OCEANA SUCCESSFULLY SAILS INTO NEW WATERS

oceana=use 

Address
1221 Avenue of the Americas @ 49th Street
New York, NY 10020
(49th Street between 6th & 7th Avenues)
Phone // 212 759 5941
Fax // 212 759 6076

Mailing Address:
120 West 49th Street
New York, NY 10020
 

Hours of Operation
Lunch
Monday through Sunday 11:00 am until 3:00 pm
Brunch
Saturday and Sunday 11:00 am until 3:00 pm
Dinner
Monday – Thursday // 5:00 pm until 11:00 pm
Friday and Saturday // 5:00 pm until Midnight
Sunday // 4:00 pm until 10:00 pm

Raw Bar & Lighter Fare menus available throughout the day

West of Rockefeller Center, in the McGraw Hill Building, at 1221 Avenue of the Americas at 49th Street, (212) 759-5941

Menus and other information can be found at www.oceanarestaurant.com .  

Reservations, Click Here

Oceana serves lunch Monday through Friday, 11am to 3pm, continuous service at the raw bar and bar with a bar menu until 5pm.  Dinner Monday through Thursday 5pm to 11pm, Friday and Saturday, 5pm to midnight, Brunch Saturday and Sunday 11am to 3pm, Sunday dinner 4pm to 10pm.  Outdoor dining slated for 2010. 

Private parties and reservations arranged by phoning 212-759-5941.&#12288

Owners // Livanos Family
Managing Partner // Paul McLaughlin
Executive Chef // Ben Pollinger
Pastry Chef // Jansen Chan
Wine Director // Roy Mahan

Design: Trinity Building and Construction Management Corp.

 

OCEANA ENTERS NEW ERA and Remains NY’s Premier Seafood Restaurant

By Nancy Walman

Rating: A Major

Oceana-DiningRoom_9453

 

The Elegant and Luxurious Main Dining Room (Above)

 

The Livanos Family and Paul McLaughlin have transported their flagship restaurant, Oceana, to its new home just west of Rockefeller Center, in the McGraw Hill Building. Serving lunch and dinner daily, brunch on weekends, and offering continuous service throughout the day, this is a new day for Oceana, a beloved American seafood restaurant at the top of the ratings for eighteen years in New York.

The new Oceana offers a diversity of options for cocktails and dining, chief among them a raw bar, a full-service bar, and three unique settings for private dining, in addition to the main dining room. There is now also a Chef’s Table in the kitchen where guests have an intimate view of Executive Chef Ben Pollinger at work, along with critically acclaimed Pastry Chef Jansen Chan. Starting in 2010, Oceana will take advantage of its new location to offer outdoor dining for sixty more guests, weather permitting.

The space manages to be graceful and intimate, avoiding any hint of garishness. There are spacious banquettes (even some for the often neglected two-tops) and a feeling of luxury, coupled with a casual hi-dining experience.

Trinity Building and Construction Management Corp.provided Oceana with a modernized and less formal version of its signature nautical atmosphere. While Oceana’s 54th Street location resembled the cosseted dining room of a luxury yacht, the new 49th Street location seats 180 diners, and its floor-to-ceiling windows overlook 49th Street. Both outdoor seating and a bar offer a more casual experience, as lunch and dinner are served inside the restaurant’s more formal dining room.

Oceana’s high-end features include custom fabric booths and banquettes with walnut details, and a large, contemporary canopy over the revolving door entryway. Other striking details include sliding glass doors that separate the private and main dining areas, a custom-built lobster tank that sits in the entrance to the kitchen, tiered decorative chandeliers, and a tremendous amount of stone. There is a private Chef’s room located within the state of the art kitchen for special functions, and there are Brazilian cherry floors, custom woven carpets, and large flowing hand made draperies. Glorious oversized glass vases of floating plants complete the  picture.

The new Oceana is more generous in both space, and menu offerings, making the innovative seafood cuisine of Chef Pollinger available to the broadest possible audience.  “The way our menu is constructed, with composed dishes as the heart and soul, and simply prepared daily offerings and whole fish to round it out, I can buy the freshest seafood on a whim, or I can shop the Farmer’s markets, and then create dishes for the menu spontaneously, or feature great ingredients on their own.  This combination of menu offerings is the goal, the dream, of every chef.”

Lunch and dinner menus offered in every seat of the house, from bar to main dining room, are simply stellar.

oceana-RawBar_9327

A daily selection of fresh, whole fish make an excellent dining option, displayed center stage on the raw bar (above) at the new Oceana for all to enjoy.Oceana-Branzino39426

The Oceana Branzino (Above)

Wine and cocktails at Oceana’s new home follow the same generous trend.  With a full bar, and a raw bar, for both cocktails and dining, Oceana’s wine director, Roy Mahan, is eager to develop business destined solely for this purpose.  “We’re creating cocktails with the same pure, natural ethos that Chef Pollinger is using to build his recipes,” says Mr. Mahan.  “We squeeze fruit juices fresh, and use them along with an exciting new line of sparkling fruit juices, and we make our own syrups and natural seasonings, like bitters, and ginger beer.”  Signature cocktails are complemented by a well-composed wine list, made up of about 500 selections featuring 37 varietals that are deep in whites and seafood-friendly reds.

 Oceana-FlukeTartare39495

The Definitive Fluke-Tartar (Above)

Dinner started with lovely cocktails accompanied by the freshest of briny oysters and preceded by a grand giveaway of  heady vegetable-seafood bisque, spiked with tender bits of lobster. A half bottle of Gaston Chiquet, “Dizy,” a lesser know Champagne that was not only a bargain at $68, but full of lively, tiny bubbles and fruity fragrance, was chosen to drink throughout the meal.

Appetizers were, to use the cliché, amazing: From the “Contemporary”, section, a trio of hand-chopped tuna, hamachi and wild salmon stole the show. Beautifully seasoned, this dish was served at the proper temperature, not to frigid as so often encountered, even at some of the town’s most touted restaurants. If ever less is more, it is in these beautiful quenelles, dubbed “Poke Trio.”

From the “Composed Appetizer” section, snapper ceviche with roasted corn, hearts of palm and cilantro was also terrific. The menu is easy to negotiate. Although we saw the magnificent roast, stuffed branzino, we had already over indulged in the fabulous homemade rolls (especially one made with cabernet flour),  we wanted to sample two different selections.

The justifiably celebrated halibut saltimbocca, wrapped in prosciutto and garnished with a confit of tomato and ricotta (a composed dish) was crispy on the exterior and filled with juice within. A special, fresh steamed King crab claws, flown in From Alaska that day, were marvels of gentle execution and filled with loads of luscious crabmeat, just kissed by the steam. Prime meats and naturally raised fowl round out a most inviting savory menu selection.

For dessert, Pastry Chef Jansen Chan brings along Oceana favorites, like the doughnut platter, along with newly conceived creations, each artfully presented thanks to his degree in architecture. There are marvelous cookies and a  chocolate chip, pecan frozen bar with buttermilk ice cream that gets our vote for the best dessert we tasted in 2009. Petit fours and first rate coffee are the finale.

While some service glitches are still being fine tuned (the restaurant is opened less than two months), Oceana’s team continues its strategy of serving three-star American seafood cuisine with the same intuitive, approachable yet professional service diners have come to expect for almost two decades thanks to the TLC of owner, John Livanos and the remarkably professional Managing Partner, Paul McLaughlin. New York’s finest seafood restaurant is alive and well.

 Oceana-DoughnutPlate39387

  The Remarkable Doughnut Platter (Above)

 Oceana-Bar_9314

*Chef’s Bio

Executive Chef

Ben Pollinger, Executive Chef at Oceana Restaurant, has a unique cooking style that artfully blends the freshest seafood with the finest ingredients from a global pantry.  Sensitive to the seasons, and with a preference for buying local, he has received critical acclaim first in July 2008 when Oceana was awarded three stars in the New York Times, and again in October that year when Oceana was awarded a Michelin star for the second year in a row.  Pollinger’s recipes are a reflection of time well spent abroad, working in, and dining at, some of the world’s most prestigious restaurants. Each dish he creates embodies a passion for, and love of,  all things from the land and the sea, and his fervent desire to share them at the table.  Ben Pollinger believes in a being a good steward of our planet, and he lives this philosophy at work and at his New Jersey home where he tends to a 500 square foot organic garden that provides many of the vegetables and herbs that flavor Oceana’s global seafood cuisine.

Pollinger discovered a passion for his career while cooking part-time in his college dormitory at Boston University.  After working several years in local restaurants, he attended the Culinary Institute of America, graduating as class valedictorian.  He then headed to Monte-Carlo to work for one year at the world-renowned Le Louis XV under Alain Ducasse.  During his stay in Europe, Pollinger explored the local culture, traveling extensively throughout the neighboring countries of France, Italy, and Spain, fully developing his love and respect for the local flavors of each culture, the seasonal ingredients inherent to all, and the relationship between pristine native products and the true art of cooking.

Upon returning to New York, Ben Pollinger worked under Christian Delouvrier at Les Celebrites and Lespinasse.  He then spent eight-and-a-half years working with renowned chefs Michael Romano at Union Square Cafe and Floyd Cardoz at Tabla.  As Chef de Cuisine of Tabla, Pollinger learned about true Indian flavors, and expanded his global repertoire of flavors, textures and colorful combinations of ingredients.  It was during this time that Ben was greatly influenced by Danny Meyer’s emphasis on hospitality, a quality he now brings with him to the experience he creates at Oceana since joining this restaurant as Executive Chef in 2006.

Pollinger generously donates his time to various charitable organizations such as City Harvest, Share Our Strength, Autism Speaks and The James Beard Foundation.  He also serves on the Curriculum Advisory Committee at the French Culinary Institute and as an advisor to the Alaska Seafood Marketing Institute.  

Oceana Restaurant, the flagship of the Livanos Restaurant Group, has been serving superbly fresh, innovative seafood cuisine for almost two decades.  As the leader of its kitchen today, and tomorrow, Chef Pollinger has designed a state of the art kitchen at Oceana’s new location, 1221 Avenue of the Americas at 49th Street, and is bringing Oceana to an ever-growing audience of seafood lovers of every appetite and description. 

________________________________________________________

Pastry Chef

Jansen Chan, Pastry Chef at Oceana Restaurant, has a passion for dessert.  He channels his love for fresh, seasonal produce, chocolate, nuts and sweets into baking and dessert-making through the use of classical techniques, all of which is influenced by years of architectural studies.  The result is desserts that are meticulously crafted, perfectly balanced, and beautifully presented.  In July 2008, Chef Chan was praised by Frank Bruni of the New York Times who said that his “desserts as a whole are splendid” in a resounding 3-star review.
Originally from  Northern California,  Chan’s interest in baking was sparked at a very young age by his father, who passed away when Chan was only 10 years old.  An amateur baker, Chan’s father prepared a new sweet with his son every morning, and from an early age, Chan began seeking his own culinary style.
Intrigued by the process and creativity of architecture, Chan made this his course of study at The University of California at Berkeley, and kept his passion for baking as an enjoyable pastime.  After graduation, he shifted the hobby into a career, armed with a functional knowledge of design, a perspective of practical engineering, and lots of encouragement from his mother.  In this way, he could fulfill his dream while honoring the memory of his father.

In pursuit of a culinary career, Chan received a degree from Le Cordon Bleu in Paris, France, and then went to San Francisco to work in the city’s finest restaurants: Kuleto’s, John Frank, and the Fifth Floor.  The greatest influence on Jansen came from his work with Alain Ducasse at the Essex House in New York, as well as Mix in Las Vegas and Mix in New York.  It was under the tutelage of Alain Ducasse and Corporate Pastry Chef Nicolas Berger where Chan perfected his precise and architecturally inspired technique.  He spent over two years working with Ducasse at ADNY in New York after opening Mix Las Vegas.  Following this experience, he joined Oceana’s superlative team in 2007. 

With his training in architecture, Chan sketches all his dishes and designs on a notepad, to develop a visual concept of each recipe.  Flavors are individually layered, preserving the integrity of each component while maintaining textural complexity and visual appeal.  This philosophy makes Chan’s desserts original and unique, giving each diner a memorable end to the Oceana experience.  
Chan has appeared as a guest on “Martha Stewart Living Today,” and “WOR Food Talk with Michael Colameco” numerous times, as well as competed on the “Food Network Challenge: Chocolate Landmark.”  Most recently, he created the “Bittersweet Black Widow” outfit at the 2008 Chocolate Fashion Show.

_______________________________________________________

Sample Menus 

lunch
RAW BAR
fishers island ny 3
moonstone ri 3
pemaquid me 3
fanny bay bc 3
deer creek wa 3
littleneck clam 2
chilled shrimp 5
chilled lobster 16
king crab leg 8
periwinkles 3
chilled mussels 5
whelk 2
PLATEAU
the rock 44
the oceana 120
contemporary
manhattan clam chowder 12
linguiça sausage, potato, thyme
smoked trout 16
pignolis, summer beans, sweet onion vinaigrette
salad of local greens 12
shaved baby vegetables, sherry vinaigrette
snapper ceviche 17
roasted corn, hearts of palm, cilantro
peekytoe crabcakes 19
wasabi aioli, pickled cucumber
seafood sausage stuffed calamari 17
wilted greens, herb vinaigrette
crispy fried calamari 16
house made tartar sauce
halibut saltimbocca 34
prosciutto, confit tomato, ricotta
grilled wild king salmon 36
chanterelles, roasted corncake, pluots
venetian style steamed shellfish 32
herbal brodetto
taro wrapped pompano 34
baby bok choy, long beans, peanuts, coconut cilantro curry
thai style red snapper 33
silk squash, jicama, kaffir-saffron broth
COMPOSED main
grilled swordfish 30
sea scallops a la plancha 26
poached halibut 30
cobia a la plancha 29
jumbo wild shrimp 36
coconut glazed mahi mahi 28
crispy wild stripe bass 29
MAINE LOBSTER
broiled or steamed 25 ⁄ lb
1.5 lb or 3lb available
bagna cauda
alphonso olive, tomato, garlic, chili
tomatillo salsa
classic romesco
moroccan style hollandaise
one sauce served with each whole fish or
simply prepared fish
each additional sauce 4
28-day dry-aged prime 16oz 48
bone-in strip loin
prime filet mignon 8oz 32 14oz 44
hanger steak 29
roast natural amish chicken 28
half rack of colorado lamb 42
tomato a la plancha 8
balsamic glaze
sauteed summer beans 8
roasted onions, savory
zucchini and gold squash 7
basil
roast baby carrots 8
roasted garlic, shallots
wild mushrooms 10
okra, eggplant, tomato 8
spicy napa cabbage 8
lime chili glaze
black sticky rice 7
thai basil, soy
french fries 7
potato gnocchi gratin 8
montasio cheese
SIMPLY prepared
alaskan coho salmon burger 18
pickled red onion, horseradish, rock center kettle chips
black angus burger 8 oz. 17
aged cheddar, bacon, Oceana fries
lobster sandwich 19
bacon, avocado, tarragon, pain au lait
lobster cobb salad 24
blue cheese, bacon, tomato confit
fish and chips 19
COMPOSED appetizers
SIDES
LUNCH CLASSICS
classic
SAUCES
executive chef ben pollinger
MEATS
marinated oysters 18
cucumber, apple, toasted spices
fluke tartare 17
cashews, mango, young coconut
sea scallop sashimi 18
shoyu, togarashi
poke trio 19
tuna, hamachi, wild salmon
hiramasa crudo 18
spicy smoked tuna rolls 18

____________________________________________________

Dinner

 

dinner
RAW BAR
fishers island ny 3
moonstone ri 3
pemaquid me 3
malpeque pei 3
deer creek wa 3
fanny bay bc 3
littleneck clam 2
chilled shrimp 5
chilled lobster 16
king crab leg 8
periwinkles 3
chilled mussels 5
whelk 2
PLATEAU
the rock 44
the oceana 120
contemporary
manhattan clam chowder 12
linguiça sausage, potato, thyme
smoked trout 16
pignolis, summer beans, sweet onion vinaigrette
snapper ceviche 17
roasted corn, hearts of palm, cilantro
fluke tartare 17
cashews, mango, young coconut
peekytoe crabcakes 19
wasabi aioli, pickled cucumber
seafood sausage stuffed calamari 17
wilted greens, herb vinaigrette
house cured gravlax 17
salmon tartare, celery root salad, pickled radish
crispy fried calamari 16
house made tartar sauce
halibut saltimbocca 34
prosciutto, confit tomato, ricotta
grilled king salmon 36
chanterelles, roasted corncake, pluots
venetian style steamed shellfish 32
herbal brodetto
thai style red snapper 33
silk squash, jicama, kaffir-saffron broth
taro wrapped pompano 34
baby bok choy, long beans, peanuts, coconut cilantro curry
COMPOSED main courses
grilled swordfish 30
sea scallops a la plancha 26
poached halibut 29
cobia a la plancha 29
jumbo wild shrimp 36
coconut glazed mahi mahi 28
crispy wild striped bass 29
MAINE LOBSTER
broiled or steamed 25 ⁄ lb
1½ lb or 3 lb available
bagna cauda
alphonso olive, tomato, garlic, chili
tomatillo salsa
classic romesco
moroccan style hollandaise
one sauce served with each whole fish or
simply prepared fish
each additional sauce 4
28-day dry-aged prime 16oz 48
bone-in strip loin
prime filet mignon 8oz 32 14oz 44
hanger steak 29
roast natural amish chicken 28
half rack of colorado lamb 42
SIMPLY prepared
fried curried pink snapper for two
cucumber, cilantro, crispy lotus per person 36
grilled market fish 30 ⁄ lb
roast stuffed branzino for two
mushrooms, spinach, black olives per person 38
COMPOSED appetizers
SIDES
WHOLE FISH
classic
SAUCES
executive chef ben pollinger
MEATS
marinated oysters 18
cucumber, apple, toasted spices
sea scallop sashimi 18
shoyu, togarashi
poke trio 19
tuna, hamachi, wild salmon
hiramasa crudo 18
spicy smoked tuna rolls 18
sauteed summer beans 8
roasted onions, savory
seared beefsteak tomatoes 9
balsamic glaze
zucchini and gold squash 7
basil
roast baby carrots 8
roasted garlic, shallots
wild mushrooms 10
fresh herbs
okra, eggplant, tomato 8
spicy napa cabbage 8
lime chili glaze
black sticky rice 7
thai basil, soy
french fries 7
potato gnocchi gratin 8
montasio cheese

_________________________________________________________

 

Dessert

image

dinner image3

COMPOSED desserts SHARED desserts local farmstead CHEESES
cookie platter
Served with spiced pecans, fresh fruit, honey and oat bread.
chilled melon mint soup
Crème Fraîche Sorbet,
Angel Food Cake Croutons
9 9 Three Cheeses 11 Five Cheeses 16 Seven Cheeses 21

 
Chocolate Chip, Peanut Butter,
Snickerdoodle, Peach Macaron,
Palmier, Lime Butter,
Lemon Poppyseed Biscotti,
Coconut Tuile
Cow: Triple Crème, Champlain Valley VT
Sharp Alpine, Hawthorne Valley NJ
Tarentaise, Spring Brook Farm VT
almond plum clafoutis
Strawberry Yogurt Salad,
Champagne Sabayon
12 Goat: Capri, Westfield Farm MA
Manchester, Consider Bardwell VT
doughnut platter 14 Sheep: Shepherd’s Basket, Valley
Sh ph d
NJ
Yeast: Earl Grey Tea Glazed Shaker’s Blue, Old Chatham Sheep Co. NY
apple confit mochi cake
Coconut Tapioca Pearls,
Horchata Sorbet
12 Cake: Walnut Frosted Fall Spiced
Filled: Salty Caramel Custard COFFEE and TEA
Fritter: Sour Strawberry coffee by la colombe
Holes: Chocolate Cocoa Nib Corscia Blend Regular Drip Coffee 4
sweet potato-almond souffle
Maple Soy Ice Cream
(Please allow 12 mins.)
14 Monte Carlo Blend Decaf Coffee 4
Nizza Blend Espresso
ICE CREAM and SORBET Espresso 4
Served with vanilla shortbread. 3 ⁄ scoop Capuccino 5
chocolate chip-pecan
˝cookie˝ bar
Buttermilk Ice Cream
12 ice cream Espresso Latte 5
Milk Chocolate Valrhona Chocolate Mocha 6
Maple Soy tea by in pursuit of tea 6
Madagascar Vanilla Big White Shou Mei Fujian, China
chocolate custard brownie
Roasted Cinnamon Cream,
Espresso Granite
12 sorbet: Horchata Sencha Green Kyoto, Japan
Crème Fraîche Nantou Oolong Nantou, Taiwan
Yogurt Darjeeling 2nd Flush 2009 Bengal, India
Dark Chocolate Earl Grey Tommagong Estate Sri Lanka
pastry chef jansen chan Bananimage a Chamomile Germany
Raspberry Mint Greece

 

Bar Menu

 

bar menu
raw bar
Oyster Variety 3/ea
Littleneck Clams 2/ea
Chilled Shrimp 5
Chilled Lobster 16
King Crab Leg 8
Periwinkles 3
Chilled Mussels 5
seafood plateau
The Rock 44
The Oceana 120
bar snacks
marinated oysters 18
cucumber, apple, toasted spices
sea scallop sashimi 18
shoyu, togarashi
market crudo 18
spicy smoked tuna rolls 18
shiitake mushroom and seafood
spring rolls 14
chili dipping sauce
crispy calamari 15
homemade tartare sauce
beer battered fish and chips 19
alaskan wild coho salmon burger 18
pickled red onion, horseradish, Madison Avenue kettle chips
black angus burger 17
aged cheddar, bacon, Oceana fries

cocktails 14
oceana
Fjallagros-Infused Vodka, Yuzu, Serrano, Shiso
mistral
Miller’s Gin, Averna, Verjus, House-Made Bitters, Sage
marie laveau
Basil Hayden Bourbon, Amaro, Elderflower, Persian Cardamom
old habana
Kaffir Lime-Infused Light Rum, Grapefruit, Mint
moscow mule ⁽revised⁾
Vodka, Mint, Elderflower, House-Made Bitters, Ginger Beer
soft cocktails 8
messina
Yuzu, Mint, Blueberries, Fig, Verjus
kyoto
Fresh Shiso, Serrano Pepper, Yuzu
kingston fizz ***
Fresh Ginger, Mint, Lime, Ginger Beer
beverages
sparkling fruit juice by fizzy lizzy
new york, new york
Pacific Raspberry Lemon, Mount Fiji Apple, Costa Rican
Pineapple, Yakima Valley Grape, Red Hill Pomegranate
premium sodas by fever tree
surrey, england
Tonic, Bitter Lemon
wines by the glass
sparkling wines
Cava, Avinyo, NV, Penedes, Spain 10
Rose, Schramsberg, “Mirabelle,” NV, Calistoga, California 15
Champagne, Louis Roederer, “Brut Premier,” NV, Reims, France 26
white wines
Pinot Grigio, Bruno Verdi, ’07, Oltrepo Pavese, Italy 9
Sauvignon Blanc, Manifesto, ‘07, California 10
Gruner Veltliner, Forstreiter, “Kremser Kogl,” ‘08, Kemstel, Austria 8
Riesling, Gobelsburg, “Urgestein,” ‘07, Kamptal, Austria 15
Vermentino, Bisson, “Vignaerta,” ’06 Liguria, Italy 14
Chardonnay, Koehler Winery, ‘08, California 11
Burgundy, Comte de Lafon, ‘08, Mâcon, France 15
rosé wines
Domaine La Courtade, “L’Alycastre”, ‘08, Provence, France 10
red wines
Pinot Noir, Belle Pente, ‘07, Willamette Valley, Oregon 15
Merlot, Raymond, “Reserve,” ‘05, Napa Valley, California 13
Côtes du Rhône, J.L. Chave, “Mon Coeur,” ’07, Rhône, France 16
Rioja, Ramirez de la Piscina, “Reserva,” ’01, Rioja, Spain 14
Cabernet Sauvignon, Beckmen, “Estate,” ‘06, Santa Ynez, California 15
sweet wines
Moscato d’Asti, Bricco del Sole, ‘08, Piemonte, Italy 9
Pedro Ximenez, Alvear, “Solera 1927”, Spain 15
Alois Kracher, “Cuvee Beerenauslese,” ’06, Austria 17
Tokaji, Oremus, Late Harvest-Botrytis, ‘05, Hungary 18
Banyuls, Coume del Mas, “Galateo,” ’06, France 13
beer
draught beer
Allagash, White, Portland, Maine 9
Stella Artois, Lager, Louvain,Belgium 9
Spaten, Lager, Munich, Germany 9
Lagunitas, I.P.A., Petaluma, California 9
Ommegang, Hennepin, Cooperstown, New York 9
Sixpoint, Righteous Rye, Brooklyn, New York 9
Brooklyn, Brown, Brooklyn, New York 9
Keegan, Mother’s Milk Stout, Kingston, New York 9
bottled beer
Gaffel, Kölsch, Köln, Germany 9
Victory, Prima Pils, Downington, Pennsylvania 9
Ommegang, Witte, Cooperstown, New York 9
Ithaca, Apricot Wheat, Ithaca, New York 9
Duvel, Golden Ale, Breendonk-Puurs, Belgium 10
Delerium Tremens, Melle, Belgium 12
Chimay, Prémiere (Red), Chimay, Belgium 12
Harpoon, Octoberfest, Boston, Massachusetts 9
Palm, Amber Ale, Steenhuffel, Belgium 9
Sierra Nevada, Pale Ale, Chico, California 9
Stone, I.P.A., Escondido, California 9
Peak Organic, Nut Brown, Portland Maine 9
Abita, Turbodog, Abita Springs, Louisiana 9
Einbecker, Non-Alcoholic, Einbeck, Germany 9
Elysian, Avatar Jasmine I.P.A., Seattle, Washington (22 oz) 16
Estrella Damm, Inedit, Barcelona, Spain (750 ml) 27

 

We think about that farmer, likely a small producer who carefully tends to the grape as lovingly as a parent, coaxing from each the most compelling flavors. Often, the same person makes the wine, decides how often to punch down the cap, selects what type of oak is to be used, or not, and how long to keep the wine in its cask. These people are our champions. They operate with the finest instincts based on a lifelong love of their craft.

We are devotees of the established European masters, those great producers whose labels began to earn praise for their wines beginning centuries ago. Certain lands have proven to produce the best wines, and we will always support those growers whose great Burgundy and Bordeaux continue to leasd the industry with their brilliance. With a briefer, but just as compelling history, American wine industry giants are also establishing their greatness, and these growers have already won our hearts.

Come travel through our wine list, and see the growers in every great wine-producing region. The small, artisan farmer/winemaker, and the established, time-honored house are the inspirations that we share with you.

Roy Mahan

Oceana’s Wine List

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