OYSTER BAR * HAMMERSLEY — WASHINGTON * SALT POND — RHODE ISLAND * PICKERING PASS — WASHINGTON * PICKLE POINT — P.E.I. * WHITE STONE — VIRGINIA * BEAU SOLEIL — NEW BRUNSWICK * PEMAQUID — MAINE * WAR SHORE — VIRGINIA * RASPBERRY POINT — P.E.I. * DUXBURY — MASSACHUSETTS * BATTLE CREEK — VIRGINIA

APPETIZERS CHEF SPECIALTIES PRIME STEAKHOUSE CUTS USDA CERTIFIED PRIME BEEF *SPICY TUNA POKE THE OCEANAIRE COBB SALAD 6 OZ. CENTER-CUT FILET MIGNON Crispy Wontons, Wasabi Emulsion Lump Blue Crabmeat 10 OZ. CENTER-CUT FILET MIGNON GRILLED OYSTERS ROCK THE OCEANAIRE BURGER Spinach Persillade, Nueske's Bacon, Parmesan 16 OZ. PRIME NEW YORK STRIP Caramelized Onions, Bacon, Cheddar & Louis Dressing

22 OZ. BONE IN PRIME RIBEYE SHRIMP & GRITS Cajun Butter Sauce SHRIMP SCAMPI PAN-ROASTED CHICKEN CHOP Tomatoes, Garlic Butter, Angel Hair

CHESAPEAKE BAY STYLE CRAB CAKE Creamy Mustard Mayonnaise SIMPLY PREPARED CHESAPEAKE BAY STYLE CRAB CAKES BRUSHED WITH LEMON BUTTER Mustard Mayonnaise MARYLAND ROCKFISH ESCARGOTS BOURGUIGNONNE Burgundy Butter And Puff Pastry "MSC" CERTIFIED CHILE SEABASS GRILLED NICELAND SALMON Cantonese Vegetables, Udon Noodles, Passion Fruit-Miso GRILLED MEDITERRANEAN OCTTOPUS NICELAND SALMON Green Papaya, Jicama, Cashews, Thai basil, Lime MAINE JUMBO SCALLOPS "BLACK & BLUE" AUSTRALIA BARRAMUNDI Cajun Seasoning, Caramelized Onions, Blue Cheese Butter AUSTRALIA BARRAMUNDI FRESH SEAFOOD SOUPS & SALADS PANAMA MAHI MAHI CRAB CAKE CLUB LIVE MAINE LOBSTER NEW ENGLAND CLAM CHOWDER Bacon, Lettuce, Tomato, Mustard Mayo ENRICHMENTS MARYLAND CRAB SOUP ACHIOTE SPICED FISH TACOS Garden Vegetables, Tomato & Old Bay Broth, Blue Crab Alaska Cod, Corn Tortilla, Chili-Lime Remoulade ANGRY

SEAFOOD CHOPPED SALAD LUMP BLUE CRAB Crabmeat, Shrimp, Feta Cheese, Greek Vinaigrette CRAB CAKE SLIDERS Creole Remoulade, Iceberg Lettuce, Roma Tomatoes LUMP BLUE CRAB, CAPER "LOUIS" CHOPPED HOUSE GREEN SALAD Oceanaire Vinaigrette 5 OZ. SOUTH AFRICA LOBSTER TAIL BAJA FRIED SHRIMP TACOS Crispy Fried Jumbo Shrimp, Corn Salsa CAESAR SALAD SIDES Housemade Croutons, Shaved Parmesan BLACKENED ALASKA COD SANDWICH GRILLED ASPARAGUS Tomato, Red Onion & Creole Cabbage Slaw ICEBERG LETTUCE WEDGE HASHED BROWNS Bacon, Tomato, Bleu Cheese Dressing A'la Oceanaire – add MAINE LOBSTER ROLL BEET & GOAT CHEESE SALAD Fresh Lobster, Old Bay LOBSTER MAC & CHEESE Red & Yellow Beets, Walnuts, Golden Raisins, Watercress White Balsamic Vinaigrette CULINARY TEAM SAUTEED SPINACH EXECUTIVE CHEF - JOSEPH PASTORE EXECUTIVE SOUS CHEF - MANUEL SOLANO TOMATO & MOZZARELLA SALAD PARMESAN-ROSEMARY TRUFFLE FRIES SOUS CHEF - GORDON FORESTER Heirloom Tomatoes, Balsamic, Basil CREAMED CORN

In Accordance With Our Values, Our Chefs Select Only Ultra-Fresh, Top Of The Catch And Sustainable Seafood Available And Use Local Ingredients Wherever Possible

*Denotes items served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Oceanaire is Wholly owned by Landry's Inc. OAWA 8/31/2020