Brian Rocco. Executive Chef at Niko's Eatery & Bar is passionate about creating exceptional dining memories. He attended the Chef Apprenticeship Program at Fanshawe College in London, and apprenticed with two London Certified Chef de Cuisines. For the last 11 years he has worked in busy London kitchens, including the Lamplighter and Michael’s on the Thames. His culinary philosophy is that through simplicity, a chef allows the natural flavours of food speak for themselves. By using fresh local ingredients, the combinations of flavours compliment each other.

Oxfordlicious 2010 Prix fixe menu

Appetizers

Hydroponic Bibb Lettuce
With maple toasted pecans, cherry tomatoes,
crumbled feta, Blueberry Balsamic Vinaigrette

or

Prosciutto wrapped Asparagus
In a bed of marinara sauce with Balsamic reduction
and grated Parmesan cheese

or

Chevre stuffed Roma tomatoes
Topped with Panko persillade, caramelized
Vidalia onions and Nacho chili drizzle

Entrees

Mango glazed Lake Trout
Baby spinach and wild mushroom risooto
Seasonal vegetables

or

Thyme and Tarragon roasted Pork Tenderloin
Served medium with an apple cider and port reduction
Garlic mashed potatoes and seasonal vegetables

or

Chevre and Roasted Red Pepper stuffed Chicken Supreme
Drizzled with a passion fruit sauce
Jalapeno wild rice and seasonal vegetables 

or

AAA 10oz Ribeye Steak
Blueberry and gorgonzola compound butter
Oven baked potato and seasonal vegetables

Dessert

Cheesecake of the Day
A specialty item from Niko's

or

Pavlova
Baked Meringue dessert topped with blueberry ice wine
marinated mixed berries and whipped cream

Prix Fixe $39.95 per person

List of Local Suppliers

Norwich Packers - AAA Ribeye
Birtch Farms and Winery
Lettuce Alive - Hydroponic Arugula
Goossens Trout Farm - Rainbow Trout
Poultry Specialists - Chicken Tenderloins
Fieldgate Organics
Fresh Start Foods - 100 mile diet (all produce in this diet is within 100 miles)