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PETE & NIKOS ARE NOT HAMMING AROUND! Instead, Pete’s going all out on a lamb to serve the pride of his homeland - a true traditional PASCHA
(Greek Easter).

a person smiling for the cameralogo

From making his home made TSOUREKI (that sweet, golden crusted, braided Greek Easter bread) to the symbolic red colored eggs to AVGOLOMENO ( traditional egg and lemon soup) to the MAIN event ... the lamb! (and boy, is this a main event! ) ARNI STI SOUVLA.

This is the biggest, most important Celebration of the year for any one who is Greek, or  who just wants to savor the most tender and flavorful, slow roasted Greek lamb feast this side of the universe!

psst...OCEANOS does not disappoint! 

a plate of food on a table

Pete’s secret is in marinating in fresh garlic, rosemary, thyme and high-grade olive oil overnight, before slow roasting for over 16 hours, until the meat falls off the bone.

And the biggest treat is that, along with the regular OCEANOS menu, the entire day Sunday will be dedicated to serving your favorite lamb cuts, your way - from signature double loin chops,  to sirloin to shoulder chops ... it‘s truly lambtastic!


This only happens once a year. And it’s happening this Sunday! for lunch and dinner! 

It’s GREEK Easter, OCEANOS Style! (lambazing!)