Short days, long nights and cold, rainy weather can bring a case of winter doldrums and the need for a vacation. Those longing for the taste of freshly shucked oysters or peel-and-eat shrimp with an ice-cold beverage can skip expensive fights and hotel reservations and take a mini staycation right here at home with the revamped dinner menu and newly launched lunch service at Ocean & Acre.

New Ocean & Acre executive chef Mauricio Reyes, who has more than 15 years of experience in hospitality, both internationally and stateside, is committed to honoring Southern Proper Hospitality Group’s commitment to providing unforgettable guest experiences.

“It’s an incredible opportunity to have access to the freshest local produce, meats and seafood,” says Reyes. “I hope our guests appreciate the love, care and attention to detail that we put into all of our dishes.”

Reyes and his team have refreshed Ocean & Acre’s dinner menu with a variety of new dishes and a new “Market Seafood” section where guests can choose from a selection of fresh-caught fish and shellfish, prepared grilled or blackened, with a choice of lemon caper butter, sherry soy or tomato caper olive sauces. The “Fried Seafood” section boasts a choice of oysters or jumbo Gulf Shrimp, fish-n-chips, frito misto or twin lobster tails. Among the other dinner menu highlights are:

Chargrilled oysters with spinach, applewood bacon and Sambuca
Seared Hawaiian ahi tuna with soy-togarashi marinade, mixed greens, fresh mango, avocado, heirloom tomato and mango vinaigrette
Seared jumbo scallops with butternut squash-corn succotash
14-ounce chili-rubbed ribeye served with a loaded baked potato
Wagyu burger made with Chatel Farms ground beef, O+A burger sauce, red onion, house pickles, Kalera lettuce and a brioche bun