oyster bar oceanaire classics burgers and sandwiches appetizers

FRESH TODAY – WEDNESDAY, SEPTEMBER 21ST, 2016 – DALLAS, USA
OYSTER BAR
MALPEQUE—PRINCE EDWARD ISLAND
CONWAY CUP—PRINCE EDWARD ISLAND
STANDISH SHORE—MASSACHUSETTS
APPETIZERS
OCEANAIRE SALTS—CAPE COD
KATAMA BAY—MASSACHUSETTS
HALF MOON—MASSACHUSETTS
BLUE POINT—CONNECTICUT
COPPS ISLAND—CONNECTICUT
CHINCOTEAGUE—VIRGINIA
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663(&,$/7,(6
35,0(67($.+286(&876
USDA CERTIFIED PRIME BEEF
JUMBO SHRIMP COCKTAIL
LOBSTER QUESADILLA
HOUSE MADE COCKTAIL SAUCE
AGED WHITE CHEDDAR & AVOCADO LIME CREMA
COLOSSAL CRABMEAT COCKTAIL
BLACKENED COSTA RICA MAHI MAHI SANDWICH
HOUSE MADE COCKTAIL SAUCE
CABBAGE SLAW & CREOLE REMOULADE
SPICY TUNA POKE
SOUTHWESTERN STYLE LOBSTER ROLL
CRISPY WONTONS, WASABI EMULSION
MAINE LOBSTER & JALAPENO LIME AIOLI
*THE CHILLED SHELLFISH PLATTER
CRISPY FRIED COD SANDWICH
SHRIMP, KING CRAB, LOBSTER, MUSSELS & OYSTERS
ROASTED JALAPENO TARTAR SAUCE
EN5,&+MENTS
“BLACK & BLEU"
6 OZ. CENTER-CUT FILET MIGNON
10 OZ. CENTER-CUT FILET MIGNON
16 OZ. PRIME NEW YORK STRIP STEAK
BLUE CHEESE CRUSTED 16 OZ. PRIME STRIP
20 OZ. BONE IN PRIME RIBEYE
24 OZ. CHOICE PORTERHOUSE
PAN-ROASTED CHICKEN CHOP
JUMBO LUMP CRAB CAKE
CRAB CAKE CLUB
CREAMY MUSTARD MAYONNAISE
BACON, LETTUCE, TOMATO, MUSTARD MAYONNAISE
BUTTERMILK FRIED CALAMARI
CRAB CAKE SLIDERS
GRILLED SCALLOP
SPICY DIABLO SAUCE & SALSA VERDE
MUSTARD MAYONNAISE, ICEBERG LETTUCE
GRILLED SHRIMP
SHRIMP & GRITS
THE OCEANAIRE BURGER
CAJUN BUTTER SAUCE
BACON, CHEDDAR CHEESE & LOUIS DRESSING
BLUE CRAB & CAPER LOUIS
ESCARGOTS BURGUIGNONNE
)5(6+6($)22'
5 OUNCE MAINE LOBSTER TAIL
BURGUNDY BUTTER & PUFF PASTRY
SIMPLY GRILLED BAY OF FUNDY SALMON
GRILLED OYSTERS ROCK
TRUFFLED WHIPPED POTATOES WITH GRILLED ASPARAGUS
SPINACH PERSILLADE, NUESKE’S BACON, PARMESAN
PACIFIC CHAR GRILLED OCTOPUS
DYNAMITE
JUMBO LUMP CRABMEAT
6,03/<35(3$5('
BRUSHED WITH LEMON BEURRE BLANC
PALACIOS, TEXAS REDFISH
THE “S.S.” OCEANAIRE COBB SALAD
BAY OF FUNDY SALMON
GRILLED SHRIMP & SCALLOPS
JUMBO MAINE SEA SCALLOPS
PONZU, MICRO GREENS SALAD, TOBIKO
COSTA RICA MAHI MAHI
LAKEWOOD LAGER BEER BATTERED FISH & CHIPS
SOUPS & SALADS
ATLANTIC COD, FRENCH FRIES, HOUSE TARTAR SAUCE
NEW ENGLAND CLAM CHOWDER
CHESAPEAKE BAY STYLE CRAB CAKES
COSTA RICA SWORDFISH
ICELAND ARCTIC CHAR
CREAMY MUSTARD MAYONNAISE
WHOLE TRUE DOVER SOLE
WILD ALASKA HALIBUT
TRADITIONAL SEAFOOD GUMBO
SHRIMP, CRAB & ANDOUILLE SAUSAGE
CLASSIC SHRIMP LOUIE SALAD
WILD PACIFIC COHO SALMON
HARD COOKED EGG & TOMATO
LIVE LOBSTERS 1 1/4 - 2 LBS
BLACKENED ATLANTIC COD TACOS
SIDE6
ALASKAN KING CRAB SALAD
WONTON CHIPS & AVOCADO AIOLI
CHOPPED HOUSE GREEN SALAD
CABBAGE SLAW, CREOLE REMOULADE & PICO DE GALLO
LOBSTER MAC & CHEESE
OCEANAIRE VINAIGRETTE
DUTCH HARBOR ALASKA RED KING CRAB
CAESAR SALAD
SERVED WITH DRAWN BUTTER
LOBSTER, BACON, SMOKED GOUDA
ROASTED SUMMER SQUASH
BASIL PESTO
HOUSE-MADE CROUTONS, SHAVED PARMESAN
WATERMELON & HEIRLOOM TOMATO
CULINARY TEAM
BALSAMIC REDUCTION, BLEU CHEESE, CHIVES
EXECUTIVE CHEF – JUSTIN CREEL
ICEBERG LETTUCE WEDGE
BACON, TOMATO, BLEU CHEESE DRESSING
GRILLED ASPARAGUS
PARMESAN AND LEMON
SOUS CHEF - ISAI PINEDA
TRUFFLED WHIPPED POTATOES
SOUS CHEF - CHRISTIAN STEWART
ROASTED SHISHITO PEPPERS
JALAPENO & MINT THAI PONZU
SEAFOOD CHOPPED SALAD
HASHED BROWNS
CRABMEAT, SHRIMP, FETA CHEESE, GREEK VINAIGRETTE
À’LA OCEANAIRE
STEAMED BROCCOLINI
CAPRESE SALAD
ROASTED MUSHROOM
BASIL & BALSAMIC REDUCTION
*Denotes items served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood,
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