Beginnings

Roasted Heirloom Apple Salad
French Green Beans, Toasted Hazelnuts Petite Lettuce, Apple Chips, Mulled Cider Vinaigrette 10

She Crab Bisque
Crab and Mushroom Stuffed Vol Au Vent 8

Cast Iron Seared Jumbo Blue Crab Cake
Apple Cider Braised Collard Greens Charred Heirloom Tomatoes, Crisp Smoked Bacon 16

Belgian Endive and Miniature Herb Salad
Maytag Bleu Cheese, Spiced Pecan Praline White Balsamic Vinaigrette 11

Azurea’s Baby Romaine Caesar Salad
White Anchovy Parmesan Dressing Toasted Brioche Crouton 16

Roasted Beet and Spinach Salad
Goat Cheese Mousseline, Black Walnut Vinaigrette Shaved Herbed Crostini 12

Bouchet Mussels Tangine
Spanish Chorizo Saffron Heirloom Tomato Broth Grilled Country Bread 15

Pink Peppercorn Crusted Ahi Tuna
Braised Artichokes, Niçoise Olives, Lemon Confit, Cipollini onions, Pastini Salad 15

One Ocean Raw Bar
Cold Water Oysters, Littleneck Clams Stone Crab Claws, Mayport Shrimp Cocktail Key Lime Mustard Sauce, Mignonette, Horseradish Cocktail 20

Hudson Valley Foie Gras “Two Ways”
Tellicherry Dusted Foie Gras Roasted Mushroom and Gala Apple Crepe Truffle Scented Foie Gras Brulee 16

Specialties
Lamb vs. Lamb
Roasted Colorado Loin, Bone in New Zealand Crepinette, Beluga Lentil Ragout Cardamom Carrot Paint

Red Sea Salt Crusted Diver Scallops
Anson Mills Tasso Grits Indian Red Corn Posole Smoked Piquillo Coulis 30

34

Coriander Dusted Sea Bass
Maine Lobster-Mango Gastrique Cilantro Emulsion 32

“Local Catch, 3 Ways”
Grilled with Tropical Fruit Salpicone Bronzed with Citrus Butter Emulsion Beignet Battered with Smoked Vidalia Onion Remoulade 28

Maine Lobster Risotto
Toasted Carnaroli Rice, foraged mushrooms English Peas, mascarpone, tarragon 34

Chianti Braised Veal Osso Buco
Herbed Creamy Polenta, Sage Pesto Clementine Gremolata 27

Maple Leaf Farms “Pairing of Duck”
Crisp Seared Duck Breast, Confit Duck Leg Braised Red Cabbage, Spinach Gnocchi Kumquat Marmalade 32

Tellicherry Crusted Natural Beef Tenderloin
White Truffle Herb Dauphinoise Potato Creamed Silver Queen Corn 36

Simply Grilled
“From The Sea”
Grilled Hawaiian Tuna
Pineapple Lime Salsa 28

“From The Land”
Eden Farms Berkshire Pork Tenderloin
Roasted Gala Apple Chutney 32

Herb Marinated Local Mahi Mahi
Tomato and Thai Basil Vinaigrette 25

Durahm Ranch 18 oz Bison T-Bone
Vidalia Onion Rings Dijon and Bourbon Demi Glace 45

Seafood “Mixed Grill”
Local Catch Hawaiian Prawns Diver Sea Scallop Red Pepper Vin Blanc 29

Harris Ranch 14 oz. Beef Rib Eye
Cipollini onion and Pancetta Relish, Béarnaise 38

Piedmontese Beef Strip Loin
Porcini Butter 36

Cedar Smoked “Wild” Atlantic Salmon
Maple Cranberry Chutney 26

Side Accompaniments
Mousseline of Yukon Gold Potato Double Smoked Bacon Braised Collard Greens Four Cheese Baked Macaroni Azurea Spiced Steak Fries Sautéed Baby Savoy Spinach with Shaved Garlic Peeled Jumbo Asparagus with Herb Fondue Wild Mushroom Fricassee with fresh Thyme Butter Sea Salt Baked Idaho Potato 7

“THE ADVENTUROUS PALATE”
Please allow our chefs to take you on an artistic journey. Optional wine flights available. Reservation Requested. 5 Courses 85 ~
Wine Pairing 35

7 Courses 110 ~
Wine Pairing 50

Executive Chef
Ted Peters

Executive Sous Chef
James King

SOUPS AND SALADS
Hand Pulled Free Range Chicken and Herb Dumplings
Sage Veloute, Flat Leaf Parsley 8

Azurea Soup of the Day
8

Heirloom Tomato Brushcetta
Marinated Boccocini, Hand Picked Baby Greens Elephant Garlic Rubbed Toasted Ciabatta, Red Onion, Sweet Basil Pesto, Extra Virgin Olive Oil 10

Asian Pear and Baby Spinach Salad
Spiced Pecans, Shaved Fennel, Point Reyes Blue Cheese Crumbles, Shaved Herb Crostini and Warm Pancetta Vinaigrette 9

FLAT BREADS AND PASTA
Coriander Grilled Shrimp and Pancetta Flatbread
Boursin Cream, Melted Currant Tomatoes, Fresh Basil Chiffonade and Shaved Parmesan 15

Grilled Chicken Flatbread
Sun dried Tomatoes, Crumbled Feta Cheese, Roasted Garlic, Kalamata Olives Fresh Basil and Aged Balsamic Reduction 14

Caramelized Leek and Portobello Mushroom Flatbread
Grilled Portobello Mushrooms, Roasted Garlic Cream, Baby Arugala and Aged Gouda 13

Hand Crafted Tomato Infused Linguine
Grilled Artichokes, Baby Spinach, Crimini Mushrooms and Cippolini Onions in a Light Parmesan Cream 13

SANDWICHES, WRAPS AND BURGERS
Harris Ranch Beef Tenderloin Wrap
Caramelized Vidalia Onion, Roasted Oyster Mushrooms, Fire Grilled Peppers and Shredded Provolone Wrapped in a Sun Dried Tomato flour Tortilla 16

Pulled Ashley Farms BBQ Pork Sandwich
Carolina Mustard and Molasses MOP, Warm Apple Wood Smoked Bacon Corn Bread House Made Bread and Butter Pickles 15

Island Spiced Mahi-Mahi Sandwich
Tropical Aioli, Sliced Vine Ripe Tomato and Crisp Green Leaf Lettuce 16

Grilled Half Pound “Natural” Beef Burger
Toasted Brioche Roll, Crisp Lettuce, Tomato and Red Onion Choice of Domestic or Imported Cheeses 15

Wild Georgia Shrimp Burger
Toasted Brioche Roll, Cajun Cippolini Remoulade, Fried Onion Straws and Baby Arugala 15

Grilled Organic Fed Chicken and Roasted Vegetable Pannini
Fontina Cheese, Grilled Zucchini and Squash, Roasted Onions and peppers and Herb Rubbed Focaccia 14

ENTREES
Crab Louie Salad
Baby Jems, Sliced Hard Cooked Egg, Poached Asparagus, Currant Tomatoes, Shaved English Cucumber, Fried Capers, Nicoise Olives and Classic Louis Dressing

16 Pan Seared Sea Bass and Arugala Salad
Toasted Pastini, Shaved Fennel, Melted Grape Tomatoes, Kalamata Olives Cucumbers, Baby Arugala Salad and Truffle Vinaigrette 16

One Ocean Seafood Cobb Salad
Cornmeal Crusted Calamari, Pan Seared Diver Scallops and Shrimp Romaine, Egg, Avocado, Apple Smoked Bacon, Tomato, Florida Hearts of Palm, and Maytag Blue Cheese Dressing 16

Azurea Black Spiced Rubbed Ahi Tuna Salad
With a Romaine Lettuce, Grilled Pineapple, Macadamia Nuts Roasted Peppers, Toasted Sesame Vinaigrette 15

Crispy Skinned Maple Leaf Duck Salad
Hand Picked Bouquets of Baby Greens, Sun Dried Currants, Toasted Walnuts, Preserved Citrus, Shaved Manchego and Shallot Vanilla Bean Vinaigrette 16

DESSERTS
Nectarine Upside Down Buttermilk Cake
Cinnamon Stick Ice Cream, Spiced Blueberry Syrup 7

Chilled Orange and Bittersweet Chocolate Mousse
Dark Chocolate Glaze, Candied Orange Peel 8

Key Lime Pie
Layered with Raspberry Marmalade Chantilly Cream, Blackberry Sauce 8

Strawberry Shortcake
Rum Soaked Macadamia Pound Cake, Coconut Ice Cream, Strawberry Compote White Chocolate Pouring Sauce 8

Selection of Freshly Spun Ice Cream
Served in a Pepita Tulip Cup Vanilla Bean, Belgium Chocolate or Pistachio 7

Selection of Freshly Spun Sorbet
Berry Consommé, Fresh Fruits, Pepita Crisps Peach, Lemon or Mango 7

Dessert Sampler for Two
13

Dessert Menu
Banana Cheesecake
Baby Bananas, Fresh Mangos, Warm Spiced Caramel Rum Sauce 8

Dessert Menu
Banana Cheesecake
Baby Bananas, Fresh Mangos, Warm Spiced Caramel Rum Sauce 8

Cranberry Ginger Upside Down Cake
Cinnamon Ice Cream, Heirloom Lady Gala Apple Syrup 7

Cranberry Ginger Upside Down Cake
Cinnamon Ice Cream, Heirloom Lady Gala Apple Syrup 7

Key Lime Pie
Layered with Strawberry Marmalade Chantilly Cream, Tropical Coulis 8

Key Lime Pie
Layered with Strawberry Marmalade Chantilly Cream, Tropical Coulis 8

Warm Chocolate Cake with Salted Caramel Center Vanilla Bean Ice Cream, Chocolate Pouring Sauce 9 Crème Brulee Two Ways
Tahitian Vanilla Bean, Malted Chocolate Assortment of Butter Cookies 8

Warm Chocolate Cake with Salted Caramel Center Vanilla Bean Ice Cream, Chocolate Pouring Sauce 9 Crème Brulee Two Ways
Tahitian Vanilla Bean, Malted Chocolate Assortment of Butter Cookies 8

Selection of Freshly Spun Ice Cream
Vanilla Bean, Belgian Chocolate or Mocha Chip Pepita Tulip Cup 7

Selection of Freshly Spun Ice Cream
Vanilla Bean, Belgian Chocolate or Mocha Chip Pepita Tulip Cup 7

Selection of Freshly Spun Sorbet Raspberry, Mango or Lemon Berry Consommé, Fresh Fruits, Pepita Crisps 7 One Ocean Dessert Sampler Platter for Two 13 Pastry Chef
Nancy Slatsky

Selection of Freshly Spun Sorbet Raspberry, Mango or Lemon Berry Consommé, Fresh Fruits, Pepita Crisps 7 One Ocean Dessert Sampler Platter for Two 13 Pastry Chef
Nancy Slatsky

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