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academy ocean grille

Open Table reservations will be unavailable until April. Please contact us at 508-240-1585 with any questions.

Want to make a reservation? Call us at 508-240-1585 or click on the OpenTable system above... See you at the Grille!

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Located right off Route 28 in Orleans, the Grille offers a menu of eclectic global dishes with a touch of Cape Cod. The dining room offers a casual elegance; Junior's Bar is perfect for a light bite or a cocktail before dinner. Additional seating is available seasonally on the breezy patio. Eclectic definitely describes the menu where Salmon Gravlax with Potato Pancakes, Raspberry & Brie Springrolls and Pork Potstickers are among the many appetizers offered. Customer favorites include grilled Monkfish & Lobster Provencal, Veal Saltimbocca and Frutta de Mare. Lazy Sundays are perfect for lingering over Eggs Benedict and Bloody Mary's or sip a mimosa while enjoying our Kahlua Stuffed French Toast. Lunch features an array of sandwiches and salads along with heartier items for diners looking for more of a midday meal. Don't forget the special Tapas and Flatbread Pizza menu available exclusively at Junior's Bar from 11:30 to close.

Dinner reservations appreciated, Patio Dining, A/C. MC, Visa and Amex

Open from April through January

Lunch: Every Day 11:30 to 2:30 Brunch: Sundays 11:30 to 2:30

Tapas: Every Day 11:30 to Close

Dinner: Every Night 5:30 to Close

Reserve Now

about us

the menu

starters

Raspberry & Brie Spring Rolls

Hand-rolled spring rolls filled with brie cheese and raspberry preserves, served with Key lime yogurt 9 Crab Cake

Blue crab, bell peppers, onions and seasonings, pan-fried, served with a lemon-lime butter 7

Vegetable Samosas

Carrots, peas, onions and potatoes, roasted with spices and curry, wrapped in thin pastry, served crispy with our house-made tomato chutney 10 Salmon Gravlax with Potato Pancakes

House-made slamon gravlax, served on potato pancakes with pickled cucumbers and a honey-mustard aioli 12

Pork Potstickers

Seasoned ground pork, wrapped in won-ton skins, served with a Hoisin plum sauce 10

lunch

The "Doctor's" Salad: Blue crab salad, sliced avocado, alfalfa sprouts and grilled asparagus, served over mesclun greens with a side of blue cheese dressing 14

Calves Liver: Grilled calves liver topped with caramelized onions, crisp cherry wood smoked bacon and Madeira sauce, served with mashed potatoes 14

Sole Francaise: Fresh sole dipped in an egg batter, sauteed and served with a lemon beurre blanc and rice pilaf 15 Chicken Philly: Sliced chicken breast, topped with Swiss cheese, sauteed mushrooms, onions and peppers, served on a toasted hoagie roll with fries and house-made pickles 12

Monkfish Provencal: Monkfish sauteed with tomatoes, fresh basil and garlic in a butter & white wine sauce, served with rice pilaf 14

Cod Reuben: Crispy fried cod fillet with slaw, Swiss cheese and Russian dressing on grilled marble rye, served with house-made potato chips 12

Academy Burger: Grilled and served on a toasted bulkie roll with lettuce, tomato and fries 9.50

(assorted toppings available)

dinner

Pork Florentine Fagioli: Pan seared pork tenderloin steak sautéed with white beans and fresh spinach, simmered in a roasted garlic veloute 18

Frutta de Mar: Scallops, shrimp and lobster sautéed with mushrooms and roasted red peppers in a lobster sauce with lobster raviolis 22

Horseradish Crusted Cod: Fresh local cod fillet, topped with horseradish seasoned breadcrumbs and broiled, finished with a beet & horseradish beurre blanc, served with mashed sweet potatoes 18

Monkfish & Lobster Provencal: Fresh monkfish pan seared and sautéed with lobster, tomatoes, fresh basil, garlic, butter and white wine, served with rice pilaf 19

Filet Champignon: Beef tenderloin filet pan seared with assorted mushrooms in a Madeira wine demi glace, served with mashed potatoes 22

Sole Francaise: Fresh sole dipped in egg, sautéed and topped with Blue crab, served with a lemon beurre blanc and rice pilaf 18

Academy Swordfish: Grilled center cut swordfish, topped with our basil & parmesan glaze, served with mashed potatoes 22

Veal Saltimbocca: Veal scaloppini layered with prosciutto and fresh sage, sautéed and topped with Fontina cheese and a Marsala sauce, served with scalloped potatoes 18

Calves Liver: Grilled calves liver topped with caramelized onions, cherry wood smoked bacon and Madeira sauce, served with mashed potatoes 16

brunch

Eggs Benedict: Poached eggs and Canadian bacon set on a grilled English muffin and topped with hollandaise, served with fresh fruit and home fries 12

Kahlua Stuffed French Toast: Country white bread layered with house-made Kahlua filling, dipped in a cinnamon scented egg batter, served golden brown with maple syrup and a pile of fresh strawberries 11

Irish Scramble: Three eggs scrambled with sausage, potatoes, scallions and Fontina cheese, served with a grilled English muffin and fresh fruit 12

The "Doctor's" Salad: Blue crab salad, sliced avocado, alfalfa sprouts and grilled asparagus, served over mesclun greens with a side of blue cheese dressing 14

Calves Liver: Grilled calves liver topped with caramelized onions, crisp cherry wood smoked bacon and Madeira sauce, served with mashed potatoes 14

Sole Francaise: Fresh sole dipped in an egg batter, sauteed and served with a lemon beurre blanc and rice pilaf 15

Frutta de Mar: S callops, shrimp and lobster sauteed with mushrooms in a lobster sauce, served over lobster ravioli 16

Academy Burger: Grilled and served on a toasted bulkie roll with lettuce, tomato and fries 9.50

tapas

Grilled Beef Tenderloin Flatbread Pizza 10

Marinara and demi topped with sliced tenderloin, sautéed mushrooms, Fontina and scallions

Grilled Chicken Flatbread Pizza 9

Olive oil & garlic topped with chicken, Danish blue cheese, bacon, carmelized onions and Monterey Jack and cheddar

Cheese Flatbread Pizza 8

Homemade marinara sauce topped with fontina cheese, grated Pecorino Romano cheese and basil

Spanikopita 4

Spinach and feta cheese folded in flakey phyllo dough

Greek Sausage 5

Sliced sweet sausage tossed with olive oil, lemon and oregano, topped with Fontina and served with flat bread

Mushrooms on Toast 5

Trio of mushrooms sautéed with garlic and crushed red pepper finished with sherry, served with blue cheese toast

Mini Braised BBQ Pork Shank 6

Tender mini pork shank braised in our BBQ sauce, served with a Danish blue cheese crostini and pickled vegetables

Bratwurst & Potato Pancakes 5

Sliced grilled bratwurst, served with potato pancakes and mustard

desserts

Sticky Toffee Pudding

A traditional English dessert, served warm,

with homemade caramel sauce

Baked Chocolate Pudding

Smooth and creamy, served warm with whipped cream

Raspberry Almond Torte

A moist almond cake layered with

delicious raspberry filling

Crème Brûlée

A rich, sweet baked vanilla egg custard,

with caramelized Turbinado sugar crust

Chocolate Pate

A dense flourless chocolate torte,

garnished with raspberry coulis

all of our desserts are homemade

cocktails

AOG : Absolut Ruby Red vodka, sour mix and a touch of lime juice, served in a sugar rimmed martini glass

Limoncello Drop: Bacardi Limon rum, Limoncello and a splash of sour mix, served chilled in a sugar rimmed martini glass

Pometan: Pama Pomegranate liqueur and Absolut Citron vodka, chilled with a squeeze of lime in a martini glass

Kir Royal: Mionetto prosecco with crème de cassis served in a flute glass with a slice of orange

Dark & Stormy: Gosling’s Black Seal Bermuda Black rum and Gosling’s Ginger Beer with a fresh lime

Beach Dog: Absolut Ruby Red vodka and white grapefruit juice, served on the rocks, with a raw

sugar rim and fresh lime

Tom Collins: Bombay gin shaken with fresh lemon juice and sugar, served over ice and finished with soda water, garnished with a cherry and orange slice

Seaside: Hendricks gin served over ice with a splash

of cranberry juice and soda water,

served with a lime wedge

starters
lunch
dinner
brunch
tapas
desserts
cocktails

the menu

blackboard menu

Blackboard Menu (changes every 2 weeks)

LunchBlackboard StartersAcademy ClamsNative littlenecks sauteed with garlic, bacon and grated Romano cheese, steamed with white wine, finished with seasoned bread crumbs 11Southwestern Chicken SpringrollShredded chicken breast, peppers, onions, black beans and corn tossed with fresh cilantro, Cajun seasoning and cumin, rolled in thin rice skins and served crispy with avocado ranch dipping sauce 10Scallops & AndouillePan seared scallops, served on sliced andouille sausage, topped with roasted pepper tapenade 12Yellowfin Tuna Sesame crusted Yellowfin tuna, seared rare and sliced, served chilled with wasabi, pickled ginger, seaweed salad and a drizzle of ponzu sauce 12Blackboard EntreesToasted Cumin Grilled ShrimpLarge grilled shrimp, rubbed with toasted ground cumin, fried avocado, tomatoes, a black bean cake and crispy corn tortilla strips, served over mesclun greens with a chipotle buttermilk ranch dressing 18Veal Saltimbocca SandwichVeal scaloppini layered with prosciutto and fresh sage, sauteed and topped with fontina cheese. served on a bulkie roll with a side of basil mayo and a small house salad 11Fried Seafood PlateFresh scallops, shrimp and cod, lightly breaded and fried until golden brown, served with fries and fresh cole slaw 18Grilled Rib Eye SteakFlavorful rib eye, grilled and served with Bearnaise sauce, mashed potatoes and vegetables 12Corned Beef ReubenSliced corned beef layered with Swiss cheese, Russian dressing and sauerkraut on marble rye, served with house made potato chips 12Salmon PicattaPan seared salmon fillet with mushrooms and capers in a fresh lemon, butter & white wine sauce, served with rice and vegetables 15
DinnerBlackboard StartersAcademy ClamsNative littlenecks sauteed with garlic, bacon and grated Romano cheese, steamed with white wine, finished with seasoned bread crumbs 11Southwestern Chicken SpringrollShredded chicken breast, peppers, onions, black beans and corn tossed with fresh cilantro, Cajun seasoning and cumin, rolled in thin rice skins and served crispy with avocado ranch dipping sauce 10Scallops & AndouillePan seared scallops, served on sliced andouille sausage, topped with roasted pepper tapenade 12Yellowfin Tuna Sesame crusted Yellowfin tuna, seared rare and sliced, served chilled with wasabi, pickled ginger, seaweed salad and a drizzle of ponzu sauce 12Butternut RisottoTender butternut squash simmered with Arborio rice and vegetable consomme 7 Shrimp Saltimbocca Flatbread PizzaFlatbread with Marsala demi, topped with shrimp, prosciutto and fresh sage, finished with melted fontina cheese 12Blackboard EntreesToasted Cumin Grilled Shrimp SaladLarge grilled shrimp rubbed with toasted ground cumin, fried avocado, tomatoes, a black bean cake and crispy corn tortilla strips, served over mesclun greens with a chipotle buttermilk ranch dressing 18Haddock FlorentineFresh haddock dipped in spinach, parmesan and egg, sauteed and finished with a white wine and lemon butter sauce, served with rice pilaf 18Chicken Fra DiavoloTender chicken sautéed with mushrooms, red onions and andouille in a spicy marinara sauce, served with eggplant ravioli 18Salmon Picatta Beautiful salmon fillet pan seared and sauteed with mushrooms and capers in a fresh lemon, white wine & butter sauce, served with rice pilaf 19Swordfish Au PoivreFresh center cut swordfish, dusted with black peppercorns and pan seared, flamed with brandy then finished with demi glace & a touch of cream, served with mashed potatoes 22Scallops CarbonaraFresh scallops sauteed with peas and prosciutto in a Romano cheese cream sauce, served with butternut risotto 22Braised Short RibsFlavorful beef short ribs, gently braised and served with mashed potatoes and freshly sauteed vegetables 18
where we are

Academy Ocean Grille

2 Academy Place Orleans, MA 02653

508-240-1585

where we are

events

Events

There are currently no upcoming events,

but keep checking in with us.

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events Interested in a Call or email us for answers to your questions

Private Party?

promotions

Want to receive Grille news on new Promotions and Events?

Visit our "Contact Us" page and email us your email address!

Don't worry, we won't flood you with emails...

We are closed for the season.

We will be reopening on April 4th.

Thanks for a great season and we look forward to seeing everyone in April! Have a safe and wonderful winter.

about us

Or call, 508-240-1585

Party Menu

Dinner StylesDepending on the kind of party you would like to have, there are 3 different dining styles available to you. Cocktail parties are great for meet & greets, birthdays and the perfect option for larger groups. Sit-down dinners are a great option for more formal get togethers such as rehearsal dinners or small wedding receptions. The Combo style offers a nice blend of the two!Cocktail: Passed appetizers and dessert for the entire eveningSit-Down: Passed appetizers for an hour, final 3 courses are served at the tableCombo: Passed appetizers for an hour, 2 courses at the tables, passed miniature dessertsOn the following pages are our menu options. To the side is is a suggested number of items to choose. We are able to accommodate various diet concerns such as vegan/vegetarian diets and gluten, shellfish and other allergies.Appetizers Choose 5-6Hot Spinach & Artichoke DipHot & Sour MeatballsCharcuterie BoardCrostini with Assorted ToppingsShrimp SkewersChicken Strips- Thai, BBQ, BuffaloMiniature Crab CakesRaspberry & Brie SpringrollsHot Cheesy Crab DipVegetable SamosasBlackened ScallopsRaw Bar: choice of shrimp, clams, oystersPotato Pancakes with GravlaxMaple Coated Scallops Wrapped in BaconPork PotstickersMiniature Cod CakesCrab RangoonsHummus Cake: House-made hummus pan seared, served with a cucumber and dill relish (Vegan)Grilled Vegetable Stack: Fresh asparagus, zucchini, summer squash and portabella mushrooms, grilled and skewered, finished with Chef’s choice of sauce (Vegan)Salad –- Soup Choose 1-2House SaladCaesar SaladPear & Pecan SaladSpinach SaladTomato – Basil BisqueCorn & Crab BisqueCrab BisqueNew England Clam ChowderEntrées Choose 3-4 Beef Tenderloin Filet with Béarnaise or Blue Cheese ButterHorseradish or Herb Crusted Cod with Beurre BlancChicken MarsalaSalmon PicattaEggplant RavioliButternut Ravioli with a Brown Butter & Sage SauceGrilled Pork Tenderloin with a Maple Dijon Cream sauceBreast of Duck with Raspberry SauceProvencal with the choice/combination of Chicken, Shrimp, Scallops, Cod, Haddock, in season seafoodSirloin Steak with Béarnaise or Blue Cheese ButterSole FrançaiseGrilled Swordfish with Basil & Parmesan GlazeGrilled Filet Mignon with Chef’s SauceLobster Raviolis with Vanilla Basil Cream SauceSeafood Stuffed ShrimpSurf & Turf: Petit Filet and 2 Stuffed ShrimpCoconut-Macadamia Nut Crusted Halibut (upon availability)Cashew Crusted Halibut (upon availability)Primavera: Fresh zucchini, summer squash, mushrooms, broccolini, carrots and peppers sautéed and tossed with spaghetti squash, fresh garlic and olive oil (Vegan)Desserts with Coffee & Tea Service Choose up to 3Vanilla Ice Cream & Fresh BerriesBread PuddingRaspberry Almond TorteChocolate PateSticky Toffee PuddingFrozen Key Lime PieApple Pie, Cherry Pie, Strawberry Rhubarb Pie, Lemon Meringue Pie, Blueberry Pie, Sweet Potato Pecan PieBaked Chocolate PuddingCrème BruleLemon CakeStrawberry CakeFresh Fruit Shortcake99% of all of our menu items are homemade. We are more than happy to work with you to create the perfect menu. If there is something that you don’t see on our list, we will be happy to create it for you- be it an appetizer, entrée or even dessert!Cocktails and BeveragesOpen Bar: we will maintain a tab and add it to your billCash Bar: guests purchase their own beveragesCombo Bar: guests purchase liquor, host provides beer & wine.I am more than happy to help plan your event. Feel free to contact me with any questions. I look forward to hearing from you, and thank you for your interest in the Academy Ocean Grille!Erica Goldberg, Gen. Mgr. 18% gratuity and 7% sales tax will be added to the final billThere will be a fee of 2% of the final bill for credit card payments
New Years Eve
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New Years Eve

AppetizersSeafood EggrollsShrimp, scallops and lobster tossed with julienne vegetables, garlic, ginger and soy sauce, rolled in wonton skins and served crispy with ponzu sauceLobster & Crab CakeCaramelized lobster & crab cake, served with orange marmalade butterVegetable SamosasCarrots, peas, onions and potatoes, roasted with assorted spices, wrapped in thin pastry, served crispy with our house made chutneyYellow Fin TunaSesame crusted Yellow Fin tuna, seared rare and sliced, served chilled with wasabi, pickled ginger, seaweed salad and a drizzle of ponzu sauceSalmon Gravlax with Potato PancakesHouse-made salmon gravlax served on potato pancakes with pickled cucumbers and honey-mustard aioliRed Thai Curry Shrimp FrittersBaby shrimp, sweet peppers and scallions folded into a red Thai curry batter, lightly fried and served with a sweet chili pepper dipping sauceJalapeno FrittersHomemade fritters filled with diced jalapenos, cream cheese and Monterey Jack & Cheddar cheeses, lightly fried and served with a chipotle ranch dipping saucePork PotstickersSeasoned ground pork, wrapped in won-ton skins,served with a Hoisin plum sauceGreek SausageSliced sweet sausage tossed with olive oil, lemon and oregano in casserole, topped with Fontina and served with flat breadSoup or SaladCrab BisqueSmooth and creamy crab bisque loaded with sweet blue swimming crab meatHouse SaladGrape tomatoes, seeded cucumber and feta cheese on a bed of mesclun greens, finished with our own house-made cranberry vinaigretteCaesar SaladCrisp Romaine lettuce tossed with creamy Caesar dressing, garlic croutons and grated Romano cheeseEntreesAcademy SwordfishGrilled center cut swordfish, topped with our basil & parmesan glaze, served with rice pilaf, green beans and sautéed carrotsChicken Fra DiavoloTender chicken breast, pan seared and sautéed with mushrooms, red onions and andouille sausage in a spicy white wine marinara sauce, served with roasted eggplant ravioli and broccoliniFilet ChampignonBeef tenderloin filet pan seared with assorted mushrooms in a Madeira wine demi glace, served with mashed potatoesRoasted ShrimpLarge shrimp roasted with fresh garlic and roasted yellow peppers in a sweet tomato sauce, served with a homemade basmati rice cake and broccoliniVeal SaltimboccaVeal scaloppini layered with prosciutto and fresh sage, sautéed and topped with Fontina cheese and a Marsala sauce, served with scalloped potatoes, broccolini and zucchini and summer squashBreast of DuckPan seared duck breast, sliced and served medium rare, with raspberry sauce, jasmine rice eggroll, braised red cabbage and asparagusFrutta de MarScallops, shrimp and lobster sautéed with mushrooms and roasted red peppers in a lobster sauce, served with lobster raviolis and asparagusDessertsA Delicious Selection of Homemade Desserts to Choose From $65.00 per person (plus tax & gratuity)4 Courses.

the restaurant

reservations

about us

the menu

blackboard menu

where we are

events

promotions

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