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-

apple fennel slaw, roasted garlic aioli

  • Dinner

SHRIMP POT PIE

14-

sherry cream, roasted tomatoes, grilled artichokes, “chesapeake” puff pastry

  • Dinner

SEA DEVILS

10-

local egg stuffed with smoked salmon mousse, crispy bacon, fried ipswich clams

  • Dinner

MUSSELS

17-

roasted shallots, white wine-chili broth, fresh tomatoes

  • Dinner

OCTOPUS

13-

grilled, chorizo vinaigrette, white bean hummus

  • Dinner

FLORIDA SHRIMP COCKTAIL

16-

fire grilled and chilled, spicy margarita granita

  • Dinner

ROASTED BONE MARROW

15-

uni and avocado toast

  • Dinner

COCONUT GROUPER

14-

crispy nuggets, mango-ginger crema

  • Dinner

WHY NOT

KITCHEN SOUP

8-

local ingredients, vegetables of the moment

  • Dinner

LOBSTER BISQUE

10-

crostini, lobster chunks

  • Dinner
Vegetarian

50 CAESAR

10-

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

  • Dinner
Vegetarian

BEETS & FIGS

12-

st. andre cheese, red watercress, port reduction, pistachio crumb

  • Dinner
Vegetarian

WEDGE

10-

baby iceberg, florida citrus, toasted almonds, melon, gorgonzola cheese, buttermilk ranch

  • Dinner

BOARDS

Vegetarian

ARTISANAL CHEESES

19-

chef’s daily assortment, seasonal accoutrements

  • add charcuterie+8-
  • Dinner

DAILY CRUDO

Market

chili compressed watermelon, 50 radish, smoked sea salt

  • Dinner

STEAK TARTARE

15-

king trumpet mushrooms, waffle chips

  • Dinner

DIP AND CHIPS

16-

sweet & spicy crab, smoked wahoo, spicy olive-red pepper salsa, white bean hummus

  • Dinner

STAY DRY

SHORT RIB

27-

18-hour braised, butternut squash polenta, natural jus

  • Dinner

FREEBIRD FARM CHICKEN

24-

bricked breast, confit legs, smashed potatoes, lemon-thyme gravy

  • Dinner

FILET MIGNON

45-

coffee crusted, trio of beets, figs, dark chocolate

  • Dinner

BACKYARD STRIP

47-

wild and tamed mushrooms, bone marrow bordelaise, wasabi pea puree

  • Dinner

KUROBUTA CHOP

36-

double cut, bourbon braised apples, roasted chestnut and pomegranate salad, cauliflower puree, blueberry jus

  • Dinner

PASTA

Vegetarian

TAGLIATELLE

21-

asparagus, wild and tamed mushrooms, san marzano pomodoro

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

SPAGHETTI

37-

spiny lobster, black spaghetti, uni butter, salsa verde, peppadews

  • Dinner

AGNOLOTTI

38-

king crab, wild mushrooms, black truffle, sea broth

  • Dinner
Vegetarian

RAVIOLI

23-

spiced pumpkin, butternut squash caponata, sage gremolata, brown butter sauce

  • Dinner

MAYBE

served with house salt & vinegar chips

DOUBLE STUFFED LOBSTER ROLL

Market

chilled maine lobster, lemon aioli, griddled brioche

  • Dinner

COLOSSAL CRAB CAKE SANDWICH

28-

jumbo lump, apple-fennel slaw, wasabi guacamole, toasted coconut roll

SHRIMP BLT

27-

togarashi spiced local shrimp, thick-cut applewood bacon, hot house tomato, chili aioli, pickled ginger slaw

  • Dinner

GET WET

GROUPER

36-

baked, blue crab crusted, herb quinoa, black garlic, warm brown butter vinaigrette

  • Dinner

SHRIMP

29-

grilled, hearts of palm salad, roasted heirloom tomatoes, pistachio aioli

  • Dinner

SNAPPER

33-

pan seared, coconut risotto, mango-ginger cream, cilantro-corn relish

  • Dinner

SWORDFISH

29-

chili grilled rapini, smoked potato salad, béarnaise whip

  • Dinner

SCALLOPS

34-

dayboat harvested, five spice pork belly, green curried kale, parsnip emulsion

  • Dinner

SALMON

30-

ora king, crispy shaved brussels sprouts, pickled mustard seed, champagne vinaigrette, winter rice

  • Dinner

WAHOO

31-

“niçoise”, artisan greens, olive, bottarga, yuzu-mint dressing

  • Dinner

REDFISH

31-

skillet blackened, bean cassoulet, saffron-lemon aioli, blue crab slaw

  • 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

Vegetarian

FIVE ONION TRUFFLE DIP

11-

slow roasted and caramelized, mushroom garlic relish, salt ‘n vinegar chips

CEVICHE

14-

local fish, shrimp, florida citrus, plantain chips

SEA DEVILS

10-

local eggs stuffed with smoked salmon mousse, crispy bacon, fried ipswich clams

DIPS & CHIPS

16-

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

DAILY CRUDO

Market

chili compressed watermelon, 50 radish, smoked sea salt

CHILLED SHELLFISH PLATTER

Market

chef’s selection of shrimp, crab, mussels and oysters

BREAFAST BREADS

Vegetarian

“COOKIES & CREAM” FRENCH TOAST

12-

oreo crumble, ricotta whipped cream, hot chocolate sauce

Vegetarian

STICKY ICKY BUN

8-

maple-bourbon syrup, candied smoked bacon, “sweet potato pie” ice cream

Vegetarian

BUTTERMILK PANCAKES

12-

mascarpone whip, maple syrup

BISCUITS AND GRAVY

10-

buttermilk biscuits, peppered sausage gravy, hot smoked paprika

CHICKEN ‘N WAFFLES

15-

crispy thighs, spiced mini waffles, salted caramel bacon

Vegetarian

BEIGNETS

9-

blueberry compote, dulce de leche pastry cream

EGGS ‘N SUCH

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

BENEDICT

12-
  • Crab16-

CRAB QUICHE

19-

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

Vegetarian

GARDEN OMELETTE

15-

roasted peppers, “wild and tame” mushrooms, spinach, caramelized pearl onions, colby, cheddar

COUNTRY FRIED STEAK BENNY

21-

crispy beef tenderloin, poached farmer’s eggs, buttermilk biscuits, tomato béarnaise

LOBSTER TACOS

28-

butter poached claws, scrambled eggs & bacon, chili aioli, avocado relish

SHORT RIB ‘N EGGS

21-

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

SHRIMP AND GRITS

23-

blackened local shrimp, speckled stone ground cheddar grits, tomato béarnaise

SOUPS & GREENS

KITCHEN SOUP

8-

local ingredients, vegetables of the moment

LOBSTER BISQUE

10-

crostini, lobster chunks

Vegetarian

50 CAESAR

10-

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

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

GRILLED SALMON SALAD

21-

radicchio, sweet mixed greens, pomegranate, candied walnuts, mustard-champagne vinaigrette

CHICKEN WEDGE

18-

grilled freebird farms chicken, toybox tomatoes, applewood bacon, crumbled gorgonzola, toasted almonds, buttermilk ranch dressing

SANDWICHES

served with house seasoned fries or strawberry-arugula salad

50 BURGER

16-

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

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

B.E.L.T.

16-

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

CHEF’S BREAKFAST SAMMICH

16-

crispy chicken, fried farmer’s egg, sausage gravy, buttermilk biscuit

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, pepperoni, salami, cheeses, hot sauces and more, to truly make it your own!

MIMOSA

9-

champagne and fresh orange juice,

  • make it bottomless for15

STRAWBERRY BREEZE

10-

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

A1A LEMONADE

10-

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

PEACH BELLINI

9-

champagne and fresh peach puree

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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

LOBSTER BISQUE

10-

crostini, lobster chunks

SHRIMP POT PIE

15-

sherry cream, roasted tomatoes, grilled artichokes, “chesapeake” puff pastry

CRISPY WHOLE BELLY CLAMS

15-

apple fennel slaw, roasted garlic aioli

Vegetarian

ARTISANAL CHEESES SLATE

19-

chef’s daily assortment, seasonal accoutrements

  • add charcuterie+8-

SEA DEVILS

10-

local eggs stuffed with smoked salmon mousse, crispy bacon, fried ipswich clams

MUSSELS

17-

roasted shallots, white wine-chili broth, fresh tomatoes

STEAK TARTARE

16-

king trumpet mushrooms, waffle chips

OCTOPUS

13-

grilled, chorizo vinaigrette, white bean hummus

PLATES

STEAK AND FRITTE

19-

bistro filet, porcini dusted shoestrings, bone marrow bordelaise

COLOSSAL CRAB CAKE

19-

five spice seared, hot house tomato & avocado salad, mango corn salsa, chili aioli

FISH ‘n CHIPS

18-

sandy bottom beer battered local catch, chili pepper mignonette, lemon dill tartar

GREENS

add local shrimp +9 | freebird farms chicken breast +7 | lobster +market

Vegetarian

50 CAESAR

10-

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

Vegetarian

HARVEST

10-

warm roasted beets, “wild ‘n tame” mushrooms, charred sweet potatoes, spiced feta, toasted pine nuts, maple sherry vinaigrette

WEDGE

11-

toybox tomatoes, applewood smoked bacon, crumbled gorgonzola, toasted almonds, buttermilk ranch dressing

GRILLED BISTRO STEAK

22-

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

GRILLED SALMON

21-

radicchio, sweet mixed greens, pomegranate, candied walnuts, mustard-champagne vinaigrette

SANDWICHES

served with house seasoned fries or strawberry-arugula salad

50 BURGER

16-

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

TURKEY CLUB

15-

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

LOCAL FISH SANDWICH

18-

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

LOBSTER ROLL

Market

maine lobster, lemon aioli, griddled brioche bun

TACOS

16-

grouper or local shrimp, blackened, grilled or fried, “to the minute” salsa, mango-corn relish, thai chili aioli

Vegetarian

SWEET POTATO PANINI

13-

brie, kale, thai chili mayo, whole grain bread

SHRIMP BLT

17-

togarashi spiced local shrimp, thick-cut applewood smoked bacon, hot house tomato, chili aioli, pickled ginger slaw

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