The Delmar Restaurant And Beach Club

Blue crab meat gently tossed with citrus aioli, shaved fennel, microgreens, and a light lemon vinaigrette. Finished with a hint of chili powder.

Crisp romaine hearts flash-grilled and served with homemade Caesar dressing, with anchovy fillets, Padano, and focaccia croutons.

Cubes of watermelon paired with queso fresco, citrus supremes, black olives, pickled red onion, toasted pumpkin seeds and fresh mint. Drizzled with sesame vinaigrette and green oil.

Applewood bacon, avocado, cucumber, peppers, onion, cherry tomatoes, asparagus, radishes, corn, mixed greens and Parmesan crumbs served with pomegranate vinaigrette.

Crisp corn tostadas topped with yellow fin ahi tuna sashimi, Dominican avocado, sesame seeds, and a rich miso matcha sauce. Garnished with pickled onions and cilantro.

Tender octopus and fresh local fish, delicately marinated in lime and orange juice, infused with oregano, green tomato, red onion, cucumber, pickled radish and cilantro, finished with homemade clamato lime consommé.

Fresh mussels steamed in a white wine and lemon-garlic cream sauce, served with grilled crostini. Garnished with herbs and cracked black pepper.

Tender octopus tentacles charred, with chimichurri, smoked paprika oil and grilled lemon - served with confit potatoes and avocado purée.

Thinly sliced local conch, garlic alioli, and smoked chimichurri, finished with grape tomatoes - served with plantain chips.

Flame-grilled lamb kofta seasoned with Middle Eastern spices - served with creamy tzatziki, fresh mint, and sumac-marinated red onions.

Jumbo prawns rolled in crispy kataifi pastry served over a homemade hummus, finished with chili oil, sumac honey relish.

Fresh fish fillet seared until golden, laid atop a smooth sweet potato purée served with a relish of white peas, herbs, and citrus.

Flame-grilled whole fish served with seasonal grilled vegetables and fresh herbs.

Flame-grilled lobster served with seasonal grilled vegetables, potato purée, clarified butter and grilled lemon.

16oz USDA Prime rib eye, fire-grilled to your liking - served with roasted garlic purée and a loaded baked potato with sour cream, chives, and crispy shallots.

Beef short rib in a reduction of dark local beer served with potato purée, charred scallions, and sweet roasted drop peppers.

12oz New Zealand lamb rack in roasted garlic and herbs served with salsa verde, Moroccan yogurt, and crispy fried plantains.

Grilled 12oz New York Strip finished with chimichurri served with Idaho potato au gratin and roasted lime halves.

Half chicken marinated in a blend of lemon, garlic, and jerk spices, roasted with adobo sauce - served with pickled red onions and house slaw.

Spaghetti with thinly sliced garlic, chili flakes, and parsley sautéed in extra virgin olive oil. Finished with grated Parmesan and lemon zest.

Hand-cut rigatoni in a rich, slow-cooked lamb ragù with red wine, tomatoes, rosemary, and aged Pecorino cheese.

Fresh tonnarelli pasta served with a medley of shrimp, octopus, and mussels in light white wine-garlic butter cream, lime, parsley and diced fresh tomato.

Arborio Italian rice with Scallops sautéed in premium olive oil, butter, Parmesan and wine.

fresh corn, garlic, crema, cotija cheese, tajin, lime juice

Cubes of watermelon paired with queso fresco, citrus supremes, black olives, pickled red onion, toasted pumpkin seeds and fresh mint. Drizzled with sesame vinaigrette and green oil.

Applewood bacon, avocado, cucumber, peppers, onion, cherry tomatoes, asparagus, radishes, corn, mixed greens and Parmesan crumbs - served with pomegranate vinaigrette.

A vibrant French classic featuring seared tuna, crisp green beans, baby potatoes, Kalamata olives, hard-boiled eggs, and cherry tomatoes, dressed in a delicate Dijon vinaigrette.

Tender Angus beef in soft corn tortillas, crusted with white cheese topped with salsa verde, avocado and pickled onions.

Grilled or fried fish, paired with bell peppers, wrapped in soft flour tortillas.

Jamaican-spiced fried fish, served on a toasted brioche bun with fresh cilantro, pickles, tangy slaw served with fries.

Flame-grilled beef patty nestled in a toasted artisan bun, topped with melted cheese, fresh lettuce, tomato, pickles, and our signature house sauce - served with fries.

Thinly sliced roasted turkey and crisp bacon layered with vine-ripened tomatoes and garden greens on toasted artisan bread served with fries.

Yellowfin tuna served over rice, avocado, nori, cucumber, mango, carrots and greens.

Served with organic veggies olive oil, maldon salt and touch of lemon juice.

Local fresh conch, scotch bonnet pepper, cilantro, lime juice Bell peppers, red onions.

Lobster tossed in a light, herbed black garlic mayonnaise, in a buttery toasted roll served with plantain chips.

Poached eggs resting on toasted English muffins, layered with Canadian bacon or smoked salmon, and finished with guajillo hollandaise sauce - served with breakfast potatoes.

Florentina Sauce, fried eggs, cheese & sour dough served with breakfast potatoes.

Freshly prepared eggs, cooked to your preference - served with hash brown potatoes and choice of ham or bacon.

A three-egg omelette with a choice of seasonal vegetables, cheese, or meats - served with breakfast potatoes.

Two fried eggs over warm corn tortillas, tomato-chili sauce, and garnished with refried beans, avocado, cotija cheese and fresh cilantro.

Sunny side eggs set on 6 oz strip loin & roasted tomatoes served with breakfast potatoes.

Whole golden Belgian-style waffle, crisp on the outside and soft within, topped with fresh berries, coconut lemon cream, and maple syrup.

Homemade brioche soaked in coconut vanilla-cinnamon custard, grilled to golden perfection and dusted with powdered sugar, citrus pastry cream berries and maple syrup.

Creamy avocado spread over artisan bread, topped with eggs, sprinkled with sea salt, chili flakes, and a touch of lemon zest.

Freshly baked bagel served with cream cheese, smoked salmon, capers, and thinly sliced red onion.

Layers of yogurt and fruit, crunchy granola, and fresh seasonal fruit.