Celebrating garden goodness and the start of the farmer’s market season, Oasis Cafe’s Chef de Cuisine Efren Nicholas has created four three-course specials that change weekly, each for just $25. His light summer offerings reflect the best of what’s available from local farms, ranches and fisheries. On Monday evenings, the price drops to $20 for his “Somebody’s got a case of the Mondays!” tribute.
“Mondays are bad enough,” said Will Keesen, general manager. “When they fall in June with perfect weather while we’re cooped up in our offices, everybody is bound to have a ‘Case of the Mondays.” We have the perfect cure….garden fresh goodness and an amazing $20 deal on Mondays for three courses under the stars on our newly opened courtyard patio.”
The weekly three-course $25 ($20 Mondays)menu features:
May 27 – June 2
Soup or salad, pan roasted chicken breast served on mashed potato puree, Sevillo tomatoes and Marsala mushroom sauce, and peach cobbler ala mode for dessert.
June 3 – June 9
Soup or salad, pan seared sea bass with heirloom tomatoes, carrot anisette sauce, topped with micro greens and ending with a golden raisin bread pudding with caramel sauce and vanilla ice cream.
June 10 – June 16
Soup or salad, Pan Roasted Halibut served with basmati rice with carrots, celery and onion, in a miso broth, garnished with tomato and arugula, ending with vanilla chocolate cheesecake.
June 17 -June 23
Soup or salad, pan seared swordfish with roasted bell pepper soft polenta, topped with red beets and Swiss chard, and fresh mixed berries tart for dessert
151 S 500 E Salt Lake City, UT 84102
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.