CONTACT US203.888.1600
The Café at Oxford Greens

The Café at Oxford Greens offers a relaxed ambiance for everyone. The room features three large plasma screen televisions along with our friendly staff in a comfortably lit setting.

We have plenty of seating at the bar for smaller groups of players as well as tables for parties of larger groups. On most days, you will find our guests having lunch and dinner on the patio overlooking the 18th green watching golfers finish their round.

Decorating our walls are the plaques of our club champions and hole in one achievements. The rest of The Café is covered with windows displaying a beautiful scene of the 18th fairway and green.

Seasonal hours

Private Parties:
Please contact Steve Landi at 203.888.1600 x 201 or by email.
Reservations should be made for special events.

Meet Our Chef, Bill Okesson
Chef Bill Okesson photo with no logo

Upon graduating with honors from the Culinary Institute of America, Chef Okesson took several opportunities to study under some of the most reputable chefs in New York City, including The Maurice in the Parker Meredian Hotel for Chef Christian Delouvrier, a 4 star chef from the popular Lespinasse Restaurant. Chef Okesson then began a career with the Doral Hotel Company, relocating him to Miami to spend over a year helping to open the Doral Saturnia restaurant. Upon returning to New York, he applied his talents as sous chef for the Sea Grill Restaurant and as the director of banquet functions throughout Rockefeller Center.

The menu at the Café, a delicious mélange of New American and Mediterranean influences, features such signature dishes as steamed beer steamed Prince Edward Island mussels with chorizo sausage, housemade pork terrine with Vermont cheddar, and jumbo lump crab cakes with celery root remoulade. Scrumptious grilled pizzas and salads are joined by innovative pasta dishes such as Chef Okesson’s rigatoni pasta with homemade Italian sausage ragout and the fluffiest potato gnocchi with smoked chicken, spinach, sun-dried tomatoes, and pesto cream sauce. The perfectly grilled veal chop with a potato pancake, braised red cabbage and an apple brandy sauce, broiled Atlantic salmon with butternut squash orzo, and the pan roasted breast of duck with white bean cassoulet are just a few other menu highlights.

In addition to the Café’s celebrated cuisine, Chef Okesson has been receiving Wine Spectator Awards every year since 1998 for his unique presentation and collection of wine offerings, and continues to be at the top of Connecticut’s Zagat rated restaurants. Chef Okesson’s cooking classes at the Silo are consistently sold out, and he is a regularly featured guest chef at The CT Farmland Trust fundraisers, a organization that is important to this chef who relies on local resources to supply him with the freshest of ingredients.

Chef Okesson uses his expertise and skills to create an event or outing that is truly unique and memorable.