Executive Chef Thomas Opt’ Holt has unveiled his Summer menus at 50 Ocean in Delray Beach.
Begin with the two-course brunch menu ($19) per person that includes starters such as Ceviche, or pick from the desserts. The brunch classics include traditional Eggs Benedict, which includes local eggs, Canadian bacon, tomato, and a toasted English muffin topped with hollandaise. Lighter fares include Chopped Salad that mixes Tuscan kale, napa, radicchio, a nine-minute egg, avocado, marinated olives, candied hazelnut vinaigrette, and grana padano. Choose local shrimp or a Bell & Evans chicken breast for the salad.
Visit for brunch on Saturday and Sunday from 10 a.m. to 3 p.m.
The two-course lunch for $19 per person (Monday through Friday from 11 a.m. to 3 p.m.) features seafood numbers, including a choice of a starter or dessert. Prep your palate with the Tempura Cauliflower, sided with house made kimchee, or cool off after meals with the refreshing Daily Gelato or Sorbet. Entrees include the local shrimp or grouper tacos, made blackened, grilled, or fried, and accompanied by “to the minute” slaw, avocado relish, and Thai chili aioli. The Samuel Adams beer-battered Fish ’n Chips are accompanied by with house tartar.
Three-course dinners for $39 per person include Lobster Bisque plus crostini for enhanced flavor; fire-grilled Swordfish, dusted with farro tabbouleh, with romesco and preserved eggplant; and Filet Mignon sided with broccolini, sauce choron, and whipped russets. Desserts include a Key Lime Tart – a custard-filled shortbread tartlet, crowned with singed meringue.
Daily dinners, Monday through Sunday, are 5 p.m. to 9:30 p.m., Sunday through Thursday, and 5 p.m. to 10:30 p.m., Friday through Saturday.
Photo: Tempura Cauliflower (Gyorgy Papp Photography)