Lobster & Crab - The Oceanaire Seafood Room
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
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