Page 86 - December2018
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NEW YORK FOOD SCENE
86 / DECEMBER 2018 / PRODUCE BUSINESS
mushroom burger sliders. Sides include lobster fried rice, creamed spinach, nger- ling sweet potatoes, house-made potato gnocchi and Brussels sprouts. For dessert, patrons can enjoy orange vacherin, a spiced mandarin elder ower fruit salad with orange sorbet, and “lemon meringue pie” parfait, a signature dish.
A three-course lunch featuring appe- tizers, sh and calamari and desserts is offered. Shrimp bisque is one of the rst course offerings. Second course fare includes the dinner sh, as well as honeynut squash featuring sweet potato hash, mushroom puree and currents. Lunch classics include a wild Alaskan coho salmon burger, lobster rolls and smoked salmon salad. For breakfast, the menu mixes avocado toast, lobster hash, Italian fried eggs and biscuits and shrimp gravy with traditional favorites.
Oceana sources produce from Norwich Meadows Farms, LLC, in Norwich, NY. The Upstate New York community-sup- ported agriculture operation delivers a variety of vegetables three times per week. Other suppliers include New York’s Baldor Specialty Foods, which pulls from many
