shredded romaine; all tossed in caesar tarter sauce

Patachoux dumplings seered with Wash. morels...

The chef's grandfather's secret recipe (chicken, veal, pork, fat); 2 slices with melted gouda in the center, topped with a chile jam (tomato, honey, vinegar, coffee, chili powder), steamed broccoli finished with beurre blanc, carrot curl and whipped potatoes

Six to seven ounces braised, portobella puree, mashed potatoes and a blue cheese tator tot (gargonzola, potatoe, dipped in eggwash, breadcrums and deepfried), vegetable giardiniera relish

Six to seven ounces marinated, poached then grilled to finish, served with a Hawaiian pork chedder spring roll (pork butt braised in pinapple juice and herbs), bried cherry relish, goat cheese, barley corn risotto

Five to six ounce farm raised North Atlantic, olive oil poached with parsnip puree, ratatouille, crab fritters, whole grain mustard bacon frisee with bacon vinaigarette

Five to six ounce boneless breast, pan seared and roasted, dusted with bingo spice for a crispy skin, second serving is confit in a beggars pouch, cabbage, bok choy, peas, aparagus, date and fennel relish, pomegranate molasses

Crushed tomato basil sauce, toasted pine nuts, goat cheese and a house-made pancetta (may add ground veal and pork meatballs), finished with crispy leeks

Peppered, pan seared and served with a wild mushroom risotto and in a potatoe shell, asparagus, peas, caramelized pearl onion, bok choy napa mix, curried cauliflower, roasted roma tomato, artichoke lemon puree, melted leeks and toasted hazelnuts

Four ways - A seven vegetable lasagna topped with pearl onion, tomato vinaigrette and balsamic reduction, a roasted artichoke goat-cheese fritter, a three squash feta tart (phyllo tart topped with squash and feta) and a spinach souffle (spinach and mashed potatoes)