Academy Ocean Grille

Name: Academy Ocean Grille
Address: 2 Academy Pl., 02653, MA, 02653
Telephone: 508-240-1585

2 Academy Pl., Orleans, MA 02653, US

• Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 11:30AM-10:00PM •

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Details

Cuisine: Eclectic / Int'l, Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

BRUNCH MENU

Brunch

Crab Cakes Benedict

Poached eggs and our famous crab cakes served over grilled English muffins topped with Hollandaise sauce served with fresh fruit and home fries

Eggs Benedict

Poached eggs and Canadian bacon served on a grilled English muffin topped with Hollandaise and served with fresh fruit and home fries

Fish and Chips

Local cod lightly battered, fried crispy served with green tartar sauce french fries and blue cheese slaw

Kahlua Stuffed French Toast

Dipped in a cinnamon scented egg batter, served golden brown with maple syrup and a pile of fresh strawberries

Monte Cristo

Danish ham, Swiss cheese and American turkey on country white bread with Russian dressing, dipped in French toast batter and served warm with maple syrup and fresh fruit

Pancakes and Sausage

Silver-dollar buttermilk pancakes, maple sausage patties and home fries, served with maple syrup

Portuguese Scramble

hourico, potatoes, scallions and 3 cheese, scrambled with 3 eggs, served with an English muffin and hash browns

Red Flannel Hash

Homemade roast beef hash, studded with potatoes, red beets and onions, pan fried, topped with poached eggs, served with home fries and an English muffin

Thai Chicken Salad

Grilled, marinated breast of chicken, served over noodles and crispy greens with julienne vegetables, sesame-citrus vinaigrette and garlic toasted almonds

The Omelet

A three egg omelet, filled with roasted peppers, onions, grilled portabellas and 3 cheeses, served with home fries and an English muffin

LUNCH MENU

LUNCH - Starters

Clams Christian

Native littlenecks broiled with a compound butter of macadamia nuts, garlic, dried apricots, smoked ham and parmesan cheese

Conch and Corn Fritters

Served crispy with a Creole remoulade

Crab Cakes

Lump fin crab meat, sweet peppers, onions and seasonings made into cakes, sauteed and served with a roasted red pepper aioli

Fontina and Prosciutto

Fontina cheese wrapped with prosciutto, lightly coated with Italian seasoned breadcrumbs and fried crispy, garnished with grilled focaccia

Fried Calamari

Rings and tentacles, lightly battered and fried, served with fiery cocktail sauce

Not Buffalo Wins

Boneless chicken breast meat lightly fried and served with ranch dressing and honey-mustard dipping sauce

Potstickers

5-spice seasoned duck, wrapped in won-tons, served crispy with ponzu sauce

Ravioli of the Day

Changes daily on the Chef's whim

Salads

Caesar Salad

Classic preparation with garlic croutons and freshly grated parmesan cheese. Topped with grilled scallops, shrimp or chicken.

House Salad

Mesclun greens, grape tomatoes and English cucumbers topped with feta cheese and our own pink grapefruit vinaigrette

Roasted Beet Salad

Roasted beets served over a bed of fresh baby spinach, sliced sweet onions, crumbled blue cheese and a balsamic vinaigrette

Thai Chicken Salad

Grilled, marinated breast of chicken, served over noodles and crispy greens with julienne vegetables, sesame-citrus vinaigrette and garlic toasted almonds

Thai Chicken Salad

Grilled, marinated breast of chicken, served over noodles and crispy greens with julienne vegetables, sesame-citrus vinaigrette and garlic toasted almonds

The

Lump fin crab salad, avocado, sprouts and grilled vegetables, served over mesclun greens with a side of blue cheese dressing

Entrées

Breast of Chicken Champignon

Tender and delicious, finished with a mushroom Madeira sauce, served with rice and vegetable

Calves Liver

Grilled, topped with caramelized onions and crisp Canadian bacon, served with fries and vegetable

Cape Style Fish and Chips

Local cod lightly battered, served with tartar sauce, fries and house slaw

Chicken Provencal

Breast meat sauteed with garlic, scallions and tomatoes tossed with linguine, olive oil and parmesan cheese

Sole Francaise

Dipped in egg, sauteed, topped with lemon butter, served with rice and vegetable

The Nauset Beach Grille

Grilled catch of the day served with Chef's choice of sauces, rice and vegetable

Wood Grilled Salmon

Wood grilled salmon garnished with a compound butter of garlic, anchovy and capers on the side, served with rice and vegetable

Sandwiches

Academy Burger

Grilled and served on a toasted bulky roll with lettuce, tomato and fries.

Cheese Steak

Thinly sliced steak, topped with sauteed mushrooms, onions, jack and cheddar cheeses, served on a toasted hoagie roll with fries and pickles

Chicken Cordon Bleu

Boneless chicken breast meat fried crispy, topped with smoked ham and melted Swiss cheese, served with a dill honey mustard sauce and fries

Crab Melt

Sweet lump fin crab, mixed with basil mayonnaise and topped with a slice of tomato and fontina cheese set on an Englsh muffin, broiled and served with pickles and chips

Monte Cristo

Danish ham, Swiss cheese and American turkey on country white bread with Russian dressing, dipped in French toast batter and served warm with maple syrup and fresh fruit

Shrimp Burger

Fried shrimp on a bun, topped with Creole remoulade, lettuce and tomato, served with fries and house slaw

DINNER MENU

DINNER - starters

Arancini

Risotto croquettes stuffed with fontina cheese, peas and proscuito

Clams Christian

Native littlenecks, broiled with a compound butter of macadamia nuts, garlic, dried apricots, smoked ham and parmesan cheese

Conch and Lobster Fritters

Served crispy with a spicy lemon & garlic aioli

Crab Cakes

Lump fin crab flavored with onions, peppers, parsley and fresh lemon, pan-fried and served with a citrus and caper beurre blanc

Duck Potstickers

Ground duck seasoned with 5-spices wrapped in won-ton wrappers, served crispy with a garlic and ginger scented tamari sauce

Escargot

Tender snails sautéed with mushrooms, sun dried tomatoes, garlic and scallions, finished with a touch of cream and served over an angel hair pasta pancake

Raviolis

Changes daily on the Chef's whim

Shredded Pork Spring Roll

Slow roasted seasoned pork, shredded and tossed with spices, lightly fried and served with Korean barbecue sauce

Vegetable Samosas

Wrapped in thin pastry, served crispy with a tomato chutney

Salads

Caesar Salad

Classic preparation with garlic croutons and freshly grated parmesan cheese

House Salad

Mesclun greens, grape tomatoes and English cucumbers topped with feta cheese and our own pink grapefruit vinaigrette

Roasted Beet Salad

Roasted beets served over a bed of fresh baby spinach, sliced sweet onions, crumbled blue cheese and a balsamic vinaigrette

Entrées

12 oz Sirloin

12 oz sirloin steak, grilled over hickory with our house spices, garnished with your choice of buttermilk blue cheese or bearnaise sauce, served with scalloped potatoes

Calves Liver

Grilled, topped with caramelized onions, Canadian bacon and Madeira sauce, served with mashed potatoes

Chicken Milanese

Thin breast cutlet crusted with parmesan bread crumbs, served with garlic pasta

Codfish Florentine

Fresh cod coated in spinach, parmesan and egg,sauteed and finished with a white wine and lemon butter sauce, served with rice pilaf

Duck Creation

Your servers will inform you of tonight's selection

Monkfish & Scallops

Medallions of monkfish and scallops braised with fire roasted tomatoes, grilled root vegetables and saffron, served with rice pilaf

Ocean Grille Sword

Center cut, Wood fire grilled, topped with our basil-parmesan glaze served with mashed poatoes

Salmon Grenobloise

Atlantic salmon, sauteed with mushrooms, capers, shrimp, white wine and lemon, served with rice pilaf

Shrimp Curry

Jumbo shrimp marinated with fresh garlic and ginger, pan seared with Indian spices and finished with tomato and fresh cilantro, served with our home made rice cake

Sole Francaise

Dipped in egg, sautéed, topped with blue crab and a lemon beurre blanc, rice pilaf and asparagus

Veal Saltimbocca

Veal scaloppini with Prosciutto, sage and fontina cheese, finishes with Marsala sauce, served with scalloped potatoes