The Oceanaire Seafood Room - 50 South Sixth Street - Minneapolis - USA - (612)333-BASS
FRESH TONIGHT —
S U N D AY, M A R C H 0 8 , 2 0 1 5
Oyster Bar
*CALM COVE — WASHINGTON — 4
*PICKERING PASSAGE — WASHINGTON — 4
*FLAPJACK — WASHINGTON — 4
*OAKLAND BAY — WASHINGTON — 4
*OTTER COVE — WASHINGTON — 4
*BLUE POINT — CONNECTICUT — 4
*FISHER’S ISLAND — LONG ISLAND SOUND — 4
Executive Chef — Robert Wohlfeil | Executive Sous Chef — Andrew Wilson | Sous Chefs— Lawrence Kirkland & Aaron Buchholz
Cold Appetizers
JUMBO SHRIMP COCKTAIL
19
House Made Cocktail Sauce
18
16
Wasabi Emulsion, Wonton Chips and Cucumbers
VERACRUZ-STYLE SHRIMP CEVICHE
Fresh Avocado, Chili Dusted Tortilla Chips
*OPEN BLUE COBIA SASHIMI
16
20
Roasted Jalapeno Escabeche, Granulated Honey, Hawaii
Black Salt
*CHILLED SHELLFISH PLATTER
Grilled~Broiled~Seared
CHESAPEAKE BAY STYLE CRAB CAKES
BRUSHED WITH LEMON BUTTER
36/person
A Towering Sampler of Chilled Shrimp, Crab, Lobster
& Fresh Oysters from our Raw Bar
TRADITIONAL CAVIAR SERVICE
BAKED STUFFED ALASKA COD
GRILLED FILET MIGNON AND SHRIMP
JUMBO SHRIMP SCAMPI
30
FIN & SHELL FISH STEW
29
Tomatoes, Garlic Butter, Angel Hair Pasta
Mediterranean Style Fish Stew with
Pernod & Spicy Garlic Rouille
Enhancements
39
Jumbo Scallops, Seared Duck Breast,
Mashed Potatoes, Demi Glaze
Hot Appetizers
ICELAND ARCTIC CHAR
‘DIRTY’
54
Fried Whole with Red Chili Soy Dipping Sauce
BAKED STUFFED SHRIMP
18
FRIED RED CHILI CALAMARI
15
Warm Asian Vegetables
FRIED ASPARAGUS
40
Grilled Asparagus and Béarnaise Sauce
Paddlefish 40
White Stugeon 90
Siberian Ossetra 100
Creamy Mustard Mayonnaise
MASSACHUSETTS JUMBO SEA SCALLOPS 39
NEW ZEALAND RUBY RED SNAPPER 36
FARM RAISED NORWAY SALMON 32
MARSHALL ISLANDS BIGEYE TUNA 40
AUSTRALIA BARRAMUNDI 32
CANADA WALLEYE FILLET 27
COSTA RICA SWORDFISH 36
ECUADOR MAHI MAHI 30
ALASKA COD FILLET 18
ALASKA ROCKFISH 28
BAJA CORVINA 32
25
Spinach, Crabmeat & Shrimp Stuffing with
Tomato-Chive Butter
SEA AND SKY
Classic Garnish
JUMBO LUMP CRAB CAKE
35
Creamy Mustard Mayonnaise
JUMBO LUMP CRABMEAT COCKTAIL
*SPICY TUNA POKE
Fresh Seafood Specialties
9
Parmesan Crusted with Blue Cheese-Tomato Fondue
SEARED HUDSON VALLEY FOIE GRAS
16
33
Jumbo Shrimp and Creamy Parmesan Cheese Polenta
ESCARGOTS BURGUIGNONNE
10
Burgundy Butter & Puff Pastry
OYSTERS ROCKEFELLER
18
White Wine, Butter & Shallots
4
10
12
20
JUMBO LUMP CRAB OSCAR
MASSACHUSETTS JUMBO SEA SCALLOPS
44
Citrus Salad, Sugar Snap Peas, Blood Orange Gastrique
40
Pickled Ginger, Wasabi, Wakame, Soy Sauce
40
PAN-SEARED AUSTRALIA BARRAMUNDI ’ DYNAMITE’ 42
Spicy Blue Crab, Thai Chili Butter Sauce
13
Steakhouse Offerings
Featuring Certified Angus Beef
6 OZ. PETITE FILET MIGNON
10 OZ. FILET MIGNON
35
50
16 OZ. NEW YORK STRIP
49
16 OZ. DOUBLE-CUT PORK CHOP
23
PAN-ROASTED CHICKEN CHOP
19
Sour Cream Mashed Potatoes
Dirty Polenta, Honey-Tangelo BBQ, Bacon Vinaigrette
NEW ENGLAND CLAM CHOWDER
Cup 6
Bowl 8
Chorizo, Butternut Squash, Saffron Butter Sauce
GRILLED NORWAY SALMON
SEARED ECUADOR MAHI MAHI
CREAMY LOBSTER BISQUE
37
Caramelized Onions and Bleu Cheese Butter
8
12
20 OZ. BONE-IN RIBEYE
55
Side Dishes
35
COSTA RICA SWORDFISH ‘BLACK & BLUE’ 40
Buttered Croutons
SOUR CREAM MASHED POTATOES
STEAMED JUMBO ASPARAGUS
10
11
Hollandaise
CHOPPED HOUSE GREEN SALAD
Oceanaire Vinaigrette
CAESAR SALAD
8
9
BLUE CHEESE BIBB LETTUCE SALAD
Sliced Apples & Candied Pecans
ICEBERG LETTUCE WEDGE
9
9
Crumbled Bacon, Tomato, Bleu Cheese Dressing
SEAFOOD CHOPPED SALAD
15
Crabmeat, Shrimp, Feta Cheese, Greek Vinaigrette
WINTER CAPRESE SALAD
12
Marinated Mozzarella, Roasted Tomatoes, Basil Oil,
Balsamic Reduction
CHOPPED SPINACH SALAD
9
Roasted Mushrooms and Hot Bacon Dressing
BLT SALAD
BLACK & BLEU
Chef Selections
Soup & Salads
Cup
Bowl
13
JUMBO LUMP CRAB
Mashed Potatoes, Jumbo Lump Crabmeat, Lemon Butter Sauce
STEAMED PENN COVE MUSSELS MARINIERE
10
J UM B O S E A S C A L LO P S
BROILED CANADA WALLEYE ‘LOUIE’
14
DYNAMITE
CRAB ‘LOUIE’
GRILLED SHRIMP
*SESAME SEARED RARE BIGEYE TUNA
13
15
Lump Crabmeat Stuffing with Creamy Parmesan Linguine
Curried Acorn Squash , Mint Oil, Saffron Glass Noodles
SHRIMP AND GRITS
2
FOIE GRAS
10
Buttermilk Bacon Dressing
Lobster & Crab
HASH BROWNS
10
À la Oceanaire – 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
CHEESY BACON AU GRATIN POTATOES
LIVE NORTH ATLANTIC LOBSTERS
1.25– 3 LBS—35/LB
PREMIUM ALASKA RED KING CRAB
Shelled Tableside
MATCHSTICK FRIES
11
7
With Parmesan and White Truffle Oil — Add 2
40/ LB
18OZ WARM WATER LOBSTER TAIL 76
CREAMED CORN
10
BUTTER BRAISED MUSHROOMS AND SPINACH 11
Broiled with Old Bay Butter
OCEANAIRE SURF AND TURF
1.25LB Lobster and 6oz Filet Mignon
78
*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.
WHITE AND WINTER GRAIN PILAF
9
Wild Rice, Barley, Dried Cranberries
ROASTED BEETS AND BLUE CHEESE
Balsamic Glaze
11