Chef Gregg Wangard came out to greet us as well as the other tables. The chef then began to tell us about the meal that he was to begin preparing for us. He started with a delicious white cheese fondue which is one of the restaurants signature appetizers served with Ciabatta bread, Bosc pears and Fuji apples… it was truly to die for!
Next we had a delicious Hawaiian big eyed Tuna served with spaghetti squash and a brown sugar soy reduction that we thought was the best tuna we ever had! Chef Wangard followed up with a delicious appetizer of asparagus rapped in fillet mignon, very tender and tasteful served with a sweet wine sauce.
For dinner we were served a delicious fish of the day; a Hawaiian fish, very tender served with vegetables! Simply the best! On the menu you will also find a Black Angus Fillet, Butter Poached Lobster, and Bershire Pork Chops just to name a few of the many favorites.
Next came the desserts. We felt like it was an early Valentine’s Day. The chef prepared a quartet of chocolate desserts including a chocolate mouse, a warm chocolate cake, a chocolate Guanaja tart, Manjari Brulee, and if that was not enough the chef also prepared a Rosemary - Heirloom Apple Tart with cinnamon gelato, which was most delicious
and my personal favorite.
I loved the Chef Wangard and the entire team, the staff was friendly and efficient, the food was delicious and we had an incredible time. I would certainly tell all my friends to dine at Ocean & Vine, as it was a great evening I will not forget. For more information please visit their website at www.oceanandvine.com
