Oceana, the Michelin-starred New York institution known for its business lunches and innovative seafood creations, is providing guests with another reason to dine at the award-winning restaurant—by serving the most important meal of the day and reinventing the power breakfast!
“After the positive feedback we received from our holiday brunches and catering events, we recognized the need for Oceana to serve breakfast on a regular basis,” says Paul McLaughlin, co-owner and managing partner of Oceana. “The menu’s range from light pastries to hearty dishes makes it ideal for important breakfast meetings, a quick bite on the run, and anything in between.”
Beginning Monday, January 13, 2014, executive chef Ben Pollinger will serve breakfast classics like Maine Lobster Benedict with poached eggs, lobster hash, lobster hollandaise; BLT Omelette with heritage bacon, watercress, tomato confit, home fries; House Cured Gravlax & Bagel with cream cheese, crispy capers, pickled red onion; Orange-Scented Brioche French Toast with orange marmalade, maple syrup; Anson Mills Stone Ground Oatmeal with crème fraiche, brown sugar, raisins; and Banana Pancakes, while executive pastry chef Joseph Gabriel will create a selection of housemade breakfast pastries and the housemade Greek Yogurt and Fresh Fruit.
