[vc_row][vc_column][vc_column_text]OCEANIC RESTAURANT MENU: The long anticipated grand opening of Oceanic, the new Pompano Beach restaurant is finally here. The restaurant is scheduled to open this Friday (August 30th) at 2:30pm.
Oceanic has already conducted a soft opening with invite-only service, and the Pompano! Magazine staff dined on the patio yesterday. We’ve posted pictures of the menu offerings, which focused on seafood and fresh, colorful ingredients with bold flavors. The menu posted below may not be the final menu to be offered but will give you an idea of Executive Chef Brian Cantrell’s style. To read the menu and see pictures of what what we tried, click on the photo gallery below.
Before attending the lunch yesterday, we also had the opportunity to take a tour with the restaurant’s founders a few weeks ago. You can find out what we learned about them and their vision by clicking on this story: BEHIND-THE-SCENES TOUR OF POMPANO BEACH’S OCEANIC RESTAURANT
We also were in touch with Oceanic’s team and they gave us the following update including lots of details you’ll want to know if you are planning on heading there. This summary of the Oceanic restaurant is in their words, with some light editing from us:
With stunning views of the Atlantic Ocean, the 20,000-square-foot, 9,750 square-feet under air, beach-chic restaurant is located at 250 North Pompano Beach Boulevard in Pompano Beach. Serving lunch, dinner and weekend brunches, Oceanic is open seven days a week: Monday through Thursday 11:30 a.m. to 10 p.m.; Friday 11:30 a.m. to 11 p.m.; Saturday 10 a.m. to 11 p.m. and Sunday 10 a.m. to 10 p.m.
Oceanic is owned and operated by LM Restaurants, Inc. The family-owned [restaurant has] ties to South Florida’s restaurant scene dating back more than 40 years to the former Seafood Shanty in Deerfield Beach. The company was founded by husband and wife, Lou and Joy Moshakos. Their daughter Amber serves as president. The family has turned their dream of creating a landmark South Florida/Pompano Beach restaurant for locals and visitors alike into a reality.
“My family is overjoyed to come full circle and return home to where our love of cooking and running a restaurant all began,” said Lou Moshakos, “We are proud of this magnificent restaurant and look forward to serving the community. We invite everyone to visit, meet our fabulous and friendly staff, enjoy a meal, relax with a cocktail by the bar or host a special event. Everyone is welcome.”
Oceanic restaurant menu
Executive Chef Brian Cantrell designed a menu emphasizing locally sourced seafood, delivered daily. Signature dishes include a fresh catch of the day, prepared grilled or blackened, and wild-caught seasonal whole fish simply grilled with house-made lathorigani and served with ancient grain rice and seasonal vegetables.
The menu includes seared diver scallops, walnut rosemary crusted salmon, grilled cauliflower steak, sea salt brined roasted chicken and more. Favorites for land-lovers include juicy certified angus beef cuts of filet mignon, New York strip and cowgirl ribeye steaks and baby back ribs. An array of starter items includes conch chowder, tuna tataki and grilled artichokes. The salad selection features heirloom tomato and burrata, fresh watermelon with grilled shrimp, a spin on the traditional iceberg wedge and Caesar salads. Handheld sandwiches include a sea salt brined chicken salad wrap, lobster roll sliders, house smoked salmon BLT, burgers (beef or vegetarian) and a fresh catch fish sandwich.
Brunch is served on weekends from 10 a.m. to 3 p.m., offering favorites like Nutella stuffed Bananas Foster French toast; Surf and Turf Eggs Benedict with crab, chicken and waffles; Steak and Eggs, New Orleans BBQ Shrimp and Grits, Avocado Toast and custom omelets.
Specialty desserts will be made in-house include the Chocolate Trilogy, a decadent combination of bittersweet ganache, chocolate hazelnut mousse, milk chocolate cake, pistachio gelato and Valrhona chocolate nougatine; Key Lime Crème Brulee with toasted coconut meringue, fresh berries and a graham cracker crumble; Fat Elvis Pie, a chocolate banana mousse with nutter butter crust and candied bacon; Upside Down Pineapple Bread Pudding or a warm, seasonal Fruit Tostada with vanilla bean gelato.
Pompano Beach Oceanic Restaurant Bar
Oceanic’s unique wine system offers a selection of 24 white and red wines. The eco-friendly dispensing system protects each wine’s integrity and allows for consistent quality and temperature control in a sustainable manner without oxidation or waste, enabling guests to explore vintage wines traditionally served only by the bottle.
In addition to being convenient and compact, the system eliminates waste from empty wine bottles, closures, foils and labels, with each 26-bottle keg eliminating 3,000 bottles over its lifetime. By eliminating loss from oxidized wine in corked bottles, the keg system also saves approximately 10-15 percent of inventory.
More than a dozen craft beers are on tap plus chilled margaritas, mojitos and red and white sangrias. In addition, Oceanic’s mixologists created a dozen surf-side cocktails, all made with fresh ingredients.
A focal point of the restaurant’s design is the custom-built, 5,000 square-foot, outdoor bar with shaded panoramic ocean views and tropical breezes.
Oceanic’s unique architectural design captures the enchantment of the sea and pays homage to its right on the beachside location by offering expansive views of the Atlantic Ocean from almost every vantage point, whether a guest is seated on one of the patio decks or inside under air. The layout and design of the restaurant were created to offer diners a variety of indoor and outdoor seating options and maximize the panoramic ocean views.
The expansive first floor features airy 25-foot ceilings and curved walls depicting the hull and bow of an ocean liner. The thoughtful layout and décor of the spacious second floor offers a spectacular private event space designed for flexible formal and lounge seating configurations. With a partial rooftop for shade and a dedicated and convenient kitchen and bar, the second floor is ideal for intimate groups as well as larger parties.
We will have more coverage later in the week including pictures from the VIP part on Friday night and a look at the opening Oceanic restaurant menu. – Jeff Levine
This story was prepared by our Pompano Beach news desk with additional information from various public sources and other websites.
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