special events

Seasonally, Oceanique prepares a special fixed-price wine dinner featuring a handful of exquisitely chosen wines, usually from the same producer or region.

 

2019 Restaurant Week
January 25th through February 12th (We've texted it)

$48 per person
(Excludes drinks, tax & gratuity)


Chef’s Surprise

Choice of Starter
Calamari Shrimp
Candied Ginger & Lemon Watermelon Radish Sake Guacamole

Butternut Squash Ravioli
Fennel Prosciutto Crispy Sage Walnuts

New Zealand Venison Pâté
Hazelnuts Parsley-Blood Orange Salad Berry Gelée Poilâne & Brioche Toast
Golden Beets Warm Goat Cheese Artichoke
Pecans Belgian Endive Watercress

Seasonal Sorbet

Choice of Entrée
Wild Rhode Island Skate
Fennel Broccolini Romanesco Porto

Organic Norwegian Fjord Ocean Trout
Elote Butternut Squash Turmeric Poblano
Eggplant Heirloom Carrots Creminis
Asparagus Romanesco Fennel Leek-Basil Broth


Chef’s Pastry Selection


This menu is significantly discounted
Please adjust your gratuity accordingly

Cannot be combined with any other offers

 

 

 

 

Happy Valentine’s 2019

Thursday, February 14th


Wine Pairings
Introductory Pairing - $75
Premier Pairing - $125
Grand Pairing - $250

 

1er

Chef’s Surprise


2ème

Wild Maine Day Boat Scallops
Lobster-Soy Broth    White Boy Kimchi    Cilantro

New Zealand Venison Pâté
Hazelnuts    Parsley-Blood Orange Salad    Berry Gelée    Brioche & Poilâne Toast

Butternut Squash Ravioli
Fennel    Prosciutto    Crispy Sage    Walnuts

Chilled Prince Edward Island Pink Moon Oysters (6)
Jalapeño-Red Onion Salsa    Seaweed Salad

Golden Beets Warm Goat Cheese Artichoke
Pecans  Belgian Endive

Wild Maine Lobster Belgian Endive
Bufala Mozzarella    Caviar    Avocado


3ème
Passion Fruit Sorbet


Main
Organic Norwegian Fjord Ocean Trout
Elote      Butternut Squash      Asparagus    Turmeric    Poblano

Eggplant Heirloom Carrots Creminis
Asparagus   Romanesco   Fennel    Leek-Basil Broth

Wild Maine Lobster
Golden Beets    Red Onion    Basil Potato    Yuzu-Saffron

Prime Nebraska Filet Mignon of Beef
Escargot    Yukon Golds    Watercress  Creminis

Wild Rhode Island Skate
Fennel     Romanesco      Broccolini    Porto

 

5ème
Chef’s Pastry

 

Extras

Iranian Pearl Asetra Caviar  1oz. Traditional Garnishes   95

 

Hudson Valley Foie Gras     Pineapple-Apple Chutney    Broccolini      Caramelized Pineapple     29

 2015 Château Haut Sarthes haut-Montravel    16

 

Italian Black Truffle Scrambled Eggs  Crème Fraiche    Scallion    22

 

 

 

 Mark Grosz                                                                                   $125 per person
Chef de Cuisine / Entrepreneur                                               (excluding drinks, tax & gratuity)