Ophelia's On The Bay

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~ Ophelia’s Signature Key Lime Pie ~ Florida Key Lime Infused with Coconut and Rum Baked on a Graham Crust and Served over Mango Coulis with Buttercream and Lime Zest….11 ~ Crème Brulee ~ Our Pastry Chef’s Daily Flavor of Infused French Custard, Finished with Torched Brown Sugar and Fresh Berries….9 ~ Fraisier ~ A Tower of Fresh Strawberries, Pistachio-Extra Virgin Olive Oil Cake, Vanilla Mousse, Rhubarb Confiture, and Toasted Streusel Served with Kiwi Sauce and Chocolate Batons….10 ~ Black Forest ~ An Ensemble of Black Cherry Coulis, Bavarian Cream, Chocolate Short Crust, Brownie, Pistachio Bark, Marzipan, with Amarena and Bordeaux Cherries….11 ~ Warm Plum Galette ~ Tender Buttery Crust Baked with Almond Financier Cake and Fresh Plums, Served with Apricot-Moscato Semifreddo, Violet Infused Blackberry Coulis, and Madagascar Anglaise Sauce….10 ~ Ice Cream, Gelato, and Sorbet ~ ~ Vanilla Ice Cream ~ Chocolate Ice Cream ~ Strawberry Ice Cream ~ ~ Coconut Gelato ~ Caramel Sea Salt Gelato ~ ~ Mango Sorbet ~ Açai Sorbet Executive Pastry Chef Josh Draken

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APPETIZER § ~ Drunken Maine Lobster Bisque with Sherry, Brandy, Sage Crème Fraiche, and Chives….13 ~ U-10 New England Diver Scallops ~ Brown Butter Sear, Sage Scented Butternut Squash Risotto, Bordeaux Cherry Reduction, Crispy Pancetta….16 ~ ½ Dozen Baked Oysters “Thermidor” ~ Maine Lobster, Blue Crab, Sea Scallop, Shrimp, Dijon-Sherry Reduction, Parmesan Reggiano Crumb Crust….16 ~ Tataki of Yellowfin Tuna Loin ~ Sushi Rice, Kim Chee Cucumber, Jalapeno, Cilantro, Yuzu Ponzu, Nori Dust, Yum Yum Shrimp….17 § ~ Prince Edward Island Black Mussels ~ Merguez Sausage, Fresh Fennel, Garlic, Shallots, Dry Sherry, Saffron-Anisette Broth, Basil Compound Butter….15 § ~ Crispy Spring Rolls ~ Wild Harvested Gulf Shrimp, Asian Vegetables, Tropical Fruit Jam, Sweet and Hot Dipping Sauce, Spicy Mayo….14 ~ Jumbo Lump Blue Crab Cakes ~ Fried Green Tomatoes, Tomato Relish, White Truffle-Grape Tomato Coulis, Roasted Pepper-Saffron Remoulade….18 § ~ Eggplant Crepes ~ Mascarpone, Ricotta, Fontina, Spinach, Stewed San Marzano Tomato Basil Sauce….14 ~ Escargots Ophelia ~ Elf Mushrooms, Copious Amounts of Garlic, Black Truffle Champagne Nage, Fines Herbes Butter, Grilled Batard….16 ~ Chateaubriand Steak Tartare ~ Diced Filet Mignon, Caper, Onion, Black Truffle Olive Oil, Parmesan Reggiano, Dijon Emulsion, Grilled Toasts….20 SALAD § ~ Artisanal Baby Greens ~ Candied Walnuts, Tomatoes, Cucumber, Double Cream Brie, Orange and Apricot Mustard Vinaigrette….14 § ~ Heart of Romaine Caesar ~ Parmesan Reggiano, Buttermilk-Boquerones and Garlic Dressing, Gremolata Crouton Crumb….13 ~ “Mamma’s” Hand Tied Italian Cream Burrata Mozzarella ~ Salted Tomatoes, Sweet Basil, Proscuitto, Assorted Olives, Olive Oil, Balsamic Syrup….16 ~ Vermont Creamery Chevre and Beets ~ Yuzu Honey, Pistachio Oil, Balsamic Syrup, Golden Raisins, Fresh Sweet Basil….15

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ENTRÉE ~ 1-1/2 Pound “Lazy” Maine Lobster ~ Shell Removed, Butter Poached, Wild Red Shrimp, Fresh Calamari, Saffron Bouillabaisse Broth, Potato Gnocchi….42 ~ Black Grouper ~ Spice Bronzed in Citrus-Egg Batter, Jumbo Lump Blue Crab, Champagne Pan Sauce, Potato Gratin Dauphinoise….35 ~ Mangrove Snapper ~ Sautéed A La Meuniere, King Trumpet Mushrooms, Fresh Lemon, Chardonnay-Caper Beurre Fondue, Jasmine Rice…31 § ~ Mahi Mahi ~ Coconut and Macadamia Crumb Crust, Tropical Fruit Jam, Fried Sweet Plantains, Sriracha Potatoes….31 § ~ Faroe Island Salmon ~ Crispy Skin, Gremolata, Warm Tarragon Tomato Salad, Dijon Sherry Reduction, Dill, Roasted Shallot Potatoes….29 ~ Tataki of Yellowfin Tuna ~ Togorashi, Mirin Mustard Reduction, Soy Glaze, Spicy Mayo, Wakame, Tobikko, Red Shrimp Fried Rice….36 § ~ Wild Harvested Argentine Red Shrimp ~ Fresh Garlic, Grilled Artichoke, Tomato Concassé, Spring Onion, Danish Feta, Chardonnay-Basil Butter, Linguini….30 ~ U-10 New England Diver Scallops ~ Baked Spicy Lobster, Truffle Kabayaki Sauce, Tobikko Mayo, Sweet Bacon Jam, Green Tea Noodle Lo Mein….35 ~ Classic Steak Frites ~ 8oz. Filet Mignon of Angus Beef, Rosemary Infused Maitre d’Hotel Butter, Brandied Gorgonzola Sweet Onion Jam, Crispy White Truffle and Reggiano Pomme Frites, Sweet Balsamic Ketchup….40 ~ 36oz Long Bone Tomahawk Ribeye For Two ~ Rosemary, Garlic, Truffle Au Jus, Classic Béarnaise and Horseradish Sauces, Lyonnaise Gold Potatoes….45 per person ~ 14oz. Bone In Rib Chop of Domestic Veal ~ En Sous Vide, Veal Demi Enriched Bordeaux Cherry-Ginger Reduction, Pancetta Cracklins, Smoked Olive Oil and 5-Spice Whipped Sweet Potatoes….40 ~ Sous Vide “Standing Rib Roast” of Lamb ~ Walnut and Herb Chevre, Herb Demi, Port Syrup, Merguez Sausage, Potato Gratin Dauphinoise….40 § ~Tenderloin Medallions of Pork ~ Caribbean Spiced Bbq Glaze, Crunchy Plantain, Sweet Tropical Fruit Jam, Avocado Guasacaca, Sriracha Potatoes….32 §(Breast Only) ~ Jurgielewicz & Son Pennsylvania Duckling ~ Seared Breast, Crispy Leg Confit, Grilled Sausage, Fall Seasoned Black Plum Compote, Smoked Olive Oil and 5-Spice Whipped Sweet Potatoes….39 Consuming raw or under cooked meats, poultry seafood, shellfish, or eggs may increase your risk of food borne illness.

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