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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
Menu for Oceano Bistro provided by Allmenus.com
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