O'Learys Seafood Restaurant

Amstel Light, 3.5%, Holland

Fat Tire, Amber Ale, 5.2%, Fort Collins, Co

Flying Dog, "Woody Creek", Belgian White, 4.7%, Frederick, Md

Shipyard Brewing Co., "Pumpkinhead Ale", 4.5%, Portland, Me

Fordham, Gypsy Lager, 5.4%, Dover, De

Green Flash Brewing Co., "Green Bullet", Triple Ipa, 10.1%, San Diego, Ca

Old Rasputin Imperial Stout, 9%, Mendocino, Ca

Stella Artois, Lager, 5.2%, Belgium

Buckler, Non-Alcohol, Holland

Riondo, Soave Excelsa, Veneto, Italy, 2011

This wine is a new style of soave: generous floral nose, elegant, zippy apricot and pear palate, zesty acidity and lingering mineral finish. It's a flattering rendition of the garganega grape that offers tones of yellow rose, almond and peach. Those simple flavors are followed by medium density and softness. So clean, crisp and not oaky at all

Aberrant Cellars, "Confero", Pinot Noir, Willamette Valley, Oregon, 2012

"Confero" means "to bring together" and this wine does just that. There is a purity, depth, and complexity to this profound wine that make it a wine that every pinot noir lover should experience. Bright red. An exotically perfumed bouquet evokes wild red berries, incense and fresh rose, with subtle smoke and mineral nuances building in the glass. Juicy and precise, offering tangy redcurrant and raspberry flavors that become sweeter with air. Smooth, seamless and refreshingly tart on the finish, leaving behind notes of candied plum and cherry pit

Butternut Squash Soup

Flavorful, house-made bisque topped with jumbo lump crab meat

Arcadian Salad

Arcadian lettuce blend, jicama, daikon root, pickled red onions, walnuts, and parmesan cheese. Tossed in an orange sesame vinaigrette

P.E.I. Mussels

Prince edward island mussels sautéed with red onion, garlic, fennel, crushed red peppers and cilantro in a white wine cream sauce

Stuffed Squid

Fresh squid stuffed with fennel, red onion, garlic, arugula, parmesan and spiced italian sausage, finished with a vodka tomato sauce

Grilled Shrimp

Grilled jumbo shrimp in a sundried tomato cream sauce with garlic, basil and red onion finished with fresh horseradish and parmesan

Crispy Virginia Oysters

"Count" oysters quickly fried in a light batter and served with a pineapple, mango and jalapeno chutney

Fried Calamari

Crispy-fried calamari served over mesclun greens with chili-garlic aioli

Scal-Lamb Pops

Ceviche of sea scallops on top of two seared new zealand lamp chops, finished with balsamic and honey reduction

Coctel De Camarones

A spicy tomato cocktail with chilled jumbo shrimp, red onion, cilantro, cucumber, avocado and jalapeno

Thai Noodle Scallops

Jumbo sea scallops with a wasabi panko crust, served with a chilled thai rice noodle salad

Grilled Oysters on the Half Shell

Six freshly shucked grilled oysters topped with a garlic herb butter and a blend of parmesan and romano cheese

O'learys Crab Cakes

Two of our signature jumbo lump crab cakes broiled, served with mustard lime sauce, grilled asparagus and fingerling potatoes in a warm applewood bacon, onion and scallion vinaigrette

Rockfish Provencale

Whole rockfish lightly marinated with garlic, herbs, and olive oil, roasted with heirloom cherry tomatoes, fennel, and kalamata olives. Served with sautéed sugar snap peas and orzo

Shrimp and Grits

A southern favorite... jumbo shrimp sautéed with tasso ham, mixed bell peppers and garlic over cheddar and jalapeno grits, finished with butter beer sauce

Atlantic Salmon

Grilled fillet of atlantic salmon over a tuscan white bean purée with a sauté of jumbo lump crab, asparagus and red onion in a garlic cream sauce

Grilled Diver Scallops

Grilled scallops over a crab risotto, served with sautéed spinach and a coriander butter sauce

Seafood Alfredo

Jumbo lump crab, gulf shrimp, and dry sea scallops and in our alfredo cream sauce with penne pasta, and broccolini, garnished with grilled crostini and parmesan cheese

Crispy Grouper

A house and local favorite since 1998... crispy-fried florida grouper served over black beans and rice, sautéed jumbo shrimp, tomato-cilantro salsa, finished with chipotle aioli and barbecue sauce

Pacific Yellowfin Tuna

Pan seared tuna crusted with wasabi and panko, with grilled jumbo shrimp, basmati rice and a warm asian slaw in our orange sesame vinaigrette, with wasabi and soy sauce

Barbecued Mahi-Mahi

Florida mahi-mahi fillet glazed with our house made barbecue sauce, macadamia crusted gulf shrimp, pineapple-mango salsa, jasmine rice

Simple Grilled Swordfish

Deep sea swordfish grilled with fresh herbs, served with a potato and hard squash hash, grilled jumbo shrimp, baby rainbow carrots, rosemary infused olive oil

Zarzuela

The classic catalonian shellfish stew... lobster, shrimp, mussels, calamari, scallops and littleneck clams steamed in a spicy white wine broth with tomatoes, saffron, garlic, roasted red peppers, and almonds

Cajun Pork Chop

12oz. American kurobuta pork chop from snake river farms in idaho, finished with house made apple chutney, served with braised red cabbage and candied brussels sprouts

Creekstone Farms Cowboy Ribeye

16oz. Bone-in black angus cowboy ribeye from creekstone farms in kansas, grilled and finished with a garlic herb compound butter, with our house made mac & cheese and sautéed broccolini