Oyster Bar - The Oceanaire Seafood Room

FRESH TONIGHT — DALLAS, USA
OYSTER BAR
MALPEQUE—PRINCE EDWARD ISLAND
OCEANAIRE SALTS—CAPE COD
BLUE POINT—CONNECTICUT
CONWAY CUP—PRINCE EDWARD ISLAND
KATAMA BAY—MASSACHUSETTS
COPPS ISLAND—CONNECTICUT
STANDISH SHORE—MASSACHUSETTS
HALF MOON—MASSACHUSETTS
CHINCOTEAGUE—VIRGINIA
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
16 OZ. PRIME NEW YORK STRIP STEAK
BLUE CHEESE CRUSTED 16 OZ. PRIME STRIP
CHICKEN FRIED LOBSTER
TRUFFLED HONEY, CHEESEY GRITS, HOT SAUCE
*THE CHILLED SHELLFISH PLATTER
JUMBO LUMP CRAB CAKE
CREAMY MUSTARD MAYONNAISE
PACIFIC CHAR GRILLED OCTOPUS
PONZU, MICRO GREENS SALAD, TOBIKO
BUTTERMILK FRIED CALAMARI
STUFFED WITH CRABMEAT, SHRIMP, SPINACH STUFFING
“BLACK & BLEU"
DUTCH, HARBOR ALASKA
DYNAMITE
GRILLED SCALLOP
GRILLED FILET MIGNON AND SHRIMP
PARMESAN GARLIC BUTTER
GRILLED SHRIMP
JUMBO LUMP CRABMEAT
CELEBRATE NATIONAL SEAFOOD MONTH
BLUE CRAB & CAPER LOUIS
TWIN COLD WATER LOBSTER TAILS
5 OUNCE MAINE LOBSTER TAIL
5 OZ. TAILS WITH CHAMPAGNE TARRAGON BUTTER
CHEF
663(&,$/7,(6
ESCARGOTS BOURGUIGNONNE
WHOLE OVEN ROASTED TRUE DOVER SOLE
BURGUNDY BUTTER AND PUFF PASTRY
CAPER BEURRE NOISETTE
SPINACH PERSILLADE, NUESKE'S BACON, PARMESAN
EN5,&+MENTS
PREMIUM ALASKA RED KING CRAB
MARINARA & LEMON TRUFFLE AIOLI
GRILLED OYSTERS ROCK
24 OZ. CHOICE PORTERHOUSE
PAN-ROASTED CHICKEN CHOP
SHRIMP & GRITS
CAJUN BUTTER SAUCE
20 OZ. BONE IN PRIME RIBEYE
STUFFED FLOUNDER "FLORENTINE”
SHRIMP, KING CRAB, LOBSTER, MUSSELS & OYSTERS
HOT APPETIZERS
10 OZ. CENTER-CUT FILET MIGNON
JUMBO SHRIMP SCAMPI
SPICY TUNA POKE
CRISPY WONTONS, WASABI EMULSION
86'$&(57,),('35,0(%(()
6 OZ. CENTER-CUT FILET MIGNON
TOMATOES, GARLIC BUTTER, ANGEL HAIR PASTA
WILD HAWAIIAN "AHI" TUNA CRUDO
MEYER LEMON VINAIGRETTE WITH TOASTED GARLIC
35,0(67($.+286(&876
6,03/<35(3$5('
BRUSHED WITH LEMON BUTTER
PALACIOS, TEXAS REDFISH
BAY OF FUNDY SALMON
JUMBO MAINE SEA SCALLOPS
LAVASH CRUSTED COSTA RICA SWORDFISH
WILTED SPINACH, BABA GHANOUSH, HERBED OLIVE OIL
COSTA RICA MAHI MAHI
COSTA RICA SWORDFISH
SOUPS & SALADS
NEW ENGLAND CLAM CHOWDER
MACADAMIA CRUSTED WILD ALASKAN HALIBUT
ICELAND ARCTIC CHAR
WILTED SPINACH & WHITE CHOCOLATE BEURRE BLANC
WHOLE TRUE DOVER SOLE
SESAME SEARED WILD HAWAIIAN "AHI" TUNA
WASABI, SOY, PICKLED GINGER, WAKAME SALAD
WILD ALASKA HALIBUT
WILD PACIFIC COHO SALMON
LIVE LOBSTERS 1 1/4 - 2 LBS
GRILLED16 OZ. WILD ALASKA HALIBUT T-BONE
CAPERS & LEMON BEURRE BLANC
SIDE6
TRADITIONAL SEAFOOD GUMBO
SHRIMP, CRAB & ANDOUILLE SAUSAGE
GRILLED BAY OF FUNDY SALMON
ROASTED MUSHROOM
FALL SQUASH BROTH, BROCCOLINI, PURPLE CAULIFLOWER AIOLI
SEAFOOD CHOPPED SALAD
LOBSTER MAC & CHEESE
CRABMEAT, SHRIMP, FETA CHEESE, GREEK VINAIGRETTE
GRILLED JUMBO MAINE SEA SCALLOPS
LOBSTER, BACON, SMOKED GOUDA
SMOKED PARSNIP PUREE, WITH BRAISED RED CABBAGE
TRUFFLED WHIPPED POTATOES
WATERMELON & HEIRLOOM TOMATO
BALSAMIC REDUCTION, BLEU CHEESE, CHIVES
CULINARY TEAM
CHOPPED HOUSE GREEN SALAD
OCEANAIRE VINAIGRETTE
CAESAR SALAD
STEAMED BROCCOLINI
EXECUTIVE CHEF – JUSTIN CREEL
ROASTED KABOCHA SQUASH
EXECUTIVE SOUS CHEF – ISAI PINEDA
SAAMBAL CREMA, TOASTED ALMONDS
SOUS CHEF – CHRISTIAN LEE STEWART
HOUSE MADE CROUTONS, SHAVED PARMESAN
GRILLED ASPARAGUS
PARMESAN & LEMON
ICEBERG LETTUCE WEDGE
ROASTED SHISHITO PEPPERS
BACON, TOMATO, BLEU CHEESE DRESSING
JALAPENO & MINT THAI PONZU
HASHED BROWNS
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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