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Academy Ocean Grille
Academy Ocean Grille

Serving: Lunch, Dinner, Sunday Brunch

The Academy Ocean Grille now also offers a full service bar where diners may enjoy the special bar menu (tapas) as well as ordering from the dining room menu. We pride ourselves on our extensive wine menu with bottles, by the glass and half bottles, as well as specialty drinks.Our multi-award winning cuisine features local seafood and the finest meats. Dining is available on the patio or in the air-conditioned dining room and bar.

 

Centrally located on Route 28.

 

Zagat Rated

Outdoor Dining Reservations Accepted Full Liquor License Children's Menu Functions Facilities

2 Academy Place
Orleans, MA  02653
Phone: 508-240-1585
Directions

Operating Season: April to January
Hours: Lunch, 11:30am-2:30pm
Dinner, 5:30pm to close
Sunday Brunch, 11:30am-2:30pm;
Bar Menu, 11:30 to close
Closed Mondays

Prices: Appetizer Price Range:
Lunch, $7.50 to $11.00; Dinner, $9.00 to $14.00
Entree Price Range: Lunch, $8.50 and up;
Dinner, $17 and up

Web site: www.academyoceangrille.com
 


Sample Menu

APPETIZERS / BAR TAPAS

Shrimp Crostini    

Grilled shrimp served on
prosciutto layered herb crostini
drizzled with pesto butter


Academy Clams
Native littlenecks sautéed
with garlic, bacon & grated
Romano che
ese, steamed
with white wine, finished with
seasoned bread crumbs  

Wasabi Tempura Fried Mussels
Mussels dipped in wasabi batter
and fried, served with bok choy
Asian slaw, fresh ginger
& sirachi tamari


Crab Cakes
Lump crab, sweet peppers,
onions & seasonings, pan-fried,
served with pesto butter and a
roasted pepper coulis

Beef Crostini
Sliced beef, grilled and
served on crostini, with
a thin layer of cream cheese,
homemade red beet
& horseradish jelly


Escargot and Artichokes
Escargot sautéed with artichoke
hearts in a white wine butter
sauce with touch of marinara,
served with a Romano
herb crostini


ENTREES

Veal Saltimbocca

Veal scaloppini topped with
prosciutto, sage and fontina
cheese & Marsala sauce,
served with scalloped potatoes


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

New York Sirloin
Center cut NY sirloin, grilled
and served with béarnaise sauce
& mashed potatoes

Chicken Milanese
Tender chicken breast
crusted with parmesan panko
breadcrumbs, served with
garlic pasta


Frutta de Mar
Shrimps, scallops and
lobster, sautéed with mushrooms
and roasted red peppers
in a lobster sauce, served
with lobster ravioli


Pecan Crusted Pork
Pecan crusted pork
tenderloin medallions, sautéed
and finished with a honey mustard
cream sauce, served with
mashed sweet potatoes and
fresh green beans

   


Cape Cod Chamber of Commerce

HYWH / CCCLAM

 

 

"Our customers are people who are well traveled and have high expectations in terms of both quality and value," says owner Chuck Goldberg, and overall, the Academy Ocean Grille delivers on both counts.

The restaurant's nicely composed wine list, for example, offers a full spectrum of styles and flavors, while keeping price markups at reasonable levels. Wines-by-the-glass selections are a particularly good value. Hefty 6-ounce pours are served in the restaurant's handsome, signature stemware, all priced at $10 and under.

An appetizer of escargot was served with artichoke hearts, tossed in a potent butter and garlic sauce, tempered with a splash of marinara. It was a top-notch presentation. One of the more adventurous-sounding appetizers is tempura-fried mussels, dipped in wasabi-seasoned batter.

A dinner entrée of raspberry-glazed roast duckling was outstanding. The duck was boned, which made it all the more easy to love. This restaurant has always been known for its classic sole Francaise. A perfectly fresh fillet of sole was dipped in beaten egg batter and fried in butter. It was turned out to perfection, sweet, juicy and thoroughly satisfying. If halibut fillet sautéed with a crust of coconut and crushed macadamia nuts sounds appealing to you, I would call Chef Davis' version a must-try, a true destination dish. I marvel at his ability to turn out a piece of fish that is still completely moist on the inside, while the exterior coating is cooked to a crusty, golden brown. No small culinary feat.

…the restaurant's renowned "sticky toffee pudding," uses a recipe borrowed from London's famous restaurant, The Ivy. The secret ingredient is ground dates, but I wouldn't have guessed it. The Brits call all desserts "puddings," so don't expect anything akin to Jell-O brand here. This is a super moist cube of cake infused with toffee syrup, and laden with a spoonful of hot, liquid toffee.

…the new interior is bright, casually elegant and relaxed. A stylish cocktail bar was added, a nice spot to unwind while you wait to be seated.

 

Terry Ward Libby
Cape Cod Times, 10/2/08