Dinner Menu - The Oceanaire Seafood Room

FRESH TONIGHT — ORLANDO, USA
OYSTER BAR
*FISHER ISLAND — WASHINGTON
*PEMAQUID — MAINE
*BARCAT — VIRGINIA
*ONSET — MASSACHUSETTS
*BLUE POINT — CONNECTICUT
*SEWANSECOTT — VIRGINIA
*MALPEQUE — P. E. I.
*COPPS ISLAND — CONNECTICUT
*CEDAR KEY — FLORIDA
*RAPPAHANNOCK — 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
TEQUILA SHRIMP CEVICHE
CHILI DUSTED TORTILLAS
*THE CHILLED SHELLFISH PLATTER
86'$&(57,),('35,0(%(()
6 OZ. CENTER-CUT FILET MIGNON
10 OZ. CENTER-CUT FILET MIGNON
JUMBO SHRIMP SCAMPI
16 OZ. PRIME NEW YORK STRIP STEAK
TOMATOES, GARLIC BUTTER, ANGEL HAIR PASTA
BLUE CHEESE CRUSTED 16 OZ. PRIME STRIP
CHICKEN FRIED LOBSTER
TRUFFLE HONEY, HOUSE HOT PEPPER SAUCE
*SPICY TUNA POKE
CRISPY WONTONS, WASABI EMULSION
35,0(67($.+286(&876
22 OZ. BONE IN PRIME RIBEYE
16 OZ. CENTER-CUT PORK CHOP
PAN-ROASTED CHICKEN CHOP
CALIFORNIA FLOUNDER "FLORENTINE”
STUFFED WITH CRABMEAT, SHRIMP, SPINACH STUFFING
SHRIMP, KING CRAB, LOBSTER, MUSSELS, OYSTERS
PREMIUM ALASKA RED KING CRAB
EN5,&+MENTS
“BLACK & BLEU"
SERVED WITH DRAWN BUTTER
DYNAMITE
JUMBO LUMP CRAB CAKE
GRILLED FILET MIGNON AND SHRIMP
SAUTEED ROCK SHRIMP
CREAMY MUSTARD MAYONNAISE
PARMESAN GARLIC BUTTER
HOT APPETIZERS
SHRIMP & GRITS
CAJUN BUTTER SAUCE
FOIE GRAS
CELEBRATE NATIONAL SEAFOOD MONTH
TWIN COLD WATER LOBSTER TAILS
SPICY TEMPURA ROCK SHRIMP
5 OZ. LOBTER TAILS WITH CHAMPAGNE TARRAGON BUTTER
DIABLO CHILE GLAZE, AVOCADO AIOLI
JUMBO LUMP CRABMEAT
BLUE CRAB & CAPER LOUIS
5 OUNCE MAINE LOBSTER TAIL
6,03/<35(3$5('
CHEF
663(&,$/7,(6
BRUSHED WITH LEMON BUTTER
LEMON BASIL AIOLI
ESCARGOTS BOURGUIGNONNE
*TOGARASHI SEARED HAWAII WAHOO
ICELAND ARCTIC CHAR
BUTTERMILK FRIED CALAMARI
BURGUNDY BUTTER, PUFF PASTRY
GRILLED OYSTERS ROCK
SPINACH PERSILLADE, NUESKE'S BACON, PARMESAN
SPICY MAYO, WAKAME SEAWEED SALAD, SRIRACHA
GRILLED WILD ALASKA COHO SALMON "OSCAR"
CRAB MEAT, ASPARAGUS, BEARNAISE SAUCE
WILD ALASKA COHO SALMON
GRILLED ECUADOR SWORDFISH
ROASTED POTATOES, BOLOGNESE SAUCE
SOUPS & SALADS
NEW ENGLAND CLAM CHOWDER
FLORIDA TRIGGERFISH
MASSACHUSETTS JUMBO SEA SCALLOPS
GRILLED OCTOPUS
CRISPY GRITS CAKE, CILANTRO CHIMICHURRI
CANADA HALIBUT
HAWAII WAHOO
ECUADOR MAHI MAHI
ECUADOR SWORDFISH
CRISPY FRIED WHOLE SNAPPER "ANGRY"
TRIO OF PEPPERS, ORANGE PEEL, BASIL, ROOSTER SAUCE
LIVE LOBSTERS 1.5 LBS
WHOLE FLORIDA YELLOWTAIL SNAPPER
LOBSTER BISQUE
TARRAGON CROUTONS
SEAFOOD CHOPPED SALAD
CRABMEAT, SHRIMP, FETA CHEESE, GREEK VINAIGRETTE
PAN-SEARED CANADA HALIBUT
BACON MELTED LEEKS, HERB GOAT CHEESE
PAN-SEARED MASSACHUSETTS SEA SCALLOPS
LOBSTER RISOTTO, BALSAMIC REDUCTION
SIDE6
SAUTÉED MUSHROOMS
SAUTEED GREEN BEANS
BACON GASTRIQUE
ITALIAN WHITE ANCHOVY SALAD
FIRST OF THE SEASON STONE CRAB
HOUSE-MADE CROUTONS, SHAVED PARMESAN
ONE POUND WITH CREAMY MUSTARD MAYONNAISE
CHOPPED HOUSE GREEN SALAD
LOBSTER RISOTTO
TRUFFLE WHIPPED POTATOES
OCEANAIRE VINAIGRETTE
CULINARY TEAM
CAESAR SALAD
EXECUTIVE SOUS CHEF—DANIEL JUAREZ
HOUSE-MADE CROUTONS, SHAVED PARMESAN
SOUS CHEF—JOSHUA BARSE
EXECUTIVE CHEF—JAIRO MEJIA
AU GRATIN POTATOES
LEEKS, BACON, CHEDDAR CHEESE
GRILLED ASPARAGUS
PARMESAN, LEMON
ICEBERG LETTUCE WEDGE
BACON, TOMATO, BLEU CHEESE DRESSING
SAUTÉED BRUSSEL SPROUTS
PARMESAN CHEESE, BACON
CAPRESE SALAD
HASHED BROWNS
FRESH MOZZARELLA, TOMATO, BASIL
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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