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