Jazz Brunch at Feather & Wedge Featuring Mitchell Selib & Zack Auslander, Sunday, March 4

Join us Sunday, March 4, 10:30 AM to 2:30 PM for brunch with music by talented Berklee-trained jazz duo, Mitchell Selib & Zack Auslander. Mitchell and Zack are well known for their unique, modern arrangements of 1930’s to 1960’s jazz standards. To see all upcoming events at Feather & Wedge, visit our website.

Reservations suggested.  978. 999. 5917

Mitch Selin Zack Auslander Jazz Brunch Feather & Wedge

Acoustic Dinner at Feather & Wedge Featuring Andrew James, Thursday, March 1

Join us Thursday, March 1 at Feather & Wedge for dinner and a special evening of music from one of Boston’s most talented singer/songwriters, Andrew James. His impressive set list is comprised of original music and covers by artists including Bob Dylan, James Taylor, Tracy Chapman, John Mayer and Jack Johnson.  7 PM- 9 PM.  For a list of upcoming events at Feather & Website, visit our website.

Reservations strongly suggested.  978. 999. 5917

Andrew_James

Celebrate the New Year at Ohana

Hau’oli Makahiki Hou 

New Years Eve Menu  2016

3 Course Dinner  $50

With wine pairing  $85

1st Course

~Ala Carte $17~

Ohana’s Clam Chowder

bacon chorizo crumbs, crisp potato, clam fritter

’13 Treana, Viognier Blend, Central Coast 14

Frog Leg Confit & Ravioli

shallot marmalade, mushroom duxelle, anise ginger demi, avocado ice cream

’12 Domaine Paul Autard, Cotes Du Rhone, France 15

Ginger Soy Grilled Octopus

caramelized apple, ko chu jang potato fritter, maple yogurt, cilantro lemon jus

’14 Conundrum, White Blend, Napa Valley   17

Truffled Egg & Burrata Raviolo

Maitake, romaine, ricotta fonduta

’11 Monte Antico, Toscano, Tuscany Italy   15

Warm Stuffed Date Salad

goatcheese custard, grilled pear, blood orange, pistachio, pomegranate vanilla vinaigrette

’13 Knights Bridge, Pont de Chevalier, Sauvignon Blanc  22

2nd Course

~Ala Carte $32~

Pistou Butter Brioche Salmon

arugula potato, kabocha puree, almond pear cauliflower, cabernet beet demi

’13 Mer Soleil Silver, Unoaked Chardonnay, Montery   17

Lemon Scallop & Shrimp

couscous alla matriciana, merlot portobello puree & salsa verde

’14 Jermann, Pinot Bianco, Friuli-Venezia, Italy   19

Spicy Lobster Bolognese Tagliatelli

tomato marmalade, lemon gremolata, brown butter truffle froth

’14 Riff, Pinot Grigio, Italy   12

Duck Leg Confit

farro risotto, cranberry puree, strawberry foam, citrus vinjuan demi

’10 Terrabianco “Campaccio”, Super Tuscan, Tuscany   19

~Beef Duet~ Braised Osso buco & Roasted Striploin

white onion soubise, risotto Milanese, mushroom & carrot glazed

`13 Stag’s Leap, Cabernet Sauvignon, Napa Valley   25

Rosemary Rack of Lamb

chestnut puree, potato wellington, mint porcini, crème spinach

’13 Chateau de beaucastel, Mourvedre Blend, Rhone Valley, France   20

3rd course

~Ala Carte $13~

Melting Hot Chocolate Souffle

vanilla ice cream, raspberry sauce, creme anglaise

Quinta De Noval ~Black~, Porto, Portugal  9

Chocolate Pate

pumpkin cake, pumpkin cremeux, maple apple ice cream

Warre’s Otima 10, Porto Portugal   9

Strawberry Pavlova

strawberry curd, biscuit, macerated berries, blueberry ice cream

N.V. Argyle, Brut, Oregon    16

Ohana/Ryan & Wood Dinner

Ohana/Ryan & Wood Dinner

Sunday Nov 6th 5:30pm-8pm

151 Main St, Gloucester, MA 01930

Ohana is having a special 4 course dinner paired with cocktails made with products from our friends at Ryan & Wood www.ryanandwood.com

The evening will feature a talk by Bob Ryan on Ryan & Wood products, his business.and the craft distilling industry. Bob is a very informative and engaging speaker.

Please call for reservations – 978-283-3200

Four Course Dinner
November 6th, 5:30 pm
$45 Food
$80 Food & Drinks
Vegetarian or Dietary Restrictions can be accommodated

1st Course
Truffled Ricotta Cavatelli
shemije, spinach, pecorino butter, truffle shaving & fried poached egg

Lemon Drop Martini
Beauport Vodka or Knockabout Gin

2nd Course
Scallop & Shrimp
pumpkin puree, lemon gremolata verde, maple almond brussel

Amy’s Cosmopolitan or French 75

3rd Course
Duck Leg Confit
farro risotto, cranberry puree, roasted vanilla pear, citrus vin juan

Ginger Manhattan or Moscow Mule

4th Course
Chocolate Pate
pumpkin cake, pumpkin cream

Ryan & Wood Whiskeyrw

Ohana begins its Fifth Season on April 1st

 

We are looking forward to serving you. Call us at 978-283-3200 for reservations.    www.ohanacapeann.com

In addition to our regular items, we again will be featuring our popular three course Prix Fixe menu This is a great value for only $45. Chef Enx creates new items for the Prix Fixe menu. This menu changes regularly with choices of 5-6 appetizers, 4-5 main courses and 2 desserts.

Vote for us for Best of North Shore at http://www.nshoremag.com/best-of-northshore/voting/

If you have specific dietary needs, please call ahead of time and Chef Enx will prepare something special. Please keep us in mind if you have catering needs, either at Ohana, home, office or other location

.

Ohana is now showing and selling the Cape Ann Art of Roger Salisbury. Stop by and see his magnificent, exquisite work – ask for details if you are interested in buying a piece of this beautiful art. For more information on Roger’s art, go to www.rogersalisbury.com

Third Annual Maritime Gloucester Dinner

Highlighting sustainable, local seafood at Latitude 43

This is the third year  Latitude 43 has partnered up with Maritime Gloucester to celebrate local seafood and showcase the best of what the waters off Gloucester have to offer.

In addition to the below specials, which will be available all evening along with the regular menu, Latitude 43’s Chef Ryder Ritchie and Tom Balf of Maritime Gloucester will be coming together for a special presentation. Chef Ryder will be demonstrating how to fillet a flounder, while he and Tom discuss the importance of cooking with local seafood.

When: Wednesday, April 6th
The demonstration will be at 6 PM, but guests are encouraged to make reservations any time during the evening.

What: Menu Specials include Saffron Monkish Stew with wild mushrooms and basil,  Atlantic Razor Clams with lemongrass, house made chilies and charred bread, and Brown Butter Seared Local Flounder with capers,  golden raisins, grilled asparagus, olive oil poached fingerling potatoes, sherry foam and pine nuts.

Why: Gloucester seafood is delicious – PLUS a portion of the evening’s proceeds will be donated directly to Maritime Gloucester

Where: Latitude 43, located at 25 Rogers Street in Gloucester. 978.281.0223 

Lat43_MHDinnerPoster_2016

http://sereniteerestaurants.com/blog/post.php?s=2016-03-23-third-annual-maritime-gloucester-dinner

 

Gloucester at the Boston Globe Travel Show

Discover Gloucester made a splash at the Boston Globe Travel Show, letting potential visitors from all around the state (and beyond) in on what makes Gloucester a tourism destination.

In addition to the booth, which featured fifteen local businesses, Chef Ryder Richie of Latitude 43 drew crowds to the show’s culinary stage for a discussion and cooking demonstration focused on Gloucester-landed seafood.

In the words of the Boston Globe Travel Show’s Chef Duda (of A&E’s Well Seasoned Traveler), “Chef Ryder’s presentation was Four Stars….one of the best of the show.”

Celebrate New Year’s Eve at Ohana

 

Celebrate New Year’s Eve at Ohana with great food and drinks
Please call us 978-283-3200 for reservations

We will treat you like family and feed you like royalty.  Here is our special menu: 

Hau’oli Makahiki Hou
New Years Eve Menu
3 Course Dinner  $45 With wine pairing  $80
(Ala carte available, prices listed below )
1st Course
~Ala Carte $17~

Sweet Onion Parmesan Soup
crispy crab cake, lemon shrimp crème, scallion veloute
’13 Joseph Drouhin, Chablis, France   16

Tuna Sashimi Wrap Lobster Roll
avocado espuma, grilled cantaloupe, mint apple soy emulsion
“Pearls of Simplicity” Junmai Daiginjo Konteki Kyoto   10

Rabbit Confit Cappellacci
maitake con ragu, fried egg, macerated grapes, ~carbonara crème~
’10 Terrabianco “Campaccio” Super Tuscan, Tuscany   20

Roasted Dates & Ricotta Gnudi
goat cheese, almonds, shemeji, lemon chili pecorino butter
’11 Lock & Key, Bordeaux-Style Blend, North Coast   14

Roasted Beet & Endive Salad
poached pear, pistachio chevre, creamy pistachio vinaigrette
’13 Emmolo, Sauvignon Blanc by Caymus, Napa Valley   19

2nd Course
~Ala Carte $32~

Unwrapped Salmon Papillote
rustic potatoes, artichoke mousseline, vegetable provencal
’13 Davis Bynum, Chardonnay, Russian River Valley   17

Lemon Chili Scallop & Shrimp
pecorino couscous, celery leaf pistou, truffle brussel sprout , lemon shellfish nage
’13 Riff, Pinot Grigio, Italy   10

Veal Osso Buco & Gnocchi
kabocha squash puree, crème spinach, ricotta fonduta
’12 Colome Amalaya, Malbec Blend, Salta, Argentina   17

Mint Glazed Stuffed Rack of Lamb
mascarpone polenta, cornbread stuffing, marinated mushroom
`12 St. Supe’ry, Cabernet Sauvignon, Napa Valley   18

~Pork Three Ways~ Belly, Ribs & Five Spice Pot Roast
lemon pomme puree, squash orzo, ginger baby bok choy
’13 Belle Glos Meiomi, Pinot Noir, Central Coast   20
3rd course
~Ala Carte $13~

Melting Hot Chocolate Souffle
vanilla ice cream, raspberry sauce, creme anglaise
Quinta De Noval ~Black~, Porto, Portugal  9

Hazelnut Cappucino Crème Brulee
warm chocolate bombellini & honey comb chocolate bar
Warre’s Otima 10, Porto Portugal   9

Hawaiian Lilikoi Cake
pineapple confit, mint mango, coconut lime yogurt, banana sorbet, coconut sorbet
N.V. Argyle, Brut, Oregon    16

Please call us 978-283-3200 or send an email to info@ohanacapeann.com to make your New Year’s plans.      

Mahalo,
Alyssa & Enx

Holidays and Catering with Ohana

               Let Chef Enx Create Something Special for You, Your Family and Your Colleagues.  
               Ohana will deliciously cater all holiday get-togethers, birthday and anniversary parties, work functions, weddings, showers, Christenings.  Ohana will work with you for an event in its intimate restaurant or in your home or office.  From platters and buffets to sit-down dinners, Ohana will create a menu to suit your needs.  All dietary preferences and needs are accommodated.  Let your imaginations run wild.
                  Please call  Ohana at 978-283-3200 or send an email to info@ohanacapeann.com to plan your perfect event.  

    

Ohana’s Prix Fixe – Chef Enx lets his creativity shine through

Merriam-Webster defines Prix Fixe as “a complete meal offered at a fixed price.” Ohana defines Prix Fixe as “a delicious three course dinner with ever changing choices.”  “The food is a delicious odyssey of tastes.”

In addition to popular regular items such as Mongolian Baby Back Ribs (indescribably good), Ohana Caesar Salad (a beautifully presented de-constructed salad) and Butterfish (Misoyaki marinated- seared and baked to perfection), Chef Enx creates new items on Ohana’s Prix Fixe menu.   This menu changes regularly with choices of 5-6 appetizers, 4-5 main courses and 2 desserts.

Here are some examples of what New American Cuisine can be all about:

Mochiko Dusted Bass, Pork Belly, Watermelon Curry, Scallion Lo Mein. This dish combines subtle Asian spices from Japan, India and China with fresh local ingredients.

Dusted Bass

 

Calamari Pad Thai with Grape Salad – A new take on two popular favorites combining calamari with the classic Thai rice pasta and adding a bonus of sweetness with a grape salad

 

Calamari Pad Thai Shrimps and grape salad tofu puree

Do not forget dessert:  Here is a delicious one:

Boston Creme Pie with banana creme anglaise, chocolate mousse, and fluffernutter ice cream

Boston Creme Pie

 

Everything is made in-house – from the bread to the ice cream.

Here is the classic Butterfish

Butterfish Globe (1)

Call for reservations 978-283-3200.

http://www.ohanacapeann.com

If you have specific dietary needs, please call ahead of time and Chef Enx will prepare something special.

The Lobster Pool is delivering lobster rolls!

The Lobster Pool is testing the waters of pool to table delivery between 5-8pm on Monday, April 27th. We are accepting orders all day long and will be delivering our lobster rolls in both Rockport and Gloucester. We are offering our no nonsense lobster rolls at $19.95 with no delivery charge. Try this deal out and let us know if you love our service as much as you love our sunsets.

Orders can be placed here.

Cash or Credit Accepted. Deliveries in Rockport between 5-6:30pm and Gloucester 6:30-8pm.