FRESH TONIGHT, SATURDAY, JANUARY 24, 2015
*Oyster Bar
CHELSEA GEMS - WASHINGTON 3
FANNY BAY - BRITISH COLUMBIA 3
CHEF CREEK - BRITISH COLUMBIA 3
KUMIAI - GUERRERO NEGRO 3
BLUE POINT - MARYLAND 3
COTUIT– MASSACHUSETTS 3
BARNSTABLE - MASSACHUSETTS 3
Cold Appetizers
Fresh Seafood Specialties Grilled~ Broiled~Seared
FISH & CHIPS 23
Beer Battered & Served with Salt & Vinegar Matchstick Fries
J UM BO SH RIM P CO C KT AIL 19
H o use M ad e Coc k ta i l S au ce
J UM BO LUM P C RA BMEA T C OC K TA IL
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* S P IC Y T UNA P OKE 16
Wo nt on C risps & W as ab i Em uls io n
G RAN D S HELL FI SH PL A TT E R 36 /pp
A Ch i ll ed Sam ple o f S h rim p, K i n g C ra b, Lobs te r
& *F resh O ys te rs f rom O u r R a w Ba r
Hot Appetizers
J UM BO LUM P C RA B CA KE
18
C re am y M us ta rd M ayo n na ise
CHESAPEAKE BAY STYLE CRAB CAKES
Creamy Mustard Mayonnaise
OLD FASHIONED FRIED JUMBO SHRIMP
Salt & Vinegar Matchstick Fries
35
32
JUMBO SHRIMP SCAMPI 30
Diced Tomatoes, Garlic Butter
Angel Hair Pasta
FRIED WHOLE NEW ZEALAND PINK SNAPPER ‘ANGRY’ 52
Trio of Chilies, Roasted Garlic, Basil, Lemon
Restaurant Week
40 PER PERSON
1ST COURSE
F R IE D RED C HILI C AL AMA R I
15
W a rm Asi a n Ve ge ta bl es
S H RIM P AN D G RI T S
MARTHA’S VINEYARD - MASSACHUSETTS 3
WELLFLEET - MASSACHUSETTS 3
FISHERS ISLAND - NEW YORK 4
Brushed With Lemon Butter
MASSACHUSETTS JUMBO SEA SCALLOPS 39
MEXICO CORVINA
ECUADOR SWORDFISH
MEXICO MAHI MAHI
23
SCOTLAND SALMON
23
CALIFORNIA MAKO SHARK
‘DIRTY’ 2
CEASAR SALAD
‘LOUIS’ 13
NEW ENGLAND CLAM CHO WDER
‘ANGRY’ 6
‘DRUNKEN’ 6
‘DYNAMITE’ 8
‘BLACK & BLEU’ 5
OYSTER TRIO
GRILLED SHRIMP 8
JUMBO LUMP CRAB 12
JUMBO SEA SCALLOPS 20
16
BLACKENED WILD MEXICO SHRIMP
Cheddar Grits and Lemon Butter
W hi te w in e, B u tte r, S ha l lots
* O Y STE R S R OC KE FELLE R
14
Soups & Salads
NE W ENGL AN D CLA M CHO W DE R
CUP 6
B OW L 8
7
BO WL
8
T om ato , C uc umb e r, Re d On io n, O ce an a i re V in a ig re t te
& C risp y Po t ato
PAN ROASTED SCOTLAND SALMON
Garlic & Spinach
Citrus Soy
WHOLE GRAIN MUSTARD FIJI ALBACORE TUNA
Smashed Fingerling Potato, Roasted Mushrooms
and Onion Soubise
JUMBO LUMP CRABMEAT ‘OSCAR’ 14
*Steakhouse Offerings
Featuring Certified Angus Beef
10 OZ. CENTER CUT FILET
50
6 OZ. CENTER CUT FILET
35
16 OZ. NEW YORK STRIP STEAK 49
20 OZ. BONE-IN RIBEYE STEAK 55
16 OZ. BONE-IN DOUBLE CUT PORK CHOP 23
PAN-ROASTED JIDORI CHICKEN CHOP 19
Mushroom Pan Jus, Mashed Potatoes, Asparagus
GRILLED 16OZ BONE-IN DOUBLE CUT PORK CHOP
Truffled Cauliflower Puree
Herb Roasted Mushrooms
Side Dishes
3RD COURSE
I CE BU RG LET T UCE WE DGE
9
Cru mb le d B aco n, Tom a to, & B l eu Ch eese D ressi n g
B LE U CHEE SE BI BB SAL AD
9
G ra n ny Smi t h A pp les, Ca n di ed P ec ans
& B al sam ic D ressi ng
C AE S AR SAL A D
WARM LOBSTER AND SHRIMP ARUGULA SALAD
Roasted Mushrooms & Goat Cheese
Bacon Vinaigrette
CALIFORNIA MAKO SHARK ‘BLACK & BLEU’
‘Dirty’ with Caramelized Onions
Bleu Cheese Butter
9
C HO P PED HO USE SAL A D
5 OZ. PEPPERCORN CRUSTED FILET MIGNON
Creamed Spinach, Oven Dried Tomato, Olive Oil Crostini
& Demi-Glace
MEXICO MAHI MAHI ‘DYNAMITE
Spicy Blue Crab Crust & Screaming Rooster Sauce
C LA S SI C LO BS TE R BI SQ UE
CUP
Rom a in e Le tt uc e, G a rli c C rou to ns & P a rmes a n
13
C ra bm ea t, B a y S h rimp & Fe ta C hees e
G ree k V i na i gret te
C HO P PED S PIN A CH S ALAD
B LOO D O RANGE S OR BE T
B U T TE R SCO T CH ICE C REA M SUN D AE
P EC AN B REA D P U DD ING
Ca ram el & W hi p Cre am
9
Ro as te d Mus h rooms & Ho t Ba co n D ress i ng
S O U R C RE AM M A SHE D PO T AT OES
10
M AT CH S TI CK F RIE S 6
W it h T ruf f le & P a rmes a n - A d d 3
H A SHED BR OWN S 11
À la O ce an a i re – A d d 2
CRÈME BRULEE
S u g a r Coo k ie
C HEE SY BA CON AU G RAT IN PO T A TOE S
Lobster & Crab
9
S EA FO OD CH OP PE D S ALA D
22
Enhancements
2ND COURSE
S T EAME D P .E .I MU S SEL S
35
25
BROILED OREGON DOVER SOLE
FRIED RED CHILI CALAMARI
J um bo S h rimp & C rea my W hi t e Ch ed d a r G rits
35
NEW ZEALAND BLUENOSE SEABASS
CRAB CAKE TASTER
16
38
Served with Drawn Butter & Lemon
DUTCH HARBOR ALASKA RED KING CRAB
68 / lb
LIVE NORTH ATLANTIC LOBSTERS
34/lb
Culinary Team
Executive Chef - Adam Gunderson
Sous Chef - Tyler Thrasher
Sous Chef - Nathan Mantyla
STEAMED BROCCOLI 11
Parmesan Fondue, Toasted Pistachios
Crushed Red Pepper
C HEE SY LO B S TER MA SHED PO TA TOE S
Garlic-Herb Butter
ASPARAGUS 13
Steamed with Hollandaise
Grilled with Seven Spice and Lemon
BRUSSELS SPROUTS 11
Sweet Chili, Ginger & Crispy Wontons
CREAMED CORN
11
*Contain (or may contain) raw or undercooked ingredients.
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 foodborne illness from raw proteins, so you should eat them fully cooked.
Oceanaire is wholly owned by Landry’s Inc.
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