OYSTER BAR CHEFsS SPECIALTIES FRESH SEAFOOD COLD

FRESH TONIGHT — HOUSTON, USA
OYSTER BAR
*GLIDDEN POINT — MAINE
*OCEANAIRE SALT — CAPE COD
*BRAS D'OR — PRINCE EDEWARD ISLE
*EAST DENNIS —MASSACHUSETTS
*SHOOTING POINT — VIRGINIA
*LITTLE ISLAND — MAINE
*BLUE POINT — LONG ISLAND
*DUXBURY — MASSACHUSETS
*BAGADUCE — MAINE
*BARNSTABLE — MASSACHUSETTS
COLD APPETIZERS
FRESH SEAFOOD
HOUSE HICKORY SMOKED SALMON
CHESAPEAKE BAY STYLE CRAB CAKES
PICKLED SHALLOTS, CAPERS, MUSTARD MAYONNAISE
CREAMY MUSTARD MAYONNAISE
JUMBO SHRIMP COCKTAIL
HOUSE MADE COCKTAIL SAUCE
COLOSSAL CRABMEAT COCKTAIL
HOUSE MADE COCKTAIL SAUCE
35,0(67($.+286(&876
86'$&(57,),('35,0(%(()
6 OZ. CENTER-CUT FILET MIGNON
10 OZ. CENTER-CUT FILET MIGNON
JUMBO SHRIMP SCAMPI
16 OZ. PRIME NEW YORK STRIP STEAK
TOMATOES, GARLIC BUTTER, ANGEL HAIR PASTA
BLUE CHEESE CRUSTED 16 OZ. PRIME STRIP
CHICKEN FRIED LOBSTER
TRUFFLED HONEY, CHEESY GRITS, HOT SAUCE
22 OZ. BONE IN PRIME RIBEYE
PAN-ROASTED CHICKEN CHOP
*SPICY AHI TUNA TOWER
AVOCADO, MANGO, PICO DE GALLO, CHIPS
*THE CHILLED SHELLFISH PLATTER
CALIFORNIA FLOUNDER "FLORENTINE”
STUFFED WITH CRABMEAT, SHRIMP, SPINACH STUFFING
SHRIMP, KING CRAB, LOBSTER, MUSSELS & OYSTERS
PREMIUM ALASKA RED KING CRAB
HOT APPETIZERS
DUTCH HARBOR ALASKA
GRILLED FILET MIGNON AND SHRIMP
PEAR CHUTNEY, VANILLA GASTRIQUE
PARMESAN GARLIC BUTTER
CAJUN BUTTER SAUCE
CELEBRATE NATIONAL SEAFOOD MONTH
TWIN COLD WATER LOBSTER TAILS
JUMBO LUMP CRAB CAKE
5 OZ TAILS WITH CHANMPAGNE TARRAGON BUTTER
CREAMY MUSTARD MAYONNAISE
BUTTERMILK FRIED CALAMARI
MARINARA & LEMON TRUFFLE AIOLI
SHRIMP DIABLO
“BLACK & BLEU"
DYNAMITE
FOIE GRAS
SEARED HUDSON VALLEY FOIE GRAS
SHRIMP & GRITS
EN5,&+MENTS
SAUTEED ROCK SHRIMP
JUMBO LUMP CRABMEAT
BLUE CRAB & CAPER LOUIS
5 OUNCE MAINE LOBSTER TAIL
6,03/<35(3$5('
BRUSHED WITH LEMON BUTTER
CHEF
663(&,$/7,(6
AUSTRALIA BARRAMUNDI
GRILLED ECUADOR SWORDFISH
ECUADOR SWORDFISH
BACON WRAPPED WITH CREAM CHEESE & JALAPENO
CARABBEAN JERK RUBBED, MANGO BUTTER SAUCE
GRILLED OYSTERS ROCK
SEARED MASSACHUSETTS JUMBO SCALLOPS
PALACIOS TEXAS REDFISH
ANDOUILLE CRUST, GOLDEN BEET PUREE, MOLASSES
LIVE LOBSTERS 1 1/4 - 3.5 LBS
SPINACH PERSILLADE, NUESKE'S BACON, PARMESAN
GRILLED OCTOPUS
CRISPY YUCCA, CHIMICHURRI, CHILIS
BLACKENED GULF OF MEXICO COBIA
CARAMALIZED LEMON, BACON JALAPENO PAN SAUCE
SOUPS & SALADS
NEW ENGLAND CLAM CHOWDER
TRADITIONAL SEAFOOD GUMBO
SHRIMP, CRAB & ANDOUILLE SAUSAGE
SEAFOOD CHOPPED SALAD
CRABMEAT, SHRIMP, FETA CHEESE, GREEK VINAIGRETTE
*HAWAII YELLOWFIN AHI TUNA
JUMBO MASSACHUSETTS SCALLOPS
COPPER RIVER SOCKEYE SALMON
WILD GULF OF MEXICO COBIA
ALASKA COHO SALMON 'DYNAMITE'
SPICY BLUE CRAB TOPPING, SIRHACHA BUTTER
WILD ALASKA HALIBUT
PAN SEARED DOVER SOLE
LEMON BUTTER SAUCE
*SESAME SEARED YELLOWFIN AHI TUNA
SPICY MAYO, WAKAME SEAWEED SALAD, PICKLED GINGER
SIDE6
SAUTÉED MUSHROOMS
MAC & CHEESE
BACON, SMOKED GOUDA & JALAPENO — SPICY!
HEIRLOOM TOMATO & BURRATA
CALIFORNIA FLOUNDER "PICATTA"
HOUSEMADE CROUTONS, SHAVED PARMESAN
LEMON CAPER BUTTER SAUCE
CHOPPED HOUSE GREEN SALAD
OCEANAIRE VINAIGRETTE
LOBSTER & SWEET CORN RISOTTO
TRUFFLE WHIPPED POTATOES
CULINARY TEAM
EXECUTIVE CHEF – LAWRENCE KIRKLAND
CAESAR SALAD
EXECUTIVE SOUS CHEF – MARIO VALDEZ
HOUSEMADE CROUTONS, SHAVED PARMESAN
SOUS CHEF – WILLIAM THOMPSON
OVEN ROASTED GOLDEN BEETS
CIDER GLAZE, GOAT CHEESE CRUMBLES
GRILLED ASPARAGUS
PARMESAN & LEMON
ICEBERG LETTUCE WEDGE
CRUMBLED BACON, TOMATO, BLEU CHEESE DRESSING
CRISPY FRIED SWEET POTATOES
MAPLE AIOLI, ROSEMARY SALT
POACHED PEAR SALAD
HASHED BROWNS
MARSALA VINAIGRETTE, JALAPENO BRIE, CANDIED NUTS
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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