Exquisite seafood takes center stage on the Oceana menus—from our tantalizing raw bar selections to expert whole fish preparations. In Executive Chef Ben Pollinger’s talented hands, the term “catch of the day” applies to nearly everything we serve. In addition to a vast array of fresh fish and shellfish, Chef Ben also displays his skills in preparing traditional favorites, including choice cuts of steak, pastas, and seasonal side dishes.
We offer à la carte menus for breakfast, lunch, dinner, as well as for small bites and the raw bar. We also offer a three-course prix fixe menu for pre-theatre dining and a delightful dessert menu to indulge fanciful and nostalgic appetites alike.
See what we mean by “catch of the day”: