1. Turismo

1100 Peachtree NE - Atlanta - USA - (404)475.BASS
F R E S H T O N I G H T — T H U R S D AY — F E B R U A RY 4 , 2 0 1 5
Oyster Bar
MAYAGI - WAHINGTON - 4
SISTER POINT - WASHINGTON - 4
CHEF CREEK - WASHINGTON - 4
BEAU SOLEIL - NEW BRUNSWICK - 3
BLUE POINT - CONNECTICUT - 4
CHICOTEAGUE - VIRGINIA - 3
MIDNIGHT BAY- WASHINGTON - 4
MIRANDA BAY - WASHINGTON - 4
CHUNU - VIRGINIA - 3
Fresh Seafood Specialties
Cold Appetizers
CHESAPEAKE BAY STYLE CRAB CAKES
C H I L L E D S H E L L F I S H P L A T T E R 36 Per Person
A Towering Sampler of Chilled Shrimp, Golden King Crab,
Lobster, & Fresh Oysters
JUMBO LUMP CRABMEAT COCKTAIL 18
Grilled~Broiled~Seared
35
BRUSHED WITH LEMON BUTTER
Creamy Mustard Mayonnaise
CAROLINA RAINBOW TROUT
23
SCOTTISH SALMON 32
“BLACK & BLUE” FLORIDA SNAPPER 39
Dirty with Caramelized Onions, Blue Cheese Butter
PACIFIC SWORDFISH 30
FLORIDA SNAPPER 35
JUMBO SHRIMP COCKTAIL 19
With House made Cocktail Sauce
OLD FASHIONED FRIED JUMBO SHRIMP 29
GEORGES BANK SCALLOPS 32
Sea Salt Matchstick Fries
HAWAIIAN “AHI” TUNA 37
SEAFOOD CEVICHE 18
Plantain Chips
JUMBO SHRIMP SCAMPI 30
CAPE HATTERAS MAHI MAHI - 30
Tomato, Garlic Butter, Chili Flakes, & Angel Hair Pasta
SPICY TUNA POKE 16
Wonton Crisps and Wasabi Emulsion
Hot Appetizers
FISH & CHIPS
Enhancements
“DIRTY” 2
“LOUIE” 13
“BLACK & BLEU” 4
JUMBO LUMP CRAB OSCAR 13
CRAB STUFFED SHRIMP 17
NANTUCKET SCALLOP 19
ADD SHRIMP 10
JUMBO LUMP CRABMEAT 12
LOBSTER ON TOP 15
23
Beer Battered & Served with Matchstick Fries
GEORGES BANK SCALLOPS MUSHROOM
GRATIN “COQUILLES ST. JACQUES” 19
Diver Scallops , Crimini Mushrooms,
Truffle Cream
JUMBO LUMP CRAB CAKE 18
Creamy Mustard Mayonnaise
Lobster & Crab
Wild Alaskan King Crab
DUTCH HARBOR, ALASKA
Served with Drawn Butter & Lemon
SOLD BY THE POUND 60 PER POUND
FRIED RED CHILI CALAMARI 15
With Warm Asian Vegetables
SHRIMP & GRITS 16
Jumbo Shrimp with Creamy White Cheddar Grits
1¼ BROILED MAINE LOBSTER THERMIDOR
Jumbo Lump Crab & Sherry Lobster Cream
1¼ COLD WATER LOBSTER
Steakhouse Offerings
Featuring Certified Angus Beef
57
40
FRIED ASPARAGUS 9
Parmesan Crusted with
Blue Cheese-Tomato Fondue
OYSTERS ROCKEFELLER
Steak & Cake
6 OZ. CENTER-CUT FILET MIGNON
35
PAN ROASTED SPRINGER CHICKEN CHOP 19
Mushroom Pan Jus & Sour Cream Mashed Gold Potatoes
CLAM CHOWDER
LOBSTER BISQUE
NEW ENGLAND CLAM CHOWDER
CUP
6
BOWL 8
LOBSTER BISQUE
CUP
7
BOWL 9
BLEU CHEESE & BIBB LETTUCE SALAD 9
Granny Smith Apples, Maytag Bleu Cheese
& Pecans
BERRY & GOAT CHEESE SALAD 9
Ice Wine & Raspberry Vinaigrette,
Candied Pecans, Goat Cheese Crouton
BABY KALE & PISTACHIO SALAD 10
Parmesan Cheese, Toasted Pistachio nuts,
Pickled Onions, Roasted Lemon Vinaigrette
8
9
BLT SALAD 10
Buttermilk Bacon Dressing
CHOPPED SPINACH SALAD 9
Roasted Mushrooms & Hot Bacon Dressing
ICEBERG LETTUCE WEDGE 9
Crumbled Bacon, Tomato, Bleu Cheese Dressing
SEAFOOD CHOPPED SALAD 19
Crabmeat, Bay Shrimp, Feta Cheese,
Greek Vinaigrette
“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.
55
12 OZ. BERKWOOD FARMS’ “BERKSHIRE”
PORK CHOP 28
FIRST COURSE
CAESAR SALAD
Soups & Salads
49
20 OZ. BONE-IN RIBEYE STEAK
3-Courses—$49
ESCARGOTS BOURGUIGNONNE 9
Burgundy Butter & Puff Pastry
CAESAR SALAD
50
16 OZ. NEW YORK STRIP
14
CHOPPED HOUSE GREEN SALAD
Oceanaire Vinaigrette
10 OZ. CENTER-CUT FILET MIGNON
STEAK & CAKE
6 OZ. FILET MIGNON & JUMBO LUMP CRAB CAKE
Side Dishes
FINALE
KEYLIME PIE
LOBSTER MAC & SMOKED GOUDA 20
Orecchiette Pasta with Smoked Gouda Sauce
“NEW YORK STYLE” CHEESE CAKE
FALL SQUASH MEDLEY 9
Roasted Butternut Squash, Fennel, Zucchini, Kale,
Granny Smith Apples
ICE CREAM SUNDAE
Vanilla Bean Ice Cream, Whipped Cream, Toasted Peanuts
SAUTEED CRIMINI MUSHROOMS
13
Chef’s Selections
SWEET POTATO SOUFFLÉ 8
Toasted Marshmallow, Graham Cracker & Brown Sugar
SURF & TURF 48
6 OZ. FILET Mini Crab Cake,
Mac & Smoked Gouda, Béarnaise Sauce
HASHED BROWNS 10
à’la Oceanaire – add 2
GEORGES BANK SCALLOPS 36
Cauliflower Puree, Asparagus, Baby Arugula, Shaved Fennel,
Black Mission Figs, Pineapple & Orange Vinaigrette
STEAMED BROCCOLINI 11
Tossed In Roasted Garlic Butter
SEARED CAROLINA RAINBOW TROUT “LOUIE”
Topped with Lump Crab & Beurre Blanc
36
GRILLED SCOTTISH SALMON 37
Pickled Asian Slaw, Baby Bok Choy
Citrus Soy Ponzu, Parsley Oil
GRILLED OUTTER BANKS MAHI MAHI 35
“COQ AU VIN”
Creamy White Cheddar Grits ,
Roasted Chicken Velouté Sauce, Crimini Mushrooms,
Baby Carrots, Cipollini Onions
SEARED PACIFIC SWORDFISH 35
Sweet Potato Gnocchi, Chai Spiced Béchamel,
Baby Arugula, Warm Sherry & Bacon Vinaigrette
SESAME SEARED HAWAIIAN “AHI” TUNA 41
Wasabi, Soy, Pickled Ginger
Culinary Team
Executive Chef - Christopher Murphy
Executive Sous Chef - Justin Bishop
Sous Chef - Bryan Pomerantz
SOUR CREAM MASHED POTATOES
SEA SALT MATCHSTICK FRIES
Parmesan & Truffle Oil - add
STEAMED ASPARAGUS
Hollandaise
10
6
2
11
BACON BRAISED COLLARD GREENS 6
CREAM CORN 9
STEAMED BROCCOLINI
11
Tossed In Roasted Garlic Butter
\
ROASTED BRUSSELS SPROUTS
Berkshire Bacon Lardons
10
Follow Us…
Instagram oceanaireatlanta
Facebook The Oceanaire Seafood Room Atlanta