1. Ingeniería

Oyster Bar
DAISY BAY - PRINCE EDWARD ISLAND - 4
STANDISH SHORE - MASSACHUSETTS - 4
DUXBURY - MASSACHUSETTS - 4
SUMMERSIDE - PRINCE EDWARD ISLAND - 4
PLEASANT BAY - MASSACHUSETTS - 4
MOONSTONE - RHODE ISLAND - 4
MAYFLOWER POINT - MASSACHUSETTS - 4
Cold Appetizers
JUMBO SHRIMP COCKTAIL 19
House Made Cocktail Sauce
JUMBO LUMP CRABMEAT COCKTAIL 18
THE GRAND SHELLFISH PLATTER
A Towering Sampler of Chilled Shrimp, Crab, Lobster
& Fresh Oysters from our Fresh Raw Bar
36 per person
CAROLINA OSETRA CAVIAR 120
Traditional Accoutrements
SPICY TUNA POKE 16
Wasabi Emulsion, Sriracha Crema & Wonton Crisps
TEQUILA SHRIMP CEVICHE 16
Fresh Avocado & Chili Dusted Tortilla Chips
Hot Appetizers
JUMBO LUMP CRAB CAKE 18
Creamy Mustard Mayonnaise
CHARLES ISLAND - CONNETICUT - 4
Fresh Seafood Specialties Grilled~Broiled~Seared
BRUSHED WITH LEMON BUTTER
JUMBO SHRIMP SCAMPI 30
Tomatoes, Garlic Butter & Angel Hair Pasta
CHESAPEAKE BAY STYLE CRAB CAKES
Creamy Mustard Mayonnaise
35
BAKED STUFFED SHRIMP
30
Crabmeat Stuffing with Creamy Linguine, Capers &
Tomatoes
BAKED STUFFED LEMON SOLE 30
Stuffed with Spinach, Shrimp & Blue Crab
With Tomato - Chive Butter
SEAFOOD MIXED GRILL 39
Grilled Fish, Grilled Scallop, Grilled Shrimp & Baked Stuffed Shrimp
Mashed Potatoes & Grilled Asparagus
Enhancements
6 OZ CENTER-CUT FILET MIGNON & SHRIMP 42
Grilled Asparagus & Béarnaise Sauce
“DIRTY” 2
“BLACK & BLEU” 4
SAUTEED JUMBO LUMP BLUE CRAB MEAT 12
BLUE CRAB OSCAR 13
LEMON BEURRE BLANC 2
SHRIMP OSCAR 11
DYNAMITE 8
ADD “LOUIE” 13
FISH & CHIPS
23
Beer Battered & Served with Matchstick Fries
OLD FASHIONED FRIED SHRIMP
Matchstick Fries
29
SHRIMP & GRITS 17
Jumbo Shrimp & Creamy White Cheddar Grits
“FIN & SHELL” FISH STEW
26
Mediterranean Style Fish Stew with Pernod & Garlic Rouille
FRIED RED CHILI CALAMARI 15
Warm Asian Vegetables
PETITE SURF & TURF 92
6 oz Filet with 12 oz Lobster Tail with Truffle Butter
OYSTERS ROCKEFELLER 14
Chef’s Selections
ESCARGOT BOURGUIGNONNE 10
Burgundy Butter & Puff Pastry
FRIED ASPARAGUS 13
Parmesan Crusted with Blue Cheese-Tomato Fondue
STEAMED PRINCE EDWARD ISLAND MUSSELS 16
White Wine, Garlic, Shallots & Butter
TEXAS REDFISH 33
IDAHO RAINBOW TROUT 26
SCOTTISH SALMON 29
COSTA RICAN MAHI MAHI 30
MAINE SEA SCALLOPS 40
FLORIDIAN GROUPER 40
CAPE HATTERAS SWORDFISH 30
ICELANDIC ARTIC CHAR 33
TEXAS REDFISH “LOUIE” 46
Topped with Jumbo Lump Crab Meat
& Caper Beurre Blanc
IDAHO RAINBOW TROUT “BLACK & BLUE” 3 0
”Dirty” with Caramelized Onion & Bleu Cheese Butter
Steakhouse Offerings
6 OZ. CENTER– CUT FILET MIGNON 35
10 OZ. CENTER-CUT FILET MIGNON
16 OZ NEW YORK STRIP
50
49
20 OZ. BONE-IN RIBEYE 55
16 OZ. DOUBLE-CUT PORK CHOP
23
PAN-SEARED CHICKEN CHOP 19
Sour Cream Mashed Potatoes
Soups & Salads
COSTA RICAN MAHI MAHI “DYNAMITE” 38
Spicy Crab Crust with Sweet Chili Beurre Blanc
Side Dishes
NEW ENGLAND CLAM CHOWDER
CUP 6
BOWL 8
SEARED FLORIDAIN GROUPER 44
Celery Root Puree & Sautéed Kale
With Crimini Mushroom Port Demi Glace
SOUR CREAM MASHED YUKON GOLD POTATOES 10
CREAMY LOBSTER BISQUE
Croutons & Crème Fraiche
CUP 6
BOWL 8
GRILLED MAINE SEA SCALLOPS 44
Zucchini Risotto with Walnut Basil Pesto
BLEU CHEESE BIBB LETTUCE SALAD 10
Granny Smith Apple, Maytag Bleu Cheese & Pecans
GRILLED SCOTTISH SALMON 33
Roasted Potato & Braised Fennel with Sauce Romesco
CHOPPED HOUSE GREEN SALAD 8
Oceanaire Vinaigrette
Filet Mignon & Jumbo Lump Crab Cake
BAKED EAST TEXAS SWEET POTATO 10
Maple-Pecan Butter
SUGAR SNAP PEAS 10
Crimini Mushrooms, Garlic, Ginger
Toasted Sesame Seeds & Soy Sauce
BRUSSEL SPROUT LEAVES 11
Bacon, Onions, & Parmesan Cheese
49 per person
ICEBERG LETTUCE WEDGE 9
Crumbled Bacon, Tomato, Bleu Cheese Dressing
MATCHSTICK FRIES 7
Parmesan & Truffle Oil - add 3
First Course:
Choice of :
Caesar Salad or Lobster Bisque
HASHED BROWNS 10
a’la Oceanaire – add 2
CAPRESE SALAD 10
Tomatoes, Fresh Mozzarella & Basil
Second Course:
6 oz Filet Mignon & Oceanaire Jumbo Lump Crab Cake
CREAMED CORN 10
CAESAR SALAD 9
Third Course:
Choice of:
Key Lime Pie or Cheesecake
SHELLS & CHEESE 9
Smoked Gouda & Applewood Bacon
SEAFOOD CHOPPED SALAD 14
Crabmeat, Bay Shrimp, Feta Cheese & Greek Vinaigrette
CHOPPED SPINACH SALAD 9
Roasted Mushrooms, Egg & Hot Bacon Dressing
RED PEAR & KALE SALAD 15
Champagne Poached Pear with Field Greens, Kale ,Walnuts,
Crispy Brie & Latte Da Dairy Chevre & Cider Maple Vinaigrette
Culinary Team:
Executive Chef - Ben Gossman
Sous Chef - Justin Creel
Sous Chef - Jordan Savell
Lobster & Crab
STEAMED ASPARAGUS 14
Hollandaise Sauce
CHARDONNAY ROASTED MUSHROOMS 11
Served with Drawn Butter & Lemon
WHOLE MAINE LOBSTER #1.25 40
ALASKAN RED KING CRAB LEGS 60 / LB
F\V ARTIC SEA
CHEESY BACON AU GRATIN POTATOES
11
SAUTÉED BROCCOLINI 11
Topped with Parmesan Crumbs & Grape Tomato
12 OZ. LOBSTER TAIL 59
“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.