Oshun provides a beautiful setting and very creative food. We were bowled over by the murals on the wall and the elegant yet comfortable setting. They do not have a separate gluten-free menu
but our server was well-versed in what was and was not gluten-free. She was also willing to make any inquiries we had of the chef.
We enjoyed the basket of homemade potato chips that began our meal and could have filled up on those dangerously quick (they do not have separate fryers here, so skip anything fried if cross-contamination is an issue for you). There was a large specials menu
with ever changing oysters. The husband had an assortment and pronounced them fresh and wonderful. They come with dipping sauces. I started with the crab Louie salad, which is served rather oddly so that the sauce was all at the bottom of the dish. It required some mixing to achieve a complex bite. Once I managed that, I thought it was fresh and tasty and particularly appreciated the pomegranate gelee.
For the main course I ordered the rainbow trout which is accompanied by grilled pear and manchego. The husband ordered the salmon kabobs which came with a honey mustard glaze and sauerkraut. I found I could not eat the trout since it had
truffle oil on it (something I just don’t care for – and which was not mentioned on the menu), so we switched. I enjoyed the salmon immensely and the sweetness of the glaze contrasted well with the saurkraut.
We also ordered some sides: black eyed peas (with coconut milk succotash, water chestnuts and apple Brussels sprout slaw) and broccoli (grilled with mushrooms, grits and avocado). Both provided unique and interesting flavors. They are things you might not think to put together, but which we found refreshing.
There were no gluten free desserts worth pondering (as always: someday I will go to a restaurant that understands this and makes the effort).
We would go back here again because the seafood quality was superb and the flavor combinations are so complex that we know we are sure to be surprised.