FRESH TONIGHT
OYSTER BAR
CHEF CREEK — BRITISH COLUMBIA — 3
MALASPINA — BRITISH COLUMBIA — 3
SUNSET BEACH — WASHINGTON — 3
HOOD CANAL — WASHINGTON — 3
COLD APPETIZERS
MARTHA’S VINEYARD — MASSACHUSETTS — 4
FISHERS ISLAND — NEW YORK — 4
BLUE POINT — CONNECTICUT — 4
RAPPAHANNOCK — VIRGINIA — 4
FRESH SEAFOOD SPECIALTIES
SIMPLY PREPARED
CHESAPEAKE BAY STYLE CRAB CAKES
JUMBO SHRIMP COCKTAIL 19
35
C REAMY M USTARD M AYONNAISE
H OUSE MADE COCKTAIL SAUCE
COLOSSAL CRABMEAT COCKTAIL
19
H OUSE MADE COCKTAIL SAUCE
*SPICY TUNA POKE
SOL AZUL — BAJA — 3
OCEANAIRE SALTS — CAPE COD — 4
WELLFLEET — CAPE COD — 4
GRILLED FILET MIGNON AND SHRIMP 42
P ARMESAN G ARLIC B UTTER
16
W ASABI E MULSION , SRIRACHA CREMA
*CHILLED SHELLFISH PLATTER
JUMBO SHRIMP SCAMPI
36/PP
30
T OMATOES , G ARLIC B UTTER , A NGEL H AIR P ASTA
S HRIMP , K ING C RAB , L OBSTER , MUSSELS & OYSTERS
NEW ZEALAND JOHN DORY FLORENTINE
TUNA & SCALLOP CRUDO 19
TOGARASHI & CUCUMBER “FIRE AND ICE”
COSTA RICA SWORDFISH ’BLACK & BLEU’
HOT APPETIZERS
JUMBO LUMP CRAB CAKE
C ARAMELIZED O NIONS , B LUE C HEESE B UTTER
SHELLFISH MIXED GRILL
18
37
49
J UMBO S CALLOPS , S HRIMP , 4 OZ . L OBSTER T AIL , A SPARAGUS
C REAMY MUSTARD MAYONNAISE
CRISPY ‘DIABLO’ CALAMARI
15
R ED CHILI GLAZE , SALSA VERDE , L IME C REMA
SHRIMP AND GRITS
37
C RABMEAT , S HRIMP AND S PINACH S TUFFING
ALASKA RED KING CRAB 60/PP
DUTCH HARBOR ALASKA
S ERVED WITH D RAWN B UTTER
15
JUMBO SHRIMP AND W HITE C HEDDAR POLENTA
ESCARGOTS BURGUIGNONNE
10
B URGUNDY B UTTER & P UFF PASTRY
OYSTERS ROCKEFELLER 15
CHEF SELECTIONS
GRILLED SPANISH OCTOPUS
18
SEARED HUDSON FOIE GRAS
20
“P EANUT B UTTER & J ELLY ”
6 OZ. CENTER-CUT FILET MIGNON
35
TOGARASHI DUSTED YELLOWFIN TUNA 41
10 OZ. CENTER-CUT FILET MIGNON
50
WAKAMI, PICKLED GINGER, SOY & WASABI
16 OZ. NEW YORK STRIP STEAK
CREAMY LOBSTER BISQUE
B ROWN B UTTERED C ROUTONS
8 / 10
JUMBO LUMP CRAB & SHERRY LOBSTER CREAM, SPINACH
20 OZ. BONE-IN RIBEYE STEAK
55
SIDE DISHES
PAN-ROASTED BRUSSELS SPROUTS 13
NEW ENGLAND CLAM CHOWDER
PAN ROASTED COSTA RICA SWORDFISH 38
BACON L ARDONS , MAPLE G LAZED CARROTS
MACADAMIA CRUST, COCONUT-CURRY
7/9
TRUFFLED CAULIFLOWER SMASHERS 13
LOBSTER & BEET SALAD 18
FENNEL, BLOOD ORANGE, & CHIPOTLE
FLASH FRIED PINK SNAPPER ‘ANGRY’
TRIO OF CHILIES, SRIRACHA, BASIL & LEMON
CHOPPED HOUSE GREEN SALAD
9
GRILLED SALMON ‘DRUNKEN’
O CEANAIRE V INAIGRETTE
58
36
PORT CHERRIES, SMOKEHOUSE ALMONDS, GOAT CHEESE CRÈME
9
CULINARY TEAM
10
C RUMBLED BACON , TOMATO, BLEU CHEESE D RESSING
15
C RABMEAT , SHRIMP, FETA CHEESE , G REEK VINAIGRETTE
TOMATO MOZZARELLA SALAD
10
HASHED BROWNS 12
À ’LA
OCEANAIRE – ADD 2
PARMESAN TRUFFLE FRIES 10
AU GRATIN POTATOES 12
H OUSE -MADE CROUTONS , SHAVED PARMESAN
Oceanaire is wholly owned by Landry’s Inc.
49
34
PROSCUITTO & SQUASH, BASIL-LIMONCELLO BUTTER
SOUPS & SALADS
A VOCADO , B ASIL & B ALSAMIC
BLACKENED 2
DYNAMITE 8
BLACK & BLEU 5
GRILLED SHRIMP 8
JUMBO LUMP CRAB 12
JUMBO SEA SCALLO PS
20
BLUE CRAB AND CAPER ‘LOUIE’ 13
POMEGRANATE, PISTACHIO, HERB SALAD
SALMON SALTIMBOCA
SEAFOOD CHOPPED SALAD
ENHANCEMENTS
STEAKHOUSE OFFERINGS
CELERY R OOT , PEE WEE P OTATOES , BACON
ICEBERG LETTUCE WEDGE
NEW ZEALAND JOHN DORY 27
NORWAY COD 25
NORTH ATLANTIC SALMON 27
MASSACHUSETTS JUMBO SEA SCALLOPS 39
FIJI #1 YELLOWFIN TUNA 39
COSTA RICA SWORDFISH 32
BAJA CORVINA 31
NEW ZEALAND PINK SNAPPER 52
LIVE LOBSTERS 1 1/4 - 2 LBS 32/PP
8 OZ. CARIBBEAN LOBSTER TAIL 38
FENNEL CRUSTED JUMBO SEA SCALLOPS 45
S PINACH , PARMESAN , BACON
CAESAR SALAD
BRUSHED WITH LEMON BUTTER
E XECUTIVE C HEF —A DAM G UNDERSON
S OUS C HEFS —R YAN C LEARY & T YLER T HRASHER
GRILLED ASPARAGUS 12
P ARMESAN & LEMON
CREAMED CORN
12
“TENDER BELLY” BACON STEAK
15
B OURBON -M APLE G LAZE
*Contain (or may contain) raw or undercooked ingredients.
There is a risk associated with consuming raw oysters or any other raw protein. If you have any chronic illness of the liver, stomach, blood, or have any
immune disorder, you are at greater risk of foodborne illness from raw proteins, so you should eat them fully cooked.