Oceania Restaurant

served with walnuts and fresh pear, tossed with a sweet balsamic vinaigrette

Romaine lettuce with a classic Caesar dressing, garnished with tortilla chips and pignoli nuts

drizzled with a basil pesto vinaigrette

seedless cucumber salad, honey-lemon aioli, cilantro mint puree

entree portion

lightly fried with a spicy pomodoro and lemon roll

served warm with mozzarella, fontina cheese blended with basil and sundried tomato

sauteed with garlic, extra-virgin olive oil and white beans

prepared fresh daily

pan seared sea scallops accompanied by sweet potato medallions, braised leeks, artichokes finished with a sweet basil burre-banc

double cut and pan roasted served on a bed of tri-color pepper relish, roasted potatoes, and natural pan jus

sauteed broccoli rabe, spicy sausage, sundried tomatoes tossed in a garlic sauce and topped with smoked mozzarella

served over a medley of asparagus, haricot verts, black cured olives and white and red bean salad

grilled marinated New York strip steak drizzled with a chipotle aioli, served over cheddar cheese whipped potatoes and haricot verts

boneless seared chicken breast topped with sauteed spinach and fontina cheese finished with oyster mushrooms, Madeira wine sauce and a horseradish potato pancake

homemade stuffed with grilled vegetables in a basil dough topped with tomato and eggplant tossed in a light vegetable broth

sauteed with prosciutto, tomatoes in a leek and sherry cream sauce accompanied by a cranberry Thai rice