Oceano Bistro

With peekytoe crab and smoked tomato butter

Shiitakes, green apple and arugula with lemon grass chile aioli

Provençal saffron-vegetable relish, shellfish butterand garlic aioli

With balsamic-brie dipping sauce

Rolls of Ahi tuna filled with radish, shiitake mushrooms, pickled ginger and scallions with spicy mustard emulsion

Sashimi grade Hamachi shaved thin with meyer lemonvinaigrette, avocado, peas and micro sprouts

Kobe beef mini burgers, vermont cheddar, and oceano's bread and butter pickles on brioche rolls

White wine, shallot, and tomato roasted garlic mariniere with bruscetta

With caper cream cheese and aged parmesan, wild greens, and fennel

Crispy rock shrimp, calamari, petite mushrooms, pickels, fresno, fennel and onion served with chipotle aioli and flash fried spinach

Spring lettuce mix, potato straws, tomatoes, red onion and gorgonzolacheese tossed in balsamic vinaigrette

Romaine hearts, pimentos, fried capers, and garlic croutons tossed ina creamy parmesan dressing

With pommes frites, sliced almonds, goat cheese, fresh strawberriesand roasted golden beets tossed in a strawberry vinaigrette

Tempura battered with wild greens, tomato, avocado, red onionand hearts of palm tossed in a balsamic vinaigrette and spicy honey mustard dressing

Arborio fried rock shrimp with hard cooked egg, tomato, cucumber,red onion, croutons, prosciutto bits, avocado, walnuts, and mozzarella and fontina cheese, tossed in a creamy tarragon dressing

Grilled and topped with shaved apple-fennel salad and a bacon, potato, arugula cake with grain mustard cider jus

Herb crusted, over sweet corn and asparagus risotto with smoked tomato butter

Golden beets, schezuan long beans, red chile oil and sliced brie

Over grilled portabella mushrooms, asparagus and a basil citrus butter

Dusted with aborio rice flour and lemon almondie butter

With melted leek, roasted garlic and parmesan cheese

Lemon, tomato, and roasted garlic with steamed prawns,mussels and a jumbo scallop over risotto galette

Tossed over linguini noodles with petite bay scallops, prince edward Island Mussels, langoustinos and shrimp

Pan seared and served with a fresh vegetable ragout and citrus mushroom butter

Half dozen on the half shell, iced and served with lemon, horseradish cocktail sauce and cucumber mignonette. Individual blue points $2.50

Half dozen on the half shell, iced and served with lemon,horseradish cocktail sauce and cucumber mignonette. Individual chef selected $3.00

With papadew peppers, scallions, white truffle roasted garlic potato puree and sherry citrus jus

Rosemary and dijon mustard marinated over a corn and chive risotto cakewith a pomegranate reduction

8 ounce grass fed beef tenderloin, roasted garlic potato puree and local organic mushroom and proscuitto saute