Lunch Menu - The Oceanaire Seafood Room

FRESH TODAY – INDIANAPOLIS, USA
OYSTER BAR
*BLUE POOL — WASHINGTON
*ELD INLET — WASHINGTON
*HAMA HAMA — WASHINGTON
APPETIZERS
*HOLY GRAIL — VIRGINIA
*MISTY POINT — VIRGINIA
*PINK RIBBON — LONG ISLAND
*SEA COW — WASHINGTON
*SKIPJACK — MARYLAND
*SUMMERSIDE — P.E.I.
*WHITE STONE — VIRGINIA
&+()
663(&,$/7,(6
35,0(67($.+286(&876
USDA CERTIFIED PRIME BEEF
JUMBO SHRIMP COCKTAIL
"HOOSIER DADDY" PORK TENDERLOIN
HOUSE MADE COCKTAIL SAUCE
LETTUCE, TOMATO, MAYONAISE, MATCHSTICK FRIES
COLOSSAL CRABMEAT COCKTAIL
TEMPURA FRIED COD SANDWICH
HOUSE MADE COCKTAIL SAUCE
LETTUCE, TOMATO, LOUIE DRESSING, MATCHSTICK FRIES
SPICY TUNA POKE
LOBSTER GRILLED CHEESE
CRISPY WONTONS, WASABI EMULSION
GRUYERE, FONTINA, CHEDDAR
CHILLED SHELLFISH PLATTER
FRIED SHRIMP PO-BOY
SHRIMP, KING CRAB, LOBSTER, MUSSELS & OYSTERS
NAPA CABBAGE, LOUIS SAUCE
EN5,&+MENTS
DYNAMITE
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
22 OZ. BONE IN PRIME RIBEYE
ROASTED CHICKEN CHOP
JUMBO LUMP CRAB CAKE
CRAB CAKE CLUB
CREAMY MUSTARD MAYONNAISE
BACON, LETTUCE, TOMATO, MUSTARD MAYONNAISE
BUTTERMILK FRIED CALAMARI
CRAB CAKE SLIDERS
BLACK & BLEU
SPICY MARINARA, BASIL PESTO AIOLI
MUSTARD MAYONNAISE, ICEBERG LETTUCE
JUMBO LUMP CRAB
SHRIMP & GRITS
THE DOUBLE OCEANAIRE BURGER
CAJUN BUTTER SAUCE
SMOKED MOZZARELLA, TOMATO BACON JAM
BLUE CRAB & CAPER LOUIE
ESCARGOTS BURGUIGNONNE
)5(6+6($)22'
FOIE GRAS
BURGUNDY BUTTER & PUFF PASTRY
SIMPLY GRILLED ECUADOR MAHI MAHI
GRILLED OYSTERS ROCK
CHEDDAR GRITS AND ASPARAGUS
SPINACH PERSILLADE, NUESKE’S BACON, PARMESAN
*HAWAIIAN AHI TUNA CRUDO
BLACKENED
5 OZ. LOBSTER TAIL
6,03/<35(3$5('
BRUSHED WITH LEMON BUTTER
HAWIIAN AHI TUNA
THE "S.S." COBB SALAD
ECUADOR MAHI MAHI
GRILLED SHRIMP AND SCALLOPS
MAINE DIVER SCALLOPS
FINGERLING CHIPS, FRIED SAGE, WASABI TOBIKKO
HAWAIIAN AHI TUNA
JUMBO SHRIMP SCAMPI
SOUPS & SALADS
TOMATOES, GARLIC BUTTER, ANGEL HAIR PASTA
LOBSTER BISQUE
CHESAPEAKE BAY STYLE CRAB CAKES
ICELAND COD
ALASKAN HALIBUT CHEEKS
CREAMY MUSTARD MAYONNAISE
SKUNA BAY SALMON
WHOLE MEDITERRANEAN BRANZINO
NEW ENGLAND CLAM CHOWDER
CLASSIC SHRIMP LOUIE SALAD
LONG ISLAND WILD STRIPED BASS
HARD COOKED EGG & TOMATO
1.25# LIVE MAINE LOBSTER
BLACKENED TACOS
SIDE6
MIXED GREENS SALAD
POACHED PEAR, GORGONZOLA, HAZELNUT
CHOPPED HOUSE GREEN SALAD
CHICKEN OR FISH WITH CREOLE REMOULADE
GREEN BEANS ALMONDINE
OCEANAIRE VINAIGRETTE
UPLAND WHAT ALE BATTERED FISH & CHIPS
CAESAR SALAD
MATCHSTICK FRIES, HOUSE TARTAR SAUCE
TOASTED ALMONDS
KING CRAB MACARONI & CHEESE
WHITE CHEDDAR, GRUYERE, PARMESAN BREAD CRUMBS
HOUSE-MADE CROUTONS, SHAVED PARMESAN
ROASTED MARINATED TOMATO SALAD
CULINARY TEAM
FRESH MOZZARELLA, BALSAMIC VINAIGRETTE, BASIL
EXECUTIVE CHEF - ADAM WALDRIP
SOUS CHEF - KYLE ALLBRIGHT
ICEBERG LETTUCE WEDGE
GRILLED ASPARAGUS
PARMESAN AND LEMON
TRUFFLED PARMESAN FRENCH FRIES
BROILED RED POTATOES
BACON, TOMATO, BLEU CHEESE DRESSING
ROASED GARLIC & ROSEMARY RANCH
SEAFOOD CHOPPED SALAD
HASHED BROWNS
CRABMEAT, SHRIMP, FETA CHEESE, GREEK VINAIGRETTE
À’LA OCEANAIRE – ADD
BROWN SUGAR GLAZED CARROTS
CREAMED CORN
*Denotes items served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood,
VKHOOÀVKRUHJJVPD\LQFUHDVH\RXUULVNRIIRRGERUQHLOOQHVVHVSHFLDOO\LI\RXKDYHFHUWDLQPHGLFDOFRQGLWLRQV
2FHDQDLUHLVZKROO\RZQHGE\/DQGU\·V,QF