Menus

Fall Harvest Week 2018 at L’Oceano Ristorante

Course One

Red Pepper Gaspacho – Finished with Crème Fraiche

Beet & Gorgonzola – Roasted, finished with a White Truffle Oil

Stuffed Long Hots – Long Hot Peppers Stuffed with Sausage, Topped with Fresh Tomato & Mozzarella

Conch Fritters– Served with Sriracha Cream

New Zealand Mussels – With a Coconut, Coriander Pesto

Course Two

Gnocchi – (Chef Selection)

Mac and Cheese – Same as Ala Carte minus Lobster (Supplement Lobster $5.00)

Course Three

Pollo Alla Mattone – Same as Ala Carte

Turkey Cutlet Parmesan –6 oz. Turkey Cutlet Pounded, Breaded and Pan-Fried, Topped with Homemade Marinara Sauce, Finished with Mozzarella Cheese

Chilean Bass – Served over White Bean Puree, topped with Tomato Caponata, with Balsamic Glaze

Maple Glazed Salmon – Same as Ala Carte

Whole Fish – Daily Selection of Fish Served with Choice of Sauce
(Supplement $5.00 for Whole Fish $6.00 for Fillet)

Course Four

DESSERT

Pizzelle Bread Pudding * Cannoli * Tiramisu