O SEA Introduces Fall-Inspired Seafood Dishes

September 11, 2021

Adding to its already exciting menu of progressive seafood, O SEA has introduced new dishes that showcase ingredients highlighting the fall season ahead. Executive Chef David Yamaguchi’s commitment to delivering a seasonally driven menu comes through in bold, globally influenced preparations that allow responsibly sourced, high-quality seafood to shine. 

Fall ingredients like pears, cabbages, Brussels sprouts, and carrots, as well as late-harvest plums, are utilized to present a taste of the season to come.

The following are new menu items now available daily at O SEA for lunch and dinner:

Wild Fijian Albacore Tuna Poke in Gochujang Dressing with Asian Pear, Pickled Carrots & Sesame

Grilled Spanish Octopus in Carrot Mole with Salsa Macha, Ninja Radish, & Pickled Onions

Autumnal Cabbages in Nuoc Cham with Avocado, Fresno Chili, Toasted Almonds & Fresh Herbs

Crispy Brussels in Carrot Mole with Honey-Lime Dressing, Pickled Carrots, & Salsa Seca

Mexican 'Tres Leches' Cake with Late-Harvest Plums, Housemade Whipped Cream & Plum Syrup

OSEA also launched Canning Hour – a version of Happy Hour that plays up canned wines and a special menu of snacks. Offered daily from 2 p.m. to 6 p.m., Canning Hour snacks will change often, featuring shareable plates and bites such as Spicy Albacore Tuna on Crispy Rice with avocado, green onion, and black sesame; Albacore Tuna Tostada with avocado salsa, ninja radish, and pico de gallo; and lightly fried Japanese Chicken Karaage with togarashi. The current Canning Hour Menu can be found at eatosea.com.

O SEA’s commitment to transparency in seafood sourcing is evident with core menu offerings like Farmed Norwegian Kvaroy Salmon, Wild Mexican Yellowtail, Wild Fijian Albacore Tuna, Farmed Desert Springs Barramundi, and Wild Mexican White Shrimp.

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. 

For more information about the restaurant menu, sourcing information, and more, please visit eatosea.com

Greer's OC
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Since 1993, Greer has been writing about fashion, dining and trends in Orange County, as a popular columnist for the Los Angeles Time Community Newspapers (Daily Pilot, Coastline Pilot and HB Independent) and now as founder of Greer’s OC.

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