Dinner Menu - The Oceanaire Seafood Room

FRESH TONIGHT — SAN DIEGO, USA
OYSTER BAR
*PARADISE COVE — BRITISH COLUMBIA
*OCEANAIRE SALT — CAPE COD
*BARNSTABLE — MASSACHUSETTS
*MIDNIGHT BAY — WASHINGTON
*COTUIT — CAPE COD
*MALPEQUE — P.E.I.
*KUMIAI — BAJA
*BLUE POINT — CONNECTICUT
*CARIBOU — NOVA SCOTIA
*FISHER ISLAND — NEW YORK
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
*#1 AHI TUNA CRUDO
AGED BALSAMIC, PARMESAN, PINE NUTS
*THE CHILLED SHELLFISH PLATTER
BLUE CHEESE CRUSTED 16 OZ. PRIME STRIP
CHICKEN FRIED LOBSTER
TRUFFLED HONEY, CHEESY GRITS, HOT SAUCE
DUTCH HARBOR ALASKA
PARMESAN GARLIC BUTTER
CELEBRATE NATIONAL SEAFOOD MONTH
TWIN COLD WATER LOBSTER TAILS
5 OZ. TAILS WITH CHAMPAGNE TARRAGON BUTTER
BRIOCHE, PUMPKIN BUTTER, CRANBERRY
MARINARA & PESTO AIOLI
ESCARGOTS BOURGUIGNONNE
EN5,&+MENTS
“BLACK & BLEU"
DYNAMITE
FOIE GRAS
GRILLED FILET MIGNON AND SHRIMP
BUTTERMILK FRIED CALAMARI
14 OZ. WAGYU RIBEYE
CALIFORNIA SOLE FLORENTINE
STUFFED WITH CRABMEAT, SHRIMP, SPINACH STUFFING
CREAMY MUSTARD MAYONNAISE
FOIE GRAS
22 OZ. BONE IN PRIME RIBEYE
PAN-ROASTED CHICKEN CHOP
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
SAUTÉED SHRIMP
JUMBO LUMP CRABMEAT
BLUE CRAB & CAPER LOUIS
JUMBO SEA SCALLOPS
6,03/<35(3$5('
BRUSHED WITH LEMON BUTTER
CHEF
663(&,$/7,(6
WILD ALASKA HALIBUT
PORK BELLY & JUMBO SEA SCALLOPS
WILD ALASKA LING COD
BURGUNDY BUTTER AND PUFF PASTRY
APPLE BRAISED PORK BELLY, PARSNIP, CRANBERRY
GRILLED OYSTERS ROCK
BOURBON SMOKED STEELHEAD TROUT
CENTER CUT COSTA RICA SWORDFISH
CARAMEL APPLE BUTTER, PECAN BRITTLE
WASHINGTON STEELHEAD TROUT
SPINACH PERSILLADE, NUESKE'S BACON, PARMESAN
GRILLED SPANISH OCTOPUS
FRIED POLENTA, SCORCHED TOMATOES, CHIMICHURRI
10 OZ. FILET SURF & TURF
BUTTER POACHED LOBSTER
SOUPS & SALADS
NEW ENGLAND CLAM CHOWDER
MASSACHUSETTS JUMBO SEA SCALLOPS
*FIJI #1 YELLOWFIN TUNA
*FIJI ALBACORE TUNA
WHOLE 1.25# BRANZINO
PUMPKIN SEED CRUSTED ALASKA HALIBUT
BUTTERNUT SQUASH, BROWN BUTTER & SAGE
WHOLE 2# VERMILION ROCKFISH
LIVE LOBSTERS 1 1/4 - 3 LBS
CLASSIC LOBSTER BISQUE
SEAFOOD CHOPPED SALAD
CRABMEAT, SHRIMP, FETA CHEESE, GREEK VINAIGRETTE
GRILLED BRANZINO "DRUNKEN"
PORT CHEERIES, SMOKEY ALMONDS, GOAT CHEESE CRÉME
*TOGARASHI CRUSTED #1 YELLOWFIN TUNA
WAKAME SEAWEED SALAD, PICKLED GINGER, WASBI & SOY
SIDE6
HABANERO BACON STEAK
SAUTEED MUSHROOMS
GARLIC, WILTED SPINACH
ORGANIC HEIRLOOM TOMATO & BURRATA
FLASH FRIED WHOLE ROCKFISH "ANGRY"
BALSAMIC, BASIL, AVOCADO
TRIO OF CHILIS, ORANGE, BASIL, GARLIC
CHOPPED HOUSE GREEN SALAD
OCEANAIRE VINAIGRETTE
CREAMED CORN
TRUFFLE WHIPPED POTATOES
CULINARY TEAM
EXECUTIVE CHEF—ADAM GUNDERSON
CAESAR SALAD
SOUS CHEFS
HOUSEMADE CROUTONS, SHAVED PARMESAN
TYLER THRASHER & RYAN CLEARY
AU-GRATIN POTATOES
BACON, CHEDDAR, GRUYERE
GRILLED ASPARAGUS
PARMESAN & LEMON
ICEBERG LETTUCE WEDGE
BACON, TOMATO, BLEU CHEESE DRESSING
HASHED BROWNS
À’LA OCEANAIRE
LOCAL APPLE & ENDIVE SALAD
BRUSSELS SPROUTS
HUMBOLDT FOG, BALSAMIC, PECAN BRITTLE
PORK BELLY, CAJUN AIOLI
*Denotes items served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood,
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