1. Ingeniería

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 R Y 0 5 , 2 0 1 5
*Oyster Bar
FANNY BAY - BRITISH COLUMBIA 3
CHEF CREEK - BRITISH COLUMBIA 3
WILLAPA BAY - WASHINGTON 3
KUMAMOTO - CALIFORNIA 5
CRYSTAL POINT - WASHINGTON 3
KUMIAI - GUERRERO NEGRO 3
PICKERING PASSAGE - WASHINGTON 3
Cold Appetizers
Fresh Seafood Specialties Grilled~ Broiled~Seared
J UM BO LUM P C RA BMEA T C OC K TA IL
18
* S P IC Y T UNA P OKE 16
Wo nt on C risps & W as ab i Em uls io n
TEQUILA SHRIMP CEVICHE 15
Fresh Avocado, Chili Dusted Tortilla Chips
G RAN D S HELL FI SH PL A TT E R 39 /pp
A Ch i ll ed Sam ple o f S h rim p, K i n g C ra b, Lobs te r
& *F resh O ys te rs f rom O u r R a w Ba r
S I BE RIAN O SE T RA C AV IAR 125
Traditional Accompaniments
J UM BO LUM P C RA B CA KE 18
C re am y M us ta rd M ayo n na ise
15
11
S T EAME D P .E .I . MU S SEL S 16
W hi te w in e, B u tte r, S ha l lots
14
Soups & Salads
NE W ENGL AN D CLA M CHO W DE R
ECUADOR SWORDFISH
STUFFED DOVER SOLE FLORENTINE 32
Stuffed with Spinach, Blue Crab, Shrimp
with Tomato Chive Butter
C LA S SI C LO BS TE R BI SQ UE
& C risp y Po t ato
25
23
Enhancements
‘DIRTY’ 2
‘LOUIS’ 13
Cu p o f Lo bs te r B isq ue o r Caes a r S a la d
‘ANGRY’ 6
‘DRUNKEN’ 6
‘DYNAMITE’ 8
6 o z. F il et M ig no n & J umbo Lu mp Cra b Ca k e
‘BLACK & BLEU’ 5
3RD COURSE
GRILLED SHRIMP 8
Ic e Cre am S un d ae
JUMBO LUMP CRAB 12
JUMBO SEA SCALLOPS 20
Key Lime Pie
JUMBO LUMP CRABMEAT ‘OSCAR’ 14
Chef’s Selections
*Steakhouse Offerings
MEXICO MAHI MAHI ’DYNAMITE’ 35
Spicy Blue Crab Crust & Screaming Rooster Sauce
Featuring Certified Angus Beef
ALASKA TRUE COD ‘LOUIS’ 46
Topped with Jumbo Lump Crab Meat
& Caper Beurre Blanc
6 OZ. CENTER -CUT FILET MIGNON
35
10 OZ. CENTER-CUT FILET MIGNON
50
16 OZ. NEW YORK STRIP STRIP
42
49
20 OZ. BONE -IN CENTE R CUT RIBEYE
16OZ. DOUBLE -CUT PORK CHOP
55
23
PAN-ROASTED JIDORI CHICKEN CHOP 19
Mushroom Pan Jus, Mashed Potatoes, Asparagus
Smokehouse Almonds, Dried Cherries
Rosemary Brown Butter & Port Reduction
Side Dishes
*TOGARASHI CRUSTED #1 ‘AHI’ TUNA 38
Wasabi, Pickled Ginger and Sesame Lime Vinaigrette
10
S O U R C RE AM M A SHE D PO T AT OES
B u t te rmi l k B aco n D ress i ng
I CE BERG LE T TU CE WE DGE
9
Cru mb le d B aco n, Tom a to, & B l eu Ch eese D ressi n g
C HO P PED S PIN A CH S ALAD
9
Ro as te d Mus h rooms & Ho t Ba co n D ress i ng
B LE U CHEE SE BI BB SAL AD
9
G ra n ny Smi t h A pp les, Ca n di ed W al n uts
& B al sam ic D ressi ng
S EA FO OD CH OP PE D S ALA D
Lobster & Crab
H A SHED BR OWN S 11
À la O ce an a i re – A d d 2
Served with Drawn Butter & Lemon
LIVE NORTH ATLANTIC LOBSTERS
34/lb
C HEE SY BA CON AU G RAT IN PO T A TOE S
DUTCH HARBOR ALASKA RED KING CRAB
68 / lb
16 O Z WA RM WA TE R LOB S TE R T AIL
13
C ra bm ea t, B a y S h rimp & Fe ta C hees e
Culinary Team
Executive Chef - Adam Gunderson
Sous Chef - Tyler Thrasher
Sous Chef - Nathan Mantyla
75
STEAMED BROCCOLI 11
Parmesan Fondue, Smokehouse Almonds
Crushed Red Pepper
ASPARAGUS 13
Steamed with Hollandaise
Grilled with Seven Spice and Lemon
CREAMED CORN
11
BRUSSELS SPROUTS 11
Ginger & Sweet Chili, Crispy Wontons
*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.
Oceanaire is wholly owned by Landry’s Inc.
10
M AT CH S TI CK F RIE S 6
W it h T ruf f le & P a rmes a n - A d d 3
O CEAN AI RE S U RF & T U RF
1 .25 lb Lob st er and 6 O Z. F ilet M ign on 70
9
Rom a in e Le tt uc e, G a rli c C rou to ns & P a rmes a n
G ree k V i na i gret te
SCOTLAND SALMON
‘DRUNKEN’ SCOTTLAND SALMON 31
8
T om ato , C uc umb e r, Re d On io n, O ce an a i re V in a ig re t te
C AE S AR SAL A D
27
1ST COURSE
FRIED WHOLE NEW ZEALAND PINK SNAPPER ‘ANGRY’ 52
Trio of Chilies, Roasted Garlic, Basil, Lemon
B OW L 9
32
37
MEXICO MAHI MAHI
ALASKA TRUE COD
39
39
NEW ZEALAND JOHN DORY
J UM BO SH RIM P S CA MPI 30
T om ato es, G a rl ic B u tt e r, A nge l H ai r P ast a
ECUADOR SWORDFISH ‘BLACK & BLEU’
‘Dirty’ with Caramelized Onions
Bleu Cheese Butter
B OW L 8
B L T S ALA D
35
Ch ees ec a ke
F R IE D A S PA R AGU S 10
P a rmes a n C ruste d w it h B lu e C h ees e - Tom ato Fo n d ue
C HO P PED HO USE SAL A D
CHESAPEAKE BAY STYLE CRAB CAKES
Creamy Mustard Mayonnaise
MEXICO WILD CORVINA
2ND COURSE
E SC A RGO T S BO URG UIGNONNE
B u rg un d y Bu t te r & Pu f f Pas try
CUP 7
FISH & CHIPS 23
Beer Battered Alaska Cod
Salt & Vinegar Matchstick Fries
3 COURSES - 49
S H RIM P AN D G RI T S 16
J um bo S h rimp & C rea my W hi t e Ch ed d a r G rits
CUP 6
MASSACHUSETTS JUMBO SEA SCALLOPS
Filet Mignon and
Jumbo Lump Crab Cake
Hot Appetizers
* O Y STE R S R OC KE FELLE R
Brushed With Lemon Butter
BAKED STUFFED SHRIMP 30
Crab Meat Stuffing with Creamy Linguine Pasta
J UM BO SH RIM P CO C KT AIL 19
H o use M ad e Coc k ta i l S au ce
F R IE D RED C HILI C AL AMA R I
W a rm Asi a n Ve ge ta bl es
GRASSY BAR - CALIFORNIA 3
LUNA - CARLSBAD 3
COTUIT - MASSACHUSETTS 4
SWEET PETITE - CAPE COD 4
11