OHEKA Bar & Restaurant

Gluten free. Colossal prawns wrapped with prosciutto and smoked bacon served with a tri-colored salad and finished with orange balsamic glaze

Served with whole grain, dijon and brown mustard dipping sauces

Mae ploy sweet chili sauce, chipotle aioli and finished with mixed greens tossed with sweet soy dressing

Fried in a beer batter and. Served over baby greens with chipotle aioli

Served with fresh lemon and marinara sauce

Breaded and pan fried angel hair pasta cooked in alfredo sauce and served with italian tomato sauce

Gluten free. Topped with roasted red peppers, toasted pine nuts, fresh basil pesto and E.V.O.O.

Made gluten free. Mini shells tossed with a yellow cheddar cheese sauce

Served with sesame dressed greens, chipotle aioli and sweet soy drizzle

Served on mini brioche rolls with parmesan cream sauce

Made gluten free. Romaine hearts, bread stick and classic caesar dressing finished with anchovies

Gluten free. Bacon, blue cheese, scallions and tomatoes served with ranch dressing

Gluten free. Poached lobster, shrimp, scallops and mussels tossed with lemon vinaigrette and served over mixed greens

Baby spinach, crispy pancetta, prosciutto, wild mushrooms, crumbled goat cheese, red onion jam and strawberry vinaigrette served with crispy tortilla chip

Roasted corn and cream broth, potatoes and lump crab meat

Chicken vegetable herb soup with wild rice and finished with parmesan flakes

Gluten free. Served with crispy potato croquettes and seasonal vegetable medley finished with a port wine and fresh shallot demi-glace

Gluten free. Sauteed scallops, shrimp, clams, mussels and lobster with a white wine, garlic and plum tomato sauce served with herbed couscous

Gluten free. Stuffed with broccoli rabe, fontina cheese, roasted peppers and sausage served with couscous and a fig puree

Sauteed filet tips with onions and wild mushrooms finished with bordelaise sauce

Lightly tossed in marinara sauce with a touch of cream and finished with pecorino romano flakes

Sauteed veal topped with roasted red peppers, asparagus and melted mozzarella cheese finished with a prosciutto and sherry wine sauce

Served with mashed potatoes and finished with a mint demi - glace

Gluten free. Sauteed colossal prawns with chardonnay, lemon, E.V.O.O. and garlic served over jasmine rice

Littleneck clams, gulf prawns, prince edward island mussels, sea scallops and calamari lightly tossed with a white wine, garlic and plum tomato sauce served over cappellini

Gluten free. Crowned with chopped tomato and onions, drizzled with balsamic glaze and basil infused olive oil served with grilled asparagus