Oceano Bistro Menu

Caesar Salad

Romaine hearts, pimentos, fried capers, and garlic croutons tossed ina creamy parmesan dressing

Bistro Market Salad

Spring lettuce mix, potato straws, tomatoes, red onion and gorgonzolacheese tossed in balsamic vinaigrette

Spinach and Grilled Salmon Salad

With pommes frites, sliced almonds, goat cheese, fresh strawberriesand roasted golden beets tossed in a strawberry vinaigrette

Coconut Prawn Salad

Tempura battered with wild greens, tomato, avocado, red onionand hearts of palm tossed in a balsamic vinaigrette and spicy honey mustard dressing

Red Chile Rock Shrimp Chop Salad

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

Roasted Garlic Potato Puree

Grilled Seasonal Vegetables

Bacon, Arugula and Potato Cake

Grilled Portobello Mushrooms

Sauteed Spinach and Maple Bacon

Sauteed Green Beans

Sweet Corn and Asparagus Risotto

Grilled Schezuan Long Beans

Grilled Seasonal Vegetables

With balsamic-brie dipping sauce

Amber Glazed Salmon Flatbread

With caper cream cheese and aged parmesan, wild greens, and fennel

Fritto Misto

Crispy rock shrimp, calamari, petite mushrooms, pickels, fresno, fennel and onion served with chipotle aioli and flash fried spinach

New England Seafood Chowder

With peekytoe crab and smoked tomato butter

Hamachi Avocado Ceviche

Sashimi grade Hamachi shaved thin with meyer lemonvinaigrette, avocado, peas and micro sprouts

Maryland Lump Crab Cakes

Shiitakes, green apple and arugula with lemon grass chile aioli

Umami Kobe Sliders

Kobe beef mini burgers, vermont cheddar, and oceano’s bread and butter pickles on brioche rolls

Bistro Mussels

White wine, shallot, and tomato roasted garlic mariniere with bruscetta

Pan Roasted Freshwater Prawns

Provençal saffron-vegetable relish, shellfish butterand garlic aioli

Blackened Big Eye Tuna

Rolls of Ahi tuna filled with radish, shiitake mushrooms, pickled ginger and scallions with spicy mustard emulsion

Blue Point Oysters

Half dozen on the half shell, iced and served with lemon, horseradish cocktail sauce and cucumber mignonette. Individual blue points $2.50

Chef Selected Oysters

Half dozen on the half shell, iced and served with lemon,horseradish cocktail sauce and cucumber mignonette. Individual chef selected $3.00

Pan Seared Missouri Rainbow Trout

Dusted with aborio rice flour and lemon almondie butter

Spiced Seafood Alfredo

Tossed over linguini noodles with petite bay scallops, prince edward Island Mussels, langoustinos and shrimp

Lobster Risotto

With melted leek, roasted garlic and parmesan cheese

Steamed Shellfish Soffrito

Lemon, tomato, and roasted garlic with steamed prawns,mussels and a jumbo scallop over risotto galette

Fennel Dusted and Seared Scallops

Over grilled portabella mushrooms, asparagus and a basil citrus butter

Grilled Atlantic Salmon

Grilled and topped with shaved apple-fennel salad and a bacon, potato, arugula cake with grain mustard cider jus

Sauteed Warm Water Sea Bass

Herb crusted, over sweet corn and asparagus risotto with smoked tomato butter

Spiced South Pacific Big Eye Tuna

Golden beets, schezuan long beans, red chile oil and sliced brie

Alaskan Halibut

Pan seared and served with a fresh vegetable ragout and citrus mushroom butter

Pan Roasted Half Chicken

With papadew peppers, scallions, white truffle roasted garlic potato puree and sherry citrus jus

Australian Grilled Lamb Rack

Rosemary and dijon mustard marinated over a corn and chive risotto cakewith a pomegranate reduction

Grilled Beef Tenderloin

8 ounce grass fed beef tenderloin, roasted garlic potato puree and local organic mushroom and proscuitto saute