Restaurant O Italian & French Cuisine Menu

Lobster tail with classic cognac thermidor sauce

Gluten-free.

Gluten-free.

Crispy breaded chicken breast topped with a Neapolitan tomato sauce topped with mozzarella cheese.

Maine Lobster gratin with a classic French Thermidor sauce a creamy cognac, gruyere cheese, white wine sauce.

Saute chicken with loacal wild mushrooms and Marsala Sauce

Local cod miso style

Gluten-free.

Gluten-free.

8oz Fillet Mignon with local Dungeness crab, asparagus, Bearnaise sauce and a red wine sauce

Seared Halibut with herb crust and a grain mustard sauce\n\nGluten-free.

Plancha seared local salmon with citrus white wine sauce and wilted spinach.\n\nGluten-free.

Filet mignon wrapped in a wild mushroom mouse, parma ham and a flakey puff pastry

Rose, lychee puree, lemon, with splash of kombucha.

Orgeat, orange juice, earl grey tea, lime, grenadine.

Lavender and limonata.

Lemon, lime and bitters.

Mint, watermelon, lime, topped with soda.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

With cucumber, scallions and hoisin sauce.

Wild Boar salami, bresola, parma ham, chorizo, pickled vegetables.

Crispy pork spring roll with sweet chili and lime dip.

Bourbon BBQ burger with French fries.

With truffle mayonaise.

Vegetarian. Mixed vegetables tempura, Asian mayonaise.

With sunflower and pea shoots salad, ponzu dressing.

Beer-battered local fish and fries.

Vegetarian. Hummus of chickpeas and beetroot, olives, focaccia bread.

A classical french cognac sauce

Vegetarian. With house-made chutney and bread.

Seared salmon pavé on a bed of spinach with a sorrel white wine sauce\n The dish that started the era of French nouvelle cuisine by Troisgros brothers\n

Vegetarian. Gluten-free. With black olive dust, tomato and pesto.

Gluten-free. With lemon aioli.

Gluten-free. 1 lb. A classic French creamy white wine garlic.

Iceberg salad wedge with crispy pancetta, gorgonzola crumbs, heirloom cherry tomatoes, pickled red onion. Blue cheese dressing.

Sauteed octopus Calabrese, pickled red onion, potato, cherry tomato with red pepper coulis

Our Daily choice of Foie Gras terrine served with homemade brioche

Crostini, shallots, chives, egg yolk, sea salt, capers, gherkins, and peppercorns

with pear & caramelized pecan nuts balsamic salad

Trinidadian chili and tamarind sauce.

A light chocolate mousse bar infused with olive oil and served with fresh raspberries

3 of each hand rolled Truffles:\nBaileys Dark Chocolate Truffles\nMarkers Mark Dark Chocolate Truffles\nCardamon Dark Chocolate Truffles\nPeanut Butter & Sea Salt Dark Chocolate Truffles\nLemoncello white Chocolate Truffle\nBasil & White Chocolate Truffles

Chefs French cheesecake recipe made with fresh strawberries

A creamy Italian parmesan cheese risotto made from Arborio risotto rice white wine, onion and garlic.

All our pasta our made in house fresh each day.\nA rich creamy gorgonzola, pancetta, wild mushrooms, white wine, onion & garlic sauce.

1/2 maine lobster, prawns, mussels, clams, calimari in a Algherese tomato sauce

All our pasta our made in house fresh each day.\nOur Spicy Sicilian tomato sauce with capers, olives, artichokes, garlic, onion, chili, heirloom cherry tomato sauce.

All our pasta our made in house fresh each day.\nA rich onion, garlic, tomato sauce with fresh basil

MasterChef O'Neills creation of the day changing ingredients seasonally.

All our pasta our made in house fresh each day.\nAlfredo sauce is a creamy 3 Italian cheese, garlic & onion sauce with a hint of white wine

Maine lobster tail broiled with garlic butter on a bed of asparagus & A creamy Italian parmesan cheese risotto made from Arborio risotto rice, white wine, onion and garlic, with a basil and tomato sauce.\n\nGluten-free.

All our pasta our made in house fresh each day.\nPasta from Rome, sauce as romans do with egg, pecorino cheese and pancetta. Flambee with Grappa\n\n

Garlic with Mozzarella cheese on baguette.

linguini pasta pasta cooked the true Sardinian style with 1lb clams, cherry tomato, garlic, onion, white wine, olives, capers, chilli

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

Priced by the bottle.

200 ml. bottle.

Prosecco, cassis and raspberries.

Clear Creak cassis, white wine.

Campari, red vermouth and soda.