Farm to Fork 2017 at L’Oceano Ristorante

Course One

Black Bean Soup – Served cold, finished with a citrus Crème Fraiche

Seafood Terrine – Pate style, sliced thin, grilled, finished in a Dijon cream

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

Brussel Sprouts– Stuffed with gorgonzola, wrapped in prosciutto, finished with Balsamic Glaze

Mussels Pizzaiola – New Zealand’s with bread crumb, grated cheese, Kalamata olives and Marinara Sauce

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 - Pounded, Breaded and Pan-Fried, topped with Homemade Marinara Sauce, Finished with Fresh Mozzarella Cheese

Mahi Mahi – Ginger crusted, served over wasabi risotto finished with soy 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

Tiramisu Bread Pudding


Pistachio Napoleon