Dinner Menu - The Oceanaire Seafood Room

FRESH TONIGHT — BALTIMORE, USA
OYSTER BAR
*FANNY BAY — BRITISH COLUMBIA
*OCEANAIRE SALT — CAPE COD
*MAD HOUSE — MARYLAND
*CHELSEA GEM — WASHINGTON
*NASKETUCKET — MASSACHUSETTS
*WAR SHORE — VIRGINIA
*MALPEQUE — P.E.I.
*CHESAPEAKE BAY — MARYLAND
*BATTLE CREEK — VIRGINIA
*SWEET JESUS — MARYLAND
COLD APPETIZERS
FRESH SEAFOOD
JUMBO SHRIMP COCKTAIL
CHESAPEAKE BAY STYLE CRAB CAKES
HOUSE MADE COCKTAIL SAUCE
CREAMY MUSTARD MAYONNAISE
COLOSSAL CRABMEAT COCKTAIL
HOUSE MADE COCKTAIL SAUCE
*SLICED PANAMA COBIA
PICKLED LEMONS, CRISPY WONTONS, MIRIN
*THE CHILLED SHELLFISH PLATTER
22 OZ. PRIME BONE IN RIBEYE
CHICKEN FRIED LOBSTER
TRUFFLED HONEY, CHEESY GRITS, HOT SAUCE
CELEBRATE NATIONAL SEAFOOD MONTH
TWIN COLD WATER LOBSTER TAILS
5 OZ. TAILS WITH CHAMPAGNE TARRAGON BUTTER
BLUE CRAB, CREAM CHEESE & MELTED CHEDDAR
ESCARGOTS BOURGUIGNONNE
BURGUNDY BUTTER AND PUFF PASTRY
GRILLED OYSTERS ROCK
SPINACH PERSILLADE, NUESKE'S BACON, PARMESAN
NEW ENGLAND CLAM CHOWDER
SAUTEED ROCK SHRIMP
JUMBO LUMP CRABMEAT
BLUE CRAB & CAPER LOUIS
5 OZ. MAINE LOBSTER TAIL
6,03/<35(3$5('
BRUSHED WITH LEMON BUTTER
GRAND BANKS GOLDEN TILEFISH
WILD ALASKA COHO SALMON
CRISFIELD "WHALE" SOFT SHELL CRABS
RAINBOW CHARD, CRISPY POLENTA, SMOKED TOMATO RAGOUT
CRISFIELD "WHALE" SOFT SHELL CRABS
LOCAL HEIRLOOM TOMATO & NEUSKE BACON JAM
GRILLED NEW ZEALAND GREENBONE BUTTERFISH
WARM GERMAN STYLE POTATOES, SPINACH & SHALLOT CONFIT
SOUPS & SALADS
ANGRY
CHEF
663(&,$/7,(6
MEDITERRANEAN CHARRED OCTOPUS
GRILLED ARTICHOKES, OLIVES & HEIRLOOM TOMATOES
“BLACK & BLUE"
FOIE GRAS
PARMESAN GARLIC BUTTER
SALSA VERDE, LIME CREMA
EN5,&+MENTS
DUTCH HARBOR, ALASKA
GRILLED FILET MIGNON AND SHRIMP
BUTTERMILK FRIED CALAMARI
PAN-ROASTED CHICKEN CHOP
STUFFED BARRAMUNDI FLORENTINE
STUFFED WITH CRABMEAT, SHRIMP, SPINACH STUFFING
CREAMY MUSTARD MAYONNAISE
CRAB DIP AU GRATIN
13 OZ. VEAL CHOP
BLUE CHEESE CRUSTED 16 OZ. PRIME STRIP
JUMBO LUMP CRAB CAKE
CAJUN BUTTER SAUCE
10 OZ. CENTER-CUT FILET MIGNON
TOMATOES, GARLIC BUTTER, ANGEL HAIR PASTA
PREMIUM ALASKA RED KING CRAB
SHRIMP & GRITS
6 OZ. CENTER-CUT FILET MIGNON
16 OZ. PRIME NEW YORK STRIP STEAK
SHRIMP, KING CRAB, LOBSTER, MUSSELS & OYSTERS
HOT APPETIZERS
86'$&(57,),('35,0(%(()
JUMBO SHRIMP SCAMPI
*SPICY TUNA POKE
CRISPY WONTONS, WASABI EMULSION
35,0(67($.+286(&876
WILD ALASKA COHO SALMON
HAWAII AHI TUNA
WHOLE FLORIDA VERMILION SNAPPER
AUSTRALIA BARRAMUNDI
JUMBO MAINE DIVER SCALLOPS
NEW ZEALAND JOHN DORY
MACADAMIA NUT CRUSTED JOHN DORY
GRILLED PINEAPPLE & RED ONION CHUTNEY
NEW ZEALAND GREENBONE BUTTERFISH
LIVE LOBSTERS 2 LBS AND UP
ROASTED BUTTERNUT SQUASH BISQUE
GRANNY SMITH APPLES, SPICED CREMA
SEAFOOD CHOPPED SALAD
CRABMEAT, SHRIMP, FETA CHEESE, GREEK VINAIGRETTE
*SESAME SEARED AHI TUNA
PICKLED GINGER, WASABI, WAKAME & SOY
SEAFOOD RISOTTO
JUMBO PRAWNS, KING CRAB, SCALLOPS, MUSSELS, CLAMS
SIDE6
AU GRATIN POTATOES
SMOKED GOUDA MAC & CHEESE
TOPPED WITH JUMBO LUMP BLUE CRAB
BOSC PEAR, WALNUTS & WATERCRESS
CRISPY "WHOLE" FLORIDA VERMILION SNAPPER
PROSCIUTTO, GORGONZOLA, POMEGRANATE VINEGAR
TROPICAL MANGO & BLOOD ORANGE GASTRIQUE
CHOPPED HOUSE GREEN SALAD
OCEANAIRE VINAIGRETTE
CREAMED CORN
TRUFFLED WHIPPED POTATOES
CULINARY TEAM
EXECUTIVE CHEF—JOSEPH PASTORE
CAESAR SALAD
EXECUTIVE SOUS CHEF—BRANDON ADLER
HOUSEMADE CROUTONS, SHAVED PARMESAN
SOUS CHEF—CHRISTIAN GIDDENS
LOBSTER RISOTTO
MAINE LOBSTER, LEMON, PARMESAN
GRILLED ASPARAGUS
PARMESAN & LEMON
ICEBERG LETTUCE WEDGE
BACON, TOMATO, BLUE CHEESE DRESSING
SAUTÉED SPINACH
CHARRED LEMONS & ROASTED GARLIC
CAPRESE SALAD
HASHED BROWNS
HEIRLOOM TOMATOES, MOZZARELLA, BASIL & BALSAMIC
À’LA OCEANAIRE
*Denotes items served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood,
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