Our Menu

Bon Appetit!

Happy Hour!

Monday-Friday 4pm-7pm

The 50 Ocean bar is the ideal place to enjoy casual dining in the midst of good company and a luxurious setting. As the day unwinds the jackets and ties come off and the crowds shuffle in to relax over cocktails and pristine fresh seafood.

50 Ocean offers a carefully selected list of the finest wines from around the globe along with handcrafted cocktails inspired by the unique tropical theme. As you walk through the doors of 50 Ocean, you are transported to the Florida we have all come to love. From the back-lit quartz of the bar, to the nostalgic fixtures from the days of Hemingway, no detail has been overlooked.

Our Menu

50 Ocean proudly supports our friends by using ingredients that are grown, raised, or caught locally whenever possible. We also support sustainability efforts, and further our dedication to these ideals by only serving natural, antibiotic and hormone free meats, game and poultry.

Dinner Menu

Sun – Thu  5pm-9:30pm
Fri – Sat 5pm-10:30pm

Brunch Menu

Saturday – Sunday
10am-3pm

Lunch Menu

Monday – Friday
11am-3pm


Dinner Menu

Sunday – Thursday  5pm-9:30pm
Friday – Saturday 5pm-10:30pm

We proudly support our friends by using ingredients that are grown, raised, or caught locally whenever possible. We also support sustainability efforts, and further our dedication to these ideals by only serving natural, antibiotic and hormone free meats, game and poultry.

Vegetarian – our offerings are primarily gluten free, if you have a question, please don’t hesitate to confirm with your server.
*Consuming raw or undercooked meats, poultry, seafood or eggs increases the consumers’ risk of foodborne illness.

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THIS AND THAT

CRISPY WHOLE BELLY CLAMS

14-

fennel slaw, roasted garlic aioli

  • Dinner

BAY SCALLOPS

14-

pan seared, herbed irish dumplings, onion pearls, dill crema

  • Dinner

EMPANADAS

12-

duck confit, golden raisins, potato, port shallots, aji amarillo crème fraîche

  • Dinner

MUSSELS

18-

roasted shallots, white wine-chili broth, fresh tomatoes

  • Dinner

OCTOPUS

14-

thrice cooked potato, nduja, broken vinaigrette

  • Dinner

FLORIDA SHRIMP COCKTAIL

16-

fire roasted cocktail sauce, meyer lemon granita

  • Dinner

COCONUT GROUPER

15-

crispy nuggets, fennel slaw, roasted garlic aioli

  • Dinner
Vegetarian

TEMPURA CAULIFLOWER

9-

housemade kimchee

  • Dinner

WHY NOT

KITCHEN SOUP

8-

local ingredients, vegetables of the moment

  • Dinner

LOBSTER BISQUE

10-

crostini, lobster chunks

  • Dinner

50 CAESAR

10-

sweet romaine, creamy egg dressing, brioche nuggets, shaved pecorino, white anchovy

  • Dinner

BEETS & BURRATA

13-

shaved endive, speck chips, candied hazelnut pesto

  • Dinner
Vegetarian

LITTLE GEM WEDGE

11-

shaved asparagus, watermelon radish, housemade goats milk ricotta, green goddess dressing

  • Dinner

BOARD SNACKS & SHAREABLES

ARTISANAL CHEESES & CHARCUTERIE

23-

chef’s daily assortment, seasonal accoutrements

  • Dinner

CEVICHE

market

daily inspiration from the sea

  • Dinner

SMOKED FISH

12-

salina avenue smoked local catch, house pickled veggies, romaine sticks

  • Dinner
Vegetarian

SWANK CRUDITE

14-

golden beet hummus, baba ganoush, loxahatchee veggie sticks

  • Dinner

NORMA JEAN’S BLUE RIBBON CHICKEN LIVER MOUSSE

10-

joyce farms chicken, port shallots, housemade mustard, tiny pickles

  • Dinner

STEAK TARTARE

15-

king trumpet mushrooms, waffle chips

  • Dinner

DIP AND CHIPS

17-

smoked fish dip, golden beet hummus, baba ganoush & chicken liver mousse

  • Dinner

STAY DRY

JOYCE FARMS CHICKEN

24-

slow roasted, red chile mole, tiger eye beans, avenue corn

  • Dinner

LAMB

26-

half day braised shank, tri-color quinoa stuffed tomato, baba ganoush, harissa yogurt

  • Dinner

FILET MIGNON

45-

million layer potatoes, broccolini, grafton fondue, bone marrow bordelaise

  • Dinner

BACKYARD STRIP

47-

roasted vegetable salad, thrice baked russets, aged balsamic

  • Dinner

KUROBUTA PORK

36-

maple roasted double cut “black pig” chop, quinoa spätzle, apple mostarda, fire roasted soubise

  • Dinner

PASTA

Vegetarian

TAGLIATELLE

21-

asparagus, wild and tamed mushrooms, san marzano pomodoro

  • local florida shrimp+10
  • joyce farms grilled chicken breast+7
  • pan roasted lobster+19
  • Dinner

JUMBO RAVIOLI

28-

housemade, loaded with duck confit, fig, caramelized onions, gorgonzola cream

  • Dinner

MAYBE

DOUBLE STUFFED LOBSTER ROLL

Market

chilled maine lobster, lemon aioli, griddled brioche

  • Dinner

"BFD"

23-

crispy joyce farms thighs, belgian waffle, pickled watermelon salad, meyer lemon, local honey

  • Dinner

COLOSSAL CRAB CAKE SANDWICH

28-

jumbo lump, fennel slaw, avocado relish, toasted coconut roll

  • Dinner

GET WET

GROUPER

38-

pan seared, blue crab crusted, herbed asparagus, blood orange butter sauce

  • Dinner

SHRIMP ETOUFFEE

32-

local shrimp, gator andouille, carolina gold rice

  • Dinner

SNAPPER

34-

banana leaf wrapped and roasted, job’s tears, jumbo lump crab, chow chow, aji amarillo crème fraîche

  • Dinner

SWORDFISH

29-

faro tabouli, romesco, preserved eggplant

  • Dinner

SCALLOPS

34-

pan seared, ginger glazed pork belly, wild ‘n tame ‘shrooms, roasted butternut puree

  • Dinner

SALMON

30-

butter poached ora king, puffed quinoa, pressed cucumber, blackberry shrub, buttermilk whip, watercress gel

  • Dinner

TUNA

30-

fennel crusted, “medi” salad, calabrian pepper vinaigrette

  • Dinner
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BRUNCH MENU

Saturday – Sunday 10am-3pm

Voted “Sunday Best” ~ Palm Beach Illustrated

50 Ocean’s Weekend Brunch is available Saturday and Sunday from 10AM-3PM and features a “build-your-own” Grey Goose Bloody Mary Bar that sits atop the one-of-a-kind saltwater fish tank. Choose from over 30 additional ingredients like: filthy pickles and olives, sweet chili asparagus, pepperoni, cheeses, hot sauces and more, to truly make it your own!

For champagne lovers, enjoy Endless Mimosas during Weekend Brunch

Vegetarian – our offerings are primarily gluten free, if you have a question, please don’t hesitate to confirm with your server.

*Consuming raw or undercooked meats, poultry, seafood or eggs increases the consumers’ risk of foodborne illness.

FOR THE TABLE

ARTISANAL CHEESES & CHARCUTERIE

23-

chef’s daily assortment, seasonal accoutrements

  • Brunch

CEVICHE

market

daily inspiration from the sea

  • Brunch

SMOKE FISH

12-

salina avenue smoked local catch, house pickled veggies, romaine sticks

  • Brunch
Vegetarian

SWANK CRUDITE

14-

golden beet hummus, baba ganoush, veggie sticks

  • Brunch

NORMA JEAN’S BLUE RIBBON CHICKEN LIVER MOUSSE

10-

joyce farms chicken, port shallots, housemade mustard, tiny pickles

  • Brunch

DIPS & CHIPS

16-

sweet & spicy crab, smoked wahoo, spicy olive and red pepper salad, white bean hummus

  • Brunch

BREAKFAST BREADS

CHICKEN ‘N WAFFLES

16-

crispy joyce farms thigh, spiced belgian waffle, pickled watermelon salad, meyer lemon, local honey

  • Brunch
Vegetarian

BLUEBERRY QUINOA PANCAKES

12-

seasonal fruit compote, vanilla whip, vermont’s finest grade B

  • Brunch
Vegetarian

BANANAS FOSTER FRENCH TOAST

13-

stuffed with banana custard, bacardi caramel, candied pecans

  • Brunch

LOBSTER AVOCADO TOAST

24-

poached egg, hothouse tomato salad

  • Brunch
Vegetarian

BEIGNETS

9-

blueberry compote, dulce de leche pastry cream

  • Brunch

EGGS ‘N SUCH

served with skillet potatoes and choice of thick-cut applewood smoked bacon or country sausage

BENEDICT

16-
  • Lobster23-
  • Brunch

CRAB QUICHE

19-

lump blue crab, caramelized onions, peppadews, white cheddar pimento

  • Brunch
Vegetarian

GARDEN OMELETTE

15-

chef’s inspiration of seasonal vegetables

  • Brunch

HANGER STEAK ‘N EGGER

22-

two fried eggs, potato hash, mushroom gravy

  • Brunch

LOX PLATTER

19-

salina avenue smoked ora king, traditional trappings, toasted bagel

  • Brunch

SHORT RIB ‘N EGGS

21-

two “let the sunshine” eggs, charred peppers, avocado toast, roasted tomato-garlic aioli

  • Brunch

SHRIMP AND GRITS

23-

blackened local shrimp, speckled stone ground cheddar grits, chow chow

  • Brunch

SOUPS & GREENS

add local shrimp +9- / joyce farms chicken breast +7- / lobster +m.p.-

KITCHEN SOUP

8-

local ingredients, vegetables of the moment

  • Brunch

LOBSTER BISQUE

10-

crostini, lobster chunks

  • Brunch

50 CAESAR

10-

sweet romaine, creamy egg dressing, parmesan bread nuggets, shaved grana padano, white anchovy

  • local shrimp+9
  • freebird farms chicken breast+7
  • lobsterMarket
  • Brunch
Vegetarian

CHOPPED

12-

tuscan kale, napa, radicchio, 9 minute egg, avocado, marinated olives, candied hazelnut vinaigrette, grana padano

  • Brunch
Vegetarian

GRAINS

12-

faro tabbouleh, quinoa, crunchy spiced cici, spinach, broccoli, tomato, radish, cucumber, feta, meyer lemon vinaigrette

  • Brunch

SANDWICHES

served with house seasoned fries or strawberry-arugula salad

50 BURGER

17-

cast iron seared, white cheddar, LTO, b&b pickles, sesame seed brioche

  • Brunch

LOCAL FISH SANDWICH

18-

tomato, caramelized onions, house tartar sauce, toasted luau bread

DOUBLE STUFFED LOBSTER ROLL

market

chilled maine lobster, lemon aioli, griddled brioche

  • Brunch

B.E.L.T.

16-

applewood smoked bacon, eggs over medium, smoked gouda, hothouse tomato, roasted garlic aioli, multi-grain bread

  • Brunch

CHEF’S BREAKFAST BURGER

17-

house blend, cast iron seared, pimento cheese, applewood bacon, caramelized onions, fried egg, toasted brioche

  • Brunch

INDULGE

Stone Ground Cheddar Grits

5-

Applewood Bacon Planks

5-

Apple Chicken Sausage

6-

Skillet Potato Hash

6-

Fruit and Berries

7-

Chocolate Bacon

7-

Spiced Pork Sausage

5-

Bagel/Schmeer

4-

Biscuit Basket

6-

Choice of Toast

2-

BRUNCH LIBATIONS

GREY GOOSE BLOODY MARY BAR

12-

build-your-own bloody mary starting with grey goose vodka and choose from over 30 additional crazy ingredients like: filthy pickles and olives, sweet chili asparagus, cherry peppers, pepperoncini, select salami, cheeses, hot sauces and more, to truly make it your own!

  • Brunch

MIMOSA

9-

la marca prosecco and fresh orange juice.

  • make it bottomless for15
  • Brunch

STRAWBERRY BREEZE

10-

new amsterdam vodka, organic elderflower liqueur, strawberry, muddled cucumber

  • Brunch

A1A LEMONADE

10-

bacardi pineapple rum, fresh basil, organic agave nectar, fresh pressed lemon juice

  • Brunch

PEACH BELLINI

9-

la marca prosecco and fresh peach puree

  • Brunch
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LUNCH MENU

Monday – Friday 11am-3pm

Vegetarian – our offerings are primarily gluten free, if you have a question, please don’t hesitate to confirm with your server.

*Consuming raw or undercooked meats, poultry, seafood or eggs increases the consumers’ risk of foodborne illness.

Go top

THIS AND THAT

KITCHEN SOUP

8-

local ingredients, vegetables of the moment

  • Lunch

LOBSTER BISQUE

10-

crostini, lobster chunks

  • Lunch

BAY SCALLOPS

13-

pan seared, herbed irish dumplings, onion pearls, dill crema

  • Lunch

CRISPY WHOLE BELLY CLAMS

15-

fennel slaw, roasted garlic aioli

  • Lunch
Vegetarian

ARTISANAL CHEESES SLATE

23-

chef’s daily assortment, seasonal accoutrements

  • add charcuterie+8-
  • Lunch

EMPANADAS

12-

duck confit, golden raisins, potato, port shallots, aji amarillo crème fraîche

  • Lunch

MUSSELS

18-

roasted shallots, white wine-chili broth, fresh tomatoes

  • Lunch

STEAK TARTARE

16-

king trumpet mushrooms, waffle chips

OCTOPUS

14-

thrice cooked potato, nduja, broken vinaigrette

  • Lunch
Vegetarian

TEMPURA CAULIFLOWER

9-

housemade kimchee

  • Lunch

PLATES

STEAK AND FRITTE

22-

hanger cut, curly shoestrings, cress salad

  • Lunch

COLOSSAL CRAB CAKE

20-

seared, avocado & cress salad, chili aioli

  • Lunch

FISH ‘n CHIPS

18-

samuel adams beer battered local catch, house tartar

  • Lunch

TUNA

21-

evo poached, hearts of boston, avocado, cucumber, onion, lemon aioli

  • Lunch

GREENS

add local shrimp +9- / joyce farms chicken breast +7- / lobster +m.p.-

Vegetarian

50 CAESAR

10-

sweet romaine, creamy egg dressing, parmesan bread nuggets, shaved grana padano, white anchovy

  • Lunch

CHOPPED

12-

tuscan kale, napa, radicchio, 9 minute egg, avocado, marinated olives, candied hazelnut vinaigrette, grana padano

  • Lunch

LITTLE GEM WEDGE

11-

shaved asparagus, watermelon radish, housemade goats milk ricotta, green goddess

  • Lunch

GRILLED BISTRO STEAK

22-

artisan greens, french beans, country olives, marinated portobello, crumbled gorgonzola, crispy onions, white balsamic vinaigrette

  • Lunch

SANDWICHES

served with house seasoned fries or strawberry-arugula salad

50 BURGER

17-

house blend, cast iron seared, white cheddar cheese, LTO, b&b pickles, sesame seed brioche

  • Lunch

TURKEY CLUB

16-

slow roasted breast, BLT, smoked gouda, roasted garlic aioli, 12-grain toast

  • Lunch

LOCAL FISH SANDWICH

18-

tomato, caramelized onions, house tartar sauce, toasted luau bread

  • Lunch

LOBSTER ROLL

market

maine lobster, lemon aioli, griddled brioche bun

  • Lunch

TACOS

16-

grouper or local shrimp, blackened, grilled or fried, “to the minute” slaw, avocado relish, thai chili aioli

  • Lunch
Vegetarian

VEGGIE REUBEN

14-

tempura avocado, housemade kraut, watercress, russian dressing, swiss, marbled rye

  • Lunch
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