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TRANSCRIPT
OYSTER BAR
CHEF
FRESH SEAFOOD COLD APPETIZERS
HOT APPETIZERS
EN MENTS
SIDE
SOUPS & SALADS
*Denotes items served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood,
FRESH TONIGHT — HOUSTON, USA
*OCEANAIRE SALTS — MASSACHUSETTS *SUNBERRY POINT — P.E.I *EAST POINT — MASSACHUSETTS
*TATAMAGOUCHE — MASSACHUSETTS *BLUE POINT — CONNECTICUT *FISHER ISLAND — NEW YORK
*DUXBURY — MASSACHUSETTS
*NORTH SHORE — P.E.I
HOUSE HICKORY SMOKED SALMON CHESAPEAKE BAY STYLE CRAB CAKES 16 OZ. PRIME NEW YORK STRIP STEAKPICKLED SHALLOTS, CAPERS, MUSTARD MAYONNAISE CREAMY MUSTARD MAYONNAISE
22 OZ PRIME BONE-IN RIBEYE
JUMBO SHRIMP COCKTAIL JUMBO SHRIMP SCAMPI BLUE CHEESE CRUSTED 16 OZ. PRIME STRIPHOUSE MADE COCKTAIL SAUCE TOMATOES, GARLIC BUTTER, ANGEL HAIR PASTA 6 OZ. CENTER-CUT FILET MIGNON
COLOSSAL CRAB COCKTAIL 10 OZ. CENTER-CUT FILET MIGNON COCKTAIL SAUCE, CREAMY MUSTARD MAYONNAISE CHICKEN FRIED LOBSTER
TRUFFLED HONEY, CHEESY GRITS, HOT SAUCE PAN-ROASTED CHICKEN CHOP
*SPICY AHI TUNA TOWERAVOCADO, MANGO, PICO DE GALLO, CHIPS *SESAME SEARED HAWAII YELLOWFIN AHI TUNA
WAKAME, WASABI, PICKLED GINGER*THE CHILLED SHELLFISH PLATTER
SHRIMP, KING CRAB, LOBSTER, MUSSELS & OYSTERS“BLACK & BLEU"
SHELLFISH MIXED GRILL SCALLOPS, JUMBO SHRIMP, LOBSTER TAIL, ASPARAGUS TRIPLE TRUFFLE BUTTER
LAUGHING BIRD SHRIMP DIABLO
SAUTÈED LAUGHING BIRD SHRIMP
GRILLED FILET MIGNON AND SHRIMP 8 OZ WARM WATER LOBSTER TAIL CRISPY TEMPURA, AVOCADO AIOLI PARMESAN GARLIC BUTTER
JUMBO LUMP CRABMEAT
SHRIMP & GRITS BLUE CRAB & CAPER LOUISCAJUN BUTTER SAUCE PREMIUM ALASKA RED KING CRAB
DUTCH HARBOR ALASKA GRILLED GULF SHRIMP JUMBO LUMP CRAB CAKE SERVED WITH DRAWN BUTTER
CREAMY MUSTARD MAYONNAISE
BUTTERMILK FRIED CALAMARI BRUSHED WITH LEMON BUTTER
MARINARA & LEMON TRUFFLE AIOLI ALAKSA KING SALMON
SHRIMP DIABLO BLACKENED GULF OF MEXICO GROUPER FLORIDA GULF ROCKFISH
BACON WRAPPED WITH CREAM CHEESE & JALAPENO CHARRED LEMON, BACON & JALAPENO PAN SAUCESCOTTISH SALMON
GRILLED OYSTERS ROCK PAN SEARED ALASKA KING SALMON 1.25 - 4.0 LBS LIVE LOBSTERS SPINACH PERSILLADE, NUESKE'S BACON, PARMESAN SPRING SUCCOTASH, BALSAMIC REDUCTION, CREME FRAICHE ECUADOR SWORDFISH
GRILLED OCTOPUS & NUESKES BACON JUMBO MASSACHUSETTS SCALLOPSCRISPY SWEET POTATO, CHIPOTLE HONEY SAUCE TOGARASHI SEARED SCOTTISH SALMON
SESAME LEMONGRASS RICE NOODLES, SOY GINGER GLAZE *HAWAII YELLOWFIN AHI TUNA
WILD COSTA RICA MAHI MAHI
NEW ENGLAND CLAM CHOWDERMESQUITE SMOKED LAMB RACK & SCALLOPS WILD ALASKA HALIBUT
CAULIFLOWER PUREE & SPICY MOLASSES
STUFFED FLORIDA GULF ROCKFISH TRADITIONAL SEAFOOD GUMBO
LEEKS, BRIE & LUMP CRABMEAT STUFFINGSHRIMP, CRAB & ANDOUILLE SAUSAGE
HONEY & HERB GLAZED BABY CARROTSWILD ALASKA HALIBUT "ANGRY"
SEAFOOD CHOPPED SALADSAUTEED PEPPERS, CHIPOTLE LIME JUS
CRABMEAT, SHRIMP, FETA CHEESE, GREEK VINAIGRETTELOBSTER MAC & CHEESE
BACON, SMOKED GOUDA & JALAPENO — SPICY!
BEEFSTEAK TOMATO & BURATTA WILD ALASKA KING CRAB PAPPARDELLE GARLIC WILTED SPINACH
FRESH BURATTA, BASIL, RED ONION BALSAMIC GLAZE
HOUSEMADE CROUTONS, SHAVED PARMESAN
CRIMINI MUSHROOMS, SHERRY CREAM, PARMESAN, PINE NUTS
TRUFFLE WHIPPED POTATOESCHOPPED HOUSE GREEN SALAD
CULINARY TEAMOCEANAIRE VINAIGRETTE HASHED BROWNS
EXECUTIVE CHEF – LAWRENCE KIRKLANDÀ’LA OCEANAIRE
CAESAR SALAD EXECUTIVE SOUS CHEF – MARIO VALDEZ
SOUS CHEF – WILLIAM THOMPSON GRILLED ASPARAGUS PARMESAN & LEMON
ICEBERG LETTUCE WEDGECRUMBLED BACON, TOMATO, BLEU CHEESE DRESSING SAUTEED MUSHROOMS
SHALLOTS, GARLIC, SCALLIONSBRULEED BRIE AND PROSCUITTO
STRAWBERRY JAM, TOASTED NUTS TEMPURA FRIED GREEN BEANS SESAME GINGER DIPPING SAUCE