Edible Cape Cod
The Ocean House: Fabulous at 40
Photo by Todd Marcus
The mirin-lacquered Chilean sea bass was the star this night with its charred maitake mushroom and spring pea beurre fondue.
Photo by Todd Marcus
The Ocean House owner Janet Hart-Barbato (l) with her mother, Virginia Hart.
Photo by Todd Marcus
Start your evening with one of the 40th anniversary signature cocktails.
Photo by Todd Marcus
Bartender Mitch Langfield shakes up a refreshing concoction.
Photo by Todd Marcus
Garnishes adorn the wall waiting to make any cocktail complete.
Photo by Todd Marcus
The Ocean House founders, Virginia and Adam Hart.
Photo by Todd Marcus
“What a Feeling” (#1 hit in 1983) - one of three 40th anniversary signature cocktails.
Photo by Todd Marcus
The options change regularly for the Bento Box, a favorite special at The Ocean House.
Photo by Todd Marcus
The 14-ounce New York strip is the go-to choice for the meat lovers in your group.
Photo by Todd Marcus
The tenderness of the grilled octopus is achieved through a sous-vide cooking method.
Photo by Todd Marcus
The gem salad is a light and refreshing way to start a meal.
Photo by Todd Marcus
Photo by Todd Marcus
Shaved Perigord black truffles are available to enhance to any dish. Here, it’s the Risotto Verde.
Photo by Todd Marcus
Sous chef Nick Branchut (l) and Executive Chef Tom Woods (r) make a formidable team.
Photo by Todd Marcus
Hiram Hernandez is the head chef of The Ocean House’s Beach Bar in the summer season.
Photo by Todd Marcus
An espresso flight is a sweet way to wrap up your dining experience at The Ocean House.
