Food Pr0n: Oceanique

A nice l’amuse to whet the palate is Icelandic Arctic char ceviche wrapped in leek with a cilantro oil essence. Served with cucumber, fresh seaweed and crispy potato.

A blood orange old fashioned – not your basic old fashioned whiskey cocktail.

A wild Maine lobster consomme. While most may think of creamy bases in French cuisine, Oceanique deviates from the norm with ravioli of chanterelles, chunks of lobster, cilantro, and chopped carrots in a clear broth.

L’amuse of crispy ravioli – This butternut ravioli prosciutto with parmesan, and crispy sage, served in a brown butter reduction may be a light portion, but is full of flavor.

A chartreuse sazerac mixed with whiskey, Peychaud Bitters, and simple syrup with a lemon twist balances out the salad perfectly.

A beet salad in a mild vinaigrette that comes to life with a dollop of goat cheese

Light and refreshing, a berry pineapple sorbet topped with blackberry and a dash of fresh mint is a light l’amuse for resetting the palate in preparation for the main entrée.

Evanstonian Cocktail: Made with Few white whiskey from an Evanston-based distillery, orange bitters, sweet vermouth, and a splash of Creole Shrubb rum, this cocktail is silky on the tongue and without a bite at the back of the throat.

The Atlantic char served over mushrooms and puréed split green peas in a savory reduction.

The whiskey chocolate martini mixed with Journeyman wheat whiskey, Godiva white liqueur, half and half and a splash of Kahlua.

The pot de creme is served with blackberries, raspberries, passionfruit, and shavings of Godiva chocolate.