O SEA Celebrates the Season with New Modern Coastal Dishes

O SEA, in the Historic District of Orange, debuted its new Summer Menu that marries bold, global flavor profiles with high-quality seafood. You’ll also find sweet corn and peaches grilled to bring out their vibrant flavors, and watermelon in multiple preparations to highlight its culinary versatility. 

Now available on O SEA’s Summer Lunch and Dinner Menu are:

WILD FIJIAN ALBACORE TUNA POKE — watermelon, jicama, avocado, and habanero oil with taro chips

GRILLED WILD SPANISH OCTOPUS — in the style of 'esquites' with grilled summer sweet corn, creamy adobo, cilantro pesto, and cotija cheese

MEXICALI PLATE — choice of market protein with re-roasted summer sweet corn, cilantro pesto, pickled onions, and salsa seca

GRILLED SUMMER PEACH & ARUGULA SALAD — choice of market protein with peppered walnuts, cotija cheese, and ginger-basil vinaigrette

O SEA’s commitment to transparency in seafood sourcing is evident with core menu offerings like Wild British Columbian Salmon from the Tofino River on Vancouver Island, Wild Fijian Albacore Tuna, Wild Mexican White Shrimp, and Farmed Desert Springs Barramundi, as well as seasonal menu offerings like Wild Local White Seabass, Wild Local Halibut, and Wild Morro Bay Rock Cod.

To complement the quality and innovativeness of the kitchen, O SEA’s expanded Wine Bar has grown to more than 70 carefully curated wines and beers that mirror the same philosophy as the food menu. Wines are offered by-the-glass, half bottle, and bottle, with a wine list that is approachable and fun, showcasing producers and varietals from diverse regions around the world and served in varietal-specific stemware. Beers are sourced locally and with care, with selections that showcase the county’s many noteworthy breweries.

O SEA is located at 109 S. Glassell Street in the Historic District of Orange.  Easy-access carryout pickup, affectionately dubbed Take Me Home, is available outside the rear entrance of the restaurant.