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Ohana begins its Fifth Season on April 1st

~ Ohana

 

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

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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

Celebrate New Year’s Eve at Ohana

~ Ohana ~ 1 Comment

 

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

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

~ Ohana

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.