Oakleys Bistro

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Author:
DustinLawrence
ID:
11851
Filename:
Oakleys Bistro
Updated:
2010-03-24 14:34:04
Tags:
bistro menu food
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Description:
Menu items from the French inspired restaurant
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  1. Shrimp Corndog
    A skewered jumbo shrimp dipped in cornbatter and deepfried. Finished with a bistro honey mustard
  2. French Onion Soup
    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.
  3. Romaine Salad
    Tossed with horseradish caesar (anchovy, olive oil, mustard, horseradish, egg, parmesan, garlic) with pickled red onions, rosemary flavored almonds and parmesan crisp
  4. Farmers Greens
    Tossed with a blackberry honey vinagairette, crumbled goat cheese, red onion, macadamia nut granola; all wrapped in a crisp lavosh
  5. Harvest Salad
    Cubed mozzarella, cucumber, toasted pine nuts, endive, sundried tomatoe puree, olives, garlic croutons; all tossed in a verjus vinaigrette
  6. Hummus
    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
  7. Pate Tasting
    Country style pata (chicken, veal, pork), chicken sausage, foie gras honey mouse, salami, whole grain brandy mustard, Jason's pickled vegetables and a crostini
  8. Lobster Waffle
    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
  9. Suckling Pig
    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
  10. Scallops
    Two scallops pan seared and buttered until caramelized, apricot mole (apricot, chocolate, veg. stock, chiles), roasted garlic and masa tamale, cojita cheese, tomatillo salsa
  11. Crab Cakes
    Two risotto cakes stuffed mozzarella, topped with lump crab meat, tomato fennel fondue, butternut puree, Portobello mushrooms and goat-cheese fondue
  12. Calamari "Caesar"
    Calamari tubes pureed, spiced, flattened and breaded, served with lobster tailmeat, roasted and smoked artichokes, shredded romaine; all tossed in caesar tarter sauce
  13. Gnocchi
    Patachoux dumplings seered with Wash. morels...
  14. Meatloaf
    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
  15. Beef Short Ribs
    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
  16. Pork Loin
    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
  17. Salmon
    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
  18. Duck and Duck
    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
  19. Fettuccini
    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
  20. Tilapia
    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
  21. Fall Vegetables
    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)

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