The Ocean Club Restaurant & Bar Menu

House focaccia, baked daily! Crusted with za'atar and parmesan.

House made hummus and marinated olives.

Escarole, thinly shaved cauliflower and celery hearts are tossed in our house made caesar dressing and topped with toasted and seasoned panko and shaved parmesan. Optional addition of white anchovies.

Mixed greens and thinly shaved radish tossed in our aged sherry vinaigrette.

A salad of red chicories is tossed with grapefruit segments in a white miso-soy vinaigrette and topped with crispy shallots.

House made chips brushed with pomegranate molasses and dusted with mediterranean spices.

House made hummus served with spicy whipped feta, crispy chickpeas, and house made za'atar pita chips.

Jumbo lump crab meat is mixed with sundried tomato ranch, breaded, and pan fried in clarified butter to order. Served with house chow chow pickles.

Rigatoni with house made pomodoro.

Brown anchovies are melted into olive oil with capers, chili flake, parsley, lemon and white wine, tossed with pasta and topped with seasoned breadcrumbs.

House aged Prime Brandt Sirloin is cooked to temperature and served with fries and our bearnaise sauce.

A thick slice of cauliflower is seared and set atop a warm chickpea puree, dressed with a goat cheese cream and harissa vinaigrette, and garnished with crispy chickpeas.

Basmati rice and vermicelli sauteed with carrots, peas, ginger, soy. Optional addition of prime rib and/or jumbo lump crab.

Served with bearnaise aioli.

Spinach and pea leaves sauteed in olive oil with onion. Served with lemon.

Assorted seasonal house pickles!