One of the advantages of being a food blogger is that I am kept informed of new restaurants or old restaurants with new menus! I received this very interesting press release regarding the wonderful Delray Beach restaurant 50 Ocean that I wanted to share with you.
New menus reflect culinary trends and time-tested traditions
50 Ocean, located above Boston’s on the Beach in Delray Beach, Fla., has revamped its menus for lunch, dinner, and Sunday Brunch. Along with sweeping, panoramic views of surf and sand, the restaurant now offers a bevy of new dishes that take the menus to the next level.
“We’ve kept our most popular items, but added an extra element of excitement,” says Executive Chef Thomas Op’t Holt. “As always, the emphasis is on sustainable ingredients as well as locally sourced produce, meat, and seafood.”
At dinner, Florida’s bounty is reflected in the Swank Crudité starter, featuring vegetables grown at the organic Swank Farm in Loxahatchee, Fla., along with golden beet hummus and baba ganoush. Classics like the Crisp Whole Belly Clams remain, but are augmented by new flavors such as the Pan-Seared Scallops, with ginger glazed pork belly, wild mushrooms, and a roasted butternut puree. Vegan additions include Tempura Cauliflower garnished with housemade kimchee.
Dinner entrees have been completely refreshed and supplemented by a braised half-day lamb shank. Want to experiment with breakfast for dinner? Try the BFD: crispy Bell & Evans chicken thighs atop Belgian waffles, drizzled with local honey. Cajun influences shine in the Shrimp Etouffée, garnished with gator andouille sausage and Carolina gold rice, and pastas have been enhanced with the addition of housemade jumbo ravioli stuffed with duck confit.
Sunday Brunch has long been a local favorite at 50 Ocean, featuring innovations like the Grey Goose Bloody Mary Bar, a DIY cocktail experience with over 30 ingredients to choose from. For openers, try pairing your Bloody Mary with chips and a quartet of dips. Holt has added a deli dimension to the menu with shared plates such as smoked local fish and Norma Jean’s Blue Ribbon Chicken Liver Mousse, and transplanted New Yorkers will be delighted with the Lox Platter.
Diners looking for the intersection of traditional and innovative brunch fare will discover dishes such as Lobster Avocado Toast and Blueberry Quinoa Pancakes, and also Bananas Foster French Toast stuffed with banana custard and served with candied pecans. For hearty eaters, there’s the Chef’s Breakfast Burger with applewood bacon or the Hanger Steak ’N Egger with potato hash and mushroom gravy.
“At 50 Ocean, we’re fortunate to be able to look out our window at the beach and realize why we’re in Florida,” says General Manager Mark DeAtley. “We hope we’ve met the challenge of making the food just as exciting as the view.”
About 50 Ocean
Located above Boston’s on the Beach, the casually elegant 50 Ocean offers spectacular, panoramic ocean views through a wall of floor-to-ceiling windows, and exquisite cuisine with exciting, local influences, beautifully presented by a knowledgeable and seasoned staff. 50 Ocean also includes the chic Hemingway Lounge, a private dining/wine room perfect for special events, business lunches, and celebrations. An outside patio with understated style is the hot spot for a weekend brunch, featuring bottomless mimosas and Bloody Marys, and a build-your-own Grey Goose Bloody Mary Bar.