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H2Ocean Restaurant & Raw Bar
Calamari, shrimp, lemon, parsley with marinara, and squid ink aioli.
Pomodoro sauce, burrata, pine nuts, basil, and olive oil.
3 U12 shrimp, lemon vinaigrette, H2Oocean cocktail sauce. Extra shrimp for an additional charge.
Gorgonzola dolce, local honey comb and artisanal bread.
Local honey comb and artisanal bread.
Grilled? octopus with fire roasted red and yellow peppers, pickled garlic, Spanish smoked paprika, and espelette.
Gluten-free. Grilled octopus with fire roasted red and yellow peppers, pickled garlic cloves, Spanish smoked paprika and espelette.
Rice cake, tobiko, and sesame emulsion.
Beet and jicama slaw, scallion aioli.
Beet and jicama slaw, scallion aioli.
Beet and jicama slaw, scallion aioli.
Black truffle and creamy mascarpone cheese.
Select preparation: Thai curry: coconut milk, chili, lime, basil - Fradiavolo: spicy cherry tomato broth - Meuniere: white wine and garlic.
Chef's classic preparation, wild Maine lobster.
Chef's classic preparation, clam fritter.
House cured pork belly, sweet jersey corn, yukon gold potatoes.
Mixed greens, grapes, dates, goat cheese, toasted walnuts, and sherry vinaigrette.
Romaine hearts, tomato, cucumber, radish, avocado, shaved Parmesan, and green goddess dressing.
Shaved fennel, toasted sunflower seeds, Parmesan, croutons, and lemon vinaigrette
Red and gold beet puree, candied pecans, hombolt fog aged goat cheese, apple vinaigrette.
Gluten-free. Lump crab meat, shrimp, octopus, cherry tomato, kalamata olives, red onions, celery, lemon vinaigrette.
Lump crabmeat, shrimp, octopus, cherry tomato, kalamata olives, red onions, celery, lemon vinaigrette.
Gluten-free. Baby greens, haricot vert, plum tomatoes, hard boiled egg, fingerling potatoes, white anchovies, olives, red wine vinaigrette.
Gluten-free. Red grapes, maduul dates, goat cheese, roasted montrachet cheese, walnuts, ice wine vinaigrette.
Gluten-free. Romaine hearts, tomato, cucumber, radish, avocado, shaved parmesan, green goddess dressing.
Red and gold beet puree, candied pecans, humboldt fog, aged goat cheese, apple vinaigrette.
Baked focaccia croutons, beefsteak tomatoes, red and yellow peppers, cucumbers, and feta tossed in a Kalamata olive vinaigrette.
Pan-seared or grilled.
Pan-seared.
Pan-seared.
Grilled.
Pan-seared.
Hook and line caught. Wild whole fish served on the bone.
Seared, wheat berries, dried cranberries, charred Tuscan kale, savory Marcona almonds, ice wine vinaigrette.
Seared, farrotto, English peas, microgreens, and wild mushroom consomme.
Asparagus-wild mushroom risotto, crispy shallots, and red wine demi.
Gluten-free. Vegetable misto, salsa verde, micro greens.
Black truffle, creamy mascarpone.
House-made potato gnocchi, farm vegetable misto, shaved ricotta salata.
Coconut jasmine rice, spring onion, snow peas, spicy macadamia nuts, honey soy glaze gluten-free.
NJ blue claw crab meat, house-made cavatelli pasta in a crab plum tomato sauce.
Coconut jasmine rice, spring onion, snow peas, spicy macadamia nuts, and honey soy glaze.
Truffle whipped Yukon gold potato, grilled asparagus, and chicken veloute.
Forbidden black rice, brunoise piquillo peppers, grilled asparagus, white balsamic, Castelvetrano olive, and caper relish.
Red pear mostarda, rainbow baby carrots, and Yukon gold whipped potatoes.
Fava bean puree heirloom cherry tomatoes, Meyer lemon Buerre verjus.
Grilled sweet corn, black bean, red pepper, and espolette crema, and lump crab mashed potato.
Rare - very red, cool center, medium rare - red, warm center, medium - pink center, medium well - slightly pink, well - cooked through. Choice of red wine demi-glace or house-made steak sauce served with potato and haricot vert.
House-made potato gnocchi, farm vegetable misto, in a Parmesan broth, topped with ricotta salata.
NJ blue claw crab meat, house-made cavatelli pasta in a crab plum tomato sauce.
Day boat scallops, wild gulf shrimp, PEI mussels, manilla clams, chorizo, saffron lobster broth.
Cherry tomato, Tuscan kale, in a shrimp broth.
On the 1/2 shell.
Tail? and claw, and H2Ocean cocktail sauce.
4 littleneck clams, 4 blue point oysters, 2 shrimp, whole split 1/ 1/4 whole Maine lobster.
Handpicked 1/4 lb. Maryland crab meat, and Fresno chili remoulade.
Gluten-free. Rice cake tobiko, sesame emulsion.
Gluten-free. Tail and claw, H2Ocean cocktail sauce.
Gluten-free. Tail and claw, H2Ocean cocktail sauce.
Prepared in our combi oven using steam and convection precision, served with chef's farm vegetable misto
Gluten-free. Per lbs. Prepared in our, combi oven, using steam and convection precision.
Gluten-free.
Gluten-free.
Graham cracker, shaved chocolate, and S'more gelato
Apple and fig tart, frangipane, maple dust, vanilla gelato...sinfully good!
Lime mint meringue.
Cannoli chips with house-made cannoli cream.
Heath bar crunch, and toffee glaze.
Mint chip gelato, brownie cookies, Tahitian vanilla whipped cream, and white chocolate shavings.
Decadent chocolate and toasted coconut pudding, topped with fresh whipped cream. Gluten-free.
Raspberry? cream, seasonal berries.
Fleur de sel drizzled caramel.
6 pieces. Chocolate and vanilla almond.
Nutella mascarpone mousse.
A trio of assorted sorbet. Gluten-free.
Lemon icing, raspberry coulis.
Rum Chata, coconut rum, Godiva chocolate, and garden mint.
Foretti biscotti liqueur, chocolate liqueur, and cream.
Frangelico, coconut rum cream, chocolate liqueur, and toasted coconut.
Limoncello, lemon mint sorbet, and bubbles.
Gluten-free. Fire roasted pearl onions, bell peppers, wild mushrooms, caper berries, lemon beurre monte'.
Arugula spaetzle, haricot vert, heirloom tomatoes, en brodo.
Gluten-free. Falafel "rice", avocado puree, lime gastrique, garden micro greens.
Yukon gold whipped potato, haricot vert, red wine demi.
Sage rub, smokey onion marmalade, tuscan kale, fingerling potatoes.
Gluten-free. Coconut jasmine rice, green onion, snow peas, spicy macadamia nuts, honey soy glaze.
Gluten-free. Parsnip puree, corn and apple wood smoked bacon marmalade, garden micro greens.
Mushroom and barley risotto, mirepoix, roasted cippolini onions, jus.
Pesto-pignoli crusted filet, grilled asparagus, oven roasted jersey yellow tomato coulis.
Black truffle whipped potato, spinach, chicken demi glaze. Please allow 30 minutes cooking time.
Select preparation: Thai curry, Fradiavolo, or Meuniere.
Fried calamari, shrimp, lemon, parsley, and aioli.
Pomodoro sauce, burrata, pine nuts, and basil.
Beet and jicama slaw, and scallion aioli.
Dolce? Gorgonzola, local honey comb and artisanal bread.
Grilled octopus with fire-roasted red and yellow peppers, pickled garlic, Spanish smoked paprika, and espelette.
Classic preparation and wild Maine lobster.
Chef's classic preparation.
Mixed greens, grapes, dates, goat cheese, toasted walnuts, and sherry vinaigrette.
Romaine lettuce, haricot vert, plum tomatoes, hard-boiled egg, fingerling potatoes, olives, and red wine vinaigrette.
Shaved fennel, toasted sunflower seeds, parmesan, croutons, and lemon vinaigrette.
Romaine hearts, tomato, cucumber, radish, avocado, shaved Parmesan, and green goddess dressing.
Baked focaccia croutons, beefsteak tomatoes, red and yellow peppers, cucumbers, and feta tossed in a Kalamata olive vinaigrette.
Wild Maine lobster, celery, lemon, aioli on a brioche roll.
Lettuce, tomato, pickled onion, brioche.
Beet and jicama slaw, scallion aioli, and brioche.
Gruyere, caramelized onions, and brioche.
Black label blend, Maine lobster claw, Gouda, and spicy mayo.
Nj blue claw crab meat, house-made cavatelli pasta in a crab plum tomato sauce.
Day boat scallops, wild gulf shrimp, PEI mussels, manilla clams, chorizo, saffron lobster broth.
3 U12 shrimp, H2Ocean cocktail sauce. Add additional shrimp for an extra charge.
Tail and claw and H2Ocean cocktail sauce.
On the 1/2 shell, champagne mignonette, H2Ocean cocktail sauce.
On the half shell, champagne mignonette, H2Ocean cocktail sauce
Handpicked 1/4 lb. Maryland crab meat, Fresno chili remoulade.
Seared, wheat berries, dried cranberries, charred Tuscan kale, savory Marcona almonds, and ice wine vinaigrette.
Heirloom wild rice, red quinoa, snow peas, peppers, toasted sesame, and Marsala miso.
Butternut squash caponata, caramelized shallot sauce, chestnut gremolata.
Extra virgin olive oil, lemon zest and garden herbs, chef's farm vegetable misto.
NJ blue claw crab meat, house-made cavatelli pasta in a crab plum tomato sauce.
Black truffle and creamy mascarpone.
House made potato gnocchi, farm vegetable misto, shaved ricotta salata.
Cauliflower puree, leeks, cherry tomato, and Castelvetrano olives.
Menu for H2Ocean Restaurant & Raw Bar provided by Allmenus.com
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