Dinner Menu - The Oceanaire Seafood Room

FRESH TONIGHT — INDIANAPOLIS, USA
OYSTER BAR
*BLUE POOL — WASHINGTON
*HOLY GRAIL — VIRGINIA
*SKIPJACK — MARYLAND
*ELD INLET — WASHINGTON
*MISTY POINT — VIRGINIA
*SUMMERSIDE — P.E.I.
*HAMA HAMA — WASHINGTON
*PINK RIBBON — LONG ISLAND
*WHITE STONE — VIRGINIA
*SEA COW — WASHINGTON
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
*HAWAIIAN AHI TUNA CRUDO
FINGERLING CHIPS, SAGE, SHOYU, WASABI TOBIKKO
*THE CHILLED SHELLFISH PLATTER
BLUE CHEESE CRUSTED 16 OZ. PRIME STRIP
CHICKEN FRIED LOBSTER
TRUFFLED HONEY, CHEESEY GRITS, HOT SAUCE
DUTCH HARBOR ALASKA
PARMESAN GARLIC BUTTER
CELEBRATE NATIONAL SEAFOOD MONTH
TWIN COLD WATER LOBSTER TAIL
5 OZ TAILS WITH CHAMPAGNE TARRAGON BUTTER
STRAWBERRY PORT WINE, ANGLE FOOD CAKE
MARINARA & BASIL PESTO AIOLI
ESCARGOTS BOURGUIGNONNE
EN5,&+MENTS
BLACK & BLEU
DYNAMITE
ANGRY
GRILLED FILET MIGNON AND SHRIMP
BUTTERMILK FRIED CALAMARI
VIKING FARM LAMB SHANK
STUFFED ICELAND COD FLORENTINE
STUFFED WITH CRABMEAT, SHRIMP, SPINACH STUFFING
CREAMY MUSTARD MAYONNAISE
SEARED 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
FOIE GRAS
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
HAWAIIAN AHI TUNA
GRILLED PANAMA OPEN BLUE COBIA
ICELAND COD
BURGUNDY BUTTER AND PUFF PASTRY
SPAGEHTTI SQUASH PUREE, PARSNIP CHIPS, CANDIED PORK BELLY
GRILLED OYSTERS ROCK
GRILLED WHOLE MEDITERRANEAN BRANZINO
MAINE DIVER SCALLOPS
SHIITAKE MUSHROOM, CLAMS, DASHI, WASABI GREENS
LONG ISLAND WILD STRIPED BASS
SPINACH PERSILLADE, NUESKE'S BACON, PARMESAN
BRAISED BABY OCTOPUS
ROASTED BEETS, JALAPENO, WHITE WINE, SOURDOUGH
GRILLED SKUNA BAY SALMON
SWEET POTATO MASH, CHERRIES, BRIE CREAM, BALSAMIC
SOUPS & SALADS
NEW ENGLAND CLAM CHOWDER
SKUNA BAY SALMON
WHOLE MEDITERRANEAN BRANZINO
ECUADOR MAHI MAHI
ALASKAN HALIBUT CHEEKS
SEARED LONG ISLAND WILD STRIPPED BASS
PUMPKIN RISOTTO, BROWN BUTTER, TOASTED HAZELNUT
PANAMA OPEN BLUE COBIA
1.25# LIVE MAINE LOBSTER
LOBSTER BISQUE
SHERRY WINE, LOBSTER
SEAFOOD CHOPPED SALAD
CRABMEAT, SHRIMP, FETA CHEESE, GREEK VINAIGRETTE
SEARED ECUADOR MAHI MAHI
HONEY CRISP APPLE CHUTNEY, BRAISED KALE, RED WINE
SEARED MAINE DIVER SCALLOPS
FRESH PAPPARDELLE PASTA, LAMB BOLOGNESE, PARMESAN
SIDE6
BROWN SUGAR GLAZED CARROTS
KING CRAB MACARONI & CHEESE
WHITE CHEDDAR, GRUYERE, PARMESAN BREAD CRUMBS
ROASTED MARINATED TOMATO SALAD
*SEARED HAWAIIAN AHI TUNA
FRESH MOZZARELLA, BALSAMIC VINAIGRETTE, BASIL
WASABI EMULSION, WAKAME SALAD, CARAMEL SOY
CHOPPED HOUSE GREEN SALAD
OCEANAIRE VINAIGRETTE
TRUFFLE WHIPPED POTATOES
CULINARY TEAM
EXECUTIVE CHEF – ADAM WALDRIP
CAESAR SALAD
CREAMED CORN
GREEN BEANS ALMONDINE
TOASTED ALMONDS
SOUS CHEF – KYLE ALLBRIGHT
HOUSEMADE CROUTONS, SHAVED PARMESAN
GRILLED ASPARAGUS
PARMESAN & LEMON
ICEBERG LETTUCE WEDGE
BACON, TOMATO, BLEU CHEESE DRESSING
BROILED RED POTATOES
ROASED GARLIC & ROSEMARY RANCH
MIXED GREENS SALAD
HASHED BROWNS
POACHED PEAR, GORGONZOLA, HAZELNUT
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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