Wednesday, September 26, 7:00 pm
Members $150, General Public $200

Since opening its doors in 1992, Oceana has been a mecca for devoted seafood aficionados. And when Ben Pollinger, former chef de cuisine at Tabla, took over the kitchen last fall, the elegant restaurant set sail on a course for innovative, globally influenced cuisine.

Hors d’Oeuvre

House-Cured Gravlax with Salmon Caviar

Opah Poke with Macadamia Nuts and Shoyu

Taylor Bay Scallop Ceviche with Citrus and Cucumber

Champagne Philipponnat Royale Réserve Brut NV

Dinner

Hawaiian Nairagi Sashimi with Concord Grape Gelée, Purslane, and Pistachios
Loimer Lois Grüner Veltliner 2006

Potato Gnocchi with New Orleans Shrimp and Chanterelles
Buitenverwachting Sauvignon Blanc 2006

Slow-Roasted Atlantic Halibut with Late-Summer Corn and Heirloom Tomato Jus
Domaine Joseph Drouhin Chablis 2005

Taro-Wrapped Pompano with Long Beans, Baby Bok Choy, Peanuts, Basmati Rice, and Coconut–Cilantro Curry
Lucien Albrecht Gewürztraminer 2005

Honey-Roasted Gravenstein Apples on Toasted Brioche with Crème Fraîche Sorbet
Coppo Moncalvina Moscato d’Asti 2006

Chocolate Garden Petits Fours
Rosenblum Cellars Désirée Chocolate Dessert Wine NV