Oakland's Dinner Menu

OAKLAND’S DINNER * FIRST PLATES

Crab Cake
 jumbo lump crab meat and fresh herbs topped with a clay pot chili aioli  sixteen dollars

Clam Chowder
clams, potatoes, bacon and herbs
finished with warm cream seven dollars

Lamb Gyro
seasoned ground lamb with a cucumber-radish pico de gallo, Moroccan spiced sour cream served on a mini naan fourteen

Lollipop Wings
tossed in a Korean style barbeque sauce and served with Asian slaw  thirteen

Shrimp Quesadilla
Tender shrimp sauteed with tri-color bell peppers, black beans & folded into a flour tortilla
with monterey jack cheese seventeen dollars

Flash Fried Calamari
tender calamari pieces are lightly fried & served with a yellow tomato dipping sauce
sixteen dollars

**Seared Yellowfin Tuna
yellow fin tuna pan seared served rare and cool over lotus seaweed salad,
wonton chips, wasabi, and soy glaze sixteen dollars

Prince Edward Island Mussels
sweet and meaty mussels quickly steamed
& topped with a broth of white wine, lemon, butter and garlic fourteen dollars

*** Local Clams on the Half Shell (RAW)--Per half dozen
Your choice of Cherrystones or Littlenecks served
with a tangy cocktail dipping sauce nine dollars

Lightly Poached Jumbo Shrimp Cocktail
A seafood standard with cocktail sauce and lemon seventeen dollars

*** A Daily Selection of Assorted Oysters (RAW)--Per half dozen
served with a pickled garlic, jalapeno & Vidalia onion relish fifteen dollars
 

Salads

Classic Caesar Salad
Classic egg-anchovy based dressing, romaine lettuce, garlic croutons,
shaved Pecorino Romano cheese. ten dollars

Organic Greens and Sliced Beet Salad
sliced beets and organic spring mix tossed with toasted walnuts, goat cheese and sliced apples
tossed with an aged sherry vinaigrette twelve dollars

Boston Bibb Salad 
Boston Bibb, slivered radish, cucumbers, cherry tomatoes, red onion, farmstead bleu cheese, bacon
and lemon cracked pepper vinaigrette  eleven dollars

Oakland's House Salad
young organic baby greens, grape tomatoes, cucumbers and imported feta cheese tossed with an
apple balsamic vinaigrette nine dollars

Buratta Salad 
heirloom cherry tomatoes and arugula, olive oil, sliced prosciutto Tuscano,
seasoned with crustini and romesco sauce   sixteen dollars
 

OAKLAND’S DINNER * MAIN PLATES

Pan Seared Day Boat Scallops
sea scallops served over a celery root-potato hash brown,
roasted garlic-sriracha remoulade and pickled wild leeks  twenty eight dollars

Local Fluke
seared filet over wilted arugula, finished with an heirloom tomato, caper, lemon beurre-blanc  twenty eight dollars

"Oven Roasted Salmon
dusted with honey powder topped with a cucumber-pea relish & a whole grain
mustard sauce"  twenty six dollars

Grilled Swordfish
potato chip crusted, grilled eggplant tapenade over an oregano-balsamic foam  twenty seven dollars

**Wasabi Coated Tuna Steak
Yellowfin tuna crusted with wasabi peas, warm Asian vegetables,
ginger-plum Ponzu and five spice Yuzu glaze      twenty-nine 

Cashew Crusted Halibut
moist filet of halibut coated with a cashew-panko crust
served over ginger-carrot puree and a chili-scallion compound butter thirty dollars

Lobsters, Sizes Vary
Beautiful, hard shell lobsters, steamed or stuffed market price
Stuffed: add $7.00 per pound

Grilled Shrimp
jumbo shrimp grilled with a jalapeno-honey glaze, sweet plantains and papaya-mango-pear salsa  twenty eight dollars

Oakland's Seafood Pasta
jumbo shrimp, scallops and calamari sauteed with fresh basil and tomatoes
tossed with ribbons of fettuccine twenty nine dollars

Vegetable and Chicken Penne
seasonal vegetables, grilled chicken and penne tossed in a roasted garlic vegetable beurre fondue
with parmigiano reggiano twenty six dollars

Rack of Lamb
herb crusted new zealand rack with roquefort mashed potatoes
finished with a lamb demi-glaze thirty six dollars

*** Filet Mignon
10 - ounce tender filet seared to your liking
with a peppercorn cream sauce finished with caramelized shallots forty four dollars

*** N.Y. Sirloin Steak
16 oz. grass fed, aged sirloin topped by crispy organic mushrooms, roasted tomatoes
finished with a port wine glaze served with pommes frites  forty dollars

*** Grilled Bone-In Rib Eye
18 - ounce ribeye steak with pancetta bleu cheese compound butter and elephant garlic chips  forty two dollars
 

Executive Chef CORRIE DIETRICH

Plate sharing charge of $6.00.
An 18% gratuity will be added to parties of 8 or more.
Due to the high volume of business, please refrain from any substitutions.

** By order of the Department of Health, consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs
may increase your risk of food born illness, especially if you have certain medical conditions.

 
SUNDAYS MARINA RESTAURANT WEEK VIDEOS EVENTS RESOURCES RECOMMEND US
 
 
Contact Us
 
phone # 631-728-6900
 
Email Us
oaklandsandsundays@yahoo.com
 
 
We Accept All Major Credit Cards
 
 
 
GIFT CERTIFICATES are ALWAYS available
631-728-6900
 
A Destination Worth Driving To!
 
Our specific address is
365 Dune Road & Road "H"

at the Shinnecock Inlet located in
Hampton Bays
 
 

We Are Now Open for 2017 - Serving Lunch and Dinner
Friday, Saturday, & Sundays (also Sunday Brunch)
Beginning at Noon til 9:00pm - (Fridays & Saturdays til 10pm)