My mom & I had a fantastic, impressive lunch at Oceana today. The 3-course prix fixe is $48 and includes an appetizer, entree & dessert. We were also sent out an extra tasting, in between our app & entree, plus some extra desserts.
A veloute with seared scallop - The scallop was crisp on top and tender inside. The veloute was light and perfectly seasoned.
Maya shrimp in phyllo served over wild rice with prickly pear jus & mustard oil - The phyllo was shredded, so it took on the appearance of a bird's nest, and it was sparingly wrapped around the shrimp so as not to overwhelm the dish. The jus was a bright fuschia with small dots of mustard oil to contrast the color. The flavor was at once subtle and spicy, juicy and not-sweet.
Sturgeon with pea shoots, cardoon, cepes reduction & arugula reduction, cauliflower puree - Pescatory (is that a word?) perfection! Crisped top layer with flaky & moist meat. Wonderful contrast between creamy cauliflower and crunchy greens. Beautiful beige and green sauces, swirled on the plate.
Halibut with black sesame tahini and wilted spinach - Again, lovely play between the colors and outstanding flavor combinations.
Carolina striped bass with sliced asparagus and a zesty beurre blanc
Butter-roasted cod (sorry, can't remember the underneaths)
Huckleberry creme brulee with dulche de leche, fresh berries & a phyllo crust
Sorbet sampler (on the cutest "painter's palette" glass dish with meringue "paint brushes")
Trio of chocolate (chocolate pudding-brulee, chocolate fritter, vanilla ice cream & some other chocolate cake-like thing)
Sticky toffee pudding with pomegranate sauce
Champagne citrus fruit salad
Outstanding. I'm sorry it took me this long to visit Oceana, but I'm pleased that the food is still *this* incredible without Rick Moonan at the helm. Bravo!