We dropped by Ocean, one our Easton faves, on a recent Saturday evening sans reservation. It seems we’ve built up some cred with the manager as he overruled the hostess to give us a better table than the one she’d found for us. (I’m sure it was that he recognized us as semi-frequent patrons – not that he’s aware of the vast influence of The Fork City.) His gesture made me feel a little bad that we hadn’t visited since March, but we’d tried most of the menu by that point and wanted to branch out a bit for the blog.

We immediately noticed a bunch of new dishes (maybe 20% of the menu?) and were excited to check them out. They’ve also changed up the complimentary dish from hummus and crackers to a black bean dip and tricolor nacho chips – a bit less premium but tastier I thought.

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For my appetizer, I had the phyllo-wrapped herbed goat cheese with honey and pine nuts and my wife had the stuffed scallop with braised cabbage and red beet cream. Both were great. I’ve been in love with the combination of honey and goat cheese ever since i encountered it maybe 5 years ago in Bermuda.

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I combined two tapas dishes for my dinner. I sometimes attempt to combine complementary dishes but i failed this time. English pea soup with lobster and potato hash and Korean braised pork belly with house-made kimchee. The portions were more generous than i was ready for. And even though the flavors didn’t work very well together, the sweet soup help put out a bit of the fire from the kimchee.

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My wife had the fish special on a bed of root vegetables and lobster. We can’t recall the kind of fish, but it was great as usual.

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We barely had room for dessert but we had to try the new stuff. I had the mini carrot cake with cream cheese ice cream. My wife had the dessert special which she wanted mainly for the honey gelato (which in fact is the only part that i can recall – we think the garnish was a peanut brittle but the type of cake escapes us). The cakes were rather dry – almost like someone kept them in a warm oven too long to reheat them before serving.

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We can’t wait to go back and try some of the other new dishes. I have my eye on the panko fried prosciutto wrapped mozzarella salad, the lemon risotto, and the shortbread & blueberry napoleon.

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