1500 Ocean

Name: 1500 Ocean
Address: 1500 Orange Ave., 92118, CA, 92118
Telephone: 619-522-8818

1500 Orange Ave., Coronado, CA 92118, US

• Monday: 5:30PM-10:00PM •Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:00PM •Saturday: 5:30PM-10:00PM •Sunday: 5:30PM-10:00PM •

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Deals & Coupons

Details

Cuisine: Californian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

DINNER MENU

TASTING

bubalus bubalis buffalo milk mozzarella

rainbow chard, meyer lemon and prosciutto cotto | four vines “naked”, chardonnay 2005

pan seared mano de leon scallops

radish and heart of palm, truffle vinaigrette | vina nora, albarino 2004

natural certified angus beef rib eye calotte

broccolini and golden potato mousseline, bearnaise | curtis, “crossroad’s block” syrah 2002

a little something sweet or a selection from our cheese hive

BEGINNINGS

bahia falsa oysters au gratin

salsify, shallots and brioche crumb, california sturgeon caviar

alaskan king crab and winter citrus

carmelized belgian endive and blood orange vinaigrette

lime and honey cured yellowtail

avocado mousse, jicama and radish, sweet jalapeno jelly

garlic roasted mexican white shrimp

griddled corn bread and black bean puree, tomatillo pico de gallo

bubalus bubalis buffalo ricotta gnudi

butternut squash puree, chestnuts, and sage, brown butter

puree of cauliflower soup

fire red raisins and fried capers, curry oil

fricassee of veal sweetbreads

cipollini onions, bacon, celeriac and carrots, banyuls vinegar

young organic lettuces

dried stonefruits and crumbled cotija cheese, aged sherry vinaigrette

bubalus bubalis buffalo milk mozzarella

globe and baby artichokes, meyer lemon and mache, black truffle puree

MAIN

crispy skin king salmon

roasted sunchokes, bacon, meyer lemon and arugula, parmesan broth

pan seared mano de leon scallops

butternut squash puree, crows pass bok choy and oyster mushrooms, black truffle vinaigrette

pan roasted white sea bass

cauliflower and panisse, caper vierge

roasted shelton farms free range chicken

braised rainbow chard, cipollinis and polenta

muscovy duck confit

shell bean ragout, italian black kale and garlic sausage

braised veal osso buco and roasted tenderloin

roasted squash, chestnuts, pearl onions, brussels sprouts, fire red raisin jus

california lamb porterhouse

stewed fennel, marble potatoes, tomatoes and black olives

natural certified angus beef rib eye

roasted yams and broccoli rabe, bearnaise

... or their filet mignon

golden potato mousseline and haricots verts, shallot butter

ACCENTS

roasted squash, chestnuts, pearl onions, and brussels sprouts

braised rainbow chard

golden potato mousseline

fusilli and aged cheddar mac-n-cheese

haricots verts, almonds and meyer lemon

A LITTLE SOMETHING SWEET

warm mango rice pudding

with fennel compote

medjool date and almond tart

with honey and blue cheese mousse

cookies-n-cream

with chocolate, vanilla and caramel ice cream, cookie crumble

warm chocolate chipotle cake

with banana and caramel ice cream

armagnac parfait

with apple prune compote

sweet potato creme brulee

with pomegranate seeds

cheese cake strudel

with roasted figs, port jelly, and valencia orange

chef’s choice

today’s ice cream and sorbet flavors

FROM THE CHEESE HIVE

winchester aged gouda

sun-dried persimmons and rancho la viña cañon walnut oil

selection of three: