Celebrating the bounty of the harvest, Oasis Cafe’s Executive Chef Billy Sotelo will offer a three-course nightly dinner menu for just $25 through October 31. Changing weekly to take opportunity of the freshest harvest, the nightly dinner special includes his top picks from local farms — butternut squash, pumpkin, acorn squash, Swiss chard and fall sweet corn.”What better way to enjoy the fall harvest than to gather for one last dinner under the stars on our gorgeous patio,” said Will Keesen, general manager. “We are taking full advantage of the bounty of the farms.”
October 1st-7th
Pan Seared Escolar served over Butternut Squash Risotto
Pumpkin Cheesecake
October 8th-14th
Pan-Roasted Scallops with Roasted Acorn Squash and Green Bean Salad
Tres Leches Chocolate Cake
October 15th-21st
Herb Roasted Chicken Breast over Soft Polenta with Swiss Chard and Pineapple Salsa
Bread Pudding
October 22nd-31st
Blackened Salmon over Sweet Corn Risotto
Pumpkin Spice Pie
The refreshing retreat for the senses is a place where people from all walks of life get fed; whether they are hungry for relaxation, hungry for knowledge, hungry for companionship or hungry for rejuvenating, creative cuisine.
Oasis Cafe
151 South 5th East Salt Lake City, UT 84102
(801) 322-0404
Website: www.oasiscafeslc.com
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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