The Oceanaire Seafood Room - 50 South Sixth Street - Minneapolis - USA - (612)333-BASS FRESH TONIGHT — M O N D AY, O C T O B E R 2 7 , 2 0 1 4 Oyster Bar *BARRON POINT — WASHINGTON — 4 *BALD POINT — WASHINGTON — 4 *CALM COVE — WASHINGTON — 3 *HENDERSON PEARLS — WASHINGTON — 4 *FISHER’S ISLAND — CONNECTICUT — 4 *DUXBURY — MASSACHUSETTS — 4 *GLIDDEN POINT — MAINE — 5 *BARNSTABLE — MASSACHUSETTS — 4 *FLAPJACK POINT — WASHINGTON — 4 *PICKERING PASSAGE — WASHINGTON— 4 *BLUE POINT — CONNECTICUT — 4 Executive Chef — Robert Wohlfeil | Executive Sous Chef — Andrew Wilson | Sous Chefs— Lawrence Kirkland & Aaron Buchholz Fresh Seafood Specialties Cold Appetizers JUMBO SHRIMP COCKTAIL CHESAPEAKE BAY STYLE CRAB CAKES 19 House Made Cocktail Sauce *SPICY TUNA POKE 18 16 Wasabi Emulsion, Wonton Chips and Cucumbers VERACRUZ-STYLE SHRIMP CEVICHE Fresh Avocado, Chili Dusted Tortilla Chips *CHILLED SHELLFISH PLATTER JUMBO SHRIMP SCAMPI 30 Tomatoes, Garlic Butter, Angel Hair Pasta BAKED STUFFED CANADA WHITEFISH ‘FLORENTINE’ 32 Spinach, Crabmeat & Shrimp Stuffing with Tomato-Chive Butter 16 36/person FISH AND CHIPS 23 A Towering Sampler of Chilled Shrimp, Crab, Lobster & Fresh Oysters from our Raw Bar Beer Battered Alaska Cod with Matchstick Fries FLORIDA STONE CRAB CLAWS Crabmeat Stuffing with Creamy Linguine Pasta 10/claw 50/LB GRILLED CENTER-CUT FILET MIGNON AND SHRIMP Lime and Dijon Mayo BAKED STUFFED SHRIMP 33 40 Grilled Asparagus and Béarnaise Sauce TRADITIONAL CAVIAR SERVICE Classic Garnish BRUSHED WITH LEMON BUTTER 35 Creamy Mustard Mayonnaise JUMBO LUMP CRABMEAT COCKTAIL Grilled~Broiled~Seared ‘FIN AND SHELL’ FISH STEW ` Enhancements 26 Mediterranean Style Fish Soup with Pernod and Spicy Garlic Rouille White Sturgeon 100 ICELAND ARCTIC CHAR Hot Appetizers JUMBO LUMP CRAB CAKE Creamy Mustard Mayonnaise FRIED RED CHILI CALAMARI SHRIMP AND GRITS Jumbo Shrimp and Creamy Parmesan Cheese Polenta SEARED HUDSON VALLEY FOIE GRAS 16 Balsamic Craisin Chutney, Candied Pumpkin Seeds ESCARGOTS BURGUIGNONNE Burgundy Butter & Puff Pastry OYSTERS ROCKEFELLER 39 BAKED ATLANTIC SILVER HAKE 29 Horseradish Crust, Braised Kale, Sweet Onion Confit 13 SEARED MASSACHUSETTS JUMBO SEA SCALLOPS AUSTRALIA BARRAMUNDI ’DYNAMITE’ CRAB CAKE STUFFED ALASKA COD STEAMED MUSSELS MARINIERE 14 White Wine, Butter & Shallots SEA & S KY 38 Caramelized Onions and Bleu Cheese Butter *SESAME SEARED RARE BIGEYE TUNA Pickled Ginger, Wasabi, Wakame, Soy Sauce GRILLED SALMON DUET 40 CHORIZO CRUSTED CANADA SWORDFISH Spicy Red Beans, Cilantro-Green Onion Sauce WARM APPLE AND BABY KALE SALAD 11 Local Honeycrisp Apples, Smokehouse Almonds, Feta Cheese CAESAR SALAD 8 34 Sliced Apples & Candied Pecans ICEBERG LETTUCE WEDGE 9 15 Crabmeat, Shrimp, Feta Cheese, Greek Vinaigrette CAPRESE SALAD 12 Marinated Mozzarella, Tomatoes, Basil Oil, Balsamic Vinaigrette CHOPPED SPINACH SALAD 9 Roasted Mushrooms and Hot Bacon Dressing BLT SALAD 10 Buttermilk Bacon Dressing ALASKA RED KING CRAB 40/LB 20 JUMBO LUMP CRAB OSCAR 13 Steakhouse Offerings 35 50 16 OZ NEW YORK STRIP 49 20 OZ. BONE-IN RIBEYE 54 16 OZ. DOUBLE-CUT PORK CHOP 23 PAN-ROASTED CHICKEN CHOP 19 Side Dishes SOUR CREAM MASHED POTATOES 10 STEAMED JUMBO ASPARAGUS 11 Hollandaise HASH BROWNS 10 À la Oceanaire – add 2 CHEESY BACON AU GRATIN POTATOES 9 Crumbled Bacon, Tomato, Bleu Cheese Dressing SEAFOOD CHOPPED SALAD Celebrate National Seafood Month in October Special Price for a Limited Time! 9 BLUE CHEESE BIBB LETTUCE SALAD 10 28 6 8 Oceanaire Vinaigrette C R A B C A K E S T U F F ED J UM B O S E A S C A L LO P S Sour Cream Mashed Potatoes Spiced Rum Syrup CHOPPED HOUSE GREEN SALAD 12 Farmed Norway Atlantic and Wild Alaska Coho CREAMY SWEET POTATO BISQUE Cup Bowl 10 10 OZ. FILET MIGNON 39 NOVA SCOTIA SWORDFISH ‘BLACK & BLUE’ NEW ENGLAND CLAM CHOWDER Cup 6 Bowl 8 4 6 OZ. PETITE FILET MIGNON Seared Duck Breast and Jumbo Sea Scallops, Red Wine Demi-Glace Soup & Salads 13 Featuring Certified Angus Beef 43 28 Sweet Dijon Glaze 14 44 Butternut Squash Hash, Caramelized Apples, Maple Butter Spicy Blue Crab and Sweet Chili Butter Sauce 10 CRAB ‘LOUIE’ BLACK & BLEU GRILLED SHRIMP Jumbo Lump Crab Meat, White Wine Butter Sauce Parmesan Crusted with Blue Cheese-Tomato Fondue 10 JUMBO LUMP CRAB GEORGES BANK LEMON SOLE ‘LOUIE’ 9 2 DYNAMITE Chef’s Selections 15 Warm Asian Vegetables FRIED ASPARAGUS ‘DIRTY’ 53 Crispy Fried Whole with Red Chile Soy Sauce 18 MASSACHUSETTS JUMBO SEA SCALLOPS 39 BROILED CANADA WHITEFISH FILLET 25 MARSHALL ISLANDS BIGEYE TUNA 40 WILD ALASKA COHO SALMON 33 BROILED ALASKA COD FILLET 18 GEORGES BANK LEMON SOLE 26 EMERALD BASIN SWORDFISH 34 AUSTRALIA BARRAMUNDI 33 ATLANTIC SILVER HAKE 24 IDAHO RED TROUT 19 Lobster & Crab MATCHSTICK FRIES 7 With Parmesan and White Truffle Oil — Add 2 S e rv e d w i t h D r a w n B u t t e r & L e m o n CREAMED CORN LIVE NORTH ATLANTIC LOBSTERS 1.25LBS—35/EA 2-2.5 LBS—35/LB WHITE AND WINTER GRAIN PILAF 18 OZ BRAZIL WARM WATER LOBSTER TAIL Broiled with Old Bay Butter OCEANAIRE SURF AND TURF 1.25LB Lobster and 6oz Filet Mignon 11 10 9 Wild Rice, Barley, Dried Cranberries 76 70 BUTTER BRAISED MUSHROOMS Sautéed Spinach 10 ROASTED BEETS AND BLUE CHEESE Balsamic Glaze 11 BROWN SUGAR ROASTED BRUSSELS SPROUTS 10 *Denotes items served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Oceanaire is wholly owned by Landry’s Inc. SAUTÉED GREEN BEANS AMANDINE 11 Toasted Almonds and Brown Butter
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