served over house mode asian slaw with dijon dressing. quite possibly the best crab cake in fairfield county
prepared tableside for a minimum of two people
steamed in white wine with tomato, fresh herbs, and chipotle pepper butter
Jumbo Shrimp Tempura
jumbo shrimp cooled tempura style, served with a baby bok choy salad and side of wasabi and soy
The 211 Wedge
iceberg lettuce wedge topped with shaved red onion, grape tomatoes, bacon, and avocado dressing
Colossal Crab Cocktail
fresh jumbo lump crabmeat served with
hot drawn butter & lemon.
Yellowfin Tuna Tartare
with fresh maine lobster-avocado salad, finished with a pineapple vinaigrette. everything a tartare should be
sauteed in a spicy hoisin sauce.
(there Are No Dishes That Are Better Than The Next. They Are All Delicious And My Suggestion Is To Have Whichever Dish Appeals To You The Most. You Will Not Be Disappointed) R.d. 20% Gratuity Added To Parties Of 6 Or More
classically prepared, filleted tableside, finished with fresh lemon caper butter, served with asparagus
Sushi Grade Yellowfin Tuna
crusted with coriander and fresh ground pepper, pan seared rare, served with a crispy basmati rice cake and marinated baby bok choy, finished with a cranberry balsamic reduction
211 Steak Frites
usda prime filet mignon served with caramelized onions, house herb fries and a side of fresh bearnaise sauce
Wild King Salmon
crusted with mustard seed and served over a cucumber risotto with marinated cherry tomato and cucumber salad, finished with dijon vinaigrette and basil oil
Day Boat Diver Scallops
pan seared and served over a shiitake mushroom and braised oxtail risotto with english peos, finished with a porcini truffle emulsion.
Blackened Florida Catfish
with jumbo lump crabmeat, fava beans, red pearl onions &
sweet corn. finished in a chipotle pepper sauce.
wild boar sauteed with garlic & red pepper flake, tossed with
orecchiette pastas in a goat cheese cream sauce.
Ocean 211 opened its doors in Stamford six years ago. The comfortable restaurant has décor like that of an elite yacht the kind that only a billionaire could afford to own. In April of 2003 Robert Dunn took over as the restaurant's owner, bringing with him an incredible energy and unstoppable enthusiasm. Ocean 211 is a realization of Robert Dunn's plans that formed while working at area restaurants in some of New York City's most prominent spots. Applying concepts from restaurants that impressed him, Dunn now is the hands on owner he always wanted to be. So much so that sometimes, he sees himself as a waiter who owns a restaurant. He still carries a wine key in his pocket.