Cold Appetizers

The Oceanaire Seafood Room — 900 South Miami Ave.—Miami — U.S.A. — (305) 372 - TUNA
F R E S H T O N I G H T M O N D AY — N O V E M B E R 2 4 t h 2 0 1 4
Oyster Bar
HOOD CANAL — WASHINGTON — 4
NAVY BEACH — NEW YORK — 3
NAKED COWBOY — NEW YORK — 4
PICKERING PASS — WASHINGTON — 4
TOMAHAWK — NEW YORK — 4
BLUE ISLAND No 9 — NEW YORK — 4
BLUE POINT — VIRGINIA — 4
KUMAMOTO — WASHINGTON — 4
Cold Appetizers
Fresh Seafood Specialties
Grilled~Broiled~Ala Plancha
FLORIDA STONE CRAB CLAWS 14 (EACH)
Lemon & Mustard Mayo
FISH & CHIPS 23
Guinness Beer Battered & Served with Matchstick Fries
BRUSHED WITH LEMON BUTTER
JUMBO SHRIMP COCKTAIL 19
House Made Cocktail Sauce
LUMP CRAB MEAT COCKTAIL 19
CHESAPEAKE BAY STYLE CRAB CAKES 35
Creamy Mustard Mayonnaise
BRITISH COLUMBIA KING SALMON — 28
TEQUILA SHRIMP CEVICHE 17
Fresh Avocado and Chili Dusted Tortillas
FRIED FISHERMAN’S PLATTER 29
Fried Fish, Shrimp, Oysters & Calamari
with Matchstick Fries
“SPICY” YELLOWFIN TUNA POKE 16
BAKED STUFFED SHRIMP 33
Crabmeat Stuffing with Creamy Angel Hair Pasta
CEVICHE PERUANO
8 OZ Pescado 24
AMERICAN HACKLEBACK CAVIAR 75
ROYAL OSETRA CAVIAR 175
Eggs, Capers, Onions & Toast Points
CHILLED SHELLFISH PLATTER 46
A Towering Sample of Cocktail Shrimp, King Crab Legs,
Lobster & Freshly Shucked Oysters From our Raw Bar
Hot Appetizers
JUMBO LUMP CRAB CAKE 19
Creamy Mustard Mayonnaise
SHRIMP AND GRITS 17
Jumbo Shrimp with Creamy White Cheddar Grits
ESCARGOTS BOURGUIGNONNE 12
Burgundy Butter & Puff Pastry
OYSTERS ROCKEFELLER 14
FRIED RED CHILI CALAMARI 14
Warm Asian Vegetables
STEAMED PRINCE EDWARD ISLAND MUSSELS 14
White Wine, Butter & Shallots
Soup & Salads
NEW ENGLAND CLAM CHOWDER
CUP 7
BOWL 9
CHOPPED HOUSE GREEN SALAD 9
Oceanaire Vinaigrette
ICEBERG LETTUCE WEDGE 10
Crumbled Bacon, Tomato & Bleu Cheese Dressing
CAESAR SALAD 9
SEAFOOD CHOPPED SALAD 16
Crabmeat, Bay Shrimp, Feta Cheese
Greek Vinaigrette
CHOPPED SPINACH SALAD 10
Roasted Mushrooms & Hot Bacon Dressing
CAPRESE SALAD 12
Tomatoes, Fresh Mozzarella, Balsamic & Basil
PERUVIAN MAHI MAHI — 24
SHRIMP SCAMPI 30
Served with Diced Tomatoes & Garlic Butter Angel Hair Pasta
MAINE SEA SCALLOPS — 34
SEAFOOD MIXED GRILL 39
Grilled Fish, Shrimp, & Baked Stuffed Shrimp
With Steamed Jasmine Rice
PANAMANIAN COBIA — 32
“BLACK & BLEU” PERUVIAN MAHI MAHI 29
Caramelized Onions & Bleu Cheese Butter
GRILLED CENTER CUT FILET MIGNON AND SHRIMP 44
Asparagus & Béarnaise Sauce
Chef’s Selections
JERKED PANAMANIAN COBIA
TRINIDAD &TOBAGO YELLOWFIN TUNA — 32
37
Citrus Sweet Potatoes & Pineapple Chutney
SOY GLAZED BRITISH COLUMBIA KING SALMON 33
Stir Fried Spinach & Shiitake Mushrooms
SEARED CARIBBEAN SNAPPER FILLET “LOUIE” 36
Topped with Jumbo Lump Crab Meat & Caper Beurre Blanc
PAN SEARED MAINE SEA SCALLOPS “PICATTA” 39
Garlic Wilted Spinach & Lemon Caper Butter
Enhancements
DIRTY — 3
A LA AJILLO — 4
“BLACK & BLEU” — 5
A’LA SHRIMP OSCAR — 12
A’LA BLUE CRAB OSCAR — 14
JUMBO LUMP CRAB ON TOP — 17
Side Dishes
STEAMED JASMINE RICE
7
HASHED BROWNS 9
A'la Oceanaire – add 2
SOUR CREAM MASHED YUKON GOLD POTATOES 11
WILTED GARLIC SPINACH 9
Toasted Garlic, Olive Oil & Lemon Juice
MATCHSTICK FRIES 7
TRINIDAD &TOBAGO YELLOWFIN TUNA “TATAKI” 38
Citrus Ponzu, Pickled Ginger, Wasabi & Wakame
SWEET POTATO FRIES 7
STEAMED ASPARAGUS 12
Hollandaise
Lobster & Crab
WHOLE ROASTED CREMINI MUSHROOMS 10
S e rv e d w i t h D r a w n B u t t e r & L e m o n
CHEESEY BACON AU GRATIN POTATOES 9
LIVE NORTH ATLANTIC LOBSTERS
6 oz C A R I B B E A N L O B S T E R T A I L
ALASKA RED KING CRAB
54
42
65
GREEN PLANTAIN MOFONGO 11
Chicharrones & Consommé
CHEF’S CORNER 44
Steakhouse Offerings
FIRST COURSE
Featuring Certified Angus Beef
GREEN KALE CAESAR SALAD
GRILLED 8 OZ CHURASSCO 28
CRISPY FRIED CALAMARI “NOUC CHAM”
CHICKEN CHOP 19
Mushroom Pan Jus & Sour Cream Mash Potatoes
NEW ENGLAND CLAM CHOWDER
16 OZ DOUBLE CUT PORK CHOP
MACADAMIA CRUSTED LOBSTER TAIL
Caramelized Banana, Sticky Rice & Citrus Butter
28
10 OZ CENTER CUT FILET MIGNON 55
20 OZ BONE-IN RIBEYE STEAK
55
16 OZ BONE-IN NEW YORK STRIP
49
SECOND COURSE
TOGARASHI SEARED YELLOWFIN TUNA “TATAKI”
Wakame, Pickled Ginger Wasabi & Lite Soy Sauce
“BLACK & BLEU” PERUVIAN MAHI MAHI
Caramelized Onions & Bleu Cheese Butter
THIRD COURSE
GREEN KALE CAESAR SALAD 10
Poached Egg
BLEU CHEESE BIBB LETTUCE SALAD 14
Granny Smith Apple, Maytag Bleu Cheese & Pecans
Culinary Team
Executive Chef — Kareem Anguin
Sous Chef — Joseph Senora
Sous Chef — Rocco Nankervis
SCOOP OF MANGO SORBET
TRES LECHES
BROWNIE SUNDAE
“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 illness from raw proteins, so you should eat them fully cooked.”
Oceanaire is wholly owned by Landry’s Inc.
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