Broward-Palm Beach Restaurant Guide

A searchable directory of recommended local restaurants

Wild Sea Las Olas

Seafood
$$$$

620 E. Las Olas Blvd.

Fort Lauderdale, FL 33301
954-467-2555
website

Starters
Seafood Chowder
Cup : 6.00 Bowl : 8.00
Buratta Cheese

Compressed Strawberries | Pistachio | Strawberry - Lemon Dressing
13.00
Spinach and Artichoke Dip

Creamy Spinach | Artichoke | Cheddar Corn | Tortilla Chips
9.00
Baked Oysters (4)

4 Oysters | Creamy Spinach | Parmigiano Reggiano | Benton's Bacon
15.00
Smoked Fish Dip

Pickled Peppers | Fresh Lemon | Corn Tortilla Chips
11.00
Lump Crab Cake

Whole Grain Mustard Remoulade
17.00
Riverside Rosemary Focaccia

Baked Fresh Daily | Sweet Butter
4.00
Mussels Fra Diavolo

Steamed PEI Mussels | Spicy Tomato Broth | Tuna 'Italian Sausage' | Heirloom Tomatoes
16.00
Raw Bar
Wild Sea Ceviche*

Crimson Snapper | Cucumber | Red Onion | Serrano Chile | Blood Orange-Watermelon Juice | Watermelon Cubes | Sea Salt
15.00
Shrimp Cocktail

4 Citrus Poached Shrimp | House Made Cocktail Sauce
12.00
Raw Bar Sampler*

East Coast Oysters | Northern Clams | Poached Shrimp | Ceviche
27.00
East Coast Oysters*

Selection Varies Daily
4.00
Northern Little Neck Clams*
2.50
Salads
Greek Salad

Mixed Greens | Crisp Romaine | Heirloom Cherry Tomatoes | Pepperoncini | Red Onion | Cucumber | Feta Cheese | Greek Vinaigrette | Kalamata Olives
12.00
Caesar Salad

Crisp Romaine Lettuce | Creamy Dressing | Focaccia Croutons | Parmigiano Reggiano
11.00
Iceberg Wedge Salad

Heirloom Tomatoes | Cucumber | Blue Cheese | Pickled Red Onion | Smokey Mountain Bacon | Buttermilk Garlic Dressing
12.00
Wild Sea Lobster Salad

Maine Lobster Salad | Baby Spinach | Sweet Cherry Tomatoes | Avocado | Green Onion | Bell Peppers | Hearts of Palm | Honey-Citrus Vinaigrette
26.00
On a Roll
New England Lobster Salad Roll

Maine Lobster Salad | Leaf Lettuce | Butter Griddle New England Style Bun
25.00
Grilled Fish Sandwich

Today's Fresh Catch | Brioche Bun | Tartar Sauce | Leaf Lettuce | Tomato
18.00
Entrees
Moqueca Baiano (Brazilian Seafood Stew)

Shrimp | Fresh Fish | Scallops | Peppers | Tomato | Palm Oil-Coconut Broth | Rice | Dende Onion
24.00
Seared Ahi Tuna

Quinoa Fried Rice | Soy Mirin Reduction
26.00
Za'atar Chicken

Za'atar Spiced Roasted Chicken Breast | Quinoa Tabouleh | Pistaschio Tzatziki
22.00
Conchiglie Pasta**

Shrimp | Artichoke Hearts | Kalamata Olives | Pickled Peppers | 'Scampi' Butter
22.00
Pecan Crusted Snapper

Wild Rice | Pickled Red Onion Sauce | Aigrilette
32.00
N'Awlins Jambalaya

Chicken | Shrimp | Andouille Sausage | Bell Pepper | Onion | Celery | Tomato | Long Grain Rice | Scallions
22.00
Grilled Beef Tenderloin Filet

Buttermilk-Garlic Fingerling Mash | Blue Cheese | Merlot Demi Glace
35.00
Swordfish Toscano

Grilled Swordfish | Gremolata | Tuscan Style Roasted Veggies
28.00
Pan Seared Octopus Cantimpalo

Warm Chorizo Sausage | Arugula | Fingerling Potato Salad | Piquillo Peppers | Balsamic | Pizzata Dressing
28.00
Grilled Salmon Fillet

San Marzano Tomato Passata | Charred Escarole
26.00
New England Day Boat Scallops

Simply Seasoned | Seared | Fresh Aioli
26.00
Sides
Sauteed Escarole

EVOO | Garlic | Calabrian Chile
Grilled Asparagus
Warm Chorizo Sausage Fingerling Potato Salad

Piquillo Peppers | Arugula | Pizzata Dressing
Quinoa Fried Rice**
Wild Rice
Desserts
Key Lime Pie

Toasted Swiss Meringue | Fresh Raspberries
9.00
Chocolate Crunch Bar

Bourbon Caramel Chantilly | Crushed Hazelnuts | Fresh Berries
9.00
Vanilla Bean Gelato

3 Scoops of Heaven!
6.00
Tropical Carrot Cake

Rum Raisin Sauce | Candied Pecans | Pineapple Flower
9.00
Wines by The Glass
Rose
Rosé, AIX, Provence, France
13.00 50.00
Rosé, Daou, Paso Robles, CA
12.00 46.00
Coravin Level Wine
Chardonnay, Cakebread, Napa, CA
28.00 110.00
Cabernet Sauvignon, Chateau Buena Vista, Napa, CA
25.00 96.00
Bubbles
Prosecco, Cantine Maschio, Veneto, Italy
10.00
Brut Rose, JP. Chenet, Vin de France
11.00
Brut, Charles de Fere, France
12.00
White
Chenin Blanc + Viognier, Pine Ridge, California
12.00 44.00
Vinho Verde, Aveleda, Portugal
11.00 35.00
Chablis, Moillard 'Coquillage', France
15.00 58.00
Chardonnay, Hess Collection, Napa, CA
12.00 42.00
Chardonnay, Frank Family, Carneros, CA
16.00 60.00
Sauvignon Blanc, Silverado, Napa, CA
15.00 65.00
Sauvignon Blanc, Mohua, Marlborough, New Zealand
12.00 40.00
Pinot Grigio, Ca'Bolani, Fruili, Italy
12.00 46.00
Riesling, August Kesseler 'R', Rheingau, Germany
10.00 39.00
Red
Pinor Noir, King Estate 'Inscription', Williamette, OR
15.00 53.00
Pinot Noir, Portlandia, Williamette, OR
10.00 38.00
Cabernet Sauvignon, Tribute, CA
10.00 38.00
Chianti Classico, Banfi, Italy
11.00 42.00
Cabernet Sauvignon, Beringer 'Knights Valley' Sonoma, CA
16.00 62.00
Sangiovese Blend, Allegrini, Verona, Italy
15.00 58.00
Malbec, Uno 'Antigal' Mendoza, Argentina
11.00 42.00
Red Blend, Daou, Pessimist, Paso Robles, CA
13.00 50.00
Handcrafted Cocktails
Riverside Mojito

Flor de Cana Silver, Lime Juice, Fresh Clement Creolle Shrub, Mint Leaves
13.00
L.O.B. Espresso Martini

Stoli Vanilla Vodka, Miami Club Cuban Coffee Liquor, Espresso, Simple Syrup
14.00
Las Olas Clover Club

Fords Gin, Lemon Juice, Blueberry, Blackberry, Raspberry, Simple Syrup
14.00
La Resistencia

Brugal 1888, Meyers Rum, Rumhaven Coconut, Pomegranate
16.00
Kleopatra

Kleos Mastiha, Basil, Lemon Juice
15.00
Wild Fashion

Woodford Bourbon Reserve, Orange Bitters Filthy Cherry Juice
14.00
Spicy WS Margarita

Herradura Reposado, Jalapeno, Simple Syrup, Pineapple & Lime Juices
14.00
Wild Sea Blue Mule

Stoli Vodka, Blue Curacao, Lime Juice, Ginger Beer Float
13.00
Lychee Martini

Three Olives Vodka, Lychee Puree, Coconut Rum, Cranberry Bitters
14.00
Wild Sea (Spice)

Se Busca Mezcal, Passion Fruit Puree, Aperol, Serrano Pepper
14.00

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Inside one of the oldest buildings on Las Olas, the Riverside Hotel, a fresh restaurant and a young chef are breathing new life into the tourist-trap-lined boulevard. The 130-seat Wild Sea Oyster Bar replaced the hotel's Grill Room in March 2013. Chef de cuisine Jon Sanchez, who previously worked for Thomas Keller, sources the best ingredients possible, uses the whole animal, and saves the trimmings for stocks and sauces. Of course, with such high aspirations and high-test seafood comes a high price, but it's worth it. Sanchez is incorporating simple, beautiful ingredients and turning out flavors that sing. A black bass on top of a creamy pea ragout is perfect. So are the beef cheek and slow-cooked Florida beets.

Details

Price: $$$$
Hours: Daily 7 a.m.-2 p.m.; 5-10 p.m.
Outdoor seating: Open-air patio
Alcohol: Full bar
Reservations: Recommended
Parking: Lot Available, On-street
Extra Services: Private-group dining
Takeout
- Call restaurant to order/pay

Delivery
- Order/delivery via DoorDash
- Order/delivery via Grubhub
- Order/delivery via Other
- Order/delivery via Postmates
- Order/delivery via Uber Eats