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Dinner Menu

This document appears to be a menu from a restaurant called Grand Ocean Tower. It lists appetizers, salads, entrees and sides priced between $12-$45. The menu includes seafood options like oysters, clams, lobster and halibut as well as meat options like steak, lamb and duck. It also lists wine and dessert suggestions. The executive chef is named Eric Brennan.

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81 views2 pages

Dinner Menu

This document appears to be a menu from a restaurant called Grand Ocean Tower. It lists appetizers, salads, entrees and sides priced between $12-$45. The menu includes seafood options like oysters, clams, lobster and halibut as well as meat options like steak, lamb and duck. It also lists wine and dessert suggestions. The executive chef is named Eric Brennan.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

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Grand Ocean Tower


Wild Texas Shrimp, Island Creek Oysters, Wellfleet Littlenecks
Green Lip Mussels, Jonah Crab Salad
Full 80 / Half 40 *

Iced Wild Texas White Shrimp, Smoked Red Pepper Cocktail Sauce 18

Soy-Lime Dressed Tuna Tartare, Nori Seared Tuna Sashimi


Wasabi-Miso Paste, Ginger Pickled Beet 19*

Oysters and Clams


Island Creek, Duxbury, MA 16* Pat’s Littleneck Clams, Wellfleet, MA 14*
East Coast Oysters…Market* West Coast Oysters...Market*

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Chilled Asparagus Soup with Black Summer Truffle
Crab Salad, Wood Roasted Tomato 12

Baby Lettuce Salad


Bayley Hazen Bleu, French Breakfast Radish
Toasted Cashews, Xeres Vinaigrette 12

Brick Oven ‘White’ Pizza


Fontina Val d’Aosta and Spring Wild Mushrooms 16

Seared Prime Sirloin Steak Tartare “Au Poivre”


Wild Arugula, Crispy Shallots, Toasted Potato Bread 18*

Seared Sea Scallops, Oaktree Shiitake Duxelle


Green Papaya-Peking Duck Salad, Peanuts, Blackberry Hoisin 18*

Excelsior Eggless Caesar Salad with Moullard Duck Prosciutto


Smoked Tomato, Anchovy-Green Peppercorn Dressing 13

Vanilla Skewered Hudson Valley Foie Gras


Peppered Brioche, Strawberry-Rhubarb Compote, 10 Year Old Balsamico, Pistachio 24
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Wood Oven Roasted Maine Lobster Tail
Lobster Succotash, Warm Maine Potato Salad with Boar Bacon 30

May We Suggest...
Chardonnay, Alma Rosa, Santa Barbara 2005 $45

Ontario Raised Buffalo Hangar Steak


Asparagus, “Vichyssoise” Gratin, Wild Mushroom and Boar Bacon Salad 32*

Pignoli Crusted Alaskan Halibut, Soft Yucca “Pillows”


Rapini, Green Garlic, Wood Roasted Pepper Vinaigrette 35

Char-grilled Carved Lamb Loin


Ratatouille and Chèvre Lasagnita, Braised Escarole, Syrah Sauce 39*

Skillet Seared Tuna and Tempura Fried Oyster “Carpetbagger”


Wasabi Crème Fraîche, Bacon, Swiss Chard, Aged Soy-Vinaigrette 35*

Carolina Raised Duck Breast, Peking Lacquer


Duck Confit Cannelloni, Cinnamon Bark-Thai Basil Bouillon 32*

Handmade Leek and Morel Ravioli with Carved Veal Tenderloin


Green Peppercorn-Marsala and Grain Mustard Sauces 35

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The following items are all-natural and served with Mushroom Gratin & Watercress-Shallot Butter
10-ounce Brandt Farm Beef Filet Mignon 45*
12-ounce Wolfe Neck Prime Sirloin Steak 44*

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Black Truffle Whipped Potatoes 8
Sweet Potato Steak Fries, Ginger-Garlic-Thai Chili 8
Asparagus Spears with Toasted Almonds 8
Hand Cut French Fries, Rosemary Aioli 8

Eric Brennan, Executive Chef

*This Item is served raw or undercooked. Consumption of this item may be a risk to your health

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