|3030 Ocean Dinner Menu |
Mix of California baby greens with shavings of artichoke hearts, slices of roasted red onion, sherry shallot vinaigrette, topped with thin shavings of aged dry goat cheese.
Romaine Salad with Caesar dressing, shaved Parmesan, and garlic croutons.
Anjou Pear Salad
Refreshing Anjou pear salad with arugula, Maytag blue cheese, pecans toasted with cinnamon and cayenne, and balsamic vinaigrette.
Roasted Goat Cheese
Roasted Coach farm goat cheese with baby beets, field greens, aged balsamic vinaigrette, and basil oil.
Lobster bisque laced with cognac and generous amount of lobster tail chunks and a pillow of Tarragon whipped Cream
Spicy Tuna Tartare
Diced Sashimi Gulf Ahi Tuna with Spicy Sesame Oil, Pickled Daikon, Yuzu Aioli, and Orange Soy Juice
Stone Crab Ravioli
Hand made ravioli stuffed with Florida stone crab and tiny dice of vegetables served on thin strands of warm cucumber with a mussel saffron sauce.
Mediteranean Style Fish Soup
Snapper and Monkfish served in a rich broth of Saffron, Fennel, Shallot, Basil, Garlic and Tomato. Served with a grilled Bread and Spicy Rouille
Grilled Summer Octopus
Braised, marinated, and grilled Octopus with a Hearts of palm salad, watercress, roasted Peanuts, avocado and citrus vinaigrette.
Watermelon and French Feta Salad
Perfect Plank of Bright Red Watermelon with Baby Arugula Salad, French Feta, Imported Black Olives, and Red Wine Vinaigrette
White Water Clams
White Water Clams served in a warm broth of Leeks, Tomatoes, Chilis, and Garlic.
Cool and refreshing Wahoo Sashimi with pickled Daikon radishes and citrus soy sauce.
Wild Mushroom Risotto
Perfectly cooked Italian rice topped with roasted wild Washington State mushrooms and drizzled with truffle oil.
Diced sushi grade Ahi tuna mixed with green onions, red peppers, chilis, cilantro, and marinated with a coconut and lime infusion. Served in a coconut half.
A selection of Pacific cold water oysters served with house made cocktail sauce and a bright tarragon vinaigrette.
Jumbo Gulf of Mexico Shrimp
Extra large Gulf shrimp cooked lightly in a court-bouillon and chilled. Served on shaved ice with housemade cocktail sauce.
Sebatian Inlet, White Water Clams
"Little Neck style" Clams served on shaved ice with housemade cocktail sauce.
Florida Stone Crabs (November to April)
World famous Florida stone crabs, cooked and served chilled with dill and grainy mustard aioli, and a spicy honey sauce.
Chilled Bouchot Maine Mussels
Bouchot Maine Mussels served with Housemade Basil Aioli and Lemon Sauce.
Chilled Maine Lobster
One pound and a half Maine lobster cooked lightly in a court-bouillon and chilled. Served on shaved ice halved with seaweed salad and housemade cocktail sauce and aioli.
Bouchot Maine mussels served in a light chili cilantro broth, infused with ginger and lemongrass.
Your choice of a variety of Raw Bar items for the table, elegantly displayed in two or three tier platters. A great start to any evening party.
Grilled Florida Pompano
Grilled Pompano on a Wild Arugula Salad of Costa Rican Heart of Palm, Pickled Red Onions, Avocado, and Passionfruit Vinaigrette.
Sauteed Florida Red Snapper
Sauteed Florida red snapper with a smooth puree of sweet Boniato Yam, grilled green onions and a light cumin scented orange carrot sauce.
Crispy Tempura Tuna
Centercut Yellowfin tuna, wrapped in seaweed and fried in crispy tempura, served with thin slices of pickled Japanese cucumber, sweet rice, spicy greens and sesame chili sauce.
Niman Ranch Pork Rib Chop
Organic Yukon Puree, Baby Bok Choy, Baby Champagne Beets, White Truffle Honey Sauce
Grilled Grouper with Thai Sticky Rice, Baby Bok Choy, Pineapple, and Coconut Curry Sauce.
Wild Alaskan Silver Salmon
Imported White Beans, White Trumpet and Mini Shiitake Mushrooms, Arugula, Thai Eggplant, Piquillos Aioli
Belle & Evans Chicken Breast
Belle & Evans chicken breast with goat cheese polenta, pine nuts, black currant and balsamic vinaigrette.