The Oceanaire Seafood Room — 900 South Miami Ave.—Miami — U.S.A. — (305) 372 - TUNA F R E S H T O N I G H T M O N D AY — N O V E M B E R 2 4 t h 2 0 1 4 Oyster Bar HOOD CANAL — WASHINGTON — 4 NAVY BEACH — NEW YORK — 3 NAKED COWBOY — NEW YORK — 4 PICKERING PASS — WASHINGTON — 4 TOMAHAWK — NEW YORK — 4 BLUE ISLAND No 9 — NEW YORK — 4 BLUE POINT — VIRGINIA — 4 KUMAMOTO — WASHINGTON — 4 Cold Appetizers Fresh Seafood Specialties Grilled~Broiled~Ala Plancha FLORIDA STONE CRAB CLAWS 14 (EACH) Lemon & Mustard Mayo FISH & CHIPS 23 Guinness Beer Battered & Served with Matchstick Fries BRUSHED WITH LEMON BUTTER JUMBO SHRIMP COCKTAIL 19 House Made Cocktail Sauce LUMP CRAB MEAT COCKTAIL 19 CHESAPEAKE BAY STYLE CRAB CAKES 35 Creamy Mustard Mayonnaise BRITISH COLUMBIA KING SALMON — 28 TEQUILA SHRIMP CEVICHE 17 Fresh Avocado and Chili Dusted Tortillas FRIED FISHERMAN’S PLATTER 29 Fried Fish, Shrimp, Oysters & Calamari with Matchstick Fries “SPICY” YELLOWFIN TUNA POKE 16 BAKED STUFFED SHRIMP 33 Crabmeat Stuffing with Creamy Angel Hair Pasta CEVICHE PERUANO 8 OZ Pescado 24 AMERICAN HACKLEBACK CAVIAR 75 ROYAL OSETRA CAVIAR 175 Eggs, Capers, Onions & Toast Points CHILLED SHELLFISH PLATTER 46 A Towering Sample of Cocktail Shrimp, King Crab Legs, Lobster & Freshly Shucked Oysters From our Raw Bar Hot Appetizers JUMBO LUMP CRAB CAKE 19 Creamy Mustard Mayonnaise SHRIMP AND GRITS 17 Jumbo Shrimp with Creamy White Cheddar Grits ESCARGOTS BOURGUIGNONNE 12 Burgundy Butter & Puff Pastry OYSTERS ROCKEFELLER 14 FRIED RED CHILI CALAMARI 14 Warm Asian Vegetables STEAMED PRINCE EDWARD ISLAND MUSSELS 14 White Wine, Butter & Shallots Soup & Salads NEW ENGLAND CLAM CHOWDER CUP 7 BOWL 9 CHOPPED HOUSE GREEN SALAD 9 Oceanaire Vinaigrette ICEBERG LETTUCE WEDGE 10 Crumbled Bacon, Tomato & Bleu Cheese Dressing CAESAR SALAD 9 SEAFOOD CHOPPED SALAD 16 Crabmeat, Bay Shrimp, Feta Cheese Greek Vinaigrette CHOPPED SPINACH SALAD 10 Roasted Mushrooms & Hot Bacon Dressing CAPRESE SALAD 12 Tomatoes, Fresh Mozzarella, Balsamic & Basil PERUVIAN MAHI MAHI — 24 SHRIMP SCAMPI 30 Served with Diced Tomatoes & Garlic Butter Angel Hair Pasta MAINE SEA SCALLOPS — 34 SEAFOOD MIXED GRILL 39 Grilled Fish, Shrimp, & Baked Stuffed Shrimp With Steamed Jasmine Rice PANAMANIAN COBIA — 32 “BLACK & BLEU” PERUVIAN MAHI MAHI 29 Caramelized Onions & Bleu Cheese Butter GRILLED CENTER CUT FILET MIGNON AND SHRIMP 44 Asparagus & Béarnaise Sauce Chef’s Selections JERKED PANAMANIAN COBIA TRINIDAD &TOBAGO YELLOWFIN TUNA — 32 37 Citrus Sweet Potatoes & Pineapple Chutney SOY GLAZED BRITISH COLUMBIA KING SALMON 33 Stir Fried Spinach & Shiitake Mushrooms SEARED CARIBBEAN SNAPPER FILLET “LOUIE” 36 Topped with Jumbo Lump Crab Meat & Caper Beurre Blanc PAN SEARED MAINE SEA SCALLOPS “PICATTA” 39 Garlic Wilted Spinach & Lemon Caper Butter Enhancements DIRTY — 3 A LA AJILLO — 4 “BLACK & BLEU” — 5 A’LA SHRIMP OSCAR — 12 A’LA BLUE CRAB OSCAR — 14 JUMBO LUMP CRAB ON TOP — 17 Side Dishes STEAMED JASMINE RICE 7 HASHED BROWNS 9 A'la Oceanaire – add 2 SOUR CREAM MASHED YUKON GOLD POTATOES 11 WILTED GARLIC SPINACH 9 Toasted Garlic, Olive Oil & Lemon Juice MATCHSTICK FRIES 7 TRINIDAD &TOBAGO YELLOWFIN TUNA “TATAKI” 38 Citrus Ponzu, Pickled Ginger, Wasabi & Wakame SWEET POTATO FRIES 7 STEAMED ASPARAGUS 12 Hollandaise Lobster & Crab WHOLE ROASTED CREMINI MUSHROOMS 10 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 CHEESEY BACON AU GRATIN POTATOES 9 LIVE NORTH ATLANTIC LOBSTERS 6 oz C A R I B B E A N L O B S T E R T A I L ALASKA RED KING CRAB 54 42 65 GREEN PLANTAIN MOFONGO 11 Chicharrones & Consommé CHEF’S CORNER 44 Steakhouse Offerings FIRST COURSE Featuring Certified Angus Beef GREEN KALE CAESAR SALAD GRILLED 8 OZ CHURASSCO 28 CRISPY FRIED CALAMARI “NOUC CHAM” CHICKEN CHOP 19 Mushroom Pan Jus & Sour Cream Mash Potatoes NEW ENGLAND CLAM CHOWDER 16 OZ DOUBLE CUT PORK CHOP MACADAMIA CRUSTED LOBSTER TAIL Caramelized Banana, Sticky Rice & Citrus Butter 28 10 OZ CENTER CUT FILET MIGNON 55 20 OZ BONE-IN RIBEYE STEAK 55 16 OZ BONE-IN NEW YORK STRIP 49 SECOND COURSE TOGARASHI SEARED YELLOWFIN TUNA “TATAKI” Wakame, Pickled Ginger Wasabi & Lite Soy Sauce “BLACK & BLEU” PERUVIAN MAHI MAHI Caramelized Onions & Bleu Cheese Butter THIRD COURSE GREEN KALE CAESAR SALAD 10 Poached Egg BLEU CHEESE BIBB LETTUCE SALAD 14 Granny Smith Apple, Maytag Bleu Cheese & Pecans Culinary Team Executive Chef — Kareem Anguin Sous Chef — Joseph Senora Sous Chef — Rocco Nankervis SCOOP OF MANGO SORBET TRES LECHES BROWNIE SUNDAE “There is a risk associated with consuming raw oysters or any other raw protein. If you have any chronic illness of the liver, stomach, blood, or have any immune disorder, you are at greater risk of illness from raw proteins, so you should eat them fully cooked.” Oceanaire is wholly owned by Landry’s Inc.